Quesabirria Tacos
Embrace the essence of Mexican street food by crafting Quesabirria Tacos right within the walls of your own kitchen. This revamped recipe is filled with textures and flavors - crispy tortillas, succulent meat, and rich, velvety cheese, all married with a savory stew broth that doubles as an irresistible dipping sauce.
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Servings: 12
Ingredients
For the Star of the Show:
- Short ribs deboned, cubed: 4-5 pieces
- Beef chuck roast: 2 lbs
- Sea salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
Marinade's Mélange:
- Dried guajillo peppers: 6-7
- Chipotle pepper from a 7 oz can: 1
- Apple cider vinegar: 3 tablespoons
- Tomato paste: 4 tablespoons
- Garlic minced: 5 cloves
- Dried Mexican oregano: 1 1/2 teaspoons
- Smoked paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
Stew's Symphony:
- Olive oil: 1 tablespoon
- White onion chopped: 1 cup
- Ground cinnamon: 2 teaspoons
- Bay leaves: 2
- Beef broth: 32 ounces
Taco Ensemble:
- Yellow corn tortillas: 16
- Oaxaca cheese shredded: 1 1/2 cups
- Fresh cilantro chopped: Garnish to taste
Instructions
Crafting the Birria:
- Meat Preparation: Trim and cube both the chuck roast and short ribs. Season them with the soulful combination of salt and pepper, and set them aside to rest in a large, covered container.
- Chili Tenderness: Soak the guajillo chilis in boiling water for 10 minutes, and then remove the stems and seeds.
- Marinade Magic: Blend all the marinade ingredients until smooth.
- Marination Moment: Coat the meat lovingly with the marinade and let it soak in flavor for at least an hour.
Cooking the Stew:
- Oven Readiness: Set the stage by preheating the oven to 325°F.
- Onion and Meat Alchemy: Drizzle olive oil into a French or Dutch oven, and cook the onions until softened. Sear the marinated meat and blend in cinnamon, bay leaves, and beef broth.
- Braise the Creation: Allow the meat to slowly cook in the oven for 3 hours. Skim some fat off and save it.
- Shredding Love: Tenderly shred the meat with a fork and return it to the Dutch oven, tossing it with the rich sauce.
Assembling the Tacos:
- Fat Melting: Utilize 1-2 tablespoons of the reserved fat over medium-high heat.
- Taco Artistry: Dip the tortillas into the stew and fry them in the skillet. Add cheese and meat, fold, and fry until crispy.
- Serving the Feast: Garnish with more cheese and cilantro, and use some birria stew broth as a unique dipping sauce.
Notes
Preserve any leftover birria meat in an airtight container for a week or freeze for up to 3 months.
