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Quesabirria Tacos

Quesabirria Tacos
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Quesabirria Tacos are a delicious Mexican dish featuring tender, slow-cooked beef chuck roast marinated in a rich blend of dried chilies, spices, onions, and garlic. The meat is shredded and served inside crispy corn tortillas layered generously with melted Oaxaca or mozzarella cheese. Served with a flavorful consommé for dipping, these tacos combine bold flavors and contrasting textures for a comforting, crave-worthy meal perfect for any occasion.

Ingredients

Scale

Meat and Marinade

  • 3–4 lbs Beef Chuck Roast
  • 4–5 Dried Guajillo Chilies
  • 2–3 Dried Ancho Chilies
  • 1 Large Onion, quartered
  • 4 Cloves Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 4 cups Beef Broth

Tacos Assembly

  • 20 Corn Tortillas
  • 2 cups Oaxaca Cheese or Mozzarella Cheese, shredded

Optional Garnishes

  • Chopped White Onions
  • Fresh Cilantro, chopped
  • Lime Wedges
  • Pickled Jalapeños
  • Hot Sauce

Instructions

  1. Prepare the Birria Meat: Soak the dried guajillo and ancho chilies in warm water until soft. Blend them with onion, garlic, oregano, and cumin to create a rich marinade. Coat the beef chuck roast thoroughly with this marinade, cover, and let it marinate in the refrigerator for several hours or overnight to absorb the flavors.
  2. Slow Cook the Meat: Place the marinated beef roast into a slow cooker or heavy pot and add beef broth. Cook on low heat for 6-8 hours or until the meat is tender and falls apart easily. This slow cooking process infuses the meat with deep, complex flavors and juiciness.
  3. Shred and Reserve Broth: Once cooked, remove the beef from the cooking liquid and shred it carefully using forks. Strain the broth to remove solids and reserve it as consommé for dipping the tacos later.
  4. Assemble the Tacos: Dip each corn tortilla briefly into the warm consommé to soften and add flavor. Place on a hot skillet and layer with shredded beef and a generous amount of shredded cheese. Fold the tortilla over and cook until the cheese has melted and the tortilla turns golden brown and crispy on both sides.
  5. Serve with Consommé: Serve the quesabirria tacos hot alongside a small bowl of the consommé. Dip the tacos into the consommé as you eat to enhance each bite with moist, rich flavor.

Notes

  • Use well-marbled beef chuck roast for the best tenderness and flavor.
  • Marinate the beef overnight for maximum flavor infusion.
  • Cook slowly on low heat to break down connective tissues, resulting in tender meat.
  • Use Oaxaca or mozzarella cheese for optimum melting and crisping.
  • Dip tortillas lightly in consommé before cooking to add moisture and flavor.
  • Serve tacos immediately for the crispiest texture.
  • Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 4 days.
  • Freeze cooked meat and consommé for up to 3 months; thaw overnight before reheating.
  • Reheat meat gently in consommé and warm tortillas separately before assembling for best texture.

Nutrition

Keywords: quesabirria tacos, birria tacos, Mexican street food, slow cooked beef, cheesy tacos, gluten free tacos

Find it online: https://gourmetglazing.com/quesabirria-tacos/