Quesabirria Tacos Recipe

Prepare the Beef

In a large pot, add the beef chuck roast, cover with water, and bring to a boil. Reduce the heat and simmer for 2 hours until tender.

Make the Sauce

While the beef is cooking, remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Blend the toasted chiles with garlic, onion, cumin, oregano, bay leaves, salt, and black pepper, adding a little beef broth as needed to create a smooth sauce.

Combine and Simmer

After 2 hours, remove the beef from the pot and shred it. Add the shredded beef back into the pot along with the blended sauce and 4 cups of beef broth. Simmer for an additional 30 minutes.

Prepare the Tacos

In a separate skillet, heat a little of the broth from the pot. Dip the corn tortillas in the broth, then place them in the skillet. Add shredded beef and cheese to each tortilla, fold them in half, and cook until crispy and cheese is melted.

Serve

Serve the quesabirria tacos with chopped cilantro and lime wedges on the side, along with a small bowl of the consommé for dipping.