Quesabirria Tacos Recipe
“Quesatacos”- Cheesy and mouthwatering! prepared with fall-apart tender delicious birria beef and served with birria broth on the side
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Ingredients
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Birria Beef
Tacos
Method
Preparing Birria Beef
- 1
Prepare the Chiles
Remove the stems and seeds from the dried guajillo and ancho chiles. Rinse them briefly under cold water.
- 2
Create the Marinade
In a blender, combine the rinsed chiles, onion, garlic cloves, cumin, oregano, salt, and pepper. Blend until smooth, adding a little beef broth if necessary to help it blend.
- 3
Marinate the Beef
Place the chuck roast in a large bowl or a zip-top bag. Pour the marinade over the beef, ensuring it’s well-coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 4
Cook the Beef
In a large pot or Dutch oven, add the marinated beef and cover it with the remaining beef broth. Add bay leaves and bring to a boil. Reduce heat to low, cover, and simmer for about 3 hours, or until the beef is tender and shreds easily.
- 5
Assembling Quesabirria Tacos
- 6
Heat the Tortillas
In a skillet over medium heat, lightly toast each corn tortilla on both sides until warm and pliable.
- 7
Add Cheese and Beef
Add a handful of shredded cheese to one half of each tortilla, followed by a generous portion of the shredded birria beef.
- 8
Fold and Cook
Fold the tortilla over to create a taco. Cook in the skillet for 1-2 minutes on each side, until the cheese is melted and the tortillas are crispy.
- 9
Serve
Serve the quesabirria tacos hot with chopped onions, fresh cilantro, lime wedges, and a small bowl of the reserved birria broth for dipping.
