Quesabirria Tacos Recipe

Directions for Quesabirria Tacos

1. 1

   Prepare the Beef

   Cut the beef chuck roast into large chunks and season with salt and black pepper.

2. 2

   Toast the Chiles

   In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Remove from heat and soak in hot water for 15 minutes until soft.

3. 3

   Make the Marinade

   Blend the soaked chiles with cumin, oregano, and 1 cup of beef broth until smooth. Pour the marinade over the beef in a large bowl and let it marinate for at least 1 hour, or overnight in the fridge.

4. 4

   Cook the Beef

   In a large pot or Dutch oven, add the marinated beef and the remaining beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender and shreds easily.

5. 5

   Prepare the Miso Consommé

   In a separate pot, combine 2 cups of water with miso paste. Heat gently while stirring until the miso is dissolved. Set aside.

6. 6

   Shred the Beef

   Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the cooking liquid and reserve for dipping.

7. 7

   Prepare the Tacos

   Heat the tortillas on a griddle or skillet. Place shredded beef and a generous amount of queso on one half of each tortilla, fold over, and cook until the cheese is melted and the tortilla is crispy.

8. 8

   Garnish and Serve

   Serve the tacos with chopped onion, cilantro, and lime wedges on the side, along with the miso consommé for dipping.