Delicias Quesabirria Tacos Recipe

Prepare chilies

Remove stems and seeds from dried guajillo, ancho, and optional pasilla chilies. Toast chilies in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Place toasted chilies in a heatproof bowl and cover with 2 cups hot water. Let soak 15–20 minutes until softened.

Make sauce

In a blender add soaked chilies (reserve soaking liquid), tomato, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, black pepper and 1/2 cup of the chili soaking liquid. Blend until smooth, adding more soaking liquid if needed to reach a fairly smooth sauce (about 3/4 to 1 cup total liquid). Taste and adjust salt.

Brown the beef

Pat beef pieces dry and season lightly with 1 tsp kosher salt. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large skillet over medium-high heat. Brown beef pieces in batches until well-seared (2–3 minutes per side). Transfer browned beef to the pot you will braise in (Dutch oven or slow cooker).

Braise

Pour blended chili sauce over the beef in the braising pot. Add the reserved soaking liquid and enough beef broth to just cover the beef (about 3 cups total liquid). Add bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours on the stovetop until beef is fork-tender. Alternatively, cook in a 300°F (150°C) oven for 2.5–3 hours or in a slow cooker on low for 6–8 hours.

Shred and reduce

Remove beef and shred with two forks, discarding bay leaves. Taste the cooking liquid (consommé) and skim excess fat if desired. If consommé is thin, simmer it uncovered on medium heat until reduced and flavorful (about 10–15 minutes). Reserve 2 cups strained consommé for dipping. Return some shredded beef to the reduced liquid to soak briefly (2–3 minutes) so it absorbs flavor, then remove to a bowl for filling.

Strain the braising liquid through a fine mesh sieve into a bowl, pressing solids to extract flavor. Adjust seasoning with salt to taste and add up to 1/2 cup additional beef broth if you need 2 cups total. Keep warm for serving.

Rinse rice under cold water until water runs clear. In a small saucepan, heat 1 tablespoon oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add rice and cook, stirring, 1–2 minutes to toast. Add 1.5 cups water and 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until water is absorbed. Fluff with a fork and keep warm. Warm beans in a small pot; season with a pinch of salt if desired.

Prepare tortillas

Warm a skillet or griddle over medium heat. Lightly brush each corn tortilla with neutral oil or lard on one side. Heat tortilla oil-side down for about 20–30 seconds until pliable and lightly crisped.

Build quesabirria tacos

Working in batches, lay one oiled tortilla oil-side down on the hot skillet. Sprinkle a thin, even layer (about 2 tablespoons) of shredded cheese over the tortilla. Spoon 2–3 tablespoons of shredded birria beef onto one half of the tortilla. Fold the tortilla over to create a half-moon, pressing gently so the cheese melts and seals. Cook 1–2 minutes per side until cheese is fully melted and exterior is crisp and golden. Repeat to make 3 tacos (9 tortillas used as double-layer technique if you prefer extra crispness: place cheese on one tortilla, meat on another, press together).

Crisp and finish

If you want extra crispness and deeper color, add a teaspoon of reserved consommé to the skillet and quickly fry each taco 10–15 seconds per side (this will caramelize the exterior and add flavor). Drain finished tacos on paper towels briefly.

Garnish and serve

Chop cilantro and dice onion; combine in a small bowl or serve separately. Plate three quesabirria tacos per serving with lime wedges, a side of rice and warmed beans, and a small bowl of warm consommé for dipping. Offer cilantro and onion to top tacos to taste.

Serve immediately while tacos are hot and cheese is melted. Leftover shredded birria keeps in an airtight container in the refrigerator for up to 4 days; consommé refrigerates separately for up to 3 days or freezes up to 3 months. Reheat gently on the stovetop; add a splash of consommé to moisten before assembling tacos.