Quesa-birria Tacos Recipe

Cooking Instructions

1. 1

   Prepare the Chili Sauce

   In a saucepan, toast the guajillo and ancho peppers over medium heat until fragrant. Remove from heat, stem, and seed the peppers. Add them to a blender with onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.

2. 2

   Cook the Beef

   In a large pot or Dutch oven, heat some oil over medium-high heat. Season the brisket with salt and add it to the pot. Sear on all sides until browned. Pour the chili sauce over the brisket, add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours until the meat is tender.

3. 3

   Shred the Beef

   Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the sauce.

4. 4

   Prepare the Tacos

   In a skillet, heat the corn tortillas until warm. Add a generous amount of the beef mixture and top with cheese. Fold the tortillas in half and cook until crispy and the cheese is melted.

5. 5

   Serve

   Serve the tacos with pickled red onions, crema, lime wedges, and a small bowl of the caldo broth for dipping.