Quesabirria Tacos Recipe

Toast and rehydrate chiles

In a dry skillet over medium heat, toast guajillo, ancho, and pasilla chiles for 20–30 seconds per side until fragrant but not burned. Transfer to a heatproof bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving 1/2 cup soaking liquid.

Make chile sauce

Place toasted chiles, reserved soaking liquid, quartered tomato, quartered onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, 1 tsp salt and 1/2 tsp black pepper in a blender. Puree until smooth. If too thick, add up to 1/2 cup beef broth to reach a sauce consistency.

Brown the beef

Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season beef chunks with 1 tsp salt and 1/2 tsp pepper. Brown beef in batches, 3–4 minutes per side, until well browned. Remove and set aside.

Assemble and slow-cook

Reduce heat to medium. Add the chile-tomato sauce to the pot and cook 2–3 minutes to bloom flavors. Return beef to the pot, add bay leaves and 4 cups beef broth (enough to nearly cover). Bring to a simmer, then cover and either: simmer very gently on the stovetop for 3–3.5 hours, or place in a 300°F (150°C) oven for 3–3.5 hours, or cook in a slow cooker on low for 6–8 hours. Meat should shred easily.

Shred and reduce

Remove beef to a cutting board, shred with forks, discarding any large bits of fat and bay leaves. Skim fat from the cooking liquid and taste; adjust salt. If liquid is thin, simmer uncovered 10–15 minutes to concentrate flavor. Reserve 4 cups of the enriched cooking liquid (consommé) for dipping and other uses.

Strain the reserved cooking liquid through a fine-mesh sieve into a bowl to remove solids. Skim excess fat from the surface. If the consommé is very intense, dilute with up to 1 cup additional beef broth. Warm gently before serving. Season with 1/2 tsp salt and 1/4 tsp pepper to taste. Keep warm for serving alongside tacos.

Rinse rice until water runs clear. In a medium saucepan, heat 1 tbsp oil over medium heat. Add rice and toast 2–3 minutes, stirring, until edges turn translucent. Add 2.25 cups water and 3/4 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in chopped cilantro, lime juice and zest. Keep warm.

In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove most fat, leaving about 1 tbsp in the pan. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and jalapeño and cook 30 seconds.

Add drained pinto beans, diced tomato, cumin, 1 tsp salt, 1/4 tsp pepper and 1/2 cup water or reserved consommé. Simmer gently 8–10 minutes until flavors marry and sauce thickens slightly. Stir in chopped cilantro and adjust seasoning. Keep warm.

Warm a large, nonstick skillet or griddle over medium heat and brush with a light film of vegetable oil. Keep shredded beef and consommé handy.

Take one corn tortilla and sprinkle a thin, even layer (about 1/4 cup) of shredded cheese across half the tortilla. Place a generous tablespoon or two of shredded barbacoa on top of the cheese, fold the tortilla in half to form a taco.

Place the folded tortilla on the hot skillet and cook 1.5–2 minutes per side, pressing gently with a spatula, until the cheese is fully melted and the tortilla is crisp and golden in spots. Repeat with remaining tortillas, adding a little oil to the pan as needed. Keep assembled tacos warm on a baking sheet in a low oven (200°F / 95°C) if making a batch.

For serving, arrange 2 quesabirria tacos per plate. Spoon 1/3–1/2 cup cilantro-lime rice and 1/2 cup bacon charro beans per serving alongside the tacos. Garnish tacos with chopped onion, cilantro and a squeeze of lime. Serve consommé in small bowls for dipping; provide pickled red onions and hot sauce to taste.