Quesabirria Tacos Recipe

Toast chiles: heat a large dry skillet over medium heat. Toast guajillo, ancho and optional pasilla chiles 20–30 seconds per side until fragrant but not burned. Remove stems and seeds (wear gloves).

Rehydrate chiles: place toasted chiles in a bowl and cover with 2 cups hot water. Let soak 20 minutes until softened; reserve soaking liquid.

Sear beef: pat beef pieces dry and season lightly with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven or heavy pot, heat 2 tbs oil over medium-high. Brown beef on all sides, working in batches if needed, 3–4 minutes per side. Remove and set aside.

Char aromatics: in the same skillet or over a gas flame, char the quartered onion, garlic cloves (unpeeled or peeled) and halved tomato until blackened in spots, about 4–6 minutes. Alternatively roast under broiler.

Blend sauce: peel garlic if charred with skins; place softened chiles (drained, reserving soaking liquid), charred onion (about half), charred garlic, charred tomato, apple cider vinegar, 1 tsp oregano, 1 tsp cumin, 1/2 tsp black pepper and 1/2 cup of the chile soaking liquid into a blender. Blend until very smooth, adding more soaking liquid a tablespoon at a time to reach a pourable sauce (about 1/2 to 1 cup total).

Combine and simmer: return seared beef to the Dutch oven. Pour blended chile sauce over beef. Add remaining onion quarters, bay leaves and enough beef/chicken broth to just cover the meat (about 5–6 cups). Add remaining 1 tsp salt. Bring to a boil, then reduce to low and simmer, covered, until beef is very tender and shreddable, 2.5–3 hours (or 1.5–2 hours in a pressure cooker).

Shred meat and reduce consomé: remove beef to a cutting board, shred with two forks, discarding any large fat pieces. Skim fat from top of braising liquid. If you prefer a richer consomé, simmer liquid uncovered over medium heat 10–15 minutes to concentrate flavor. Taste and adjust salt. Reserve 1.5–2 cups of consomé warm for dipping.

Marinate shrimp: toss peeled, deveined shrimp with lime juice, smoked paprika, 1/2 tsp salt and 1 tsp oil. Let sit 10 minutes while birria finishes.

Cook shrimp: heat a skillet or griddle over medium-high heat with a thin film of oil. Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and keep warm. Set aside 2 shrimp per taco if adding surf-and-turf.

Prepare shredded beef: if meat is very wet, gently toss shredded beef with 1/4 cup reduced consomé to moisten; reserve remaining shredded beef and consomé separately.

Heat tortillas: warm a griddle or skillet over medium heat and brush lightly with oil or lard (about 1–2 tsp). Warm tortillas briefly on both sides until pliable, 20–30 seconds per side.

Assemble quesabirria tacos: working one tortilla at a time on the hot griddle, sprinkle a thin, even layer (about 2–3 tbs) of shredded jack cheese on one half of the tortilla. Add about 2–3 tbs shredded birria meat on top of the cheese. If using shrimp, place 1–2 cooked shrimp on the meat. Fold the tortilla over to create a half-moon.

Crisp and melt: cook each folded taco 1.5–2 minutes per side (pressing gently with a spatula) until cheese is fully melted and exterior is golden and slightly crisp. Repeat with remaining tortillas, adding a little more oil to the griddle as needed.

Serve: transfer tacos to a plate and garnish with chopped onion and cilantro. Serve hot with warm consomé in small bowls for dipping and lime wedges on the side.

Portioning note: plan on about 2–3 tacos per person (depends on appetite).