Quesabirria Tacos Recipe

Directions

1. Prepare the Chilies: Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes.
2. Make the Birria Sauce: In a large pot, combine the toasted chilies, onion, garlic, cinnamon stick, bay leaves, oregano, cumin, black pepper, beef broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Blend the Sauce: Remove the cinnamon stick and bay leaves from the pot. Carefully transfer the remaining mixture to a blender and blend until smooth. Strain the sauce back into the pot to remove any solids.
4. Cook the Meat: Season the beef with salt and add it to the pot with the birria sauce. Cover and simmer on low heat for 3-4 hours, or until the meat is tender and easily shreds with a fork.
5. Shred the Meat: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the sauce and keep warm.
6. Assemble the Tacos: Heat a skillet or griddle over medium-high heat. Dip a corn tortilla into the birria sauce to coat it lightly. Place the tortilla on the skillet and sprinkle with a generous amount of shredded cheese. Add a spoonful of the shredded beef on one half of the tortilla. Fold the tortilla over to create a taco and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
7. Serve: Garnish the quesabirria tacos with fresh cilantro and a squeeze of lime juice. Serve with a small bowl of the birria sauce for dipping.

Kitchen Equipment Needed

• Large pot
• Skillet or griddle
• Blender
• Strainer
• Tongs
• Forks for shredding meat

Tips and Shortcuts

• Meat Options: While beef is traditional, you can also use goat, lamb, or even chicken for a different take on birria.
• Cheese Choices: If you can’t find Oaxaca cheese, mozzarella or Monterey Jack are great substitutes.
• Make Ahead: The birria meat can be made a day ahead and reheated, allowing the flavors to meld even more.
• Extra Flavor: For a spicier kick, add a few more chipotle chilies or a dash of hot sauce to the birria sauce.

Storing Leftovers

Store any leftover birria meat and sauce in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water or broth if necessary. The assembled tacos are best enjoyed fresh but can be reheated in a skillet or oven.