Indulge in the rich, flavorful experience of Quesabirria Tacos. Tender, slow-cooked beef, melted cheese, and crispy tortillas dipped in a flavorful consommé make this dish an unforgettable culinary delight.
Ingredients:
For the Birria (Stew):
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium white onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1 cinnamon stick
- 4 bay leaves
- 6 cups beef broth (or water)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Tacos:
- 12 corn tortillas
- 2 lbs Oaxaca cheese (or Monterey Jack or mozzarella), shredded
- 1 medium white onion, finely chopped
- Fresh cilantro, chopped
- Vegetable oil, for frying
Instructions:
1. Prepare the Chiles:
- Place the dried chiles in a bowl and cover with boiling water. Let them soak for 15-20 minutes, or until softened.
2. Sear the Beef:
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat.
- Sear the beef on all sides until browned, about 3-5 minutes per side. Remove the beef and set aside.
3. Blend the Chile Sauce:
- Drain the soaked chiles, reserving about 1 cup of the soaking liquid.
- In a blender, combine the soaked chiles, onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, coriander, cloves, cinnamon stick, and 1 cup of the reserved soaking liquid. Blend until smooth.
4. Cook the Birria:
- Pour the chile sauce into the Dutch oven.
- Add the beef broth (or water) and bay leaves.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Return the seared beef to the pot.
- Cover and simmer for 3-4 hours, or until the beef is tender and shreds easily.
- Remove the bay leaves and cinnamon stick.
- Remove the beef from the pot and shred it with two forks.
- Return the shredded beef to the pot.
- Taste and adjust seasoning with salt and pepper as needed.
5. Prepare the Consommé:
- The liquid remaining in the pot after cooking the birria is your consommé. If the consommé is to thin, simmer it uncovered to reduce it to a richer consistancy.
6. Assemble the Quesabirria Tacos:
- Heat a griddle or large skillet over medium heat.
- Dip a corn tortilla into the consommé, coating both sides.
- Place the dipped tortilla on the hot griddle.
- Add a generous amount of shredded Oaxaca cheese and shredded birria to one half of the tortilla.
- Fold the tortilla in half, creating a taco.
- Cook each taco for 2-3 minutes per side, or until golden brown and the cheese is melted.
- If needed, add a small amount of vegetable oil to the griddle to prevent sticking.
7. Serve:
- Serve the Quesabirria Tacos immediately, garnished with finely chopped white onion and fresh cilantro.
- Serve the remaining consommé in small bowls for dipping.
Tips and Variations:
- For extra crispy tacos, fry them in a bit more oil.
- You can use different cheeses, such as Monterey Jack or mozzarella, if Oaxaca cheese is unavailable.
- Add a squeeze of lime juice to the consommé for a bright, acidic touch.
- For a spicy kick, add chipotle peppers in adobo to the chile sauce.
- If you don’t have a blender, a food processor can also be used.
- If you have a slow cooker, you can place all of the birria ingredients into the slow cooker, and cook on low for 8-10 hours. Then follow the instructions for the tacos.
Enjoy your delicious Quesabirria Tacos!