Quesabirria Tacos
Ingredients:
For the Birria (Beef Stew):
3 lbs beef chuck roast or short ribs (you can mix with lamb or goat if desired)
4-5 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles (optional for extra depth)
1 onion, quartered
6 garlic cloves
1 large tomato, chopped
4 cups beef broth
2 bay leaves
1 cinnamon stick
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil for browning the meat
For the Tacos:
12 small corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped
1 onion, finely diced
Lime wedges for serving
Vegetable oil, for frying
Instructions:
Step 1: Prepare the Birria
Toast the Chiles: Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes on each side until fragrant, but don’t let them burn. Remove the stems and seeds, and set aside.
Blend the Sauce: In a blender, add the toasted chiles, onion, garlic, chopped tomato, cumin, oregano, paprika, and a pinch of salt. Pour in 1 cup of beef broth and blend until smooth. Set aside.
Sear the Beef: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned, about 3-4 minutes per side.
Cook the Birria: Add the blended chile sauce to the pot with the beef, along with the remaining beef broth, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until the beef is tender and easily shreds with a fork. You can also do this in a slow cooker on low for 6-8 hours.
Shred the Meat: Once the beef is tender, remove it from the pot, shred it using two forks, and return it to the pot to soak up the broth. Adjust seasoning with salt and apple cider vinegar if needed.
Step 2: Assemble the Tacos
Prepare the Consomé: The broth that the meat was cooked in is the consomé (dipping sauce). Ladle some into a bowl and set aside for serving with the tacos.
Assemble the Tacos: Heat a large skillet over medium heat. Lightly dip each corn tortilla into the birria broth (consomé) to coat it, then place it in the skillet. Add a layer of shredded cheese to half of the tortilla and some shredded birria beef on top of the cheese. Fold the tortilla in half, like a quesadilla.
Fry the Tacos: Cook the tacos for about 2-3 minutes on each side, or until the cheese is melted, and the tortillas are crispy and golden brown.
Step 3: Serve
Serve the quesabirria tacos hot with a side of consomé for dipping.
Garnish the tacos with chopped cilantro, onion, and lime wedges for squeezing over the top.