Description
Indulge in the ultimate comfort food with these Crispy, Cheesy Quesabirria Tacos. Slow-cooked beef, flavorful chiles, and gooey cheese come together in a crispy tortilla for a mouthwatering experience.
Ingredients
Scale
For the Beef:
- 3 pounds beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (stems and seeds removed)
- 1 white onion (quartered)
- 5 cloves garlic
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- Chopped cilantro and diced white onion for garnish
- Lime wedges for serving
Instructions
- Sear the Beef: Brown beef chunks in a pot, then set aside.
- Prepare the Sauce: Toast dried chiles, sauté onion and garlic, add spices and broth, simmer, blend until smooth.
- Cook the Beef: Simmer seared beef in sauce until tender, then shred.
- Assemble Tacos: Dip tortillas in consommé, fill with cheese, meat, fold, and crisp in a skillet.
- Serve: Garnish tacos with cilantro, onion, and lime wedges. Serve hot with consommé for dipping.
Notes
- You can prepare the beef a day ahead for enhanced flavor.
- Substitute Oaxaca cheese with Monterey Jack or mozzarella if needed.
- For a spicier kick, add a chipotle pepper to the sauce while blending.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 105mg
