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Crispy, Cheesy Quesabirria Tacos

Crispy, Cheesy Quesabirria Tacos
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Quesabirria tacos are a delicious fusion of crispy tacos and rich, flavorful birria stew. These tacos are stuffed with tender, slow-cooked beef, melted cheese, and served with a side of consommé for dipping. They’re crispy on the outside, juicy on the inside, and packed with bold flavors.

 

Ingredients

– 2 lbs beef chuck roast or short ribs

– 3 dried guajillo chiles, stems and seeds removed

– 2 dried ancho chiles, stems and seeds removed

– 2 chipotle peppers in adobo sauce

– 1 medium onion, chopped

– 4 cloves garlic, minced

– 2 cups beef broth

– 1 cup water

– 1 can (14 oz) diced tomatoes

– 2 tbsp apple cider vinegar

– 1 tsp dried oregano

– 1 tsp cumin

– 1/2 tsp cinnamon

– 2 bay leaves

– Salt and pepper to taste

– 8 small corn tortillas

– 2 cups shredded Oaxaca or mozzarella cheese

– 1/2 cup chopped cilantro

– 1/2 cup diced white onion

– Lime wedges, for serving

Instructions

1. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant.

2. Place the toasted chiles in a bowl with hot water and soak for 10 minutes.

3. In a blender, combine the soaked chiles, chipotle peppers, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, and a pinch of salt. Blend until smooth.

4. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the beef on all sides until browned.

5. Add the chopped onion, garlic, beef broth, water, bay leaves, and the blended chili sauce to the pot.

6. Cover and simmer on low heat for 3-4 hours, or until the beef is tender and shreds easily.

7. Remove the beef from the pot and shred it with forks. Reserve the broth (consommé) for dipping.

8. Heat a nonstick skillet over medium heat. Dip a tortilla into the reserved consommé and place it in the skillet.

9. Sprinkle cheese on one half of the tortilla, add shredded beef, then fold the tortilla over.

10. Cook for 2-3 minutes per side until crispy and golden brown.

11. Repeat with remaining tortillas.

12. Serve hot with diced onions, cilantro, lime wedges, and a bowl of consommé for dipping.

 

Notes

– For extra richness, add a splash of consommé inside the tacos before folding.

– You can make this in an Instant Pot for a quicker version (cook on high pressure for 45 minutes).

– Serve with pickled onions for a tangy contrast.

Nutrition

Find it online: https://www.cookflash.com/crispy-cheesy-quesabirria-tacos/