Crispy. Cheesy. Juicy. Just pure taco magic!
Save it now, because once you make these, you’ll be hooked!
Ingredients:
For the Birria:
- 2 lbs beef chuck roast or brisket, cut into 1-inch cubes
- 1 white onion, roughly chopped
- 5 cloves garlic
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1–2 chipotle peppers in adobo (for a smoky kick)
- 1 tbsp tomato paste or 1 medium tomato
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp ground cloves
- 2 bay leaves
- Salt & pepper to taste
- 4 cups beef broth
- 2 tbsp apple cider vinegar
For the Tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese (a must for that melty cheese pull!)
- Fresh cilantro & diced white onion for topping
- Lime wedges for serving
Instructions:
- Make the Birria Broth:
In a dry pan, toast the guajillo and ancho chiles for 1–2 minutes until fragrant. Then boil them in hot water for 10 minutes to soften. - Blend the Sauce:
In a blender, combine softened chiles, chipotle peppers, tomato (or paste), garlic, oregano, cumin, cloves, and vinegar. Add 1 cup of broth and blend until smooth. - Cook the Meat:
In a large pot or slow cooker, add cubed beef, chopped onion, bay leaves, salt, pepper, and the chile sauce. Pour in the remaining broth. Simmer on low for 4–6 hours (or in a slow cooker for 6–8 hours) until meat is fall-apart tender. Shred the beef and return it to the broth. - Assemble the Quesabirria Tacos:
Dip corn tortillas into the birria broth, then place them on a hot skillet. Add a generous handful of shredded cheese and some shredded beef. Fold the tortilla over and cook until crispy and golden brown on both sides. - Serve with Love:
Serve tacos with a side of warm birria consommé (broth) for dipping. Top with fresh onion, cilantro, and a squeeze of lime.
