Description
Delicious and authentic Birria Tacos, also known as Quesabirria Tacos, featuring tender slow-simmered beef in a rich, flavorful broth made with guajillo chiles and spices. The shredded meat is folded into crispy, cheesy corn tortillas and served with fresh garnishes and a side of savory broth for dipping.
Ingredients
Scale
Broth and Meat
- 7-8 cups hot water
- 4 lbs chuck roast, cut into 4 large chunks
- 2 lbs short ribs (bone in) or back ribs (bone in)
- 1 large white onion, dry skins removed, cut in half crosswise
- 1 garlic bulb, cut the narrow top off, no need to peel
- 1 carrot, cut in half crosswise, then into 4 large pieces
- 5 dried bay leaves
- 8 guajillo chiles, stems cut off and seeds removed
- 3 tbsp chicken bouillon
- 1-2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
Quesabirria Tacos
- 14-16 white corn tortillas
- 2 cups quesadilla cheese or any good melting cheese (e.g., Monterey Jack, Mozzarella, Oaxaca)
Garnishes
- Fresh cilantro, diced
- Fresh lime juice
- White onion, diced
Instructions
- Combine Ingredients: In a large pot, add the chuck roast, short ribs, onion, garlic, carrots, bay leaves, and dried guajillo chiles. Cover with the hot water until the pot is nearly full.
- Add Seasonings: Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over medium-high heat.
- Skim: After 30 minutes of boiling, skim off the foam and impurities that have risen to the surface to clarify the broth.
- Blend Peppers: Remove the softened guajillo chiles, onion, garlic (squeeze cloves out of the bulb), and carrots and place them in a blender or food processor. Blend until smooth, adding up to 1/4 cup of the broth if needed for consistency.
- Strain: Strain the blended mixture to remove any bits of skin if necessary (high-powered blenders may not require this step).
- Combine: Return the blended pepper mixture to the pot and stir to combine thoroughly with the broth.
- Season: Add chili powder as desired to deepen the red color and flavor of the broth.
- Simmer: Cover and simmer the broth and meat mixture for about 3 hours, or until the meat is tender and shreds easily. Stir every 40 minutes and adjust seasoning by tasting once meat is cooked through.
- Reserve Grease: Skim the grease from the top of the broth and pour it into a small skillet or saucepan to be used later for frying tortillas.
- Serving as Stew: Remove meat from broth, cut into large chunks, and remove bones. Serve pieces of meat in bowls topped with broth, diced onion, cilantro, and a wedge of lime.
- Make Quesabirria Tacos: Chop the meat finely into small pieces. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease, place it on the skillet, add chopped meat and cheese, then fold the tortilla over and press gently with a spatula. Cook 2-3 minutes until crisp and golden on the bottom, then flip and cook the other side. Add extra grease as needed for color and crispness.
- Finish Tacos: Remove from heat and let cool briefly. Top with fresh cilantro and diced onion as desired.
- Serve: Present tacos with a side bowl of the broth topped with onions and cilantro for dipping. Enjoy dipping your crispy quesabirria tacos into the flavorful broth.
Notes
- Meat: Bone-in cuts are essential to develop a rich and flavorful broth, though you can use various beef cuts as long as bones are included.
- Guajillo Peppers: These mildly spicy chiles (2,500-5,000 SHU) provide depth without overwhelming heat. Adjust spiciness with additional chili powder to your preference.
- Skimming: Skim foam and impurities 30 minutes into boiling to clarify the broth and improve flavor.
- Taste Adjustments: Taste and adjust salt and chili powder towards the end of cooking for desired flavor balance.
- Cheese: Use any good melting cheese such as quesadilla cheese, Monterey Jack, Mozzarella, or Oaxaca for best melt and flavor.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos with broth)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 130 mg
