Quesabirria Tacos have become quite popular, and they feature tender, flavorful birria meat (often beef or goat) and plenty of melted cheese. Here’s a recipe to make Quesabirria Tacos:
Ingredients:
For the Birria Meat:
- 2 pounds of beef (such as chuck roast) or goat meat
- 2-3 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- 4 cups beef or chicken broth
For Assembling the Tacos:
- Corn tortillas
- Oaxaca cheese, Monterey Jack cheese, or any melting cheese of your choice
- Chopped cilantro and diced onions (for garnish)
- Lime wedges
Preparing the Birria Meat:
- Toast the dried guajillo and ancho chilies in a dry, hot skillet for a few seconds on each side until they become fragrant. Remove the stems and seeds. Soak the chilies in hot water for about 15-20 minutes until they soften.
- Drain the chilies and blend them with the chopped onion, minced garlic, cumin, oregano, ground cloves, salt, and pepper. You can add some of the beef or chicken broth to facilitate blending until you have a smooth chili paste.
- Cut the beef or goat meat into small chunks and place it in a large pot. Pour the chili paste over the meat and add the remaining broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 3-4 hours until the meat is tender and can be easily shredded.
- Once the meat is tender, shred it using two forks. You can also chop it into smaller pieces.
Assembling the Quesabirria Tacos:
- Heat a skillet or griddle over medium heat and add a little oil.
- Take a corn tortilla and add a portion of the birria meat to one half of the tortilla. Top the meat with a generous amount of your chosen cheese.
- Fold the tortilla over to create a half-moon shape and press it down gently.
- Place the folded tortilla on the hot skillet and cook until it’s crispy and the cheese is melted. Flip it to crisp up the other side if desired.
- Repeat the process with the remaining tortillas and filling.
- Serve the Quesabirria Tacos with chopped cilantro, diced onions, and lime wedges for garnish.
Enjoy your homemade Quesabirria Tacos, and don’t forget to serve them with a bowl of the birria consommé (the flavorful cooking broth) for dipping or sipping on the side!
