Birria Tacos Recipe (Quesabirria)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
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Servings
24 tacos
-
Calories
302 kcal
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Course
Main Course
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Cuisine
South American, Mexican
Birria Tacos Recipe (Quesabirria)
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Red Tacos Jalisco con queso, AKA Quesabirria Tacos, made with slow cooked Birria de Res loaded into corn tortillas with cheese, and fried crispy. Serve with savory, spicy beef broth to dip!
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Ingredients
For the Birria de Res –
- 1 tablespoon olive oil
- 8-10 dried guajillo chiles
- 1 large onion peeled and cut into chunks
- 5-6 cloves garlic peeled
- 3-4 pounds beef chuck roast
- 2 pounds beef short ribs
- 8 cups water
- 4 tablespoons chicken base boullion
- 3-4 bay leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 2 teaspoons ground annatto seeds or paprika
- 1 teaspoon ground cinnamon
For the Quesabirria Tacos -
- 24 small corn tortillas
- 16 ounces shredded queso cheese or Oaxaca, Monterey Jack
- 2 cups Pico de Gallo
Instructions
- Set out a food processor. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse until well chopped. Then add in the roughly chopped onion and garlic cloves. Pulse again to form a fine mash.
- Place an extra large 8-quart saucepot over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes.
- Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs into the pot.
- Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon. Stir and cover the pot with a heavy lid.
- Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork tender. Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered.
- Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot.
- Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use. *If you have time, the easiest way to separate the fat from broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth.
- Shred all the beef and place it in a large dish. Discard the bones and bay leaves.
- When ready to fry the tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet. Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side. Top with a couple of tablespoons of pico de gallo.
- Fry the tortillas until the cheese is melted then fold the tortilla over the beef to create the taco shape. Continue to fry 1-2 minutes longer, per side, until the tortillas are crispy. Repeat with the remaining tortillas, cheese, and meat. *You can place the finished tacos in a warming drawer or 200°F oven to keep warm until all the tacos are ready.
- Serve the tacos warm with a side of hot beef broth.
Notes
- Can you make this in a Slow Cooker? Yes. Cook on low for 8-10 hours or high for 5-6 hours.
- Yes. Cook on low for 8-10 hours or high for 5-6 hours.
- Can you make this an Instant Pot? Yes. However, most likely you will need to HALF the recipe to fit in a standard instant pot. Sauté the onion mixture to soften, then add the remaining ingredients to the pot. Set on Pressure Cook High for 45 minutes. Then perform a Natural Release for 15 minutes.
- Yes. However, most likely you will need to HALF the recipe to fit in a standard instant pot. Sauté the onion mixture to soften, then add the remaining ingredients to the pot. Set on Pressure Cook High for 45 minutes. Then perform a Natural Release for 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. The Birria de Res and broth will keep well for up to 3 months in the freezer.
Nutrition Information
Show Details
Serving
1taco
Calories
302kcal
(15%)
Carbohydrates
16g
(5%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
515mg
(21%)
Potassium
392mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
559IU
(11%)
Vitamin C
2mg
(2%)
Calcium
187mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24tacos
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 302kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 515mg | 21% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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