Birria Tacos Recipe (Quesabirria)
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
24 tacos
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Calories
302 kcal
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Course
Main Course
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Cuisine
South American, Mexican
Birria Tacos Recipe (Quesabirria)
Description
Birria Tacos Recipe (Quesabirria) starts with preparing a robust birria de res by sautéing a chili and onion-garlic mash in olive oil, then simmering beef chuck roast and short ribs in water with chicken base, bay leaves, red wine vinegar, oregano, cumin, annatto seeds, and cinnamon until fork-tender. This long cooking process infuses the meat with rich, smoky, and warm spices distinctive of birria.
The beef becomes tender and shreddable, making it ideal for stuffing into tortillas. Quesabirria tacos are assembled by placing the shredded birria beef and plenty of shredded queso cheese or Oaxaca cheese inside corn tortillas, which are then lightly pan-fried until the cheese melts and the tortillas develop a crisp exterior. This creates a satisfying contrast between creamy cheese, flavorful meat, and a crunchy shell.
The recipe suggests serving the tacos alongside the broth or consommé for dipping, adding moisture and depth of flavor. The birria broth can also be reserved as a warm, spiced soup. The dish works well for gatherings or special meals where rich, hearty flavors are desired.
Adaptations for slow cooker or Instant Pot are possible, allowing the flavors to develop over extended cooking times or quicker pressure cooking. Leftovers store well refrigerated for several days or frozen for months, preserving both meat and broth for future use.
Ingredients
For the Birria de Res –
- 1 tablespoon olive oil
- 8-10 guajillo chile dried
- 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 leaf
- 2 tablespoons red wine vinegar
- 1 tablespoon oregano dried, Mexican
- 1 tablespoon cumin ground
- 2 teaspoons annatto seeds or paprika, ground
- 1 teaspoon ground cinnamon
For the Quesabirria Tacos -
- 24 small corn tortillas
- 16 ounces Queso cheese or Oaxaca, Monterey Jack, shredded
- 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
- This recipe is adaptable for slow cookers: cook on low for 8-10 hours or high for 5-6 hours to achieve tender meat.
- For Instant Pot, reduce recipe size by half and pressure cook on high for 45 minutes, with a 15-minute natural release.
- Store leftover birria and broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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