Birria Tacos Recipe (Quesabirria Tacos)
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5.0
75 reviews
Excellent
Birria Tacos Recipe (Quesabirria Tacos)
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These authentic birria tacos feature tender, juicy meat nestled into pan-fried cheesy tortillas topped with onions, cilantro, and more cheese.
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Ingredients
Adobo Paste
- 10 dried guajillo chiles
- 10 dried ancho chiles
- 3 tbsp sesame seeds
- 1 tbsp black peppercorns
- 1 tsp whole cloves (or 1/2 tsp ground cloves)
- 4 cloves garlic
- 2 Roma (plum) tomatoes halved
- 1 4-inch cinnamon stick (broken) (or 1 teaspoon ground cinnamon powder)
- 4 tsp dried thyme
- 4 tsp Mexican oregano or regular oregano
- 2 tsp ground ginger
- 1 tsp ground cumin
- 1/4 cup distilled white vinegar
Birria
- 5-6 lbs beef chuck roast (See Note 1)
- 2 tbsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
- adobo paste (see above)
- 1 white onion peeled and cut into quarters
- 4 cloves garlic
- 3 bay leaves
- 2 cups water (or beef broth)
Serving
- 16 corn tortillas
- 1 lb Oaxaca cheese or Monterey Jack (shredded)
- 1 cup cilantro chopped
- 1 medium white onion diced
- quick pickled red onion optional
- Escabeche Rojo optional
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Instructions
Adobo Paste
- Remove stems and seeds from dried chiles and break into pieces. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside. Reserve 1 cup soaking liquid.
- In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
- Transfer toasted seeds and spices, garlic, tomatoes, cinnamon stick, thyme, oregano, ginger and cumin, drained chiles, 1 cup soaking liquid and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency. Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain).
Birria
Oven Cooking Option
- Preheat oven to 375°F. This can be made on the stovetop as well (see below), but I feel the oven method works better for a more even cooking.
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Place in lower rack of oven and cook for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours.
Stove Top Option
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours.
Serve
- Dip tortilla in consommé and pan fry, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to melt.
- Top with cilantro, onion and optional pickled onions. Using a spatula, fold tortilla in half for taco and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.
Quesabirria Tacos
- For Quesabirria tacos dip tortilla in consommé and pan fry, turning to cook both sides, 30 seconds. Add a few tablespoons of cheese to the tortilla and flip to melt the cheese for the outside of the taco (it will get crispy).
- Add some birria, shredded cheese, cilantro and onion to half the tortilla. Using a spatula, carefully scrape cheesy side up and over filling - essentially folding tortilla in half. Press gently and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.
Instant Pot Option
- Set to Saute setting. Season beef all over liberally with salt and pepper. Sear meat all over with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all seared meat into the Instant Pot along with onion, garlic cloves and bay leaves. Pour in the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release. If you prefer a Slow Cooker method, cook on High for 4 hours or until meat is easily shredded.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency.
Notes
- Birria is traditionally made with goat or lamb. Some recipes use beef, chicken or pork. Beef shank or short ribs work well too. If using beef short ribs, purchase 8 pounds total weight. For lamb, loin chops, leg or shoulder are great.
- Thin with water, not the soaking liquid, as I find it gets too bitter.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1278mg
(53%)
Potassium
1051mg
(30%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
6557IU
(131%)
Vitamin C
11mg
(12%)
Calcium
115mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1278mg | 53% |
| Potassium | 1051mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 6557IU | 131% |
| Vitamin C | 11mg | 12% |
| Calcium | 115mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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