Quesabirria Tacos Recipe
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
3 hrs 30 mins
-
Servings
16 tacos
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Calories
336 kcal
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Course
Main Course
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Cuisine
Mexican
Quesabirria Tacos Recipe
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Quesabirria tacos are the perfect tacos, filled with melted cheese and slow cooked shredded beef or lamb, then lightly pan fried for amazing flavor.
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Ingredients
FOR THE BIRRIA RECIPE
- 5 ancho peppers
- 5 guajillo pepper
- 2-3 chiles de árbol optional for spicier
- 1 tablespoon vegetable oil
- 1 white onion chopped, large
- 3 tomato chopped, large
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon salt or to taste, sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 tomato chopped, large, roasted
- 4 cups beef stock separated
- 4 pound beef chuck Or you can use beef shank or brisket - try with lamb shoulder, boneless
FOR THE QUESABIRRIA TACOS
- 2 tablespoons vegetable oil
- 16 corn tortillas You can use flour tortillas.
- 16 ounces Oaxaca cheese or use queso asadero, or other good melty cheese like Monterrey jack, shredded
- red onion Fixings; chopped, sliced, or fresh; jalapeno or serrano are alternatives; use your favorites
- jalapeño
- Serrano pepper
- cilantro
- chili flakes
- lime juice
- guacamole
Instructions
MAKE THE BIRRIA
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.
- Cut the beef into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
- Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
MAKE THE QUESABIRRIA TACOS
- Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.
- Top with shredded cheese and then birria meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp. The cheeses should be nicely melted, like a quesadilla.
- Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side soup/broth.
Notes
- You can use beef, lamb or goat to make birria.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
6g
(2%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
88mg
(29%)
Sodium
911mg
(38%)
Potassium
614mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
818IU
(16%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 911mg | 38% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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