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Crispy Quesabirria Tacos

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Delve into the delicious world of Crispy Quesabirria Tacos, featuring rich beef birria and gooey cheese wrapped in a perfectly crisp tortilla.

Ingredients

Scale
  • 3 lbs chuck roast (or beef short ribs), cut into large chunks
  • 2 tbsp oil (vegetable or canola)
  • 1 large yellow onion, quartered
  • 6 cloves garlic
  • 3 dried guajillo chiles, stems/seeds removed
  • 2 dried ancho chiles, stems/seeds removed
  • 2 dried arbol chiles (optional, for heat)
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 2 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 12–16 corn tortillas
  • 3 cups shredded Oaxaca cheese (or low-moisture mozzarella)
  • 1 cup white onion, finely diced
  • 1 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Optional salsa roja (or hot sauce)

Instructions

  1. Soften the chiles: In a dry skillet, toast guajillo, ancho, and arbol chiles over medium heat for 30–60 seconds until fragrant. Add them to a bowl and cover with hot water, letting them soak for 15 minutes until rehydrated.
  2. Make the sauce: Blend the softened chiles (with about ½ cup of soaking water), onion, garlic, tomatoes, beef broth, vinegar, chili powder, cumin, oregano, cinnamon, salt, and pepper until smooth.
  3. Brown the beef: Heat the oil in a Dutch oven over medium-high heat. Sear the beef chunks for 2–3 minutes per side until browned and caramelized, adding depth to the dish.
  4. Braise the beef: Pour in the blended sauce and add bay leaves. Bring this tantalizing mixture to a simmer. Cover and cook on low heat for 2 ½–3 hours or place it in a 300°F oven until the beef becomes tender and shreds easily.
  5. Shred and reserve consommé: Once cooked, remove the beef, shred it with two forks, then return it to the pot. Skim away excess fat into a bowl (you’ll use this to fry tortillas). Keep the broth as the dipping consommé.
  6. Crisp the tacos: Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved orange-red fat for added flavor, then place it on the hot skillet. Load it with cheese, shredded birria, and a spoonful of salsa roja (if you’re using it). Fold and cook for 2–3 minutes per side until crispy and melty.
  7. Finish and serve: Top your tacos with diced onion and cilantro. Serve with hot consommé for dipping and lime wedges for an irresistible explosion of flavor.

Notes

Make the birria a day in advance for deeper flavors. Consider customizing toppings to suit your tastes.

Nutrition

Find it online: https://www.spiritsdrink.com/crispy-quesabirria-tacos-recipe-5-game-changing-secrets/