Quesabirria Tacos Recipe

🧂 Ingredients

• 5 ancho peppers
• 5 guajillo peppers
• 2-3 chiles de arbol

  optional for spicier
• 1 tablespoon vegetable oil
• 1 large white onion

  chopped
• 3 large tomatoes

  chopped
• 5 cloves garlic

  chopped
• 1 tablespoon Mexican oregano
• 1 tablespoon sea salt

  or to taste
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• ½ cup apple cider vinegar
• 2 large roasted tomatoes

  chopped
• 4 cups beef stock

  separated
• 4 pound boneless beef chuck

  Or you can use beef shank or brisket - try with lamb shoulder.
• 2 tablespoons vegetable oil
• 16 corn tortillas

  You can use flour tortillas.
• 16 ounces shredded Oaxaca cheese

  or use queso asadero, or other good melty cheese like Monterrey jack
• Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice, guacamole. Use your favorites.

Instructions

• 1 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.
• 2 Remove from heat and add the toasted peppers to a large bowl. Cover with hot
  water and steep 20 minutes, or until softened.
• 3 While the peppers are rehydrating, heat the olive oil in the same pan to medium
  heat.
• 4 Add the onion and tomatoes and cook for 5 minutes to soften.
• 5 Add the garlic and cook another 1 minute, stirring.
• 6 Add the cooked onion, tomatoes and garlic to a food processor.
• 7 Remove the softened chilies and add to the food processor, but reserve the
  soaking liquid.
• 8 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.
• 9 Cut the beef into large chunks and add to a large bowl.
• 10 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.
• 11 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.
• 12 Shred the meat with forks to your preference. Reserve most of the birria sauce
  (consome).
• 13 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.
• 14 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.
• 15 Cool slightly and serve with your preferred toppings, with reserved liquid
  consome from the pot as a side soup/broth.

Nutrition Info