Description
Crispy, cheesy quesabirria tacos bring Mexican street food magic straight to home kitchens with tender, spice-rubbed beef and melted cheese. Dripping with rich consommé and packed with bold flavors, these tacos promise a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Meat:
- 2 pounds (0.91 kilograms) beef chuck roast or short ribs
Chiles and Spices:
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
Liquid and Aromatics:
- 2 cups beef broth
- 1 cup water
- 1 can (14 ounces/397 grams) diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
Taco Components:
- 8 small corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- Lime wedges, for serving
Instructions
- Gently roast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until aromatic and slightly darkened.
- Submerge toasted chiles in hot water, allowing them to rehydrate and soften for 10 minutes.
- Transfer softened chiles to a blender, combining with chipotle peppers, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, and salt. Puree until achieving a smooth, consistent sauce.
- Warm oil in a large pot over medium-high heat and thoroughly sear beef on all surfaces until developing a rich, caramelized exterior.
- Incorporate chopped onion, minced garlic, beef broth, water, bay leaves, and prepared chili sauce into the pot with seared meat.
- Reduce heat, cover, and allow mixture to simmer gently for 3-4 hours, ensuring beef becomes exceptionally tender and easily shredded.
- Extract beef from cooking liquid, using two forks to pull meat into delicate, uniform strands. Preserve cooking liquid as consomme for serving.
- Preheat a nonstick skillet over medium heat, briefly dipping tortilla into reserved consomme before placing in pan.
- Strategically layer cheese on half the tortilla, distribute shredded beef, then fold to create a half-moon shape.
- Griddle each side for 2-3 minutes, developing a crisp, golden-brown exterior.
- Plate tacos accompanied by diced onions, fresh cilantro, lime wedges, and a small bowl of consomme for dipping.
Notes
- Toasting chiles enhances their deep, smoky flavor by releasing essential oils and preventing a bitter taste.
- Soaking dried chiles in hot water softens them, making blending easier and creating a more harmonious sauce.
- Always use fresh spices like oregano and cumin to ensure maximum flavor intensity and aromatic richness.
- Choose fatty beef cuts like chuck roast or short ribs for superior tenderness and rich, melt-in-your-mouth texture.
- Low and slow cooking breaks down tough meat fibers, creating incredibly succulent and easily shreddable beef.
- Dipping tortillas in consomme before cooking adds extra flavor and creates a crispier, more complex taco shell.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg