These Easy Quesabirria Tacos are a treat! Packed with juicy, flavorful beef and melty cheese, they are sure to please. The dipping broth adds a fun twist for more yum!
Honestly, who doesn’t love cheesy tacos? I like to load up on toppings and dip them in that tasty broth. You’ll be finding reasons to make these again and again! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: A flavorful cut that turns tender when slow cooked. If you’re looking for a leaner option, try brisket or even shredded chicken for a lighter alternative.
Dried Guajillo & Ancho Chiles: These chiles add smokiness and depth. If unavailable, use chipotle in adobo for a spicy kick or a mix of paprika and cayenne for a similar taste.
Cheese: Oaxaca cheese is traditional, but mozzarella works well too. For a stronger flavor, use a melty blend like Monterey Jack or even pepper jack for some heat!
Corn Tortillas: Fresh tortillas are best, but store-bought ones can work in a pinch. Flour tortillas are an option if you prefer, but they won’t be quite the same.
What’s the Best Way to Shred Beef for Tacos?
Shredding beef is simple but can be tricky if not done right! Here are some tips:
- Once your beef is tender, let it rest for a few minutes before shredding so it’s easier to handle.
- Use two forks to pull apart the meat. Start by pulling chunks apart in opposite directions for a more shredded texture.
- Don’t worry about being perfect; the more rustic, the more authentic your tacos will taste!
How Can I Make Sure My Tortillas Are Crispy?
Getting crispy tortillas is all about the oil and heat:
- Heat your skillet to medium heat and add a thin layer of vegetable oil before cooking the tacos.
- Soak your tortillas briefly in the consommé but not too long, so they don’t get soggy.
- Cook each taco until golden brown on both sides—about 2-3 minutes per side. Watch them closely; once golden, don’t be afraid to flip them!
Enjoy your cooking and the delicious results of these quesabirria tacos! 🌮
Easy Quesabirria Tacos with Cheese
Ingredients You’ll Need:
For the Beef:
- 2 lbs beef chuck roast (cut into large chunks)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cups beef broth
- 1 medium white onion, quartered
- 4 cloves garlic
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 bay leaf
- Salt and black pepper to taste
For the Tacos:
- Corn tortillas (about 12)
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- Vegetable oil for frying
For Garnishing:
- Fresh cilantro, chopped
- Lime wedges
- Chopped white onion
- Optional: salsa for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 3 hours to cook the beef. Once it’s ready, the final assembly of the tacos takes about 15 minutes. Total time is around 3 hours and 30 minutes including cooking, but most of that is just letting it simmer while you relax!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes until they become fragrant. Keep an eye on them to prevent burning!
2. Soak the Chiles:
Once toasted, soak the chiles in hot water for about 15 minutes until they soften up. This will make blending easier.
3. Blend the Sauce:
In a blender, combine the softened chiles, beef broth, quartered onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, bay leaf, and some salt and pepper. Blend everything until it’s nice and smooth! This is your tasty sauce.
4. Cook the Beef:
Place the beef chunks in a large pot or Dutch oven. Pour that beautiful chile broth over the beef. Bring it to a simmer, cover it, and let it cook on low heat for about 3 hours, or until the beef is super tender and shreds apart easily. You can also use a slow cooker for this step and let it cook on low for 6-8 hours if you prefer.
5. Shred the Beef:
Once the beef is cooked, take it out of the pot and shred it using two forks. Set the shredded beef aside. Strain the broth and keep it warm—this will be the delicious consommé for dipping your tacos!
6. Prepare the Tacos:
Heat a skillet over medium heat and add a little oil. Take a corn tortilla and dip it briefly into the warm consommé to soak it. This adds amazing flavor!
7. Assemble the Tacos:
Place the soaked tortilla on the skillet, sprinkle a generous amount of shredded cheese on one half, then add a layer of shredded beef on top of the cheese. Fold the tortilla over to make a half-moon taco.
8. Cook the Tacos:
Cook the taco until the tortilla is crispy and the cheese is melted, about 2-3 minutes on each side. Repeat with the remaining tortillas, cheese, and beef until all your tacos are made!
9. Serve and Enjoy:
Serve the quesabirria tacos hot, garnished with chopped cilantro, onions, and lime wedges. Don’t forget the warm bowl of consommé for dippin’—it’s the best part!
Enjoy your delicious, melty Easy Quesabirria Tacos with Cheese! 🌮
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Meat?
Absolutely! While beef chuck roast is ideal for its tenderness after cooking, you can use brisket or even lamb for a unique flavor. Just ensure whatever meat you choose has a bit of fat for great flavor.
How Do I Store Leftover Tacos?
Store leftover tacos in an airtight container in the fridge for up to 3 days. However, it’s best to keep the beef and tortillas separate to prevent sogginess. Reheat the beef on the stove and assemble fresh tacos as needed!
Can I Make This Vegetarian?
Yes, you can! Substitute the beef with jackfruit or mushrooms for a tasty vegetarian version. Use vegetable broth instead of beef broth, and make sure to season well to mimic the rich flavors of traditional birria.
How Can I Make the Tacos Spicier?
If you like extra heat, add a couple of chopped jalapeños to the blender with the sauce, or use spicier chiles like arbol or serrano in place of some of the milder chiles. Just adjust to your desired spice level!
