Quesabirria tacos are a mouthwatering fusion of birria, a traditional Mexican stew, and cheesy quesadillas. Originating from Tijuana, these tacos are filled with tender, flavorful birria meat and gooey melted cheese, then cooked to perfection on a skillet. Served with a rich consommé for dipping, they offer a burst of savory, spicy, and cheesy goodness in every bite. Perfect for taco nights, parties, or any occasion that calls for indulgent comfort food, quesabirria tacos are a true fiesta for your taste buds.
Ingredients:
For the birria meat:
- 2 lbs beef chuck roast or brisket, cut into chunks
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle chile in adobo sauce
- 4 garlic cloves
- 1 medium onion, roughly chopped
- 2 medium tomatoes, roughly chopped
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 bay leaves
- Salt and pepper to taste
For the tacos:
- Corn tortillas
- Oaxaca cheese or mozzarella cheese, shredded
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions:
- Prepare the Birria Meat:
- In a large pot, heat a splash of oil over medium heat. Add the beef chunks and sear them until browned on all sides. Remove the beef and set aside.
- In the same pot, add the guajillo and ancho chiles, garlic, onion, and tomatoes. Sauté for 5 minutes until softened.
- Transfer the sautéed mixture to a blender. Add the chipotle chile, apple cider vinegar, cumin, oregano, and a pinch of salt. Blend until smooth.
- Return the beef to the pot and pour the blended sauce over it. Add the cinnamon stick, bay leaves, and beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and easily shredded.
- Shred the Meat:
- Remove the beef from the pot and shred it using two forks. Reserve the consommé (the flavorful liquid) for dipping.
- Assemble the Tacos:
- Heat a skillet over medium heat. Dip a corn tortilla into the consommé to coat it lightly, then place it on the skillet.
- Sprinkle a generous amount of shredded cheese onto one half of the tortilla. Add a portion of shredded birria meat on top of the cheese.
- Fold the tortilla in half to create a taco shape. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
- Serve:
- Serve the quesabirria tacos hot with a side of consommé for dipping. Garnish with fresh cilantro and lime wedges if desired.
Quesabirria tacos are a celebration of bold flavors and textures. The tender birria meat, melted cheese, and crispy tortilla come together to create a dish that’s both comforting and indulgent. Whether you’re hosting a taco night or simply craving something special, these tacos are sure to impress. Enjoy dipping them into the rich consommé for an extra burst of flavor!