Ingredients:
For the Birria (Stew):
- 3 lbs beef chuck roast, cut into large chunks (you can also use short ribs or oxtail)
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 1-2 chipotle peppers in adobo sauce (for a bit of heat)
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (optional)
- 1 tbsp vinegar
- 3-4 cups beef broth (or enough to cover the beef)
- 2 bay leaves
- Salt and pepper, to taste
For the Tacos:
- 10-12 corn tortillas
- 2 cups Oaxaca cheese, shredded (or mozzarella if you can’t find Oaxaca)
- 1/2 cup cilantro, chopped
- 1 small onion, finely chopped
- Lime wedges, for serving
- Salsa, for serving (optional)
- Cooking oil, for frying
Instructions:
- Prepare the Birria:
- Start by removing the stems and seeds from the dried chiles. In a large pot, add the chiles and toast them lightly over medium heat for a minute or two, until fragrant. Be careful not to burn them.
- Once toasted, add the chiles to a bowl and cover with hot water. Let them soak for about 20-30 minutes, or until softened.
- While the chiles soak, heat some oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper, then brown the beef in batches, making sure each piece gets a nice sear. Once browned, remove the beef and set aside.
- In the same pot, add the onion, garlic, and chipotle peppers. Cook for about 3-5 minutes until the onion is softened.
- Make the Birria Sauce:
- Once the chiles have softened, add them to a blender along with the onion, garlic, cumin, oregano, cinnamon, cloves, and vinegar. Add 1-2 cups of beef broth and blend until smooth.
- Pour this chile sauce into the pot with the beef, add the bay leaves, and pour in enough beef broth to cover the meat. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours, or until the beef is fall-apart tender.
- Once the beef is tender, remove the beef and shred it with two forks. Set the shredded beef aside, and strain the broth to remove any large pieces.
- Prepare the Tacos:
- Heat a griddle or skillet over medium-high heat and add a bit of oil.
- Dip each corn tortilla into the birria broth, making sure to coat it lightly (this gives the tortillas flavor and a slight crispiness when cooked).
- Place the tortilla on the hot griddle and sprinkle a good amount of shredded Oaxaca cheese on one half of the tortilla. Add a portion of the shredded birria beef on top of the cheese. Let it cook until the cheese starts to melt and the tortilla crisps up.
- Once the cheese has melted, fold the taco in half and cook for another minute or two to get the outside crispy.
- Serve:
- Remove the taco from the skillet and top with chopped onion, cilantro, and a squeeze of lime juice. You can also serve with a side of salsa or the reserved birria broth as a dipping sauce.
Tips:
- Customize the Heat: Adjust the number of chipotle peppers or ancho chiles based on your preferred spice level. If you like it milder, you can skip the chipotle peppers.
- Make-Ahead: The birria broth and beef can be made a day or two in advance, and the flavors will deepen and get even better.
- Tortilla Choice: Corn tortillas are traditional, but flour tortillas work well too if you prefer them.
- Grilling the Tacos: For extra crispy tacos, you can grill the folded tacos on both sides after they are filled, adding more cheese on the outside for a cheesy crust.
These Quesabirria Tacos are indulgent and packed with flavor from the rich, spicy broth, tender beef, and melty cheese. Perfect for taco lovers and anyone looking for a dish that’ll really impress. Let me know how they turn out when you try them