{"id":3889,"date":"2025-02-15T01:51:11","date_gmt":"2025-02-15T01:51:11","guid":{"rendered":"https:\/\/dejunair.com\/?p=3889"},"modified":"2025-02-15T01:51:12","modified_gmt":"2025-02-15T01:51:12","slug":"quesabirria-tacos","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=3889","title":{"rendered":"Quesabirria Tacos"},"content":{"rendered":"\n

Ingredients<\/strong>:<\/h4>\n\n\n\n
For the Birria (Stew)<\/strong>:<\/h5>\n\n\n\n
    \n
  • 3 lbs beef chuck roast<\/strong>, cut into large chunks (you can also use short ribs or oxtail)<\/li>\n\n\n\n
  • 6 dried guajillo chiles<\/strong><\/li>\n\n\n\n
  • 2 dried ancho chiles<\/strong><\/li>\n\n\n\n
  • 2 dried pasilla chiles<\/strong><\/li>\n\n\n\n
  • 4 cloves garlic<\/strong>, peeled<\/li>\n\n\n\n
  • 1 medium onion<\/strong>, quartered<\/li>\n\n\n\n
  • 1-2 chipotle peppers in adobo sauce<\/strong>\u00a0(for a bit of heat)<\/li>\n\n\n\n
  • 2 tsp cumin<\/strong><\/li>\n\n\n\n
  • 2 tsp dried oregano<\/strong><\/li>\n\n\n\n
  • 1 tsp ground cinnamon<\/strong><\/li>\n\n\n\n
  • 1\/2 tsp ground cloves<\/strong>\u00a0(optional)<\/li>\n\n\n\n
  • 1 tbsp vinegar<\/strong><\/li>\n\n\n\n
  • 3-4 cups beef broth<\/strong>\u00a0(or enough to cover the beef)<\/li>\n\n\n\n
  • 2 bay leaves<\/strong><\/li>\n\n\n\n
  • Salt and pepper<\/strong>, to taste<\/li>\n<\/ul>\n\n\n\n
    For the Tacos<\/strong>:<\/h5>\n\n\n\n
      \n
    • 10-12 corn tortillas<\/strong><\/li>\n\n\n\n
    • 2 cups Oaxaca cheese<\/strong>, shredded (or mozzarella if you can\u2019t find Oaxaca)<\/li>\n\n\n\n
    • 1\/2 cup cilantro<\/strong>, chopped<\/li>\n\n\n\n
    • 1 small onion<\/strong>, finely chopped<\/li>\n\n\n\n
    • Lime wedges<\/strong>, for serving<\/li>\n\n\n\n
    • Salsa<\/strong>, for serving (optional)<\/li>\n\n\n\n
    • Cooking oil<\/strong>, for frying<\/li>\n<\/ul>\n\n\n\n

      Instructions<\/strong>:<\/h4>\n\n\n\n
        \n
      1. Prepare the Birria<\/strong>:\n
          \n
        • Start by removing the stems and seeds from the\u00a0dried chiles<\/strong>. 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.<\/li>\n\n\n\n
        • Once toasted, add the chiles to a bowl and cover with\u00a0hot water<\/strong>. Let them soak for about\u00a020-30 minutes<\/strong>, or until softened.<\/li>\n\n\n\n
        • While the chiles soak, heat some oil in a large pot over medium-high heat. Season the\u00a0beef chunks<\/strong>\u00a0with\u00a0salt<\/strong>\u00a0and\u00a0pepper<\/strong>, then brown the beef in batches, making sure each piece gets a nice sear. Once browned, remove the beef and set aside.<\/li>\n\n\n\n
        • In the same pot, add the\u00a0onion<\/strong>,\u00a0garlic<\/strong>, and\u00a0chipotle peppers<\/strong>. Cook for about 3-5 minutes until the onion is softened.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
        • Make the Birria Sauce<\/strong>:\n
            \n
          • Once the chiles have softened, add them to a blender along with the\u00a0onion<\/strong>,\u00a0garlic<\/strong>,\u00a0cumin<\/strong>,\u00a0oregano<\/strong>,\u00a0cinnamon<\/strong>,\u00a0cloves<\/strong>, and\u00a0vinegar<\/strong>. Add\u00a01-2 cups of beef broth<\/strong>\u00a0and blend until smooth.<\/li>\n\n\n\n
          • Pour this chile sauce into the pot with the beef, add the\u00a0bay leaves<\/strong>, and pour in enough\u00a0beef broth<\/strong>\u00a0to cover the meat. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for\u00a02.5 to 3 hours<\/strong>, or until the beef is fall-apart tender.<\/li>\n\n\n\n
          • 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.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
          • Prepare the Tacos<\/strong>:\n
              \n
            • Heat a griddle or skillet over medium-high heat and add a bit of\u00a0oil<\/strong>.<\/li>\n\n\n\n
            • Dip each\u00a0corn tortilla<\/strong>\u00a0into the birria broth, making sure to coat it lightly (this gives the tortillas flavor and a slight crispiness when cooked).<\/li>\n\n\n\n
            • Place the tortilla on the hot griddle and sprinkle a good amount of\u00a0shredded Oaxaca cheese<\/strong>\u00a0on one half of the tortilla. Add a portion of the\u00a0shredded birria beef<\/strong>\u00a0on top of the cheese. Let it cook until the cheese starts to melt and the tortilla crisps up.<\/li>\n\n\n\n
            • Once the cheese has melted, fold the taco in half and cook for another minute or two to get the outside crispy.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
            • Serve<\/strong>:\n
                \n
              • Remove the taco from the skillet and top with\u00a0chopped onion<\/strong>,\u00a0cilantro<\/strong>, and a squeeze of\u00a0lime juice<\/strong>. You can also serve with a side of\u00a0salsa<\/strong>\u00a0or the reserved birria broth as a dipping sauce.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n

                Tips<\/strong>:<\/h3>\n\n\n\n
                  \n
                • Customize the Heat<\/strong>: Adjust the number of\u00a0chipotle peppers<\/strong>\u00a0or\u00a0ancho chiles<\/strong>\u00a0based on your preferred spice level. If you like it milder, you can skip the chipotle peppers.<\/li>\n\n\n\n
                • Make-Ahead<\/strong>: The birria broth and beef can be made a day or two in advance, and the flavors will deepen and get even better.<\/li>\n\n\n\n
                • Tortilla Choice<\/strong>: Corn tortillas are traditional, but flour tortillas work well too if you prefer them.<\/li>\n\n\n\n
                • Grilling the Tacos<\/strong>: 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.<\/li>\n<\/ul>\n\n\n\n

                  These Quesabirria Tacos<\/strong> 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\u2019ll really impress. Let me know how they turn out when you try them<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Ingredients: For the Birria (Stew): For the Tacos: Instructions: Tips: These Quesabirria Tacos are indulgent and packed with flavor from the rich,…<\/p>\n","protected":false},"author":1,"featured_media":3890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-3889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\nQuesabirria Tacos - Best Food Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dejunair.com\/?p=3889\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quesabirria Tacos - 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