Description
Savory Mexican cheesy quesabirria tacos blend tender braised beef with melted cheese in crispy corn tortillas. Dripping with rich consommé, these tacos invite deep comfort and bold flavor for hungry diners seeking authentic regional cuisine.
Ingredients
Scale
- 3 lbs (1.36 kg) beef chuck roast, cut into large chunks
- 1 tbsp salt
- ½ tbsp black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cinnamon
- 1 tbsp oil (for searing)
- 1 white onion, chopped
- 6 garlic cloves
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 (14 oz / 396 g) can fire-roasted tomatoes
- 3 cups beef broth
- 2 bay leaves
- 10–12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onion (for topping)
- Chopped cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Sauce Preparation: Toast dried chiles in a dry skillet until fragrant, then steep in hot water to soften. Blend softened chiles with chipotle, tomatoes, garlic, onion, cumin, oregano, cinnamon, and beef broth until smooth and complex.
- Meat Braising: Season beef with salt and pepper, sear in a hot pot to create a caramelized exterior. Pour prepared sauce over meat, add beef broth and bay leaves. Bring to a gentle boil, then reduce to a slow simmer, allowing the meat to become tender and infused with deep flavors.
- Meat Breakdown: Remove beef from sauce and shred delicately using two forks. Return shredded meat to the rich sauce, ensuring complete flavor integration.
- Taco Assembly: Dip corn tortillas into consomme, place on a heated skillet. Layer with melting cheese and shredded beef, folding to create crispy, golden tacos.
- Finishing Touch: Garnish with chopped onion and cilantro. Serve with a side of consomme for dipping and lime wedges to add bright, citrusy notes.
Notes
- Control Chile Heat: Adjust the type and quantity of dried chiles to manage spiciness. Remove seeds for milder flavor or keep them for a fiery kick.
- Perfect Meat Tenderness: Cook the beef low and slow to ensure maximum tenderness. Aim for a minimum of 2-3 hours of simmering to break down tough muscle fibers.
- Crispy Tortilla Technique: Use a non-stick skillet and moderate heat when creating crispy tacos. Dip tortillas in consomme just before cooking to enhance flavor and prevent burning.
- Cheese Selection Matters: Choose a melting cheese like Oaxaca or queso quesadilla for optimal gooey texture. Avoid hard cheeses that won’t provide the desired creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg