Quesabirria Tacos

Indulge in the irresistible flavors of Quesabirria Tacos, the perfect fusion of melty cheese, tender slow-cooked beef, and bold, smoky spices. These tacos feature juicy beef chuck slow-simmered in a rich, aromatic birria sauce made from dried guajillo and ancho chilies, tangy canned chipotles, and a blend of warming spices like cinnamon, cumin, and cloves. The tortillas are dipped in the flavorful broth before being crisped to perfection on a skillet, layered with shredded Oaxaca or mozzarella cheese, succulent beef, and fresh toppings of cilantro and onion. Served with a side of savory broth for dipping and lime wedges for a zesty kick, this authentic Mexican-inspired recipe takes taco night to the next level. Whether you're hosting a special gathering or simply craving bold, hearty flavors, these quesabirria tacos are a must-try crowd-pleaser.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck roast
• 4 Dried guajillo chilies
• 2 Dried ancho chilies
• 2 tbsp Canned chipotle peppers in adobo sauce
• 2 medium Tomatoes
• 1 large White onion
• 6 Garlic cloves
• 1 Cinnamon stick
• 4 Cloves
• 2 Bay leaves
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 2 tbsp Salt
• 4 cups Beef broth
• 12 Corn tortillas
• 2 cups Oaxaca or mozzarella cheese, shredded
• 1 cup Fresh cilantro, chopped
• 4 Lime wedges
• 2 tbsp Vegetable oil

Directions

Step 1

Start by removing the stems and seeds from the guajillo and ancho chilies. Place them in a pot of boiling water and allow them to simmer for 10 minutes until softened. Drain and set aside.

Step 2

In a blender, add the softened chilies, chipotle peppers, tomatoes, half of the onion, peeled garlic cloves, cinnamon stick, cloves, cumin seeds, black peppercorns, and a cup of beef broth. Blend until smooth to create the birria sauce.

Step 3

Cut the beef into large chunks. Season with salt and place in a large pot or Dutch oven. Pour the birria sauce over the beef, add the bay leaves, and pour in the remaining beef broth. Stir to combine.

Step 4

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.

Step 5

Remove the beef from the pot and shred it with two forks. Discard the bay leaves and set the shredded beef aside. Skim off any excess fat from the broth, saving the broth to use as a dipping sauce.

Step 6

Finely dice the remaining half of the onion and set aside.

Step 7

Heat a skillet over medium heat and add a little vegetable oil. Dip each tortilla briefly in the beef broth to add flavor, then place it on the skillet.

Step 8

Sprinkle a layer of shredded cheese on one half of the tortilla, add some shredded beef, and top with a sprinkle of diced onion and cilantro. Fold the tortilla over to form a taco.

Step 9

Cook the quesabirria on each side for about 2-3 minutes, until the tortillas are crispy and the cheese has melted.

Step 10

Serve the quesabirria tacos warm with a side of the reserved broth for dipping and lime wedges on the side.

Nutrition Facts

Serving size	3608.7 grams (3608.7g)

Amount per serving	% Daily Value*
Calories	5130

Total Fat 302.40g	388%
Saturated Fat 121.40g	607%
Polyunsaturated Fat 17.10g
Cholesterol 880mg	293%
Sodium 20397mg	887%
Total Carbohydrate 363.20g	132%
Dietary Fiber 76.40g	273%
Total Sugars 27.30g
Protein 277.30g	555%

Vitamin D 0IU	0%
Calcium 2436mg	187%
Iron 48mg	267%
Potassium 6960mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 21.0%

Carbs: 27.5%