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- 1
Season and Sear the Beef
Generously season all sides of the chuck roast chunks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear the meat on all sides until well browned. Remove from heat and set the seared meat aside in the pot.
- 2
Simmer the Chiles
While the meat sears, add the guajillo chiles, ancho chiles, arbol chiles, Roma tomatoes, yellow onion, cinnamon stick, bay leaves, and black peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce to low, cover, and cook for 10 minutes until the chiles are softened.
- 3
Blend the Chile Sauce
Using a slotted spoon, transfer the softened chiles, tomatoes, onion, and whole spices to a large blender. Add 1 cup of the chile cooking water, the beef broth, white vinegar, garlic cloves, ground cumin, Mexican oregano, and ground cloves. Blend on high for 2 to 3 minutes until completely smooth. Work in batches if needed.
- 4
Strain and Simmer the Birria
Pour the blended sauce through a fine mesh strainer into the pot with the seared meat, discarding any solids. Stir to combine and bring to a boil over high heat. Reduce to low, cover, and simmer for 3 to 3.5 hours, until the beef is completely fall-apart tender.
- 5
Shred the Beef
Transfer the braised beef to a large bowl and shred with two forks. Let the birria broth (consomé) rest for about 10 minutes so the layer of red fat rises to the top — you will use this fat to fry the tortillas.
- 6
Fry the Tacos
Heat a large skillet over medium-high heat. Lightly dip both sides of a corn tortilla into the fat layer sitting at the top of the consomé, then lay it in the hot skillet — it should bubble immediately. Top half the tortilla with a generous amount of shredded Oaxaca cheese and a good pile of shredded birria beef. Fold the other half over to form a taco and cook for 1 to 2 minutes per side until the cheese is melted and the taco is deeply crispy and red. Repeat with the remaining tortillas.
- 7
Serve with Consomé
Pour some of the birria consomé into small bowls for dipping. Stuff each taco with diced white onion and fresh cilantro and serve on a plate with lime wedges. Dunk the tacos into the consomé — that is the whole point.
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Quesabirria Tacos
Created by: TacoEveryDay
Ingredients
- 4 1/2 lbs chuck roast
- 1/2 tbsp kosher salt
- 1/2 tbsp black pepper
- 1 1/2 tbsp olive oil
- 12 guajillo chiles
- 5 ancho chiles
- 5 arbol chiles
- 2 Roma tomatoes
- 1/2 yellow onion
- 1 Mexican cinnamon stick
- 3 bay leaves
- 1/2 tsp whole black peppercorns
- 2 cups beef broth
- 1/4 cup distilled white vinegar
- 5 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cloves
- 16 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1/2 white onion
- 1/2 cup fresh cilantro
- 0 lime wedges
Instructions
- Season and Sear the BeefGenerously season all sides of the chuck roast chunks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear the meat on all sides until well browned. Remove from heat and set the seared meat aside in the pot.
- Simmer the ChilesWhile the meat sears, add the guajillo chiles, ancho chiles, arbol chiles, Roma tomatoes, yellow onion, cinnamon stick, bay leaves, and black peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce to low, cover, and cook for 10 minutes until the chiles are softened.
- Blend the Chile SauceUsing a slotted spoon, transfer the softened chiles, tomatoes, onion, and whole spices to a large blender. Add 1 cup of the chile cooking water, the beef broth, white vinegar, garlic cloves, ground cumin, Mexican oregano, and ground cloves. Blend on high for 2 to 3 minutes until completely smooth. Work in batches if needed.
- Strain and Simmer the BirriaPour the blended sauce through a fine mesh strainer into the pot with the seared meat, discarding any solids. Stir to combine and bring to a boil over high heat. Reduce to low, cover, and simmer for 3 to 3.5 hours, until the beef is completely fall-apart tender.
- Shred the BeefTransfer the braised beef to a large bowl and shred with two forks. Let the birria broth (consomé) rest for about 10 minutes so the layer of red fat rises to the top — you will use this fat to fry the tortillas.
- Fry the TacosHeat a large skillet over medium-high heat. Lightly dip both sides of a corn tortilla into the fat layer sitting at the top of the consomé, then lay it in the hot skillet — it should bubble immediately. Top half the tortilla with a generous amount of shredded Oaxaca cheese and a good pile of shredded birria beef. Fold the other half over to form a taco and cook for 1 to 2 minutes per side until the cheese is melted and the taco is deeply crispy and red. Repeat with the remaining tortillas.
- Serve with ConsoméPour some of the birria consomé into small bowls for dipping. Stuff each taco with diced white onion and fresh cilantro and serve on a plate with lime wedges. Dunk the tacos into the consomé — that is the whole point.