Quesabirria Tacos

Make the Birria:

1. Toast the Chiles: In a dry skillet over medium heat, toast the dried chiles for about 2 minutes, turning frequently until they become fragrant. Be careful not to burn them.
2. Soak the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften.
3. Blend the Sauce: In a blender, combine the soaked chiles (with a little of their soaking water), onion, garlic, oregano, thyme, cumin, cloves, and apple cider vinegar. Blend until smooth.
4. Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. You may need to do this in batches.
5. Add the Sauce: Once the meat is browned, add the chile sauce to the pot. Pour in the beef broth, and add the bay leaves and cinnamon stick. Stir to combine.
6. Simmer the Birria: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, or until the meat is tender and easily shredded. Stir occasionally, and add more broth if needed.
7. Shred the Meat: Remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot to keep it warm.
8. Prepare the Consommé: Skim the excess fat from the top of the birria. Reserve some of this fat for cooking the tortillas. The remaining liquid is your consommé, which you’ll serve as a dipping sauce for the tacos.

Make the Quesabirria Tacos:

1. Prepare the Tortillas: Heat a skillet or griddle over medium heat. Lightly dip a corn tortilla into the reserved birria fat and place it on the hot skillet.
2. Add the Cheese and Meat: Sprinkle a generous amount of shredded cheese over half of the tortilla. Add some of the shredded birria meat on top of the cheese. Fold the tortilla over to form a taco.
3. Cook the Tacos: Cook the taco until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side. Repeat with the remaining tortillas, adding more birria fat to the skillet as needed.
4. Serve: Serve the quesabirria tacos hot, garnished with chopped cilantro, diced onions, and a squeeze of lime juice. Don’t forget a bowl of consommé on the side for dipping.

Conclusion

Quesabirria Tacos are an explosion of flavors and textures, combining tender, spiced beef with melty cheese and crispy tortillas. This recipe brings the essence of traditional Mexican birria into a taco that’s perfect for any occasion. Whether you’re enjoying them at a casual dinner or serving them at a gathering, these tacos are sure to impress. Enjoy dipping each bite into the rich consommé for the full quesabirria experience!