How To Make Quesabirria Tacos Recipe

Imagine biting into a crispy and tender taco, oozing with melty cheese and filled with slow-cooked, flavorful meat. That’s the magic of Quesabirria Tacos! Originating from the state of Jalisco in Mexico, these tacos have gained worldwide fame for their unique combination of savoury birria (a slow-cooked stew) and quesadilla-like cheesiness. The best part? They’re served with a rich consommé for dipping, taking your taco experience to a whole new level.

In this article, we’ll guide you through the ultimate recipe for making Quesabirria Tacos at home. Whether you’re hosting a taco night or just craving something extraordinary, this recipe is sure to impress. Let’s get started!

Why You’ll Love This Recipe

1. Bursting with Flavor: The slow-cooked birria is rich, smoky, and packed with spices that tantalize your taste buds.
2. Perfect for Any Occasion: These tacos are always a hit, whether it’s a casual family dinner or a party.
3. Customizable: Easily adapt the recipe for different meats or dietary needs.
4. Restaurant-Quality at Home: Enjoy gourmet tacos without leaving your kitchen.
5. Fun to Eat: The dipping sauce adds a playful, interactive element to the meal.

Nutrition Information (Per Serving):

• Serving Size: 2 tacos with consommé
• Calories: 420
• Sugar: 3g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg

Ingredients:

For the Birria:

• 2 lbs beef chuck roast (or substitute with goat or lamb)
• 3 dried guajillo chilies
• 2 dried ancho chillies
• 2 dried pasilla chillies
• 1 large onion, quartered
• 4 garlic cloves
• 2 medium tomatoes, chopped
• 2 cups beef broth
• 1 cinnamon stick
• 3 bay leaves
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Fresh cilantro, chopped
• Diced onions

For the Consommé:

• Reserved birria broth from the pot
• Fresh lime wedges
• Optional: extra diced onions and cilantro

Ingredients and Substitutions

1. Meat: While beef chuck roast is commonly used, you can substitute with goat, lamb, or even chicken for a lighter option.
2. Chillies: Guajillo, ancho, and pasilla chillies give the birria its depth of flavour. If unavailable, use Chipotle or New Mexico chillies.
3. Cheese: Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack are great substitutes.
4. Tortillas: Corn tortillas are traditional, but flour tortillas work if preferred.
5. Broth: Use homemade beef broth for the richest flavour, but store-bought works in a pinch.

How To Make Quesabirria Tacos Recipe (Step-by-Step)

Step 1: Prepare the Chilies

Start by carefully taking out the stems and seeds from the dried chillies. Toast them lightly in a skillet to release their oils, then soak them in hot water to soften.

Step 2: Blend the Sauce

Combine the softened chillies, garlic, onions, tomatoes, and seasonings in a blender. Blend until a smooth and velvety consistency is achieved.

Step 3: Sear the Meat

Brown the meat in a pot to lock in flavour. This step creates a delicious base for the stew.

Step 4: Slow Cook

Pour the sauce over the meat, add aromatics like cinnamon and bay leaves, and let it simmer low and slow for hours until the meat is fall-apart tender.

Step 5: Shred the Meat

Remove the meat from the pot and shred it. Strain the broth to use as a dipping consommé.

Step 6: Assemble and Cook the Tacos

Dip the tortillas in consommé, load them with cheese and meat, fold, and cook until golden and crispy.

Step 7: Serve

Serve the tacos with a bowl of consommé on the side, garnished with cilantro, onions, and a squeeze of lime.

Expert Tips for Success

1. Toast Your Chilies: Toasting the chillies enhances their flavour and aroma.
2. Don’t Rush the Cook Time: Slow cooking is key to tender, flavorful meat.
3. Crisp the Tacos Properly: Make sure the skillet is hot to get that perfect crunch.
4. Strain the Consommé: A smooth dipping sauce elevates the experience.
5. Prep Ahead: Make the birria a day ahead to save time and deepen the flavours.

Variations and Customizations

1. Low-Carb Option: Serve the birria over cauliflower rice or in lettuce wraps.
2. Cheesy Upgrade: Add a second layer of cheese inside the taco.
3. Vegetarian Version: Use jackfruit or mushrooms instead of meat.
4. Spice It Up: Add a diced jalapeño or a splash of hot sauce.

Storage and Reheating Instructions

1. Storage: Leftover birria meat and consommé can be stored separately in airtight containers in the refrigerator for up to 5 days.
2. Freezing: Freeze the meat and consommé for up to 3 months.
3. Reheating: Reheat the meat in a skillet with a little broth to keep it moist. Warm the consommé separately and assemble fresh tacos.

Serving Suggestions

1. Pair with a fresh Mexican slaw for crunch.
2. Serve alongside rice and beans for a complete meal.
3. Add a margarita or agua fresca to complete the experience.

Frequently Asked Questions (FAQs)

Q: Can I use a slow cooker for this recipe?
A: Absolutely! Let it cook on low for 8 hours or high for 4-5 hours until the meat gets tender.

Q: What’s the best way to achieve crispy tacos?
A: Ensure your skillet is hot, and don’t overcrowd it when cooking the tacos.

Q: Can I make this recipe dairy-free?
A: Yes, simply skip the cheese or use a dairy-free alternative.

Q: How do I make the consommé more flavorful?
A: Simmer the broth with extra garlic, onions, and spices before serving.

Related Recipes

1. Classic Beef Tacos
2. Cheesy Chicken Quesadillas
3. Slow Cooker Carnitas
4. Homemade Tortilla Soup

Conclusion

Quesabirria Tacos are a feast for the senses. From the rich, flavorful birria meat to the crispy, cheesy tortillas and the indulgent consommé, every bite is pure satisfaction. This recipe brings a restaurant-quality dish to your home, perfect for any occasion. Try it today, and let us know how it turns out!

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Quesabirria Tacos

Crispy, cheesy tacos filled with tender, slow-cooked birria meat, served with a rich consommé for dipping.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course lunch

Cuisine Mexican

Servings 6 peoples

Calories 420 kcal

Ingredients

  

For the Birria

• 2 lbs beef chuck roast (or substitute with goat or lamb)
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 1 large onion, quartered
• 4 garlic cloves
• 2 medium tomatoes, chopped
• 2 cups beef broth
• 1 cinnamon stick
• 3 bay leaves
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

For the Tacos

• Corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Fresh cilantro, chopped
• Diced onions

For the Consommé

• Reserved birria broth from the pot
• Fresh lime wedges
• extra diced onions and cilantro Optional

Instructions

 

• Prepare the Chilies:

  Remove the stems and seeds from the dried chilies. Toast them in a dry skillet for 1-2 minutes until fragrant. Soak them in hot water for 10 minutes until softened.
• Make the Birria Sauce:

  In a blender, combine the soaked chilies, onion, garlic, tomatoes, cumin, oregano, apple cider vinegar, and beef broth. Blend until smooth.
• Cook the Meat:

  Season the meat with salt and pepper. In a large pot or Dutch oven, sear the meat on all sides until browned. Pour the blended sauce over the meat, add the cinnamon stick and bay leaves, and bring to a boil. Reduce the heat, cover, and simmer for 3-4 hours until the meat is tender and easily shredded.
• Shred the Meat:

  Remove the meat from the pot and shred it using two forks. Reserve the remaining broth as the consommé for dipping.
• Assemble the Tacos:

  Heat a skillet over medium heat. Dip a corn tortilla into the reserved consommé and place it on the skillet. Sprinkle cheese on one half of the tortilla, add shredded birria meat, and fold the tortilla over. Cook until crispy and golden, flipping once.
• Serve:

  Serve the tacos hot with a side of consommé for dipping. Garnish with fresh cilantro and diced onions.

Notes

• Adjust the spice level by adding more or fewer chilies.
• Use a slow cooker or Instant Pot for convenience.

Keyword Quesabirria Tacos