Quesabirria Tacos

I am currently obsessed with these tacos! Marinated beef with lots of dried peppers, spices and tomatoes, the beef is slow braised until it just pulls apart. The corn tortillas are dipped in the chili consummé, gently pan fried until crispy and golden and filled with the braised beef and lots of melted cheese. You’re going to want to make these.

Ingredients

Birria

• 1 lb. beef chuck roast, boneless and skinless
• 3-4 quajillo peppers, dried
• 3 ancho chilies, dried
• 1/2 yellow onion, peeled and chopped
• 5 garlic cloves, peeled
• 1 (28 oz) can whole tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 2 1/2 tsp. paprika
• 1 tbsp. oregano, fresh or dried
• 3 bay leaves
• 2 cinnamon sticks
• 4 cups beef stock
• 1/4 cup apple cider vinegar
• neutral oil
• 16 oz Oaxaca cheese, grated or shredded mozzarella
• 10-12 corn tortillas
• toppings, jalapeños, cilantro, limes, avocado

Directions

Heat a large dry skillet over medium heat, and add the dried peppers. Toast them just for a couple minutes until they start to smoke. Remove from heat and add into a large bowl and cover peppers with hot water and wrap with plastic wrap. Let steep for about 15-20 minutes until the peppers are softened.

Once the peppers are soft, clean them by removing all the stems and seeds. Add cleaned peppers into a blender or food processor with a metal blade attachment.

In the same pan add about 2 tbsp of oil and add in the onions and garlic and cook over medium just until they are translucent. Pour into the same blender with the peppers. Then add in the tomatoes and chipotle peppers. Blend everything until smooth.

Place the chuck roast in a large dutch oven season both sides with salt and pepper and then cover with the pepper marinade. Also add in the cumin, chili powder, paprika, oregano, bay leaves, cinnamon sticks. Cover with the beef stock and apple cider vinegar. Put the lid on and cook low and slow at 275 degrees for about 5-6 hours just until the beef easily pulls apart.

Once the beef is fork tender, remove from the cooking liquid and place into another bowl. Use two forks and shred. Strain the cooking liquid into a sauce pan and keep warm on the stove.

Now time to assemble!

Heat up a skillet with about 1 tbsp of oil over medium heat, grab a corn tortilla, dip it into the consummé. Place it on in the center of the skillet and fill it with about 1/4 cup shredded beef in the center of the tortillas, then sprinkle 2-3 tbsp cheese on one side of the beef. Let everything warm up and melt and once the tortilla starts to get crispy and golden fold it over. Remove from the pan and continue the same process with the rest of the tacos.

Serve the rest of the consummé in a bowl on the side for dipping. Garnish with all your favorite toppings, cilantro, limes, jalapeños, avocado. Enjoy!!