Description
This recipe transforms the traditional birria into cheesy, crispy tacos with all the rich, flavorful goodness you love. The beef is slow-cooked in a delicious broth and then combined with cheese for the ultimate taco experience.
Ingredients
For the Birria (Meat):
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2 lbs beef chuck roast (or short ribs)
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3 dried guajillo chilies
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2 dried ancho chilies
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1 dried pasilla chili
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1 onion, quartered
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4 cloves garlic, peeled
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2 tsp ground cumin
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2 tsp dried oregano
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1 tsp ground cinnamon
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1 tsp ground cloves
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2 bay leaves
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1 tsp salt (or to taste)
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4 cups beef broth
For the Tacos:
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12 small corn tortillas
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2 cups shredded mozzarella or Oaxaca cheese
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1/2 cup finely chopped cilantro
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1/2 cup chopped onion
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Lime wedges, for serving
Optional:
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Salsa for topping
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Sour cream for dipping
Instructions
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Prepare the Birria Meat:
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In a large pot or Dutch oven, heat some oil and sear the beef on all sides until browned.
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Remove the beef and set it aside.
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In the same pot, add the guajillo, ancho, and pasilla chilies. Toast for a minute until fragrant, then add the onion and garlic and cook for 2-3 minutes.
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Add the spices (cumin, oregano, cinnamon, cloves), bay leaves, and beef broth to the pot. Stir everything together and bring to a simmer.
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Add the seared beef back to the pot, cover, and cook on low heat for 2-3 hours, or until the beef is very tender and shreds easily.
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Remove the beef, shred it using two forks, and strain the broth. Reserve the broth for dipping.
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Assemble the Tacos:
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Heat a griddle or skillet over medium heat.
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Lightly dip each corn tortilla into the birria broth (just enough to moisten) and place it on the skillet.
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Add a generous amount of shredded cheese and a few tablespoons of the shredded beef to the tortilla.
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Fold the tortilla in half and cook for about 2-3 minutes on each side until crispy and golden.
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Repeat for all the tortillas.
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Serve:
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Top the tacos with chopped cilantro and onion.
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Serve the tacos with lime wedges and a side of birria broth for dipping.
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Notes
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Birria broth is packed with flavor, so don’t skip the dipping step. It’s what gives the tacos that signature juiciness!
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If you prefer chicken, you can use chicken thighs instead of beef for a lighter version of quesabirria tacos.
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These tacos are perfect with a side of salsa, guacamole, or sour cream for added richness.
- Prep Time: 20 minutes |
- Cook Time: 3 hours
Nutrition
- Calories: 300 kcal
- Fat: 20g
- Carbohydrates: 15 g
- Fiber: 3g
- Protein: 18g