Description
Switch up taco night with these beef birria tacos (quesabirria). Their crispy tortilla, melty cheese, slow-cooked birria, and flavorful consommé dipping sauce will have you going back for seconds.
Ingredients
4 pounds beef chuck roast, cut into 3-inch chunks
10 guajillo chiles
5 ancho chiles
3 arbol chiles
2 Roma tomatoes
1 white onion, quartered
6 garlic cloves, unpeeled
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
3 bay leaves
Corn tortillas
Diced white onion
Chopped cilantro
Oaxacan cheese
Instructions
1. Deseed and simmer the chilies.
2. Roast tomatoes, onion, and garlic.
3. Blend chilies with veggies, broth, vinegar, and spices.
4. Slow cook beef with sauce and bay leaves for 8–9 hours.
5. Shred beef and return it to the consome.
6. Dip tortillas into consome.
7. Fry tortillas, add cheese, beef, onion, cilantro.
8. Fold and crisp both sides, then serve with dipping consome.
Notes
Make cassava tortillas for a grain-free option.
Use a Mexican cheese blend if needed.
Store assembled ingredients separately for easy meals.
Freeze birria for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Tacos
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 513
- Sugar: 12g
- Sodium: 902mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 2g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 48g
- Cholesterol: 156mg