QUESABIRRIA TACOS | the perfect cross between a taco and a quesadilla 🌮

My version of QUESABIRRIA TACOS 🌮 | trendy & flavorful in all the right ways. Quesabirria is a cross between a quesadilla and a taco 🥰

We’re talkin’ a Mexican dish that combines birria, a traditional beef stew, with queso (cheese). The dish is made by folding birria-style beef into a tortilla with melted cheese, and serving it with a side of broth for dipping.

Quesabirria originated in Tijuana, Mexico, and became popular in the United States through Instagram 🤩

For the Birria
3 lbs beef chuck roast or short ribs
4 dried guajillo chiles
4 dried ancho chiles
2 dried pasilla chiles
1 onion, quartered
4 cloves garlic
2 cups beef broth
1 cup water
1/4 cup apple cider vinegar
1 cinnamon stick
1 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Salt, pepper, onion and garlic powder to taste

For the Tacos
Corn tortillas
Shredded Oaxaca or mozzarella cheese
Chopped cilantro
Diced onions
Lime wedges
Birria broth for dipping

Instructions PINNED 📌 in the comments.

#quesabirria #tacos #taco #easyrecipe #chuckroast #roast #homemade #mexican #mexicanfood

[shenandoahbryson]

Instructions

Preparing the Birria
1. Prepare the Chiles:Remove stems and seeds from the dried chiles. Toast them lightly in a skillet over medium heat until fragrant, about 2 minutes per side.
2. Soak the Chiles: Place the toasted chiles in a bowl with hot water. Let them soak for 20 minutes until softened.
3. Blend the Sauce: In a blender, add the soaked chiles (reserve soaking liquid), onion, garlic, beef broth, water, vinegar, and spices (cumin, oregano, thyme, cinnamon stick, bay leaf). Blend until smooth.
4. Cook the Meat: Season the beef with salt, pepper, onion and garlic powder. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the beef on all sides until browned.
5. Simmer: Pour the blended sauce over the beef. Add reserved chile soaking liquid if needed to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and easily shredded.
6. Shred the Meat: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and mix with the sauce.

Making the Quesabirria Tacos
Dip corn tortillas in the birria broth to coat them lightly. Heat a skillet over medium heat. Place a dipped tortilla on the skillet, sprinkle with cheese, add a portion of shredded birria, and fold the tortilla in half.
Cook the tacos on both sides until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
Serve the quesabirria tacos hot, garnished with chopped cilantro, diced onions, and lime wedges. Serve with a bowl of birria broth on the side for dipping.

Enjoy your delicious quesabirria tacos!

[lauracoba]

I want 3 quesabirria with caldo looks delicious 😋😋