Quesabirria Tacos are a mouthwatering fusion of traditional Mexican birria and cheesy quesadillas. These delicious tacos feature tender, flavorful beef that has been slow-cooked to perfection, combined with melted Oaxaca cheese in crispy corn tortillas. Perfect for a special dinner or a weekend treat, these tacos are sure to impress. Let’s dive into the recipe and create these delectable Quesabirria Tacos step-by-step.
Ingredients
For the Star of the Show:
- Short ribs, deboned and cubed: 4-5 pieces
- Beef chuck roast: 2 lbs
- Sea salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
Marinade’s Mélange:
- Dried guajillo peppers: 6-7
- Chipotle pepper from a 7 oz can: 1
- Apple cider vinegar: 3 tablespoons
- Tomato paste: 4 tablespoons
- Garlic, minced: 5 cloves
- Dried Mexican oregano: 1 1/2 teaspoons
- Smoked paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
Stew’s Symphony:
- Olive oil: 1 tablespoon
- White onion, chopped: 1 cup
- Ground cinnamon: 2 teaspoons
- Bay leaves: 2
- Beef broth: 32 ounces
Taco Ensemble:
- Yellow corn tortillas: 16
- Oaxaca cheese, shredded: 1 1/2 cups
- Fresh cilantro, chopped: Garnish to taste
Instructions
Step 1: Prepare the Meat
- Season Meat: Season the cubed short ribs and beef chuck roast with sea salt and ground black pepper. Set aside.
Step 2: Prepare the Marinade
- Rehydrate Peppers: In a pot of boiling water, rehydrate the dried guajillo peppers for about 10-15 minutes until softened. Drain and remove the stems and seeds.
- Blend Marinade: In a blender, combine the rehydrated guajillo peppers, chipotle pepper, apple cider vinegar, tomato paste, minced garlic, dried Mexican oregano, smoked paprika, cumin, and cayenne pepper. Blend until smooth.
Step 3: Marinate the Meat
- Marinate: Pour the marinade over the seasoned meat, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 4: Cook the Stew
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped white onion and sauté until translucent, about 5 minutes.
- Add Meat: Add the marinated meat to the pot and cook until browned on all sides.
- Add Cinnamon and Bay Leaves: Stir in the ground cinnamon and bay leaves.
- Add Broth: Pour in the beef broth, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the meat is tender and easily shredded.
Step 5: Assemble the Tacos
- Shred Meat: Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot, mixing it with the remaining broth.
- Heat Tortillas: Heat a griddle or large skillet over medium heat. Lightly dip each corn tortilla into the stew broth to coat, then place on the griddle.
- Add Cheese and Meat: Sprinkle a layer of shredded Oaxaca cheese on one half of each tortilla. Add a generous amount of shredded meat on top of the cheese.
- Fold and Cook: Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
Step 6: Serve
- Garnish and Serve: Serve the quesabirria tacos hot, garnished with chopped fresh cilantro. For an authentic experience, serve with a small bowl of the stew broth for dipping.
Cooking Notes
- Peppers: Adjust the number of guajillo and chipotle peppers based on your preferred spice level.
- Cheese: If Oaxaca cheese is not available, you can substitute with mozzarella or another melting cheese.
- Broth: For a richer flavor, add a splash of apple cider vinegar or a squeeze of lime juice to the stew broth before serving.
Frequently Asked Questions
Q: Can I make this dish ahead of time? A: Yes, you can prepare the stew in advance and store it in the refrigerator for up to 3 days. Reheat gently before assembling the tacos.
Q: How do I store leftovers? A: Store any leftover meat and broth in an airtight container in the refrigerator for up to 3 days. Reheat the meat and broth separately before making more tacos.
Q: Can I use a different type of meat? A: Yes, you can use other cuts of beef such as brisket or even lamb for a different flavor profile.
Keto/Low Carb Version
To make a keto or low-carb version of Quesabirria Tacos, follow these modifications:
- Tortillas: Use low-carb tortillas or large lettuce leaves as a wrap.
- Cheese: Ensure the cheese used is full-fat and free of added sugars or fillers.
- Broth: Use a homemade or low-carb beef broth to avoid added sugars.
Quesabirria Tacos are a delicious and indulgent treat that combines the best of Mexican cuisine with the comforting, cheesy goodness of quesadillas. Perfect for any occasion, these tacos are sure to impress and delight everyone at the table. Try this recipe today and enjoy the rich, flavorful experience of Quesabirria Tacos!
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