Quesabirria Tacos are a mouthwatering fusion of tender beef, rich broth, and gooey cheese, all wrapped up in a crispy tortilla. Originating from the state of Jalisco in Mexico, these tacos are typically served with a savory consommé for dipping. Whether you’re looking to impress guests or simply enjoy a delicious meal at home, this recipe will guide you through making authentic and flavorful Quesabirria Tacos.
Ingredients:
- 2 lbs beef chuck roast or brisket, cut into 1-inch cubes
- 1 white onion, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp chili powder
- 1 cinnamon stick
- Salt and pepper, to taste
- Beef broth or water, enough to cover the meat
- Corn or flour tortillas
Instructions:
1. Prepare the Meat
- Season the Beef:
- In a large bowl, season the beef cubes with salt and pepper. This will enhance the flavor of the meat.
- Sear the Meat:
- Heat a large pot or Dutch oven over medium-high heat. Add a little oil and sear the beef cubes in batches, ensuring they are browned on all sides. This step adds depth of flavor to the meat. Once browned, transfer the beef to a plate and set aside.
2. Prepare the Cooking Liquid
- Sauté Aromatics:
- In the same pot, add a bit more oil if needed. Sauté the chopped onion and garlic cloves until they are softened and fragrant, about 3-4 minutes.
- Add Spices:
- Add cumin, oregano, chili powder, and cinnamon stick to the pot. Stir to coat the onions and garlic with the spices.
- Add Meat and Liquid:
- Return the seared beef to the pot. Add enough beef broth or water to cover the meat. Drop in the bay leavesand bring the mixture to a boil.
- Simmer:
- Reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours or until the beef is fork-tender and easily shreds. Check occasionally and add more broth or water if necessary to keep the meat covered.
3. Shred the Beef
- Shred the Beef:
- Once the beef is tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat or gristle. Return the shredded beef to the pot and mix well with the cooking liquid.
4. Prepare the Tacos
- Warm the Tortillas:
- Heat the corn or flour tortillas in a dry skillet over medium heat until they are warm and pliable. Alternatively, you can use a tortilla warmer.
- Assemble the Tacos:
- Place a portion of the shredded beef mixture on one half of each tortilla. Sprinkle with shredded cheese if desired. Fold the tortillas in half to form a taco.
- Cook the Tacos:
- Heat a large skillet or griddle over medium heat. Cook the tacos for about 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted. You can lightly brush the skillet with oil to help achieve a crispy texture.
5. Serve
- Prepare the Consommé (Optional):
- If desired, strain the cooking liquid from the pot to create a rich consommé. Serve the tacos with a small bowl of consommé for dipping.
- Garnish and Serve:
- Garnish the tacos with your favorite toppings such as chopped onions, cilantro, lime wedges, and salsa. Serve immediately and enjoy!
Tips for Perfect Quesabirria Tacos:
- Choosing the Meat: Beef chuck roast or brisket are ideal for this recipe due to their rich flavor and tender texture after slow cooking.
- Spices and Seasoning: Adjust the seasoning to your taste. Feel free to experiment with additional spices or chili peppers for a spicier kick.
- Tortilla Choice: Corn tortillas are traditional, but flour tortillas work well too. Choose based on your preference.
- Make Ahead: The beef filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the tacos.
Quesabirria Tacos are a delicious and satisfying meal that combines tender beef, flavorful spices, and melty cheese in a crispy tortilla. Whether you’re hosting a taco night or just craving something hearty and comforting, this recipe is sure to become a favorite. With rich flavors and a savory dipping consommé, these tacos are perfect for sharing with family and friends or enjoying as a special treat. Enjoy every flavorful bite!