Birria Quesa Tacos Recipe

Birria Quesa Tacos are not just a dish; they are an experience that encapsulates the rich culinary heritage of Mexico. These tacos, filled with tender, slow-cooked meat and topped with melty cheese, have taken the food scene by storm, captivating the hearts and taste buds of taco lovers everywhere. The marriage of flavors and textures in Birria Quesa Tacos offers a satisfying crunch from the tortilla, a sumptuous, juicy filling, and the gooey goodness of melted cheese, creating a symphony of taste that is hard to resist.

Discover the mouthwatering world of Birria Quesa Tacos, a true Mexican culinary gem! Filled with tender, slow-cooked meat and ooey-gooey melted cheese, these tacos offer a delightful crunch that’s simply irresistible. Originating from Jalisco, this street food sensation combines rich spices and fresh toppings for a flavorful experience. Perfect for gatherings or a cozy meal, Birria Quesa Tacos are sure to impress! #BirriaTacos #MexicanCuisine #Foodie #TacoTuesday #DeliciousEats

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into large pieces

1 lb beef short ribs

6 cups beef broth

5 dried guajillo chilies, seeds removed

3 dried ancho chilies, seeds removed

2 dried chipotle peppers, seeds removed

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

2 bay leaves

Salt and pepper to taste

2 tbsp apple cider vinegar

For the Quesa Tacos:

12 corn tortillas

2 cups Oaxaca cheese (or mozzarella) shredded

1 cup chopped cilantro

1 cup diced onions

1 cup salsa (red or green)

Lime wedges for serving

Instructions

Prepare the Chilies: In a pot, bring 2 cups of water to a boil. Add the guajillo, ancho, and chipotle peppers. Simmer for about 15-20 minutes until softened. Drain and transfer to a blender.

Blend Sauce: Add the quartered onion, minced garlic, cumin, oregano, cinnamon, vinegar, and a pinch of salt to the blender with the softened chilies. Blend until smooth, adding a bit of water if needed to reach a sauce consistency.

Cook the Meat: In a large pot or Dutch oven, combine the beef chuck roast, short ribs, beef broth, bay leaves, and the chili sauce you just prepared. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for about 2.5 to 3 hours, or until the meat is tender and easy to shred.

Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred the meat using two forks, discarding any excess fat. Strain the cooking liquid and reserve it.

Prepare the Tacos: Heat a skillet over medium heat. Dip a tortilla in the reserved broth for a few seconds to soak, then place it on the skillet. Sprinkle a generous amount of cheese on one half of the tortilla.

Add the Meat: On top of the cheese, add a portion of the shredded birria meat, followed by a sprinkle of diced onions and cilantro. Fold the tortilla over to create a half-moon shape.

Cook the Tacos: Cook the tacos for about 2-3 minutes on each side until the cheese is melted and the tortilla is golden and crispy. Repeat the process for remaining tortillas.

Serve: Serve the Birria Quesa Tacos hot with salsa, lime wedges, and extra cilantro on the side. To enjoy the full experience, have some of the reserved broth as a dipping sauce.

Prep Time: 30 mins | Total Time: 4 hours | Servings: 6-8