I can’t wait to share one of my all-time favorite recipes with you: **Quesabirria Tacos**! Oh boy, are these little gems something special. I still remember the first time I had them at a cozy taco truck tucked away in a vibrant neighborhood. The way those tacos oozed melted cheese, juicy meat, and rich flavors left me utterly enchanted. Since then, they have become a family favorite, and I keep making them for gatherings and special occasions. It’s like a fiesta on a plate!
If you haven’t tried Quesabirria Tacos before, you’re in for a treat. They blend the goodness of slow-cooked, tender meat with gooey cheese, all packed into a crisp, golden tortilla. Trust me, your taste buds will thank you!
What’s in Quesabirria Tacos?
Beef Chuck Roast or Lamb Shank: This is where the magic happens! I typically go for beef chuck roast, but lamb shank brings a wonderfully rich flavor too. Choose your favorite!
Dried Guajillo and Ancho Chilies: These chilies are the backbone of the taco’s flavor. Guajillo adds a fruity note, while Ancho gives a mild sweetness. When toasted, they really come to life!
Garlic: Minced garlic amps up the flavor profile. I always seem to go heavy on the garlic, and I’m not mad about it!
Onion: A quartered onion adds depth to the cooking liquid and enhances the aroma.
Cumin and Oregano: These spices elevate the flavor, introducing a warmth that makes me feel all cozy inside.
Bay Leaf: Just one bay leaf works wonders in adding complexity to the dish.
Beef Broth: A good quality broth makes a world of difference! It’s the base of the delightful consommé you’ll make.
Corn Tortillas: The real stars! They cradle all the deliciousness.
Oaxaca or Mozzarella Cheese: You can’t have quesabirria tacos without cheesy goodness! I love the melting quality of Oaxaca cheese; it’s like a warm hug!
Fresh Cilantro and Lime: These are fantastic for a fresh crunch and zesty kick. Honestly, you can’t skip these!
Is Quesabirria Tacos Good for You?
Well, let’s talk about the healthy side of these heavenly tacos.
Beef Chuck Roast: This meat is high in protein, which is ideal for muscle repair and making you feel full. However, it can also be higher in fat, so enjoy it in moderation.
Chilies: They contain antioxidants and can even boost metabolism! Plus, they’re loaded with vitamins, so you’re getting a nice health boost with every spicy bite.
Onion and Garlic: Both are excellent for heart health and have antibacterial properties. Don’t hold back on them!
Now, while these tacos are a delicious indulgence, remember that balance is key. Pair them with a fresh salad or veggie side, and you’ve got a wholesome meal worthy of a neighborhood taco truck!
Ingredients
– 2 lbs beef chuck roast or lamb shank
– 4 dried guajillo chilies
– 2 dried ancho chilies
– 3 cloves garlic, minced
– 1 onion, quartered
– 1 tsp cumin
– 1 tsp oregano
– 1 bay leaf
– 4 cups beef broth
– Salt and pepper to taste
– Corn tortillas (about 12)
– 2 cups Oaxaca cheese or mozzarella, shredded
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
This recipe serves about 6.
How to Make Quesabirria Tacos?
1. **Prepare the Chiles**: Start by removing the stems and seeds from the dried guajillo and ancho chilies. Heat a skillet over medium heat and toast them for a few seconds on each side until fragrant. Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 15-20 minutes.
2. **Make the Consommé**: In a blender, add the drained chilies, minced garlic, quartered onion, cumin, oregano, and one cup of beef broth. Blend until you have a smooth mixture.
3. **Cook the Meat**: In a large pot or Dutch oven, combine the meat, the blended chili mixture, the bay leaf, the remaining beef broth, and season with salt and pepper. Bring this mixture to a boil, then reduce the heat to low. Cover it and let it simmer for about 2-3 hours, or until the meat is tender. You can also use a pressure cooker for about 45 minutes for a quick fix!
4. **Shred the Meat**: Once the meat is cooked, remove it from the pot and allow it to cool slightly. Shred the meat with two forks and set it aside. Strain the cooking liquid to separate the solids; this is your delicious consommé for dipping the tacos in!
5. **Prepare the Tacos**: Heat a skillet over medium heat. Take a corn tortilla and place it in the skillet. Sprinkle a generous amount of Oaxaca cheese on one half, followed by plenty of shredded meat, then fold the tortilla over. Cook for about 2-3 minutes on each side until golden brown and crispy and the cheese has melted.
6. **Serve**: Serve your quesabirria tacos hot, garnished with fresh cilantro and lime wedges on the side for squeezing over! Don’t forget a small bowl of reserved consommé for everyone to dip their tacos into – pure bliss!
Tips for Making the Best Quesabirria Tacos
– If you prefer a smokier flavor, try adding a couple of chipotle peppers to the mix!
– Want to change things up? Mix in some sautéed onions or peppers into the tacos for additional flavor and texture.
– Serve with your favorite hot sauce if you like a little extra heat, and dinner is served!
I’m so excited for you to try this recipe! I promise you, each bite of these Quesabirria Tacos will transport you to taco heaven. Share your delicious creations with me – I’d love to hear how they turned out for you! Happy cooking!
