Description
If your taco routine has been feeling predictable, these quesabirria tacos are about to change everything. Tender birria beef is slow simmered with toasted spices and chiles, tucked into tortillas dipped in rich consommé, then crisped with melty cheese until golden and irresistible. It is cozy, bold, and perfect for turning taco night into something special.
Ingredients
Scale
- 2 teaspoons sesame seeds
- 2 teaspoons ground cumin
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cinnamon stick
- 2 whole cloves
- 3 bay leaves
- 2 cups beef broth
- 2 tablespoons vegetable oil, divided
- 4 guajillo chiles
- 2 ancho chiles
- 1 chile de arbol
- 1 large white onion, ¾ sliced, ¼ diced
- 7 garlic cloves, minced
- 2 pounds beef or goat stew meat
- ¼ cup distilled white vinegar
- 2 teaspoons salt
- 2 teaspoons dried Mexican oregano
- ¼ teaspoon ground thyme
- 1 can diced tomatoes (14 ounces)
- 16 flour tortillas
- 1 cup grated Cheddar cheese
- Lime wedges
- Fresh cilantro
Instructions
- Toast sesame seeds, cumin, peppercorns, coriander, cinnamon stick, cloves, and bay leaves in a dry pan until fragrant. Set aside.
- Warm the beef broth in a pot over low heat.
- Heat 1 tablespoon oil in a large pot and blister the chiles for a few minutes. Transfer chiles to the warm broth and simmer 20 minutes.
- Cook sliced onion and garlic in the pot until browned. Set aside.
- Add remaining oil and brown the meat on all sides.
- Transfer the broth, chiles, spices, onion, garlic, vinegar, salt, oregano, and thyme to a blender. Cool slightly, then blend smooth.
- Pour sauce over meat and simmer, covered, until tender, about 2.5 hours.
- Remove meat, cool slightly, and shred. Stir in 1/4 cup consommé. Blend tomatoes smooth and add to pot.
- Dip tortillas in consommé, place in hot skillet, add meat and cheese, fold, and crisp both sides.
- Serve with consommé bowls, diced onion, lime, and cilantro.
Notes
Swap cheddar for Oaxaca cheese for extra melt. Corn tortillas can be used. Leftover consommé freezes very well.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg