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Amazing 3-Step Birria Quesa Tacos Recipe

Birria Quesa Tacos
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Make amazing Birria Quesa Tacos following this fun recipe from Lena, Anya, and Sasha. These tacos bring together rich, flavorful stewed meat with melted cheese, perfect for a trendy street food dinner.

Ingredients

  • Beef chuck roast: 3 lbs
  • Water: enough to cover meat
  • Onion: 1 large, quartered
  • Garlic cloves: 6
  • Dried Guajillo chiles: 8, stemmed and seeded
  • Dried Ancho chiles: 4, stemmed and seeded
  • Chipotle peppers in adobo: 2, plus 1 tsp sauce
  • Bay leaves: 2
  • Mexican oregano: 1 tsp
  • Cumin seeds: 1/2 tsp
  • Salt: to taste
  • Corn tortillas: 12
  • Oaxaca or Chihuahua cheese, shredded: 1.5 cups
  • White onion, finely chopped: for garnish
  • Cilantro, chopped: for garnish
  • Limes, cut into wedges: for serving

Instructions

  1. Place beef, onion, garlic, bay leaves, oregano, and cumin in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer until beef is tender, about 2-3 hours. Skim off any foam.
  2. While the meat cooks, prepare the chiles. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Do not burn them.
  3. Place toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until soft.
  4. Drain the soaked chiles, reserving about 1 cup of the soaking liquid. Blend the soft chiles with the adobo peppers, adobo sauce, and reserved soaking liquid until very smooth. This is your adobo sauce.
  5. Once the beef is tender, remove it from the pot and shred it using two forks. Strain the cooking liquid (this is your consommé). Discard the solids.
  6. Return the shredded beef to the pot and mix well with enough consommé to keep it moist. Season with salt.
  7. To assemble the tacos, dip each corn tortilla into the consommé, coating both sides lightly.
  8. Heat a large skillet or griddle over medium heat. Place a dipped tortilla on the hot surface. Sprinkle cheese on one half of the tortilla. Top the cheese with a layer of shredded beef.
  9. Fold the tortilla in half. Cook until the cheese is melted and the tortilla is slightly crispy, about 2-3 minutes per side.
  10. Serve the tacos immediately with extra consommé for dipping. Garnish with fresh white onion, cilantro, and a squeeze of lime.

Notes

  • For the richest flavor, toast your spices lightly before adding them to the broth.
  • Do not skip dipping the tortillas in the consommé; this adds incredible flavor and moisture.
  • Anya suggests using a mix of cheeses for the best pull.
  • Sasha says if you like it spicy, add a serrano pepper to the adobo soak.

Nutrition

Find it online: https://savorsensations.com/birria-quesa-tacos-recipe/