Description
This recipe for Birria Tacos (Quesabirria Tacos) features tender beef chuck roast and short ribs simmered in a rich, flavorful broth infused with guajillo chiles, garlic, and traditional Mexican spices. The meat is then shredded and stuffed into corn tortillas with melted cheese, pan-fried to a crisp golden finish, and served with garnishes like fresh cilantro, diced onion, and lime juice. The flavorful broth is served alongside for dipping, creating an authentic and satisfying Mexican street-food experience at home.
Ingredients
Scale
Broth and Meat
- 7-8 cups hot water
- 4 lbs chuck roast, cut into 4 large chunks
- 2 lbs short ribs (bone-in) or back ribs (bone-in)
- 1 large white onion, dry skins removed, cut in half crosswise
- 1 garlic bulb, narrow top cut off (no need to peel)
- 1 carrot, cut in half crosswise, then cut in half (4 large pieces)
- 5 dried bay leaves
- 8 guajillo chiles, stems cut off and seeds removed
- 3 tbsp chicken bouillon
- 1-2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
Quesabirria Tacos
- 14-16 white corn tortillas
- 2 cups quesadilla cheese or any good melting cheese (e.g., Monterey Jack, Mozzarella, Oaxaca)
Garnishes
- Fresh cilantro, diced
- Fresh lime juice
- White onion, diced
Instructions
- Combine Ingredients: In a large pot, add the meat, onion halves, garlic bulb, carrots, bay leaves, and dried guajillo peppers. Cover with hot water, filling the pot to the top.
- Add Seasonings: Stir in chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over medium-high heat.
- Skim Impurities: After boiling for 30 minutes, skim off the foam and impurities that rise to the top to clarify the broth.
- Blend Peppers and Vegetables: Remove the softened peppers, onion, garlic cloves (squeezed out from the bulb), and carrots from the pot. Place them into a blender or food processor and blend until smooth. Add up to 1/4 cup of the broth if needed to assist blending.
- Strain Blend: Strain the blended mixture to remove any remaining bits of pepper skin if necessary. If using a high-powered blender, this step can be skipped.
- Combine Blend with Broth: Return the blended pepper mixture to the pot and stir to combine thoroughly.
- Season Broth: Add chili powder to taste to deepen the red color and flavor of the broth.
- Simmer: Cover and simmer the broth for about 3 hours, stirring every 40 minutes, until the meat is tender and easily shreds.
- Reserve Grease: Skim the fat from the top of the broth and save it in a small skillet or saucepan. This fat will be used to crisp the tortillas.
- Prepare Meat: Remove the meat from the broth, discard any bones, and cut into large chunks for serving or finely chop for tacos.
- Serve as Stew: For stew, place a couple of meat pieces in a bowl, ladle broth over, and top with diced onion and cilantro. Serve with lime wedges.
- Make Quesabirria Tacos: Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease, then place it on the hot surface. Layer chopped meat and cheese on one half, fold the tortilla gently, and press with a spatula.
- Fry Tacos: Cook the taco until the bottom is crisp and golden (about 2-3 minutes), then flip and cook the other side until similarly crispy. Spoon additional grease onto the tortillas as needed for color and crispness.
- Finish and Serve: Remove the tacos from heat and let them cool briefly. Garnish with fresh cilantro and diced onion, serve with broth on the side for dipping, and enjoy!
Notes
- Meat bones are essential for a rich, flavorful broth; ensure to include bone-in cuts like short ribs or back ribs.
- Guajillo peppers are mild (2,500-5,000 SHU), but you can adjust spiciness by adding different chilies or more chili powder as the broth simmers.
- Regular skimming of the broth helps remove impurities and results in a cleaner flavor.
- Taste the broth towards the end of cooking and adjust salt or spices to your preference.
- Any good melting cheese works well for quesabirria tacos; popular choices include quesadilla cheese, Monterey Jack, Mozzarella, or Oaxaca cheese.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos with broth)
- Calories: 650
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg
