quesa birria

This easy quesabirria tacos recipe will have you making delicious Mexican street food right in your own kitchen! The finished tacos have the perfect balance of crunchy tortilla, tender meat and melty cheese! Save the extra stew broth for an easy dipping sauce.

Quesabirria Tacos

4-5 short ribs, deboned and cubed

lbs beef chuck roast

sea salt

black pepper

guajillo peppers

chipotle pepper (from a 7 oz can chipotle peppers

apple cider vinegar

tomato paste

garlic,

dried Mexican oregano

smoked paprika

cumin

cayenne pepper

Olive Oil

white onion, chopped

cinnamon

bay leaves

beef broth

yellow corn tortillas

Oaxaca cheese, shredded

cilantro,

Prep the meat

Trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

Soften the dried chilis

Bring a medium sized pot of water to boil. Once boiling, remove from heat and soak the guajillo chilis for 10 minutes. Remove the peppers from the water and remove both the stems and seeds.

Make the marinade

In a blender, place the guajillo peppers, one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, cumin, paprika and cayenne. Blend until smooth.

Marinate the meat

Pour the sauce over the meat in the container. Cover with the lid and marinate for at least 1 hour.

Prepare the Birria:

Cook the onion and sear the meat

Drizzle olive oil in the bottom of a french or dutch oven. Heat oil over medium heat and add the chopped onion. Cook for 3 minutes or until softened. Add the marinated meat and all the sauce. Mix in the cinnamon, bay leaves and beef broth.

Remove the stew from the oven and skim some of the fat off the top

Place the fat in a separate dish and set aside.

Remove meat and shred with a fork

Return to the dutch oven once finished. Stir to toss the shredded meat with the sauce.

Cook the Stew

Melt the reserved fat

Add 1-2 tablespoons of the reserved fat into a large skillet over medium-high heat.

Fry the tacos

One at a time, dip one side of the corn tortillas into the stew and place coated side down onto the heated skillet. Top the tortilla with the shredded Oaxaca cheese. When the cheese is starting to melt, top it off with shredded beef and fold over one side onto the other. Fry on both sides until crispy. Remove and set onto a serving platter. Repeat with the remaining tacos.

Assemble the tacos:

Another great recipe! I made these tonight and will definitely make them again. The sauce is so rich and flavorful. I’m so glad there are leftovers for lunch tomorrow!

Made these tonight, they were delicious. Had to bake them at the end. Kept sticking and falling apart in the pan. Not sure what I did wrong there.  But was a huge hit. 
Thanks for sharing! 

This is how I baked them. 
Laid corn tortillas on baking sheet sprayed with a little pam add some parmigiana cheese and a little of the sauce from the meat.  baked  at 400 for 8 mins. Then folded in a taco pan added meat and cheese put back in oven for 2-3 min for the cheese to melt. Topped with onion and cilantro
Amazing

Delicious!!!!
Going to try this with lamb shoulder next. Thanks for sharing this recipe Friend.

Amazing recipe! Everyone loved these tacos.
I’d give it 10 stars if I could.

Great tacos! I’ve tried a few different recipes and this one I’ll definitely be making again. Share more taco recipes please! Gracias!

This tacos are GREAT!! Made them over the weekend and everyone was impressed. Will be making these again! Only question is which of your wonderful recipes do I make with my leftover birria meat? My wife is saying birria pizza but I'm thinking the birria mulitas. Guess I'll just have to make more quesabirria tacos so I can make both with the leftovers. Ha!

Wow! It was the best tasting tacos I have ever made.  I made the mistake of deep frying the tortillas,  not sure why I assumed it was deep fry. Lol. However they turned out delicious!!!! Reminds me of the tacos sold on the streets of Mexico City in the Fonditas around the neighborhoods. 🥰

If you told me I could make these at home I wouldn’t have believed you but this recipe is easy and so tasty! These quesabirrias taste like something from a taco truck! Well done.

Outstanding, on my second time making! This time for July 4th celebration 😁🇺🇸❤️🇺🇸 Credit to my husband for frying up on the outdoor griddle! Made mine days in advance, made it easy to get the fat after it hardened. Also, marinated 24hrs. Superb!

Coming up this Independence Day 2022! Going to search your recipes for sides too ! Thank you.

Taste delicious! Enjoyed every bite, thanks!

The best tacos ever! One you go quesabirria you never go back. Well done. Love this recipe.

These tacos came out great. New quesabirria fans over here.

My house smells amazing while these are in the oven. The neighbors even came a knockin...lol.

It was messy to make and eat, but it was delicious.  The meat could use some more salt, but that Can be adjusted at the end easily enough. We love them. It was worth the mess!

I make it in the slow cooker everytime. Taste great. I'll let it cook on low for 12-15 hours.

I personal love the recipe they way it is. My wife and kids think it's to spicy. Any thought on how to bring that spice down? Also I replace the short ribs with the beef chuck..l can never find the short ribs. Seems to be tasty still. Also, I never have enough fat left on top to complete the dip and fry process. Any tips/idea? Thanks. Love it though.

Great recipe but, WARNING don’t be in a hurry and use the whole “7oz. Can” of chipotle peppers like I did! I believe the recipe could use a rewrite.
Something like: 1 chipotle pepper from a 7oz. Can or just leave out the can size altogether! Luckily my people like it spicy and we had plenty of creama on hand!

Savory heaven straight from the food truck, Birria Tacos are the most epically amazing taco you&#039;ll ever sink your teeth into. Rich, savory, spicy flavor is balanced with melted Oaxaca cheese. Fried until crisp, these are simply heavenly.

Birria Tacos Recipe

chuck

beef short ribs (but into 2 inch cubes)

ancho chili peppers

chipotle peppers

garlic

tsp Mexican oregano

olive oil

onion

cloves

onces beef stock

4" corn tortillas

Oaxaca cheese (grated)

Queso Fresco (crumbled)

Cilantro (chopped)

Season the chuck roast and short ribs with salt and pepper. Set aside.

Bring a pot of water to a boil and remove from the heat.

Soak the guajillo and ancho chilis for 10 minutes.

Remove the peppers from the water. Cut off the stem and remove the seeds.

Put the peppers into the pitcher of a blender. Add one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin and cayenne.

Blend the marinade until smooth.

Place the meat in a large container and cover with the marinade. Toss to coat. Cover and marinade for 4 hours or overnight.

Preheat oven to 300˚F.

Heat the olive oil to a large dutch oven over medium heat.

Add the onions and cook until softened.

Transfer the meat and all of the marinade to the pot.

Stir in the cinnamon sticks, cloves and beef stock.

Cover and transfer to the oven. Braise the meat for 3 hours.

Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.

With a slotted spoon, remove the stew meat to a platter and shred with two forks.

Return the meat to the pot and stir to combine.

To make the stew:

Add one tablespoon of the reserved fat to a large skillet and heat over medium high heat.

Dip the tortillas in the stew and add the tortillas to the heated skillet. (You may have to work one at a time depending on how big your skillet is.)

Immediately top the tortilla with the shredded Oaxaca cheese. When the cheese has melted, add some of the shredded beef and fold one side of the tortilla over the other. Fry until crisp.

Using a spatula, transfer the taco to a platter and keep warm.

Repeat with the remaining tortillas. (You will have leftover Birria meat. Save for another dinner.)

Top the finished Birria Tacos with chopped onion, queso Fresco, or cilantro, if desired.

Serve with some of the stew broth for dipping!

To make the tacos:

https://www.youtube.com/watch?v=gwXqVeNIS9o

Inspired by my favorite taco truck, these easy to make Birria Tacos are loaded with tender, melt in your mouth beef, cheese and crisped up on a griddle. Elevate taco Tuesday!
----------------------------------------FULL RECIPE BELOW------------------------------------------
Ingredients

▢ 1 pound boneless chuck roast, cut into 2 inch cubes
▢ 1 pound boneless beef short ribs, but into 2 inch cubes
For the Marinade:

▢ 4 drieg guajillo peppers
▢ 2 dried ancho chili peppers
▢ 1 can chipotle peppers in adobo
▢ 3 tablespoons apple cider vinegar
▢ 3 tablespoons tomato paste
▢ 5 cloves garlic
▢ 1 tsp Mexican oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon cumin
▢ 1/2 teaspoon cayenne pepper
For the Stew:

▢ 1 tablespoon olive oil
▢ 1 cup chopped onion
▢ 2 cinnamon sticks
▢ 1/2 teaspoon whole cloves
▢ 32 onces beef stock
For the Tacos:

▢ 12 4" corn tortillas
▢ 1 1/2 cup Oaxaca cheese, grated
▢ 1/2 cup chopped onion, optional
▢ 1/2 cup Queso Fresco, crumbled
▢ Fresh Cilantro, chopped

INSTRUCTIONS
TO MAKE THE STEW:

Season the chuck roast and short ribs with salt and pepper. Set aside.
Bring a pot of water to a boil and remove from the heat.
Soak the guajillo and ancho chilis for 10 minutes.
Remove the peppers from the water. Cut off the stem and remove the seeds.
Put the peppers into the pitcher of a blender. Add one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin and cayenne.
Blend the marinade until smooth.
Place the meat in a large container and cover with the marinade. Toss to coat. Cover and marinade for 4 hours or overnight.
Preheat oven to 300˚F.
Heat the olive oil to a large dutch oven over medium heat.
Add the onions and cook until softened.
Transfer the meat and all of the marinade to the pot.
Stir in the cinnamon sticks, cloves and beef stock.
Cover and transfer to the oven. Braise the meat for 3 hours.
Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.
With a slotted spoon, remove the stew meat to a platter and shred with two forks.
Return the meat to the pot and stir to combine.

TO MAKE THE TACOS:

Add one tablespoon of the reserved fat to a large skillet and heat over medium high heat.
Dip the tortillas in the stew and add the tortillas to the heated skillet. (You may have to work one at a time depending on how big your skillet is.)
Immediately top the tortilla with the shredded Oaxaca cheese. When the cheese has melted, add some of the shredded beef and fold one side of the tortilla over the other. Fry until crisp.
Using a spatula, transfer the taco to a platter and keep warm.
Repeat with the remaining tortillas. (You will have leftover Birria meat. Save for another dinner.)
Top the finished Birria Tacos with chopped onion, queso Fresco, or cilantro, if desired.
Serve with some of the stew broth for dipping!

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