red tacos

Tender braised, flavorful beef birria and lots of melty oaxaca cheese, makes this THE BEST recipe for Quesabirria Tacos! Served with rich, birria broth on the side for dipping, after just one bite, you&#39;ll be asking for more of these incredibly delicious, authentic Mexican tacos!

Quesabirria Tacos

beef birria (click link for the recipe)

birria broth (consomè) (click link for the recipe)

corn tortillas

oaxaca cheese (or monterey jack cheese (shredded))

red onions

cilantro

limes

Start by preparing the birria, using the recipe linked to the left.

Once the birria is prepared, keep the beef and broth separate.

Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.

Coat the skillet with cooking spray, or brush the skillet with vegetable oil.

Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.

Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.

Add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.

Top the cheese with about 1/4 cup shredded beef birria, then fold the tortilla over the beef and cheese.

Cook for 30-60 seconds, or until the cheese melts in the tacos.

Remove the quesabirria taco from the skillet and repeat, making as many tacos as you’d like.

Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.

Birria Tacos, AKA Quesabirria, are the ultimate taco experience. If there is a King or Queen of tacos, this is it.

The Birria meat can be prepared on stovetop, or in a Crock Pot or Instant Pot.

Birria Tacos (Quesabirria)

cheese

cilantro,

lime wedges,

3-3.5 lbs chuck roast,

Salt

Pepper

Tbsp oil

beef stock

ancho chiles

guajillo chiles

Chiles de árbol (see note 1)

onion,

tomatoes,

garlic cloves, roughly chopped

tomato paste

ginger,

apple cider vinegar

cumin

cinnamon

oregano

thyme

coriander powder

tsp salt

tsp pepper

cloves, ground into powder

Dry toast and rehydrate the chilis: Cut the...

Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

Sauté the veggies: Heat oil and Sauté the...

Sauté the veggies: Heat oil and Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

Make Birria Sauce: In the blender, blend above...

Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme,  salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture in completely smooth.

Prepare and sear the meat: Cut the chuck...

Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

Cook the stew:- Stovetop: In a big stew...

Cook the stew:- Stovetop: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.- Crock Pot Birria Tacos: Combine meat and sauce in a large crockpot, along with 4 cups of beef stock. Cover and slow cook on low for 9 hours, or until the meat is completely tender.- Instant Pot Birria Tacos: Add in Birria sauce along with remaining 4 cups of beef stock, and give the mixture a quick toss. Cover and seal the lid. Pressure cook on “Manual” for 45 minutes, followed by a quick release.

Reserve the fat on top of the stew...

Reserve the fat on top of the stew to fry the tacos. (very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)

Shred the meat: Taste and adjust the seasonings...

Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

Dip Tortillas: Heat a large griddle or skillet...

Dip Tortillas: Heat a large griddle or skillet over medium heat. Add a small amount of oil to the griddle and swirl it around. Dip a corn tortilla into the reserved fat from Birria and lay it on the hot pan.

Assemble the taco: Quickly top it with shredded...

Assemble the taco: Quickly top it with shredded cheese along with a spoonful of shredded meat, and a little chopped onion and cilantro. Don’t overfill the tacos. Especially with the cheese, which will ooze out of the tacos while they are frying if you add in too much. You will get the hang of it after frying few.

Fry Tacos: Fold tortilla over, in half. Fry...

Fry Tacos: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on both sides, flipping once. Remove to a plate for serving.

Serve: Sprinkle remaining chopped white onion and cilantro...

Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.

Red Tacos Jalisco con queso, AKA Quesabirria Tacos, made with slow cooked Birria de Res loaded into corn tortillas with cheese, and fried crispy. Serve with savory, spicy beef broth to dip!

Birria Tacos Recipe (Quesabirria)

olive oil

onion

garlic (peeled)

chuck

beef short ribs

water

chicken base (boullion)

bay leaves

red wine vinegar

dried Mexican oregano

ground annatto seeds (or paprika)

queso cheese (or Oaxaca, Monterey Jack)

pico de gallo

Set out a food processor. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse until well chopped. Then add in the roughly chopped onion and garlic cloves. Pulse again to form a fine mash.

Place an extra large 8-quart saucepot over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes.

Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs into the pot.

Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon. Stir and cover the pot with a heavy lid.

Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork tender. Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered.

Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot.

Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use. *If you have time, the easiest way to separate the fat from broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth.

Shred all the beef and place it in a large dish. Discard the bones and bay leaves.

When ready to fry the tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet. Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side. Top with a couple of tablespoons of pico de gallo.

Fry the tortillas until the cheese is melted then fold the tortilla over the beef to create the taco shape. Continue to fry 1-2 minutes longer, per side, until the tortillas are crispy. Repeat with the remaining tortillas, cheese, and meat. *You can place the finished tacos in a warming drawer or 200°F oven to keep warm until all the tacos are ready.

Serve the tacos warm with a side of hot beef broth.

By far one of my favorite recipes now!! Talk about FLAVOR!! Super easy to make too, thank you!

These red tacos Jalisco are a game-changer! They are filled with flavors and love the blend of spices. We enjoyed them!

Ok, these are the best!!! I could eat way more than I should!! So cheesy &amp; tasty!! 

These tacos are such a favorite in my household now! I use flour tortillas and my roommate does corn tortillas and they taste great either way! thank you so much for sharing this amazing recipe

Ok, it will be hard to make regular tacos again!! So much flavor, they were in incredible!!

These were the hit of Taco Tuesday and will definitely become a part of our regular rotation! So much flavor...everybody RAVED about them!

Oh my, these tacos are fantastic! We loved every bite! YUM!

Holy Guacamole! these tacos are fantastic! thank you so much for sharing this recipe and expanding our taco Tuesday recipes!

https://content.jwplatform.com/videos/OxvR0yRb.mp4

Jalisco Style Tacos (Birria de Res) Recipe - Red Tacos Con Queso, AKA Quesabirria Tacos, made with beef slow-cooked with spices to tender perfection, loaded into corn tortillas with cheese, and fried crispy in beef fat. Heaven!

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