Okay, I’ve had a lot of people asking me how to make Quesabirria tacos or where they can find them. My advice is – make your own! It’ll be 10x better than any place you’ll find around here. There are a million recipes out there, and I’ve tried making it different ways but this is my fav 😋 SO. GOOD.
Quesabirria Tacos
Recipe:
Ingredients:
2 pounds beef chuck roast
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
Salt and pepper to taste
10-12 corn tortillas
2 cups shredded cheese (such as Oaxaca, mozzarella, or Monterey Jack)
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Salsa, for serving
Diced onion, for serving
For Consommé:
Reserved beef cooking liquid
2 cups beef broth
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt to taste
Directions:
In a large pot or Dutch oven, combine the beef chuck roast, chopped onion, minced garlic, bay leaves, dried oregano, ground cumin, chili powder, salt, and pepper.
Add enough water to cover the meat, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it using two forks. Reserve the cooking liquid for the consommé.
Heat a skillet over medium heat. Dip each corn tortilla into the reserved cooking liquid, then place it in the skillet.
Top the tortilla with shredded beef and a handful of shredded cheese. Fold the tortilla over to form a taco and cook until the cheese is melted and the tortilla is crispy and golden brown on both sides.
Repeat with the remaining tortillas, beef, and cheese.
Meanwhile, prepare the consommé. In a separate pot, combine the reserved cooking liquid, beef broth, apple cider vinegar, dried oregano, ground cumin, and salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
Serve the quesabirria tacos with chopped cilantro, lime wedges, salsa, diced onion, and the hot consommé for dipping.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Servings: 6-8 servings