Quesabirria tacos, also known as Birria Tacos, are a delicious and popular Mexican dish originating from the state of Jalisco. These flavorful tacos feature tender and juicy shredded beef, typically marinated in a rich and spicy adobo sauce, and are served with warm corn tortillas, melted cheese, and a side of flavorful consommé for dipping. Here’s a recipe to guide you in making Quesabirria Tacos:
For the Birria Beef:
- 2 pounds beef chuck roast or beef brisket
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons adobo sauce (from canned chipotle peppers in adobo)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
For the Tacos:
- Corn tortillas
- Shredded mozzarella, Monterey Jack, or Oaxaca cheese
- Chopped fresh cilantro
- Diced onions
- Lime wedges
For the Consommé:
- Reserved cooking liquid from the birria beef
- Additional beef broth, as needed
- Salt and pepper to taste
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and translucent.
- Add the beef chuck roast or brisket to the pot and sear it on all sides until browned.
- In a bowl, combine the adobo sauce, dried oregano, ground cumin, ground coriander, salt, and black pepper. Mix well to form a paste.
- Rub the adobo spice paste all over the seared beef, ensuring it is evenly coated. Add the beef broth to the pot, covering the meat.
- Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the beef simmer gently for 2-3 hours, or until it becomes tender and can be easily shredded with a fork.
- Once the beef is cooked and tender, remove it from the pot and set it aside. Reserve the cooking liquid to serve as consommé.
- Shred the beef using two forks, pulling it apart into small, bite-sized pieces.
- Preheat a skillet or griddle over medium heat. Place a corn tortilla on the skillet and sprinkle a generous amount of shredded cheese on top. Add a portion of the shredded beef on one half of the tortilla.
- Fold the tortilla in half, creating a quesadilla-like shape, and press it gently with a spatula. Cook for a few minutes on each side until the tortilla is crispy and the cheese is melted.
- Repeat the process with the remaining tortillas, cheese, and shredded beef.
- For the consommé, strain the reserved cooking liquid to remove any solids. If needed, add additional beef broth to adjust the consistency and taste. Season with salt and pepper to your liking.
- Serve the Quesabirria Tacos hot, garnished with chopped fresh cilantro and diced onions. Provide lime wedges on the side for squeezing over the tacos. Serve the consommé in small bowls for dipping the tacos.
- Dip the crispy Quesabirria Tacos into the consommé before taking a bite to enjoy the rich and flavorful combination.
- You can enhance the flavor of the consommé by adding additional seasonings such as garlic powder, onion powder, or dried herbs like bay leaves or Mexican oregano.
- If you prefer spicier tacos, you can add a chopped chipotle pepper in adobo sauce or a pinch of cayenne pepper to the adobo spice paste.
- For a shortcut, you can use a slow cooker to cook the beef. Simply sear the meat and sauté the onions and garlic in a skillet, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours, until the beef is tender and easy to shred.
- Quesabirria Tacos are traditionally served with a side of consommé for dipping, but you can also enjoy them without the consommé if you prefer.
Quesabirria Tacos are a delicious and indulgent treat, perfect for special occasions or when you’re craving a flavorful and satisfying meal. Enjoy the combination of tender beef, melted cheese, and the dipping consommé for a truly delightful culinary experience!