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Authentic Birria Tacos (Quesabirria Tacos) Recipe

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★★★★★

4.6 from 77 reviews

Birria Tacos, also known as Quesabirria Tacos, are a flavorful Mexican dish featuring slow-simmered beef chuck roast and short ribs cooked in a rich, spiced broth made from dried guajillo chiles and aromatic seasonings. The tender meat is shredded and served in corn tortillas with melted quesadilla cheese, fresh cilantro, lime juice, and diced onions, creating a deliciously savory and slightly spicy taco experience.

Ingredients

Scale

Meat and Broth Ingredients

  • 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, unpeeled
  • 1 carrot, cut in half crosswise, then halved (4 large pieces)
  • 5 dried bay leaves
  • 8 guajillo chiles, stems cut off and seeds removed
  • 7–8 cups hot water

Seasonings

  • 3 tbsp chicken bouillon
  • 1–2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)

For Serving

  • 14–16 white corn tortillas
  • 2 cups quesadilla cheese or any good melting cheese
  • Fresh cilantro, diced
  • Fresh lime juice
  • White onion, diced

Instructions

  1. Combine Ingredients: In a large pot, add the chuck roast chunks, short ribs, halved onion, garlic bulb, carrot pieces, bay leaves, and dried guajillo chiles. Cover everything with 7 to 8 cups of hot water, filling the pot close to the top.
  2. Add Seasonings: Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the pot to a boil over medium-high heat.
  3. Skim Impurities: After 30 minutes of boiling, skim off the foam and impurities that rise to the surface to ensure a clear broth.
  4. Blend Peppers and Vegetables: Remove the softened peppers, onion, garlic cloves (squeeze them out of the bulb), and carrots from the pot. Place them in a blender or food processor and blend until smooth, adding up to 1/4 cup of broth if necessary to achieve a smooth consistency.
  5. Strain Sauce: Strain the blended mixture to remove any skins or coarse bits unless you used a high-powered blender which makes this optional.
  6. Combine and Season: Pour the blended pepper sauce back into the broth and stir well. Add chili powder to deepen the broth’s red color and enhance the flavor. Adjust seasoning as preferred.
  7. Simmer: Cover the pot and simmer gently for about 3 hours until the meat is tender and easily shreds. Remove the lid every 40 minutes to stir and check the broth’s seasoning.
  8. Reserve Grease: Skim the grease from the top of the broth and collect it in a small skillet or saucepan; this flavorful grease is used to cook the tacos.
  9. Cut Meat: Remove the meat from the broth, discard bones, and cut or shred into desired sizes depending on serving method.
  10. Serve as Stew: For a stew serving, place chunks of meat into a bowl, ladle broth on top, and garnish with diced white onion, fresh cilantro, and a wedge of lime.
  11. Make Quesabirria Tacos: For tacos, finely chop the meat until small pieces remain. Heat a large skillet or griddle over medium heat.
  12. Assemble Tacos: Dip tortillas briefly into the reserved grease, then layer with cheese and chopped meat. Cook in the skillet until the cheese melts and the tortilla is crisp. Fold and serve topped with fresh onion, cilantro, and lime juice.

Notes

  • Adjust salt and chili powder to suit your taste preferences and desired spice level.
  • Using bone-in short ribs adds more flavor to the broth due to marrow and connective tissues.
  • Save the rendered fat from the broth as it adds excellent flavor and crispiness when making the quesabirria tacos.
  • Guajillo chiles provide mild to medium heat and a smoky flavor; substitution with ancho chiles will change the flavor profile.
  • Simmering the meat until tender ensures the best texture for shredding and taco filling.
  • The dish can be served either as a stew or as tacos, offering versatility.
  • For crispier tacos, cook the tortillas longer or until golden brown on the skillet.

Keywords: Birria Tacos, Quesabirria Tacos, Mexican beef stew, slow-cooked beef, guajillo chili sauce, cheesy tacos

Find it online: https://tastybella.com/authentic-birria-tacos-quesabirria-tacos-recipe/