Description
Quesabirria Tacos are a very delicious version of the classic Mexican taco. The beef is slow cooked and shredded and the tortillas are dipped in the consommé before being fried with gooey cheese melting out all over.
Ingredients
Units
Scale
For the Birria
- 3 1/2 lbs Chuck Roast, cut in 3 or 4 large chunks
- 4 Short Ribs
- 8 Guajillo Chiles, stems and seeds removed
- 1 Spicy Hatch Chile, stem and seeds removed
- 2 Arbol Chiles, stems removed
- 2 Moritas
- 2 Pasillas, stems and seeds removed
- 2 Anchos, stems and seeds removed
- 1 Onion, chopped
- 1 Head of Garlic, top cut off
- 1 Large Carrot, chopped
- 1 tsp Cumin
- 1 1/2 tsp Chile Powder
- 1 tsp Mexican Oregano
- 1 tsp Salt
- 2 cups Beef Broth
- 6 cups Water
For the tacos
- Corn Tortillas
- Shredded Mozarella or Mexican Melting Cheese
- Shredded Cheddar Cheese
- Diced Onion
- Chopped Cilantro
Instructions
- Put the beef in the bottom of a large stockpot. Add the onions, carrot, garlic, cumin, chile powder, Mexican oregano, salt, beef broth and water. Bring to a boil, reduce heat and let simmer for 45 minutes.
- Remove the chiles and vegetables to a blender. Set the garlic head aside to cool. Add 1 cup of the soup to the blender and blend until smooth.
- Squeeze the garlic out of the bulb and into the blender. Blend to mix and then put the contents of the blender back into the stockpot. Let simmer for 3 hours.
- Remove the meat from the pot and let the soup cool. Cut some meat into chunks for Beef Birria and shred some beef for the Quesabirria Tacos.
- When the soup has cooled sufficiently, scrape the top layer of fat off and reserve it. Return the soup to the burner to heat back up.
- Dip the tortillas in the fat and place on a hot griddle, comal or frying pan.
- Place shredded beef on one half of each tortilla.
- Put an ample amount of the cheeses on top of the beef.
- Fold the tortilla over and press it down with a spatula. Let the first side cook until it starts to get crispy
- Turn the taco over and cook the other side.
- Put some of the soup in a small bowl and garnish with diced onion and chopped cilantro. Serve the soup with the tacos.
