Description
Quesabirria Tacos are a savory, delicious fusion of Mexican quesadillas and birria, a traditional stew. This dish features corn tortillas filled with cheese and tender, spicy stewed meat (usually beef), then fried until crispy. They are often served with a side of consommé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast or short ribs
- 4 dried Guajillo chiles
- 3 dried Ancho chiles
- 1 medium onion, chopped
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 8–10 corn tortillas
- 2 cups shredded cheese (Oaxaca, Mozzarella, or a mix)
- Cilantro and diced onions for garnish
- Lime wedges for serving
Instructions
- Prepare the Birria: Rehydrate chiles in hot water, blend with spices, vinegar, garlic, and onion to make a paste. Cook beef with paste and water until tender.
- Shred the Beef: Remove the beef, shred it, and strain the broth to make consommé.
- Assemble Tacos: On a tortilla, layer cheese and shredded beef, fold in half, and fry until crispy.
- Serve: Serve with consommé for dipping, garnished with cilantro, onions, and lime wedges.
Notes
- Adjust the chili types and quantities to control the spice level.
- Cooking the beef in a slow cooker or pressure cooker can save time and increase tenderness.
- Prep Time: 30 minutes
- Cook Time: 3 hours (stovetop) / 8 hours (slow cooker) / 1 hour (pressure cooker)
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g