Description
Quesabirria Tacos are flavorful tacos filled with slow-cooked beef and melted cheese.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cups beef broth
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 2 tsp oregano
- Salt to taste
- 12 corn tortillas
- 2 cups shredded cheese (like Oaxaca or mozzarella)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soak guajillo and ancho chiles in hot water for 15 minutes.
- Blend chiles with onion, garlic, cumin, oregano, and a cup of beef broth until smooth.
- In a large pot, add beef, blended mixture, remaining broth, and salt. Cook on low heat for 3 hours until tender.
- Shred the beef and set aside.
- Heat a skillet over medium heat. Dip tortillas in the broth and place in the skillet.
- Add shredded beef and cheese on one half of the tortilla.
- Fold the tortilla and cook until golden brown and cheese melts.
- Serve with chopped cilantro and lime wedges.
Notes
- Adjust the spice level by adding more chiles if desired.
- Serve with consomé (broth) for dipping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg