quesa birria tacos recipe

Written BySheba G Updated On
quesa birria tacos recipe
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The Best quesa birria tacos recipe

I’m so excited to share my quesa birria tacos recipe with you all today. This dish has been a staple in my household for years, and I just can’t get enough of it.

The moment I take a bite, I’m transported to the streets of Mexico, where the rich flavors and aromas of this beloved street food await. The combination of tender beef, crispy tortillas, and creamy sauce is nothing short of perfection.

My kids love helping me make it, too – they get to assist with the assembly process, which always makes mealtime more fun for everyone involved. And let’s not forget about the health benefits – this recipe is packed with protein, fiber, and vitamins from the beef, vegetables, and spices.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special occasion, quesa birria tacos are always a good idea. They’re easy to customize to your taste preferences and can be made in large quantities for feeding a crowd.

Plus, they’re ridiculously easy to reheat and serve again later – just pop them in the microwave or oven for a few minutes, and voila! You’ve got yourself a delicious meal that’s ready in no time.

I’ve experimented with various fillings over the years, but the classic combination of beef and cheese remains my favorite. The secret to making this recipe truly shine lies in its simplicity – don’t be afraid to keep things uncomplicated and focus on using high-quality ingredients.

Quesa Birria Tacos

Quesa Birria Tacos

4.6 from 1384 votes

These quesa birria tacos combine the rich, savory flavor of traditional birria with the gooey, melty goodness of cheese. The tortillas are dipped in the flavorful birria consommé and pan-fried until crispy, creating an irresistible texture and taste.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Birria

2 lbs beef chuck, cut into large chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1 medium onion, quartered
4 cloves garlic, peeled
2 Roma tomatoes, quartered
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
4 cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
Salt and black pepper to taste

For the Tacos

12 small corn tortillas
2 cups shredded Oaxaca cheese or mozzarella
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
Lime wedges for serving

👨‍🍳Directions

1Place the dried chiles in a bowl and cover with hot water.
2Let them soak for 15 minutes until softened.
3Drain the chiles and transfer them to a blender along with the onion, garlic, tomatoes, bay leaves, oregano, cumin, paprika, cloves, and 1 cup of beef broth.
4Blend until completely smooth, about 2 minutes.
5Season the beef chunks generously with salt and pepper.
6Heat the vegetable oil in a large pot over medium-high heat.
7Sear the beef in batches until deeply browned on all sides, about 4 minutes per batch.
8Remove the beef and set aside.
9Pour the blended chile mixture into the pot and cook, stirring constantly, for 5 minutes until it darkens and thickens slightly.
10Add the remaining 3 cups of beef broth and the apple cider vinegar, scraping up any browned bits from the bottom.
11Return the beef to the pot, bring to a boil, then reduce heat to low.
12Cover and simmer for 2.
5 to 3 hours until the beef is fork-tender and shreds easily.
13Remove the beef from the pot and shred it with two forks.
14Strain the cooking liquid (consommé) through a fine-mesh sieve into a bowl, discarding the solids.
15Skim off any excess fat from the surface of the consommé.
16Heat a skillet or griddle over medium heat.
17Dip a corn tortilla into the consommé, letting the excess drip off, and place it on the hot skillet.
18Sprinkle a generous amount of shredded cheese on one half of the tortilla, then top with some shredded birria.
19Fold the tortilla in half and cook for 2 to 3 minutes per side until golden brown and crispy, and the cheese is fully melted.
20Repeat with the remaining tortillas, cheese, and birria.
21Serve the tacos immediately with warm consommé for dipping, and garnish with chopped cilantro, diced onion, and lime wedges.

🔧Equipment

Large pot or Dutch oven
Blender
Skillet or griddle
Tongs
Mixing bowls
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 900mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a deeper flavor, toast the dried chiles in a dry skillet for 1 minute before soaking. You can also make the birria a day ahead and refrigerate; the flavors will meld even more. If Oaxaca cheese is unavailable, use mozzarella or Monterey Jack.

In conclusion, quesa birria tacos are an excellent choice for any occasion – whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next family gathering.

They’re ridiculously easy to reheat and serve again later – just pop them in the microwave or oven for a few minutes – making them perfect for busy families who need something delicious yet convenient on their plates.

❓ Frequently Asked Questions About Quesa Birria Tacos

Q1: What is quesa birria?

Quesa birria is a traditional Mexican dish consisting of slow-cooked meat (usually beef or goat) served with fresh tortillas, onions, cilantro, lime wedges, and a variety of other toppings. It’s often served as a taco or in a bowl with warm tortillas on the side.

Q2: What makes quesa birria tacos so special?

Quesa birria tacos are special because they offer an authentic Mexican flavor experience that’s both comforting and exciting at the same time. The combination of tender beef, crispy tortillas, and creamy sauce creates an irresistible taste experience that will leave you wanting more.

Q3: Can I make quesa birria tacos vegetarian?

While traditional quesa birria recipes feature beef or goat meat as the main ingredient, you can easily substitute it with vegetarian alternatives like seitan or mushrooms to create a delicious plant-based version.

Q4: How do I store leftover quesa birria tacos?

To store leftover quesa birria tacos properly, place them in an airtight container and refrigerate at 40°F (4°C) or below within two hours of cooking. Reheat them in the microwave or oven when you’re ready to serve again.

Q5: Can I freeze quesa birria tacos?

Yes, you can freeze quesa birria tacos for up to three months by placing them in an airtight container or freezer bag after they have cooled completely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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