These Easy Cheesy Quesabirria Tacos are bursting with flavor! Filled with juicy beef, gooey cheese, and bathed in savory broth, they are simply irresistible.
Picture this: crispy taco edges, melted cheese oozing out, and a delicious dip into that rich consome. Honestly, who can resist? I always keep extra napkins handy because they are messy delicious! 😂
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. You can substitute with brisket or short rib if needed, but chuck roast is my favorite for its rich taste.
Dried Chilies: Guajillo and ancho chilies give a great depth of flavor. If you can’t find them, try using a mix of paprika and cayenne for heat but remember the taste will differ slightly.
Cheese: I love using Oaxaca cheese for its melting qualities. If it’s unavailable, mozzarella works well too. Just avoid pre-shredded cheese, as it doesn’t melt as nicely!
Tortillas: Corn tortillas are traditional, but if you’re gluten-free, use gluten-free corn tortillas or even crispy taco shells for a crunchy twist.
How Do I Get My Beef Perfectly Tender?
The key to tender beef is cooking it low and slow. Whether you use a slow cooker or the stovetop, patience is essential. Here’s how to ensure perfect results:
- Slow Cooker: Cook on low for 7-8 hours, providing the perfect environment for the meat to tenderize.
- Stovetop: Simmer on low for 3-4 hours, keeping the pot covered to retain moisture.
- Check for doneness by shredding with a fork; it should pull apart easily!
Don’t rush this step! The slower it cooks, the more delicious flavor it develops. Plus, the smell will keep you eager for those tacos!
Easy Cheesy Quesabirria Tacos
Ingredients You’ll Need:
For the Birria:
- 2 lbs beef chuck roast, cut into chunks
- 6 dried guajillo chilies, seeded and stemmed
- 3 dried ancho chilies, seeded and stemmed
- 2 chipotle peppers in adobo sauce
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper, to taste
- 4 cups beef broth or water
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Vegetable oil for frying
- Fresh cilantro, chopped, for garnish
- Finely diced white onion, for garnish
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of active preparation time, plus 7-8 hours for the slow-cooking of beef or about 3-4 hours if cooking on the stove. Once done, you’ll be indulging in cheesy, savory goodness, with a delicious dip into a warm consomé!
Step-by-Step Instructions:
1. Prepare the Chili Sauce
Start by boiling some water in a medium pot. Once it’s boiling, soak the guajillo and ancho chilies for about 15 minutes until they soften. After soaking, drain them and place the chilies in a blender. Add in chipotle peppers, the quartered onion, garlic, oregano, cumin, cinnamon, and about 1 cup of beef broth or water. Blend everything until you create a smooth sauce.
2. Cook the Beef
Next, take your beef chunks and place them in a slow cooker or heavy-bottom pot. Pour the chili sauce over the beef. Toss in the bay leaf, add salt and pepper to taste, then pour in the remaining broth or water until the meat is mostly covered. If using a slow cooker, set it to low for 7-8 hours. For stovetop cooking, simmer on low heat (with the lid on) for about 3-4 hours, or until the beef is tender and easily shredded.
3. Shred the Beef
Once your beef is cooked, take it out and shred it using two forks. Remove the bay leaf and make sure to reserve that delicious cooking liquid, known as consomé—it’s perfect for dipping!
4. Prepare the Tacos
Now it’s taco-making time! Heat a skillet over medium heat and add a small splash of vegetable oil. Quickly dip each tortilla into the consomé to soak it slightly. Place the soaked tortilla in the skillet, adding a sprinkle of cheese over half of it, followed by a generous amount of shredded birria beef on the cheese. Fold the tortilla over to create a half-moon shape.
5. Cook Until Crispy
Cook each taco for about 2-3 minutes per side, until the tortilla is golden and crispy, with cheese oozing out. Repeat this process with the remaining tortillas.
6. Serve and Enjoy!
Once all tacos are cooked, garnish them with chopped fresh cilantro and some finely diced onions. Serve hot with warm consomé on the side for dipping. Enjoy every deliciously cheesy bite of your Quesabirria Tacos!
FAQ for Easy Cheesy Quesabirria Tacos
Can I Use Different Cuts of Meat?
Absolutely! While chuck roast is ideal for its flavor and tenderness, you can also use beef brisket or short ribs if you prefer. Just ensure they have enough fat for moisture and flavor during the cooking process.
Can I Make This Recipe Spicier?
If you like a kick of heat, try adding more chipotle peppers or including jalapeños in the sauce. You can also sprinkle some crushed red pepper flakes in the beef mixture for extra spice. Adjust according to your taste!
How Do I Store Leftover Quesabirria Tacos?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm them in a skillet over medium heat until heated through. If the tortillas get soggy during storage, crisp them up again in the skillet!
Can I Freeze the Beef for Later Use?
Yes! If you have leftover cooked beef, let it cool completely, and then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating for tacos.
