Braised Beef and Cheese Quesabirria Tacos

Name: Braised Beef and Cheese Quesabirria Tacos
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1.5 kg beef chuck roast (cut into large chunks); 2 tbsp vegetable oil; 1 onion (chopped); 4 cloves garlic (minced); 2 cups beef broth; 2 bay leaves; 1 tbsp cumin (ground); 1 tbsp paprika; 2 tbsp vinegar; 1 tsp salt; 1 tsp pepper; 16 corn tortillas; 2 cups cheese (grated, such as Oaxaca or mozzarella); 1/4 cup fresh cilantro (chopped); 1 lime (cut into wedges)

200 min 8 tacos Medium

All Recipes

Braised Beef and Cheese Quesabirria Tacos

Savoury braised beef and melted cheese quesabirria tacos with a rich consommé for dipping.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

Quesabirria tacos are a delicious fusion of traditional Mexican birria and the ever-popular taco. Originating from the street food scene, these tacos have quickly gained popularity for their rich, savoury filling and cheesy, crispy exterior. The combination of braised beef, melted cheese, and the accompanying consommé for dipping creates a flavour explosion that is hard to resist. The preparation involves slow-braising beef in a rich, spiced broth until tender, then shredding it and stuffing it into corn tortillas along with cheese. These loaded tortillas are then toasted to perfection, resulting in a delightful crunch with each bite. Whether you're a taco enthusiast or new to this culinary sensation, quesabirria tacos offer a unique and satisfying experience.

Ingredients

Servings

Braised Beef

Tacos

Instructions

Prepare the beef

In a large pot, heat vegetable oil over medium-high heat. Add the beef chunks and sear until browned on all sides, about 10 minutes.

Pro tip: Ensure the beef is dry before searing for a better crust.

Cook the aromatics

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.

Pro tip: Keep stirring to avoid burning the garlic.

Simmer the beef

Pour in the beef broth, add bay leaves, cumin, paprika, vinegar, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours or until the beef is tender and easily shredded.

Pro tip: Skim off any foam that forms on the surface.

Shred the beef

Remove the beef from the pot and shred using two forks. Reserve the broth for dipping.

Pro tip: Let the beef cool slightly for easier shredding.

Assemble the tacos

Heat a skillet over medium heat. Place a tortilla on the skillet, sprinkle cheese on one half, add shredded beef, and fold the tortilla. Cook until the cheese melts and the tortilla is crispy, about 3 minutes per side.

Pro tip: Press the tortilla gently with a spatula for even toasting.

Serve the tacos

Garnish the tacos with chopped cilantro and serve with lime wedges and a bowl of reserved broth for dipping.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

<ul><li>Use a well-marbled beef cut for tender results.</li><li>Toast tacos until crispy and golden brown.</li><li>Shred the cheese finely for even melting.</li><li>Serve with a side of consommé for dipping.</li></ul>

Serving Suggestions

Serve these quesabirria tacos hot off the skillet with a bowl of consommé on the side. The consommé not only adds flavour when used as a dip but also enhances the overall experience with its warm, comforting taste. For a complete meal, pair these tacos with a fresh, tangy coleslaw or a simple side salad. Leftover beef can be stored in an airtight container in the refrigerator for up to three days, making it easy to whip up more tacos or use in other creative dishes.