Description
These Birria Tacos, also known as Quesotacos, are a delicious and flavorful Mexican dish featuring tender beef cooked in a rich and spicy sauce, then folded in corn tortillas with melted cheese and served with a savory dipping broth. Perfect for a festive meal or casual dinner with family and friends.
Ingredients
Scale
For the Birria:
- 2 1/2 lbs beef chuck roast, cut into large chunks
- 1 tbsp oil
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 4 cups beef broth
- 1 small onion, chopped
- 5 garlic cloves
- 1 chipotle pepper in adobo sauce
- 1 tbsp adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 bay leaves
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Birria: Toast the dried chiles in a dry skillet, then soak in hot water for 15 minutes. Blend soaked chiles with broth, onion, garlic, chipotle, adobo sauce, oregano, cumin, cinnamon, and cloves until smooth. Sear beef in a pot, add sauce and bay leaves, simmer covered for 3 hours, shred beef.
- Assemble the Tacos: Dip tortillas in birria fat, place in skillet, top with cheese and meat, fold and cook until crispy. Serve with warm birria broth, onion, cilantro, and lime.
Notes
- Birria can also be made in a slow cooker or Instant Pot for convenience.
- Leftover birria is great for quesadillas, nachos, or burritos.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with broth
- Calories: 580
- Sugar: 3g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
