Description
A delicious recipe for Birria Quesa Tacos, featuring tender meat and melted cheese wrapped in a warm tortilla.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb beef short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 4 cups beef broth
- 8 corn tortillas
- 2 cups shredded cheese (such as Oaxaca or mozzarella)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, combine the beef chuck roast, beef short ribs, guajillo chiles, ancho chiles, onion, garlic, cumin, oregano, black pepper, salt, and beef broth.
- Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the meat is tender.
- Remove the meat from the pot and shred it using two forks.
- Strain the broth and reserve it for dipping.
- Heat a skillet over medium heat and place a tortilla in the skillet.
- Add a portion of shredded meat and a generous amount of cheese on one half of the tortilla.
- Fold the tortilla over and cook until the cheese is melted and the tortilla is golden brown.
- Repeat with the remaining tortillas and filling.
- Serve the tacos with the reserved broth for dipping, garnished with fresh cilantro and lime wedges.
Notes
- For extra flavor, marinate the meat overnight in the spices and broth.
- Feel free to add toppings like diced onions, radishes, or avocado.
- Store leftover meat and broth separately in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg