Description
A delicious recipe for Birria Quesa Tacos, featuring tender meat and melted cheese, perfect for a flavorful meal.
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
- 4 cups beef broth
- 2 cups shredded cheese (such as Oaxaca or mozzarella)
- 12 corn tortillas
- Salt to taste
Instructions
- In a pot, toast the dried chiles until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine soaked chiles, onion, garlic, cumin, oregano, black pepper, and a bit of the soaking water. Blend until smooth.
- In a large pot, add the beef chuck roast and short ribs, then pour the blended sauce over the meat.
- Add beef broth and salt to taste, then bring to a boil. Reduce heat and simmer for 2-3 hours until the meat is tender.
- Remove the meat, shred it, and set aside. Strain the broth and reserve.
- Heat a skillet over medium heat, dip tortillas in the reserved broth, then place them in the skillet.
- Add shredded meat and cheese to one half of the tortilla, fold it over, and cook until the cheese melts and the tortilla is crispy.
- Serve with chopped onions, cilantro, and lime wedges.
Notes
- For extra flavor, marinate the meat overnight in the blended sauce.
- Adjust the spice level by adding more or fewer chiles.
- These tacos are best served fresh and hot.
- 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: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg