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Ingredients for Birria tacos (quesabirria-style)

Birria tacos (quesabirria-style)

Slow-braised beef birria finished as quesabirria: cheese-stuffed corn tortillas crisped until golden, served with rich, strained consommé for dunking. Serve with chopped cilantro, diced onion and lime wedges.
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Prep Time 45 minutes
Cook Time 9 hours
Total Time 9 hours 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast trimmed and cut into large pieces
  • 6 pieces dried guajillo chiles stems and seeds removed
  • 3 pieces dried ancho chiles stems and seeds removed
  • 1–2 pieces dried chipotle chiles (optional) for smoky heat; stems and seeds removed
  • 2 tablespoons vegetable oil divided
  • 1 whole large yellow onion quartered; reserve 1/4 cup finely diced for garnish
  • 6 cloves garlic cloves peeled
  • 14 oz fire-roasted tomatoes can, or 2 medium roasted plum tomatoes
  • 2 cups beef broth low-sodium preferred
  • 1/2 cup water plus more as needed
  • 2 tablespoons apple cider vinegar or white vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano Mexican oregano if available
  • 1/2 teaspoon ground cinnamon
  • 3 pieces whole cloves or 1/4 teaspoon ground cloves
  • 2 pieces bay leaves
  • 2 teaspoons kosher salt divided; plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 12–16 pieces corn tortillas medium size
  • 2 cups shredded Oaxaca cheese or shredded mozzarella
  • 1/4 cup fresh cilantro chopped for garnish
  • 1/2 cup white onion (for garnish) finely diced
  • 2–3 pieces limes cut into wedges for serving
  • 2 tablespoons vegetable oil or lard (for frying) use additional as needed

Equipment

  • large skillet or comal
  • blender
  • slow cooker or Dutch oven
  • fine-mesh sieve
  • large spoon
  • cutting board and chef's knife
  • cast-iron or nonstick skillet for crisping

Method
 

  1. Toast the dried chiles in a hot skillet for 20–30 seconds per side until fragrant but not burnt, then set aside to cool.
  2. Soak the toasted chiles in very hot water for 20–30 minutes until soft, reserving about 1/2 cup of the soaking liquid.
  3. Char the quartered onion and whole garlic cloves in 1 tablespoon oil in the skillet until deeply browned in spots, about 6–8 minutes.
  4. Blend chiles, charred onion, roasted garlic, fire-roasted tomatoes, beef broth, reserved chile soaking liquid, vinegar, cumin, oregano, cinnamon and cloves into a smooth purée. Season with 1 teaspoon of the kosher salt and taste.
  5. Pat the beef pieces dry and season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Brown in 1 tablespoon oil in batches, about 3–4 minutes per side, then transfer to your slow cooker or Dutch oven.
  6. Pour the blended chile purée over the browned beef, add bay leaves and enough extra water or beef broth so the meat is mostly submerged; cook on low in a slow cooker for 8–10 hours or braise in a 300°F (150°C) oven for 4–5 hours.
  7. Remove the meat and strain the cooking liquid through a fine-mesh sieve; return the liquid to a saucepan and simmer to reduce and concentrate the flavors, adjusting salt as needed.
  8. Shred the meat with two forks and stir in 1–2 cups of the strained consommé until the meat is moist and saucy but not soupy.
  9. Warm tortillas until pliable and heat a skillet with a little oil. Assemble each quesabirria by adding cheese to half a tortilla, a generous spoonful of shredded birria, more cheese, then fold and cook 2–3 minutes per side until the cheese melts and the tortilla is crisp.
  10. Serve the crisped quesabirria with small bowls of hot consommé for dipping, and garnish with chopped cilantro, diced white onion and lime wedges.

Notes

Total time depends on the slow-cooker schedule; active hands-on time is roughly 45 minutes.
Reserve extra consommé — it can be used as a soup base or frozen for later use.