Authentic Quesabirria: A Mexican Delight

Ingredients

  • 3 lbs beef chuck roast
  • 6 dried guajillo chiles
  • 4 dried chile de arbol
  • 4 cups of water
  • 5 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 1 onion, chopped
  • 2 cups cilantro, chopped
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 2 cups canola oil, for frying
  • Lime wedges, for serving
  • Additional chopped cilantro, for serving
  • Salsa, for serving

Steps and instructions

  1. Place the beef in a large pot. Add enough water to cover the beef. Cook over medium heat for about 2 hours, or until the beef is tender.
  2. While the beef is cooking, prepare the chiles. Remove the stems and seeds from the dried chiles. Place the chiles in a bowl and cover with hot water. Let soak for 30 minutes.
  3. Drain the chiles and place them in a blender. Add 4 cups of water, garlic, cumin, cloves, oregano, black pepper, salt, and apple cider vinegar. Blend until smooth.
  4. Pour the chile sauce over the cooked beef. Add the bay leaves and chopped onion. Simmer on low heat for another hour.
  5. Remove the bay leaves. Shred the beef using two forks. Mix the beef with the sauce until well coated.
  6. Warm the corn tortillas in a dry skillet until they are soft and pliable.
  7. Place a generous amount of shredded beef on one half of each tortilla. Sprinkle with cheese and chopped cilantro. Fold the tortilla over to create a taco.
  8. Heat the canola oil in a large skillet over medium heat. Fry the tacos until they are crispy and golden brown, about 2-3 minutes per side. Drain on paper towels.
  9. Serve the quesabirria tacos with lime wedges, additional chopped cilantro, and salsa.

Tools for making

Recipe variations

  • Use chicken or pork instead of beef for a different meat option.
  • Add sliced onions and bell peppers for extra flavor and texture.
  • Replace the corn tortillas with flour tortillas for a different taste and texture.
  • Add sliced jalapenos or other spicy peppers for a spicier version.
  • Include diced tomatoes or salsa as a topping for added freshness.
  • Experiment with different types of cheese such as queso fresco or pepper jack.
  • Add a dollop of sour cream or guacamole on top of each taco.
  • Include some pickled onions or pickled jalapenos for a tangy twist.
  • For a vegetarian version, substitute the beef with portobello mushrooms or roasted vegetables.
  • Try baking the tacos in the oven instead of frying them for a healthier alternative.

Recipe overview

Welcome to our Quesabirria recipe! This mouthwatering Mexican dish is a combination of a quesadilla and birria - a traditional Mexican stew. It involves tender, flavorful beef that's been slow-cooked in a chile-infused broth, nestled inside a crispy, cheesy tortilla. Served with lime, cilantro, and salsa, these tacos offer a perfect harmony of textures and flavors, making them an irresistible comfort food. This recipe requires some time and patience as the beef needs to be adequately slow-cooked to achieve the right tenderness. The process involves simmering beef with spices and chiles, shredding it, and then packing it into tortillas with cheese and cilantro. The tacos are then fried until crispy. This delightful dish is worth every minute spent on it. So, get your ingredients ready and let's dive into the process of making these delicious Quesabirria tacos!

Common questions

  1. Can I use a different cut of beef for this recipe? Yes, you can use other cuts of beef such as beef brisket or beef short ribs for this recipe. Just make sure to adjust the cooking time accordingly to ensure the meat becomes tender.
  2. Can I use fresh chiles instead of dried chiles? Yes, you can use fresh chiles if you prefer. Use about 6 guajillo chiles and 4 chile de arbol, remove the stems and seeds, and blend them with the other ingredients as directed.
  3. Can I make the chile sauce ahead of time? Absolutely! You can make the chile sauce ahead of time and store it in the refrigerator for up to 3 days. This can save you time when you're ready to cook the beef.
  4. Can I make this recipe vegetarian? Certainly! You can substitute the beef with your favorite vegetarian protein, such as seitan or jackfruit. Adjust the cooking time and seasonings accordingly to ensure the flavors meld well.
  5. Can I bake the tacos instead of frying them? Yes, if you prefer a healthier alternative, you can assemble the tacos, place them on a baking sheet, and bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the tortillas are crispy.

Serving dishes and utensils

Origin stories

Quesabirria, a delightful fusion of a quesadilla and birria, owes its origins to the Mexican state of Jalisco. Traditionally, birria is a celebratory dish prepared with goat meat or mutton, often enjoyed at weddings, Christmas, and Easter. Over time, the dish migrated to the United States, especially to the vibrant streets of Los Angeles, where it was adapted to local tastes. The version we know today, Quesabirria, uses beef instead of goat, and convenes with a tortilla and a sprinkle of cheese to create a crispy, cheesy delight that is both a taco and a quesadilla. The dish's recent resurgence in popularity has led to it being hailed as a "sensational food trend," but its roots are deep in traditional Mexican culinary practices, illustrating the fluidity and adaptability of food cultures in the face of migration and change.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.