Quesabirria Tacos Recipe
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Easy recipe for quesabirria tacos. Ingredients include chuck roast beef, chilies, tomatoes, onion, garlic, spices, broth, and corn tortillas. Oh, and don’t forget the cheese!
Make an unforgettable authentic Mexican dish using this recipe for beef quesabirria tacos. To simplify this recipe I first season and sear the chuck roast prior to cooking fully in the crockpot hence slow cooking.
What are Quesabirria Tacos?
Quesabirria tacos are an authentic Mexican soft taco. They are similar to that of a cheese quesadilla filled with a savory birria meat served with a side of consommé for dipping. Instead of using a flour tortilla like what is used for making cheese quesadilla’s a corn tortilla is used. The birria meat is cooked until tender in a seasoned broth and shredded. Beef is usually used but goat, chicken or lamb meat can be used as well. The corn tortilla is filled with tender birria meat, Mexican cheese, and then folded over to make a taco. The taco is then warmed on both sides over a hot grill until the cheese melts giving the taco a slight crunch. And to add additional flavor, the Quesabirria tacos are served with the flavorful broth the birria meat was cooked in for dipping the taco.
Something about Jett
Trying authentic Mexican food is a favorite of mine and when we saw this decked out food truck we just had to stop and so glad we did. I was inspired to create this recipe after trying the quesabirria tacos from the food truck. They were so good! It’s similar to a cheese quesadilla but filled with chilies seasoned birria meat and served with a side of a rich Mexican beef broth to dip the tacos before every bite. These tacos are delish and a new favorite of mine.
Quesabirria Tacos Recipe
Birria Ingredients
- 3 pounds chuck roast
- 1 Tablespoon lard
- salt and pepper to season roast
- 32 ounce beef stock
- 2 cups water
- 4 dried Guajillo chilies
- 6 dried adobo chilies
- 1 small white onion quartered
- 6 garlic cloves smashed
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 14.5 ounce can diced tomatoes
- 1 Tablespoon apple cider vinegar
- 1 cinnamon stick
- corn tortilla’s
- Oaxaca cheese or very thin mozzarella cheese
Optional Ingredients
- Avocado
- red radish
- cabbage
- lime
Prepare Beef
Start by seasoning the chuck roast on both sides with salt and pepper. Place the meat in a hot skillet with melted lard and sear the meat on all sides.
Prepare Chilies
Devein and remove seeds from chilies. Place chilies in a blender along with 1 cup of water, and diced tomatoes. Blend on high until smooth. Run liquid through a strainer and place the liquid in the crockpot or slow cooker.
Prepare Crockpot or Slow Cooker and Cook
Place seared meat into crockpot or slow cooker, cover with beef stock and 1 cup of water. Add cumin, coriander, quartered onion, garlic, and apple cider vinegar. Cook on high for four hours. Lower heat to medium, add cinnamon stick and cook for an additional hour or until meat is pull apart tender. Remove onion, garlic, and cinnamon stick from broth and discard. Remove cooked meat from crockpot and use a fork to shred apart or pull meat apart into bite-sized pieces. Shredded meat can be placed back into the broth until ready to make tacos.
Build Quesbirria Tacos
Prepare skillet by placing a small amount of consume into pan. Lay tortilla flat on counter surface. Add shredded meat and add a hearty amount of cheese on top of meat. Fold tortilla in half and place in skillet and cook on both sides until cheese melts and tortilla becomes crispy. Serve with a side of consume, radish slices, avocado slices, cabbage and limes.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING QUESABIRRIA TACOS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Quesabirra Tacos
Easy recipe for quesabirria tacos. Ingredients include chuck roast beef, chilies, tomatoes, onion, garlic, spices, broth, and corn tortillas. Oh, and don't forget the cheese!
Ingredients
- 3 pounds chuck roast
- 1 Tablespoon lard
- salt and pepper to season roast
- 32 ounce beef stock
- 2 cups water
- 4 dried Guajillo chilies
- 6 dried adobo chilies
- 1 small white onion quartered
- 6 garlic cloves smashed
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 14.5 ounce diced tomatoes
- 1 Tablespoon apple cider vinegar
- 1 cinnamon stick
- corn tortillia's
- Oaxaca cheese or very think mozzarella cheese slices
- Optional ingredients: avocado, red radishes, green cabbage and limes
Instructions
-
Prepare Beef
Start by seasoning the chuck roast on both sides with salt and pepper. Place the meat in a hot skillet with melted lard and sear the meat on all sides.
-
Prepare Chilies
Devein and remove seeds from chilies. Place chilies in a blender along with 1 cup of water, and diced tomatoes. Blend on high until smooth. Run liquid through a strainer and place the liquid in the crockpot or slow cooker.
-
Prepare Crockpot or Slow Cooker and Cook
Place seared meat into crockpot or slow cooker, cover with beef stock and 1 cup of water. Add cumin, coriander, quartered onion, garlic, and apple cider vinegar. Cook on high for four hours. Lower heat to medium, add cinnamon stick and cook for an additional hour or until meat is pull apart tender. Remove onion, garlic, and cinnamon stick from broth and discard. Remove cooked meat from crockpot and use a fork to shred apart or pull meat apart into bite-sized pieces. Shredded meat can be placed back into the broth until ready to make tacos.
-
Build Quesbirria Tacos
Prepare skillet by placing a small amount of consume into pan. Lay tortilla flat on counter surface. Add shredded meat and add a hearty amount of cheese on top of meat. Fold tortilla in half and place in skillet and cook on both sides until cheese melts and tortilla becomes crispy. Serve with a side of consume, radish slices, avocado slices, cabbage and limes.
