Quesabirria Tacos are a delightful fusion of birria (a traditional Mexican stew) and quesadillas. These tacos are filled with flavorful, tender shredded beef and often served with a rich consommé for dipping. Here’s how to make them:
Ingredients
- 2 lbs beef chuck roast or brisket, cut into 1-inch cubes
- 1 white onion, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp chili powder
- 1 cinnamon stick
- Salt and pepper to taste
- Beef broth or water
- Corn or flour tortillas
- Optional toppings: chopped cilantro, diced onions, lime wedges, shredded cheese, and salsa
Directions
- Prepare the Meat: Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion, and bay leaves. Place the meat in a large pot or Dutch oven.
- Add Liquid: Pour in just enough beef broth or water to cover the meat. Add the cinnamon stick.
- Cook the Meat: Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 2-3 hours, or until the beef is very tender and easily shredded with a fork.
- Shred the Meat: Remove the meat from the liquid and shred it with two forks. Reserve the cooking liquid (consommé).
- Prepare the Tortillas: Dip the tortillas in the hot beef liquid to soften them. Heat a skillet over medium heat and lightly oil it. Place the dipped tortillas in the skillet and cook for a minute until they start to brown slightly.
- Assemble the Tacos: Fill the tortillas with shredded beef and any other desired taco toppings such as chopped cilantro, diced onions, and shredded cheese. Fold the tortillas in half.
- Optional Step: For extra flavor, you can dip the assembled tacos in the beef liquid before serving.
- Serve: Serve the quesabirria tacos hot with a side of the reserved consommé for dipping. Add lime wedges and salsa on the side for extra flavor.
Helpful Tips
- Slow Cooker Option: You can also cook the beef in a slow cooker on low for 6-8 hours for even more tender meat.
- Tortilla Choices: Corn tortillas are traditional, but you can use flour tortillas if you prefer.
- Cheese Option: Melt shredded cheese on the tortillas before adding the beef for a gooey, cheesy quesabirria taco.
- Consommé: Make sure to serve the tacos with the consommé on the side for dipping; this is a key part of the dish’s flavor.
Serving Suggestions
- Side Dishes: Serve with Mexican rice, refried beans, or a simple salad.
- Beverages: Pair with a cold beer, agua fresca, or a margarita for a complete meal.
- Garnishes: Provide additional garnishes such as sliced avocado, pickled jalapeños, and hot sauce for guests to customize their tacos.
FAQs
Q: Can I use other types of meat?
A: Yes, you can use lamb or goat meat, which are traditional for birria, but beef is more commonly used in quesabirria tacos.
Q: How do I store leftovers?
A: Store the shredded meat and consommé in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Q: Can I freeze the meat?
A: Yes, the shredded meat and consommé can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What if I don’t have all the spices?
A: Feel free to adjust the spices based on what you have. The key flavors are cumin, oregano, and chili powder, but you can customize to your taste.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 2-3 hours
- Total Time: 2 hours and 15 minutes to 3 hours and 15 minutes
Enjoy your delicious Quesabirria Tacos!
Recipe Card
Quesabirria Tacos
Quesabirria Tacos are a delightful fusion of birria (a traditional Mexican stew) and quesadillas. These tacos are filled with flavorful, tender shredded beef and often served with a rich consommé for dipping. Here’s how to make them:
Ingredients
- – 2 lbs beef chuck roast or brisket cut into 1-inch cubes
- – 1 white onion roughly chopped
- – 5 garlic cloves
- – 2 bay leaves
- – 1 tbsp cumin
- – 1 tbsp oregano
- – 1 tbsp chili powder
- – 1 cinnamon stick
- – Salt and pepper to taste
- – Beef broth or water
- – Corn or flour tortillas
- – Optional toppings: chopped cilantro diced onions, lime wedges, shredded cheese, and salsa
Instructions
- **Prepare the Meat**: Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion, and bay leaves. Place the meat in a large pot or Dutch oven.
- **Add Liquid**: Pour in just enough beef broth or water to cover the meat. Add the cinnamon stick.
- **Cook the Meat**: Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 2-3 hours, or until the beef is very tender and easily shredded with a fork.
- **Shred the Meat**: Remove the meat from the liquid and shred it with two forks. Reserve the cooking liquid (consommé).
- **Prepare the Tortillas**: Dip the tortillas in the hot beef liquid to soften them. Heat a skillet over medium heat and lightly oil it. Place the dipped tortillas in the skillet and cook for a minute until they start to brown slightly.
- **Assemble the Tacos**: Fill the tortillas with shredded beef and any other desired taco toppings such as chopped cilantro, diced onions, and shredded cheese. Fold the tortillas in half.
- **Optional Step**: For extra flavor, you can dip the assembled tacos in the beef liquid before serving.
- **Serve**: Serve the quesabirria tacos hot with a side of the reserved consommé for dipping. Add lime wedges and salsa on the side for extra flavor.