These quesabirria tacos are a fun twist on traditional tacos. They include juicy, flavorful beef and cheesy goodness all wrapped in a soft tortilla. Yum!
If you’re like me, you can’t resist that melty cheese oozing out! I love dipping them in the tasty broth for extra flavor. Perfect for taco night or any day! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it gets tender and flavorful. You can substitute it with brisket or even pork if you prefer. Just keep in mind that the flavor will change slightly.
Dried Chiles: Guajillo and ancho chiles provide depth and a mild heat. If you can’t find them, use chili powder or even smoked paprika for a bit of smokiness. Just adjust the amount to your comfort with spice.
Oaxaca Cheese: This cheese gives that magical meltiness. If it’s hard to find, mozzarella works well too. You might lose some of the flavor, but the gooey texture will still be there!
Corn Tortillas: Authentic quesabirria tacos use corn tortillas. However, if you have flour tortillas on hand, they can work too. Just remember, they won’t have the same texture, but they’ll still taste great!
How Do You Get the Perfectly Shredded Beef?
Shredding beef may seem tricky, but it’s all about cooking it until it’s fork-tender. Here’s a simple guide to help you out:
- Cook the beef on low heat for a long time. 6-8 hours in a slow cooker is ideal. Don’t rush it!
- Once it’s done, let it rest for a few minutes before shredding. This helps keep the juices inside.
- Use two forks to pull the meat apart. It should fall apart easily. If it’s still tough, it needs more cooking time.
Trust me, taking these simple steps makes all the difference in your quesabirria tacos.
Easy Quesabirria Tacos with Melted Cheese
Ingredients You’ll Need:
For the Meat Filling:
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chipotle chile (optional, for heat)
- 1 medium white onion, quartered
- 4 cloves garlic
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- 12 small corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- Cooking oil (vegetable or canola oil) for frying
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation and cooking, plus 6-8 hours for slow cooking the beef. It’s perfect to start in the morning and let it cook while you do other things!
Step-by-Step Instructions:
1. Toasting the Chiles:
Start by toasting the dried chiles lightly in a hot skillet for 1-2 minutes, just until they’re fragrant. Be super careful not to burn them, as that can make them bitter!
2. Soaking the Chiles:
After toasting, soak the chiles in hot water for about 15 minutes until they get nice and soft.
3. Blending the Sauce:
In a blender, combine the softened chiles (make sure to drain them first), quartered onion, garlic cloves, diced tomatoes, beef broth, cumin, oregano, cinnamon, and apple cider vinegar. Blend everything together until it’s smooth and creamy.
4. Preparing the Beef:
Season the beef chunks with salt and pepper, then place them into a slow cooker or large pot.
5. Cooking the Beef:
Pour your blended chile sauce over the beef, then cover and cook on low for 6-8 hours in a slow cooker or simmer on low on the stovetop until the beef is super tender and shreds easily.
6. Shredding the Beef:
Once cooked, remove the beef from the pot and shred it with two forks. Set aside any cooking liquid (this will be your delicious consommé).
7. Assembling the Tacos:
To assemble the tacos, heat a skillet over medium heat and lightly oil it. Take a corn tortilla and dip it into the warm consommé, then place it onto the skillet.
8. Adding Cheese and Beef:
Sprinkle a generous amount of shredded cheese over the tortilla, then add a layer of your shredded beef on top. To ensure everything sticks together, sprinkle another layer of cheese on top of the beef.
9. Completing the Taco:
Place a second tortilla on top and cook for 2-3 minutes, until the bottom tortilla is nice and crispy and the cheese is melted.
10. Flipping and Cooking:
Carefully flip the taco over and cook the other side until it’s golden and crispy. Remove the taco from the skillet and repeat for the remaining ingredients.
11. Serving:
Serve your quesabirria tacos hot with a small bowl of warm consommé for dipping. Feel free to garnish with chopped onions, fresh cilantro, and lime wedges for that extra zing!
Enjoy your delicious, cheesy quesabirria tacos!
FAQ About Easy Quesabirria Tacos
Can I Use Different Cuts of Meat?
Yes! While beef chuck roast is the traditional choice for its tenderness and flavor, you can also use brisket or even pork shoulder if you prefer. Just make sure to adjust the cooking times as needed.
What Should I Do If I Can’t Find Dried Chiles?
No worries! If dried chiles aren’t available, you can substitute them with chili powder. Start with about 2 tablespoons and adjust to taste, but note that the flavor will be somewhat different.
How Can I Make These Tacos Spicier?
If you love heat, you can definitely up the spice! Add an extra dried chipotle chile to the mixture or include some cayenne pepper or crushed red pepper flakes in the spice blend. Just remember to adjust based on your comfort level!
How Do I Store Leftovers?
Store any leftover beef and tortillas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the beef on the stovetop and assemble the tacos fresh for the best texture. You can also freeze the beef for up to 3 months.
