Quesabirria tacos

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Sure! Here’s a recipe for quesabirria tacos, a delicious and savory dish combining tender, flavorful beef with cheese in crispy tortillas:

Ingredients:

For the Beef:

  • 3 lbs beef chuck or short ribs
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup water
  • Salt and pepper to taste

For the Red Sauce:

  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1/4 cup vinegar
  • 1/2 cup water
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 clove garlic
  • Salt to taste

For Assembly:

  • 8-10 small tortillas (corn or flour)
  • 2 cups shredded cheese (e.g., mozzarella or Oaxaca cheese)
  • Fresh cilantro, chopped (optional)
  • Diced onions (optional)
  • Lime wedges (optional)
  • Salsa or hot sauce (optional)

Instructions:

1. Prepare the Beef:

  1. Season the Beef: Season the beef chuck with salt and pepper.
  2. Sear the Beef: In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set aside.

2. Make the Red Sauce:

  1. Toast the Chiles: In a dry skillet over medium heat, lightly toast the dried guajillo and ancho chiles until fragrant. Be careful not to burn them.
  2. Blend the Sauce: Remove the stems and seeds from the chiles. In a blender, combine the toasted chiles, vinegar, water, sugar, oregano, cumin, garlic, and a pinch of salt. Blend until smooth.

3. Cook the Beef:

  1. Sauté Aromatics: In the same pot used for browning the beef, add chopped onion and garlic. Cook until softened.
  2. Combine Ingredients: Stir in the tomato paste, then add the red sauce and beef broth. Stir to combine.
  3. Add Beef: Return the beef to the pot, making sure it’s submerged in the liquid. Add bay leaves and bring to a simmer.
  4. Cook: Cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily shredable.

4. Shred the Beef:

  1. Shred: Remove the beef from the pot and shred it using two forks. Discard any bones and excess fat.
  2. Return Beef: Return the shredded beef to the pot and mix with the sauce. Adjust seasoning with salt and pepper if needed.

5. Assemble the Tacos:

  1. Heat Tortillas: Heat tortillas on a skillet or griddle until warm and pliable.
  2. Add Cheese: Place a tortilla in the skillet and sprinkle with shredded cheese.
  3. Add Beef: Spoon some of the shredded beef mixture over half of the tortilla.
  4. Fold: Fold the tortilla in half to cover the filling, pressing gently.

6. Crisp the Tacos:

  1. Cook: Cook the tacos on medium heat until the cheese is melted and the tortilla is crispy and golden brown, flipping once.

7. Serve:

  1. Garnish: Serve the tacos with fresh cilantro, diced onions, lime wedges, and salsa or hot sauce on the side if desired.

Enjoy your quesabirria tacos!

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