QuesabirriaQuesabirria Tacos are cheesy, beefy, crispy, and made to dunk in the most flavorful broth¡ªtrust me, you¡¯ll crave these nonstop. Recipe is adapted from?. Prep Time30minutes?mins Cook Time3hours?hrs Total Time3hours?hrs?30minutes?mins Course:?Dinner Cuisine:?Mexican Keyword:?Quesabirria, quesabirria tacos ¿ªÔÆÌåÓýs:?6?servings ?Author:? ?Cost:?$26.79 - 4?pounds?beef chuck roast?cut to 4 large chunks
- Salt and pepper
- 2?tablespoons?olive oil
- 1?large?white onion?peeled and cut in half
- 1?whole??slice off top; don¡¯t peel
- 1?large?carrot?cut in half and then half again
- 5?dried?
- 8?dried??stems cut off and seeds removed
- 3?tablespoons?chicken bouillon powder
- 1?teaspoon?dried oregano?Mexican preferred
- 1?teaspoon?ground cumin
- 1?teaspoon?
- 2?teaspoons?chili powder?plus more as needed
- 8?cups?water
- 14?
- 2?cups?
- Toppings as desired?see note 3
Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ? tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2¨C4 minutes per side, until deeply browned. The beef should release easily when it¡¯s ready to flip. Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil. Boil for 30 minutes. After 30 minutes, remove the softened chiles, onion, garlic (squeeze out the cloves and discard papery coating), and carrots. Blend with ? cup of broth until smooth (about 2 minutes). Pour the blended sauce back into the pot and stir to combine. Cover and simmer for 3 hours, stirring every 45 minutes, until the beef is fall-apart tender. Taste the broth and adjust seasoning with more salt, pepper, or chili powder as needed. If you want to make stew instead of tacos, see note 2. Skim the red grease off the top of the broth and transfer to a small bowl. This is used to fry the tortillas. Remove the beef from the broth, shred with two forks, and finely chop. Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved grease and place it on the hot surface. Once it starts to bubble, flip it. Add chopped beef and shredded cheese on top. Fold the tortilla in half and press down with a spatula. Cook until golden and crisp on one side, about 2¨C3 minutes, then flip and cook the other side. Add more grease if needed while frying. Let cool slightly before serving. Top tacos with cilantro, lime, and onion if desired. Serve with a small bowl of broth for dipping.
Note 1:?Toppings such as chopped white onion, fresh cilantro, lime, sliced radishes, shredded cabbage, hot sauce, or Mexican crema/sour cream.Note 2:?Birria Stew Option¡ªAdd chunks of beef to a bowl, ladle broth over top, and finish with diced onion, cilantro, and lime juice.Storage: To make ahead, cook and shred the meat, then store it separately from the broth. I like using mason jars¡ªthe fat rises to the top and can be saved for frying tacos later. Store meat and broth separately in the fridge for up to 4 days or freeze them for up to 3 months. Reheat both, then assemble and fry the quesabirria tacos fresh. ¿ªÔÆÌåÓý:?1serving?|?Calories:?706kcal?|?Carbohydrates:?3g?|?Protein:?65g?|?Fat:?50g?|?Saturated Fat:?21g?|?Polyunsaturated Fat:?3g?|?Monounsaturated Fat:?25g?|?Cholesterol:?188mg?|?Sodium:?311mg?|?Potassium:?799mg?|?Fiber:?1g?|?Sugar:?0.05g?|?Vitamin A:?240IU?|?Vitamin C:?0.1mg?|?Calcium:?149mg?|?Iron:?6mg
Source: Chelsea's Messy Apron
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