Quesabirria Tacos

Embrace the essence of Mexican street food by crafting Quesabirria Tacos right within the walls of your own kitchen. This revamped recipe is filled with textures and flavors – crispy tortillas, succulent meat, and rich, velvety cheese, all married with a savory stew broth that doubles as an irresistible dipping sauce.



For the Star of the Show:
Short ribs deboned, cubed: 4-5 pieces
Beef chuck roast: 2 lbs
Sea salt: 1 tablespoon
Ground black pepper: 1 teaspoon
Marinade’s Mélange:
Dried guajillo peppers: 6-7
Chipotle pepper from a 7 oz can: 1
Apple cider vinegar: 3 tablespoons
Tomato paste: 4 tablespoons
Garlic minced: 5 cloves
Dried Mexican oregano: 1 1/2 teaspoons
Smoked paprika: 1 teaspoon
Cumin: 1 teaspoon
Cayenne pepper: 1/2 teaspoon
Stew’s Symphony:
Olive oil: 1 tablespoon
White onion chopped: 1 cup
Ground cinnamon: 2 teaspoons
Bay leaves: 2
Beef broth: 32 ounces
Taco Ensemble:
Yellow corn tortillas: 16
Oaxaca cheese shredded: 1 1/2 cups
Fresh cilantro chopped: Garnish to taste


Crafting the Birria:
Meat Preparation: Trim and cube both the chuck roast and short ribs. Season them with the soulful combination of salt and pepper, and set them aside to rest in a large, covered container.
Chili Tenderness: Soak the guajillo chilis in boiling water for 10 minutes, and then remove the stems and seeds.
Marinade Magic: Blend all the marinade ingredients until smooth.
Marination Moment: Coat the meat lovingly with the marinade and let it soak in flavor for at least an hour.
Cooking the Stew:
Oven Readiness: Set the stage by preheating the oven to 325°F.
Onion and Meat Alchemy: Drizzle olive oil into a French or Dutch oven, and cook the onions until softened. Sear the marinated meat and blend in cinnamon, bay leaves, and beef broth.
Braise the Creation: Allow the meat to slowly cook in the oven for 3 hours. Skim some fat off and save it.
Shredding Love: Tenderly shred the meat with a fork and return it to the Dutch oven, tossing it with the rich sauce.
Assembling the Tacos:
Fat Melting: Utilize 1-2 tablespoons of the reserved fat over medium-high heat.
Taco Artistry: Dip the tortillas into the stew and fry them in the skillet. Add cheese and meat, fold, and fry until crispy.
Serving the Feast: Garnish with more cheese and cilantro, and use some birria stew broth as a unique dipping sauce.
Preserve any leftover birria meat in an airtight container for a week or freeze for up to 3 months.