I Thought Birria Tacos Were All Hype. Then I Made These.
Recipe Overview
Overview
Quesabirria tacos have taken the culinary world by storm, and for good reason. This recipe showcases the perfect balance of flavors and textures, starting with a rich, braised beef that melts in your mouth. The choice of beef chuck roast, with its marbling, ensures that each bite is juicy and flavorful. The method of searing the beef under the broiler not only saves time but also adds a delightful depth of flavor that is hard to achieve on the stovetop.
The use of dried chilis, particularly guajillo and ancho, brings a unique complexity to the dish. Their fruity and earthy notes complement the savory beef beautifully. The adobo sauce, made from these chilis, adds a smoky richness that elevates the tacos to another level. It’s a sauce that can be used in various dishes, making it a versatile addition to your cooking repertoire.
Assembling the tacos is a fun and rewarding process. The crispy tortillas, filled with melty cheese and tender beef, create a delightful crunch that contrasts perfectly with the rich consomé for dipping. This dish is not just a meal; it’s an experience that brings friends and family together. Whether you’re hosting a taco night or simply indulging in a comforting dinner, these quesabirria tacos are sure to impress.
Recipe Details
Steps & Tips
Cut the beef chuck roast into large planks, then into chunky squares.
Tip: Choose beef with a lot of intramuscular marbling for a richer flavor.
Tip: If you can't find a fatty chuck roast, short ribs or brisket point are good alternatives.
Tip: Don't trim non-marbled fat; it will melt into the sauce and enhance flavor.
Place beef in a bowl, add kosher salt and oil, then toss to combine.
Let the beef sit in salt for 20 minutes.
Tip: Let the beef sit in salt for 20 minutes to help retain moisture during cooking.
Remove stems and seeds from guajillo and ancho chilis, then tear into smaller pieces.
Cook dried chilis in a pot over medium low heat until fragrant.
Tip: Stir dried chilies constantly while cooking to prevent burning.
Add water, chopped onion, and garlic to the pot with chilis, then bring to a low simmer.
Tip: Keep the heat low to avoid overboiling the chilies.
Pat the salted beef dry with a paper towel.
Broil the beef for about 15 minutes until browned.
Drain the cooking liquid from the pot with chilis.
Tip: Draining the cooking liquid from the chilies reduces bitterness.
Blend the softened chilis, onion, garlic, beef stock, and spices until smooth.
Tip: Use a high-speed blender for a smooth adobo sauce.
Add the beef and adobo puree to the pot, then bring to a simmer.
Tip: Starting with hot liquid will save time during cooking.
Cover and braise in the oven at 300F for 2 hours.
Check the beef for doneness; it should be tender but not falling apart.
Let the beef rest for 30 minutes before shredding.
Tip: Shred the beef by hand into small chunks for better texture.
Combine adobo and beef stock in a saucepan and bring to a simmer.
Shred the beef into small chunks by hand.
Brush adobo on tortillas, fill with cheese and beef, then fold.
Tip: Rotate the pan while cooking to ensure even heat distribution.
Tip: Use a spatula to keep the filling contained while cooking.
Cook tacos in a non-stick pan until crispy on both sides.
Move cooked tacos to a wire rack to drain excess fat.
Tip: Move cooked tacos to a wire rack to maintain crispness.
Serve tacos with consomé for dipping.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Cheese
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a fatty cut of beef, like chuck roast, ensures a rich and unctuous flavor in the final dish.
- •Dried chilis like guajillo and ancho provide a complex flavor profile essential for authentic birria.
- •Searing the meat under a broiler helps develop deep, caramelized flavors without the mess of stovetop cooking.
- •Resting the meat after cooking allows it to reabsorb juices, enhancing its tenderness and flavor.
