Juiciest Birria Quesa Tacos
These Juiciest Birria Quesa Tacos feature tender, shredded meat enveloped in melted Oaxaca cheese and crispy corn tortillas, all complemented by the robust flavors of a rich birria broth and fresh cilantro garnish.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Total Time: 270 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless chuck roast
- 1 lb beef short ribs
- 1 oxtail (optional)
- 6 dried ancho chilies
- 6 dried guajillo chilies
- 4 dried chiles de arbol
- 8 cups rich beef stock
- 1 cinnamon stick
- 4 bay leaves
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 2 tbsp tomato paste
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- Corn tortillas
- 2 cups shredded Oaxaca cheese
- Fresh cilantro for garnish
Instructions
- Toast the dried chilies in a hot, dry pan until fragrant. Remove seeds and stems, then soak in hot water until softened.
- Sear the boneless chuck roast, beef short ribs, and oxtail (if using) in a large pot until browned on all sides. Remove from the pot and set aside. Sauté chopped onion and minced garlic in the same pot until softened.
- Blend the softened chilies with some soaking water until smooth. Strain into the pot. Add tomato paste, cinnamon stick, bay leaves, coriander seeds, and black peppercorns to the pot.
- Pour in rich beef stock and bring to a simmer. Return the seared meat to the pot, cover, and simmer for 3-4 hours until the meat is tender and shreds easily.
- Shred the cooked meat and set aside. Dip corn tortillas in the birria broth, then fill with shredded meat and Oaxaca cheese.
- Heat a pan over medium-high heat. Cook the filled tacos until the cheese is melted and the tortillas are crispy.
- Serve the Juiciest Birria Quesa Tacos with the remaining birria broth for dipping. Garnish with fresh cilantro.
Nutrition
- Calories: 650
- Sugar: 10g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 18g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 160mg