Quesabirria Tacos
Betül’s Notes
After trying birria tacos at a local Mexican restaurant several years ago, I was hooked. The richness of the meat, a burst of flavor from the dipping sauce, and all of that gooey melty cheese combine to make an incredible dish. This is my at-home take on this classic, with a few tricks to bring all of that deliciousness to my family for a favorite meal any day of the week.
Quesabirria Tacos
Ingredients
For the Birria Beef:
- 7 guajillo chiles stemmed and seeded
- 2 chipotle chiles stemmed and seeded
- 3 puya chiles stemmed and seeded
- 3 Ib boneless chuck roast
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion diced
- 4 garlic cloves diced
- 2 Roma tomatoes diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp dried thyme
- ¼ tsp ground ginger
- 1 tsp chile powder
- ¼ tsp ground cinnamon
- 2 bay leaves
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 2 ¼ cups beef stock
For the Assembly:
- Corn Tortillas*
- 2 cups shredded Oaxaca or Mozzarella cheese
- 1 cup chopped fresh cilantro
- Pickled Red Onions
Instructions
Prepare the Birria:
- In a medium bowl, add all the dried chiles and cover with boiling water. Cover with a plate or a lid and let sit for 15 minutes, until just softened.
- Salt and pepper the chuck roast on both sides. Cut the roast into two or three 3-inch pieces. Set an instant pot to the meat setting and heat. Place the chuck roast pieces into the hot pot and sear each side for 3 to 4 minutes until dark brown. Remove the meat and add 2 tablespoons olive oil in the same pot. Heat the olive oil and add the onion. Sauté for 1 to 2 minutes. Add the garlic, tomatoes, oregano, cumin, thyme, ginger, chile powder, cinnamon, bay leaves, salt, and pepper and continue to cook for 2 to 3 minutes. Strain the dried chilis from the hot water and add the chilis into the pot. Add the beef back in as well as the beef stock. Using a wooden spoon, stir until incorporated. Taste and season additionally according to your taste.
- Close the lid and cook at high pressure for 65 to 75 minutes, until the meat is very tender. Turn off the heat and keep the lid closed for an additional 15 to 30 minutes to allow the pressure to release.
- When done cooking, open the lid and remove the bay leaves. Transfer the meat onto a plate. Reserve 1 ½ cups of broth from the pot, making sure to reserve just the liquid. Using an immersion blender, blend the remaining liquid and vegetables into a sauce. Using two forks, pull and shred the beef into small pieces. Pour 1 ½ cups of blended sauce into the shredded beef and stir to incorporate. If necessary, add ½ cup additional sauce to ensure the meat is not dry. Pour the remaining birria sauce into a shallow dish.
Prepare the Tacos:
- Heat a nonstick skillet over medium-low heat. Dip one side of a corn tortilla into the birria sauce. Place the tortilla on the nonstick pan with the sauce-side down and layer with ¼ cup of Oaxaca cheese. Let the cheese melt for 30 seconds and top with 3 to 4 tablespoons of birria meat. Use a spatula to fold the tortilla in half and cook each side for 1 to 1 ½ minutes. Remove from the heat and repeat with remaining tortillas. Once cooked, open the tacos and add cilantro, pickled red onion, and lime juice if desired. Close the taco and serve immediately with the reserved broth on the side as a dip. Once all of the tortillas have been cooked, heat the remaining birria sauce and serve as a dipping sauce as well.
- Bon appetit!
Notes
*My homemade tortillas recipe here!
*This is a relatively mild version of birria tacos, feel free to add more chiles to your preference.
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