The tacos are served with crispy, golden tortillas and a side of lime wedges, creating a burst of delicious flavors in every bite. Whether you are a fan of spicy, flavorful dishes or simply love trying new and exciting foods, Quesabirria is definitely worth a taste.
Quesabirria
Quesabirria is a mouthwatering, savory taco that is taking the internet by storm. This traditional Mexican dish features juicy, shredded beef, melted cheese, and a rich, flavorful broth that is perfect for dipping.
02 Jun 2023![Susie Snaps](/media/fgwj2yk2/39538644_270851173565954_8847652025832308736_n.jpg)
Prep Time
30 minutes
Cook Time
3 hours
Servings
6-8
INGREDIENTS
- 4 lbs Beef Chuck Roast
- 1 cup Dried Guajillo or Chile Ancho Pods
- 1 tbsp Paprika Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Cinnamon
- 3 Bay Leaves
- 2 cups Beef Broth
- 1 cup Water
- 1/4 cup Vegetable Oil
- 1 Onion, diced
- 4 Garlic Cloves, minced
- 1 can Diced Tomatoes (14 oz)
- 1 Cinnamon Stick
- 1/4 cup Chopped Cilantro
- 12-15 Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
- Lime Wedges, for serving
DIRECTIONS
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In a bowl, add the dried guajillo or chile ancho pods and pour boiling water over them. Let them sit for 20 minutes or until they are soft.
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Remove the stems and seeds from the softened chiles and add them to a blender along with paprika powder, garlic powder, onion powder, cumin, salt, black pepper, ground cloves, and ground cinnamon. Blend until well combined.
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Cut the beef chuck roast into large chunks and add them to a large bowl along with the chile mixture. Mix well to coat the meat evenly with the marinade. Cover and refrigerate overnight.
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The next day, preheat the oven to 325°F (165°C).
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In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onion and minced garlic and cook until softened and fragrant, stirring occasionally.
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Add the marinated beef to the pot and cook until browned on all sides, stirring occasionally.
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Add the diced tomatoes, cinnamon stick, bay leaves, and beef broth to the pot, stirring well. Bring the mixture to a boil.
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Once boiling, cover the pot with a lid and transfer it to the oven. Cook for 2 1/2 to 3 hours, or until the beef is fork-tender and falls apart easily.
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Remove the pot from the oven and use a slotted spoon to remove the beef from the pot, placing it on a large plate or cutting board. Shred the beef using two forks, discarding any large pieces of fat.
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Skim any excess fat from the cooking liquid in the pot and discard the bay leaves and cinnamon stick. Stir in the chopped cilantro.
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Heat a large skillet over medium-high heat. Warm the corn tortillas briefly, about 15 seconds per side, until they are pliable and slightly charred.
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To assemble the quesabirria tacos, place a spoonful of shredded beef on a tortilla, then sprinkle with shredded Monterey Jack cheese. Fold the tortilla in half and cook in a skillet until the cheese melts and the tortilla is golden brown.
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Serve the quesabirria tacos with lime wedges and a side of the cooking liquid for dipping. Enjoy!
Notes
Marinating the meat overnight will enhance the flavor of the dish.
![Susie Snaps](/media/fgwj2yk2/39538644_270851173565954_8847652025832308736_n.jpg)
Susie Snaps
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