Quesabirria

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.

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

1. 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.

2. 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.

3. 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.

4. The next day, preheat the oven to 325°F (165°C).

5. 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.

6. Add the marinated beef to the pot and cook until browned on all sides, stirring occasionally.

7. Add the diced tomatoes, cinnamon stick, bay leaves, and beef broth to the pot, stirring well. Bring the mixture to a boil.

8. 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.

9. 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.

10. Skim any excess fat from the cooking liquid in the pot and discard the bay leaves and cinnamon stick. Stir in the chopped cilantro.

11. 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.

12. 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.

13. 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.