Easy Quesabirria Tacos Recipe for Ultimate Flavor
Make these cheesy, flavorful Quesabirria tacos at home for an unforgettable dinner night. Perfect for easy recipes, dinner recipes, and beyond!
Servings: 6 servings
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce from chipotle can
- 1 tbsp olive oil
- 2 cloves garlic
- 1/4 cup white vinegar
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 3 lbs chuck roast, cut into large chunks
- 1 small onion, chopped
- 4 cups beef broth
- 1 bay leaf
- Corn tortillas
- 2 cups shredded Oaxaca cheese
- Fresh cilantro and diced onions for garnish
Instructions
- Toast the dried chiles in a skillet over medium heat until fragrant, then soak them in hot water for 15 minutes.
- Blend the soaked chiles with chipotle, adobo sauce, olive oil, garlic, vinegar, cumin, oregano, salt, and pepper until smooth.
- In a large pot or Dutch oven, sear the beef chunks until browned on all sides.
- Add chopped onion, chile sauce, beef broth, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 3 hours or until meat is tender.
- Shred the beef and mix it back into the broth.
- Heat a skillet over medium. Dip tortillas in the broth, then place on the skillet.
- Top each tortilla with shredded beef and Oaxaca cheese, then fold into tacos and cook until crispy.
- Serve with extra broth for dipping and garnish with fresh cilantro and diced onions.