Ingredients
Scale
- 2 lbs beef chuck roast (or short ribs/beef shank)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 chipotle peppers in adobo
- 3 tomatoes
- 1 onion
- 4 garlic cloves
- 1 cinnamon stick
- 2 tbsp white vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups beef broth
- 1 lb Oaxaca or mozzarella cheese
- 12 corn tortillas
- Vegetable oil (for frying)
- Fresh cilantro, diced onions, and lime wedges (for garnish)
Instructions
- Toast guajillo and ancho chiles in a dry pan for 30 seconds until fragrant.
- Soak toasted chiles in hot water for 15 minutes.
- Blend softened chiles, tomatoes, garlic, onion, cinnamon, vinegar, and spices until smooth.
- Marinate beef with blended sauce for at least 4 hours (preferably overnight).
- Slow cook on low for 6-8 hours or pressure cook for 50 minutes.
- Shred beef and skim excess fat from broth.
- Dip tortillas in consommé and place on a hot skillet.
- Add shredded beef and cheese, fold, and cook until crispy on both sides.
- Serve with a bowl of consommé for dipping, garnished with cilantro, onions, and lime.
Notes
For a richer broth, add beef bones during the slow-cooking process. You can freeze leftover birria meat for up to 3 months.
- Prep Time: 4 hours
- Cook Time: 6-8 hours
- Category: Tacos
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: quesabirria, tacos, birria, Mexican food, cheesy tacos