Delicious and savory quesabirria tacos filled with tender, slow-cooked beef and melted cheese. Perfect for a flavorful meal.
Preparation time
30min
Cooking time
2h
Ingredients
6 Servings
- 2 bay leaves
- 1000 ml beef broth
- 1.5 kg beef chuck roast
- 12 corn tortillas
- 1 tsp cumin seeds
- 2 dried ancho chiles
- 3 dried guajillo chiles
- 1 tsp dried oregano
- 2 dried pasilla chiles
- 30 g fresh cilantro
- 4 garlic cloves
- 1 lime
- 1 onion
- 200 g shredded cheese
- 2 tomatoes
- 60 ml white vinegar
Directions
Step 1
Soak the dried chiles in hot water for about 10 minutes to soften them.
Step 2
Blend the softened chiles with garlic, vinegar, tomatoes, and some beef broth until you get a smooth sauce.
Step 3
Season the beef with salt and pepper. In a large pot, sear the beef on all sides until browned.
Step 4
Add the chile sauce to the pot along with the remaining beef broth, bay leaves, cumin seeds, and dried oregano.
Step 5
Bring to a boil, then reduce the heat and let it simmer for about 2 hours, or until the beef is tender and falls apart easily.
Step 6
Shred the beef and mix it back into the sauce.
Step 7
Heat a skillet over medium heat. Dip the corn tortillas into the sauce and then place them on the skillet.
Step 8
Add shredded cheese and beef to one half of the tortilla, then fold the other half over to create a taco. Cook until the cheese is melted and the tortilla is crispy.
Step 9
Serve the tacos hot, topped with chopped onion, fresh cilantro, and a squeeze of lime.