Birria Quesa Tacos Recipe

Birria Quesa Tacos have surged in popularity, captivating food lovers with their rich flavors and delightful textures. These delectable tacos showcase a mouthwatering combination of savory, slow-cooked meat and melted cheese, all enveloped in warm corn tortillas. Originating from Mexico, birria has evolved from a traditional stew into a taco sensation, making its way into the hearts of locals and food enthusiasts alike. As this dish gains traction in contemporary cooking, it represents not just a meal but a cultural experience that brings people together.

Discover the mouthwatering world of Birria Quesa Tacos, a delicious fusion of tender, slow-cooked meat and gooey cheese wrapped in warm corn tortillas. Rooted in the rich culinary traditions of Jalisco, Mexico, these tacos showcase a perfect blend of spices and flavors that have earned them a special place in contemporary cuisine. Enjoy them at gatherings or food trucks, and embrace a cultural experience in every bite! #BirriaQuesaTacos #MexicanFood #Foodie #TacoLovers #DeliciousEats #CulturalCuisine

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Ingredients

2 lbs beef chuck roast, cut into chunks

1 lb beef shank or short ribs

4 dried guajillo chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

1 chipotle pepper in adobo sauce

4 cloves garlic, peeled

1 medium onion, quartered

2 cups beef broth

1 teaspoon ground cumin

1 teaspoon oregano

2 bay leaves

Salt and pepper to taste

16 corn tortillas

1 cup shredded Oaxaca cheese (or mozzarella)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Diced onion and salsa (for topping)

Instructions

Prepare the chiles: In a dry skillet over medium heat, toast the guajillo and pasilla chiles for about 2-3 minutes until fragrant, turning occasionally. Be careful not to burn them. Once toasted, transfer them to a bowl and cover with hot water. Let them soften for about 15 minutes.

Make the marinade: In a blender, combine the softened chiles, chipotle pepper, garlic, onion, cumin, oregano, and beef broth. Blend until smooth. Season with salt and pepper to taste.

Marinate the meat: In a large bowl, combine the beef chuck, beef shank, and marinade. Mix well to ensure the meat is fully coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Cook the meat: In a large pot or Dutch oven, add the marinated meat along with the bay leaves. Pour in any remaining marinade and enough water to cover the meat. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 3-4 hours, or until the meat is tender and easily shreds with a fork.

Shred the meat: After cooking, remove the meat from the pot and let it cool. Shred the meat with two forks and discard any bones. Reserve some of the cooking liquid to dip the tortillas in later.

Assemble the tacos: Heat a skillet over medium heat. Dip a corn tortilla in the reserved cooking liquid, then place it on the skillet. Add a generous amount of shredded meat and a handful of cheese on one half of the tortilla. Fold the tortilla over and cook for about 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown and crispy. Repeat with remaining tortillas.

Serve: Serve the Birria Quesa Tacos hot, garnished with chopped fresh cilantro, diced onion, and lime wedges. Enjoy with your favorite salsa for extra flavor!

Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 8-10 tacos