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Quesabirria tacos have taken the culinary world by storm, captivating the hearts and taste buds of food lovers everywhere. This delicious dish beautifully combines the essence of traditional Mexican flavors with contemporary trends, making it a must-try for anyone who appreciates rich, savory cuisine. The secret to quesabirria’s appeal lies in its mouthwatering, slow-cooked beef, the delightful crunch of golden tortillas, and the accompanying savory broth that serves as both a dip and a flavor enhancer. As social media platforms like Instagram and TikTok have amplified the popularity of this dish, food enthusiasts are flocking to their kitchens, eager to recreate the magic of quesabirria tacos at home.

Flavorful Quesabirria Tacos Recipe – A Delicious Mexican Delight!

Discover the delicious world of quesabirria tacos with this flavorful recipe that combines tender, slow-cooked beef, crispy tortillas, and melty cheese. Perfect for any celebration or a cozy night in, these tacos are best enjoyed dipped in savory broth, enhancing every bite. Get ready to impress your friends and family with this culinary delight! #QuesabirriaTacos #MexicanFood #TacoHeaven #EasyRecipe #FoodieFavorites #TacoTuesday #HomeCooking #ComfortFood
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 cup onion, diced

4 cloves garlic, minced

4 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 tsp cumin powder

1 tsp oregano

1 tsp paprika

1 tsp salt (to taste)

1/2 tsp black pepper

4 cups beef broth

2 tbsp apple cider vinegar

1 bay leaf

Corn tortillas

1 cup cheese (Mexican blend or Oaxaca cheese), shredded

Fresh cilantro, chopped (for garnish)

Radishes, sliced (for garnish)

Lime wedges (for serving)

Salsa (optional, for serving)

Instructions
 

Prepare the Chilies: In a dry skillet, lightly toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Be careful not to burn them. Then, soak the chilies in hot water for about 15-20 minutes until softened. Drain and set aside.

    Make the Marinade: In a blender, combine the softened chilies, diced onion, minced garlic, cumin, oregano, paprika, salt, and pepper. Add about 1 cup of beef broth to help blend smoothly. Blend until you get a rich, smooth paste.

      Marinate the Beef: In a large bowl, coat the beef chunks with the chili paste. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).

        Cook the Beef: In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the marinated beef and sear on all sides until browned, about 5-7 minutes.

          Simmer: Add the remaining beef broth, apple cider vinegar, bay leaf, and bring to a gentle simmer. Cover and cook on low heat for 3-4 hours, or until the beef is tender and easily shreds with a fork.

            Shred the Beef: Once tender, remove the beef from the pot and let it cool slightly. Shred the beef using two forks. Strain the broth and reserve it for dipping.

              Assemble the Tacos: Heat a non-stick skillet over medium heat. Take a corn tortilla, dip it briefly into the reserved broth, and place it on the skillet. Top half of the tortilla with shredded beef and a generous amount of cheese.

                Cook the Tacos: Fold the tortilla over to create a taco and cook until the bottom is crispy and the cheese is melted, about 2-3 minutes on each side. Repeat with remaining tortillas and filling.

                  Serve: Serve the quesabirria tacos hot, garnished with fresh cilantro and radishes. Don't forget to serve with lime wedges and a bowl of the reserved broth for dipping!

                    Prep Time: 1 hour | Total Time: 4 hours 30 minutes | Servings: 6-8 tacos