Description
Indulge in the mouthwatering delight of Birria Quesa Tacos, where tender beef meets oozing cheese in a crispy tortilla. Each bite bursts with rich flavors and spices, making these tacos the perfect centerpiece for any gathering or family dinner. Whether you’re a seasoned chef or a beginner, this easy-to-follow recipe will transform your kitchen into a vibrant Mexican fiesta. Get ready to impress your loved ones with these irresistible tacos that promise to elevate any occasion!
Ingredients
Scale
- 3 lbs Beef Chuck Roast
- 4 Dried Guajillo Peppers
- 1 Onion (diced)
- 4 Garlic Cloves (minced)
- 2 cups Cheese (Oaxaca or Mozzarella, shredded)
- 12 Corn Tortillas
- 1/2 cup Cilantro (chopped)
- Juice of 2 Limes
- 4 cups Low-Sodium Beef Broth
- 1 tsp Cumin
- 1 tsp Oregano
- 2 Bay Leaves
Instructions
- Prepare the broth: Remove stems and seeds from guajillo peppers. Soak in boiling water until softened, then blend with beef broth until smooth.
- Sear the meat: Heat oil in a large pot over medium-high heat. Season chuck roast with salt and pepper; brown on all sides until caramelized.
- Add aromatics: Stir in diced onions and minced garlic; sauté for about 3 minutes until fragrant.
- Simmer: Pour in blended guajillo sauce, remaining beef broth, and bay leaves. Cover and simmer on low heat for about 3 hours until meat is tender enough to shred.
- Assemble tacos: Shred beef directly in the pot. Warm tortillas on a skillet; fill with shredded beef and cheese, then fold to create half-moon shapes.
- Garnish: Serve with chopped cilantro and lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg