You’ve got to try this quesabirria taco recipe

Name: You’ve got to try this quesabirria taco recipe
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 8 cup beef stock; 4 unit ancho chiles, seeded and stemmed; 4 unit guajillo chiles, seeded and stemmed; 4 unit garlic cloves; 2 unit Roma tomatoes, chunked; 2 unit white onions, divided; 2-3 tbsp avocado oil; 4 lb chuck roast; 2 lb bone-in short ribs; unit kosher salt and freshly ground black pepper, to taste; 2 tsp Mexican oregano; 1½ tsp ground cumin; 1 unit bay leaf; 20-30 unit yellow corn tortillas, warmed; 4-5 cup shredded Cheddar Jack or Mexican cheese; 1 cup cilantro, chopped; unit lime wedges

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High Protein Holidays & Celebrations Mexican Oven Weeknight Meals

About this recipe

If you’re looking to make an authentic, flavorful birria tacos, we’ve got you covered. Matt Chatfield, executive chef of Roth Living, shows how to make birria tacos with slow-cooked chuck roast served with a flavorful dipping broth.

Birria is Mexican pot roast, Chatfield explained. Simply braise chuck roast in a Crock-Pot or Instant Pot with dried chiles, garlic, onions and beef stock. Braise the meat until its nice and tender, then shred it. Do not discard the fat that rises to the top, as it’ll be used to crisp up the corn tortillas, adding flavor and a nice orange hue.

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Serve the quesabirria tacos with chopped onions, lime juice, cilantro and a cup of broth saved from the braising process. Dunk the tacos into the jus for a super flavorful, juicy bite.

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Directions

Quesabirria Tacos

Preheat the oven to 325°F.
Bring the beef stock to a boil in a large pot. Add one quartered onion, garlic, ancho chiles, guajillo chiles and tomatoes. Simmer for 5 minutes, then remove from the heat.
Season the chuck roast and short ribs with salt and pepper.
Heat avocado oil on a griddle or large skillet and sear the chuck roast on all sides until golden brown, about 4 to 5 minutes per side. Repeat with the short ribs.
TIP: Browning develops deeper flavor in the finished birria.
Using a slotted spoon, transfer the cooked vegetables and chiles to a blender and blend until smooth. Reserve the cooking liquid.
Place the cumin, oregano and bay leaf in a Dutch oven. Add the chile puree and 1 cup of the reserved cooking liquid and stir to combine.
Add the chuck roast and short ribs to the Dutch oven. Cover loosely and braise in the oven until very tender, about 3 to 3 1/2 hours or until the meat reaches about 210°F internally.
Remove the meat from the braising liquid. Discard bones and shred the meat, removing any gristle.
Skim the orange fat from the top of the braising liquid and reserve it in a bowl. Keep the remaining broth warm.
TIP: This flavorful fat is essential for authentic quesabirria tacos.
Heat a griddle or skillet to medium heat. Dip one side of each tortilla into the reserved fat and place on a work surface.
Top each tortilla with about 1/4 cup cheese and 1/4 cup shredded beef.
Cook the tacos on the hot griddle and fold them in half once warm. Continue cooking until golden brown and crisp.
Ladle warm braising broth into bowls and garnish with diced onion and cilantro.
Serve the quesabirria tacos with the broth for dipping and lime wedges on the side.
TIP: Dip the tacos into the broth before each bite for maximum flavor.