Looking for the ultimate combination of flavor and tradition? Welcome to the world of quesabirria tacos – a delicious combination of crispy tortillas, tender meat, and melted cheese that will take your taste buds on an unforgettable journey through Mexico Masu.
For those who have experienced Tijuana’s busy streets, quesabirria tacos are more than just food. They represent memories of family reunions, lively markets, and Mexico’s rich culinary traditions. If you want to recreate these flavors at home, you’ve come to the right place.
What makes Quesabilria Tacos
Quesabilria Tacos are unique. Here’s why:
Flavorful: Tender beef marinated in a bright blend of guajillo and chipotle peppers and cooked to perfection.
Cheese Goodness: Perfectly melted Oaxaca cheese adds an irresistible twist.
VERSATILE AND FLEXIBLE: Do you have leftover birria meat? Make it into burritos or top it with Mexican rice. The possibilities are endless!
Quesabilria Recipe: From Ingredients to Instructions:
What You Need:
Meat Ensemble: Choose the best short ribs and seared ground beef, generously seasoned with the classic combination of sea salt and freshly ground black pepper.
Marinade Symphony: A melody of flavor with a blend of dried guajillo peppers, smoky chipotle peppers soaked in adobo sauce, tangy apple cider vinegar, rich tomato paste, bold garlic, and a pinch of harmonious exotic spices. Let’s make it.
One-Pot Essentials: Start with a velvety olive oil base, mix in the savory notes of white onion, add heat with ground cinnamon, add depth of bay leaf, and finish with a luxurious beef he soup Pour. All together.
Taco Assembly: Yellow corn tortillas, Oaxaca cheese, and fresh cilantro.
Create the magic:
Prepare the birria: Marinate the meat, mix the sauce, and mix the flavors.
Cook the stew: Simmer on low in the oven for 3 hours.
Quesabilria Prepare tacos. Fry in fat in a frying pan, fold and sizzle until completely crispy.
Serving Suggestions and Tips for Success
Enjoy a symphony of flavors by dipping your tacos in extra stew soup and drizzled with guacamole or spicy ranch taco sauce. Be careful not to rush the process. Good food takes time and love.
The perfect taste of home
Whether you’re craving street food on a trip to Tijuana or want to explore new culinary horizons, Quesabilria Tacos are a treat for any occasion. Share the joy with family and friends and let the scent transport you to the heart of Mexico.
Ingredients
For the star of the show:
Bone-in short ribs, diced: 4-5 pieces
Beef meatloaf: 2 pounds
Sea salt: 1 tablespoon
Ground black pepper: 1 teaspoon
Marinade melange:
Dry Guajillo peppers: 6 to 7 pieces
7-ounce can chipotle peppers: 1
Apple cider vinegar: 3 tablespoons
Tomato paste: 4 tablespoons
Minced garlic: 5 cloves
Dried Mexican oregano: 1 1/2 teaspoons
Smoked paprika: 1 teaspoon
Cumin: 1 teaspoon
Cayenne pepper: 1/2 teaspoon
Stew Symphony:
Olive oil: 1 tablespoon
Chopped white onion: 1 cup
Cinnamon powder: 2 teaspoons
Bay leaf: 2
Beef soup: 32 Ounces
444 4 Tacos – Ensemble:
Yellow Corn Tortillas: 16
Grated Oaxaca Cheese: 1 1/2 cups
Chopped Fresh Cilantro: Garnish as desired
Directions
Birria Instructions:
Meat Preparation: Clean and dice both shoulder loin and short ribs. Season with a soulful combination of salt and pepper and let rest in a large lidded container.
Soften chili peppers: Soak guajillo chiles in boiling water for 10 minutes, then remove stems and seeds.
Marinade Magic: Mix all marinade ingredients until smooth.
Marinade moment: Carefully apply the marinade to the meat and let it absorb the flavor for at least an hour.
Cooking the Stew:
Preparing the Oven: Preheat oven to 325°F and prepare.
Onion and Meat Alchemy: Pour olive oil into a French or Dutch oven and cook onions until tender. Fry the marinated meat and mix with cinnamon, bay leaves and beef broth.
Stew the pieces: the meat is slowly cooked in the oven for 3 hours. Remove some of the fat and set aside.
Shredding Rub: Gently shred the meat with a fork, return to the casserole, and mix with the thick sauce.
Assemble the tacos:
Melt the fat: Heat 1 to 2 tablespoons of the reserved fat over medium heat.
Taco Artistry: Soak tortillas in stew
and fry in a pan. Add cheese and meat, mix and fry until crispy.
Serve the feast: Garnish with more cheese and coriander and use the birria stew soup as a unique dipping sauce.
Notes
Leftover birria meat can be stored in an airtight container for 1 week or frozen for up to 3 months.