Birria Tacos with Quesabirria (Print Version)
# Ingredients:
→ For the Birria
01 -
7–8 cups hot water
02 -
4 lbs chuck roast, cut into 4 large chunks
03 -
2 lbs short ribs (bone in) or back ribs (bone in)
04 -
1 large white onion, dry skins removed, halved crosswise
05 -
1 garlic bulb, top trimmed (unpeeled)
06 -
1 carrot, cut into 4 large pieces
07 -
5 dried bay leaves
08 -
8 guajillo chiles, stems and seeds removed
09 -
3 tbsp chicken bouillon
10 -
1–2 tsp chili powder
11 -
1 tsp Mexican oregano
12 -
1 tsp ground cumin
13 -
1 tsp salt
→ For Quesabirria Tacos
14 -
14–16 white corn tortillas
15 -
2 cups quesadilla cheese (or a good melting cheese)
# Instructions:
01 -
In a large 7-quart pot, add chuck roast, short ribs, onion, garlic, carrots, bay leaves, and guajillo chiles. Cover with hot water.
02 -
Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil over medium-high heat.
03 -
After 30 minutes, skim off any foam or impurities from the surface.
04 -
Remove softened guajillo chiles and blend until smooth, adding up to ¼ cup of broth if needed. Optional: Strain the sauce to remove skins if using a standard blender.
05 -
Add the blended chile sauce back to the pot. Stir well.
06 -
Add chili powder to deepen the broth’s color and flavor.
07 -
Cover and simmer for about 3 hours, stirring every 40 minutes, until meat is fork-tender and shreds easily. Taste and adjust seasonings if needed.
08 -
Remove meat from the pot, discard bones, and shred. Keep the shredded meat warm and reserve the rich red broth (consomé) for dipping.
09 -
Heat a skillet over medium heat. Lightly dip each tortilla into the consomé to coat, then place it on the skillet. Sprinkle cheese over half the tortilla, add shredded birria meat, and fold in half. Cook until the tortilla is crispy and the cheese is melted, about 2–3 minutes per side. Serve hot with small bowls of warm consomé for dipping.