Quesabirria Tacos
Indulge in the delightful experience of Quesabirria Tacos, where tender, slow-cooked beef meets crispy tortillas in a rich consommé. Perfect for gatherings or cozy nights in, this recipe combines vibrant flavors and textures that will elevate your taco game. Each bite is a celebration of culinary satisfaction, sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs chuck roast, trimmed
- 4 dried guajillo chiles, seeds removed
- 1 cup beef broth (low-sodium)
- 1 medium onion, chopped
- 3 cloves garlic
- 1 cup fresh cilantro, chopped (for garnish)
- 8 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- Lime wedges (for serving)
- Salt and pepper to taste
Instructions
- Prepare the Meat: Cut chuck roast into large chunks. Season with salt and pepper. Sear in a hot skillet until browned on all sides.
- Make the Sauce: Soak guajillo chiles in hot water until soft. Blend with onion, garlic, beef broth, and spices until smooth. Pour over seared meat in a slow cooker.
- Simmer Away: Cook on low for 6-8 hours or high for about 4 hours until fork-tender.
- Tortilla Prep: Shred the cooked meat using two forks. Heat tortillas in a dry skillet until warm.
- Assemble Tacos: Layer shredded beef and cheese onto each tortilla, fold over, and toast briefly in a skillet until golden brown.
- Serve: Enjoy with lime wedges, chopped cilantro, and dipping broth.
Nutrition
- Serving Size: 2 tacos (240g)
- Calories: 590
- Sugar: 3g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the beef overnight. Feel free to substitute beef with chicken or lamb for variety. Add smoked paprika or chipotle for extra spice.