Quesabirria Tacos

Quesabirria consists of spicy, shredded beef cooked with melty cheese and served inside of tortillas for a dish that comes out like a cross between tacos and quesadillas. In other words, it’s the most delicious Mexican food! I first had this absolutely divine meal on a girl’s weekend with my best friends and instantly knew I had to develop my own recipe. The birria beef is slow-cooked in a well-seasoned chile sauce, then served like crispy, cheesy tacos.

Ingredients :

• 2 lbs beef chuck roast or brisket, cut into 1-inch cubes
• 1 white onion, roughly chopped
• 5 garlic cloves
• 2 bay leaves
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tbsp chili powder
• 1 cinnamon stick
• Salt and pepper to taste
• Beef broth or water
• Corn or flour tortillas

Instructions :

1. Braise Beef:
   Season beef with salt, pepper, cumin, oregano, chili powder. Place in Dutch oven with onion, garlic, bay leaves, cinnamon stick. Cover with broth.

2. Slow Cook:
   Boil → simmer covered 3 hrs until fork-tender.

3. Shred & Reserve:
   Remove beef; shred with claws. Strain broth (consommé); skim fat.

4. Assemble Tacos:

   • Dip tortillas in warm consommé.

   • Fill with beef + Oaxaca cheese.

   • Sear in skillet 2 mins/side until crispy.

5. Serve:
   Dunk tacos in consommé. Top with diced onion, cilantro, lime.