Quesabirria Tacos

SAVE THIS RECIPE?
Are you looking for the perfect combination of taste and tradition? Welcome to the world of Quesabirria Tacos – a delicious mixture of tortillas, flavorful meat and melting cheese that takes your taste buds on an unforgettable journey to Mexico.
Road Trip Memories
For those who have experienced the crowded streets of Tijuana, Quesabirria’s Tacos are much more than food. They represent memories of family gatherings, beautiful markets, and Mexico’s rich heritage. If you want to recreate this recipe at home, you’ve come to the right place!
The Allure of Quesabirria Tacos

Quesabirria Tacos are special, here’s why:

Explosive Flavor: Tender beef grilled to perfection, marinated in a blend of guajillo and chipotle peppers.
Cheesy Goodness: Perfectly melted Oaxaca cheese adds an irresistible touch.
Versatile and flexible: Got any leftover birria meat? Turn it into a burrito or Mexican rice. The possibilities are endless! 97
Pickle Symphony: Create a symphony of flavor by blending dried guajillo peppers, smoky chipotle peppers bathed in adobo sauce, apple cider vinegar, rich tomato vinegar, crushed garlic and plenty of specialty spices.
Casserole Ingredients: Start with an olive oil base, stir in the sweet notes of white onion, add heat and ground cinnamon, add a layer of bay leaves, and finally pour in some sweet beef broth to thicken. we are all together.
Assemble tacos: yellow tortilla, Oaxaca cheese, and fresh cilantro.

Creating magic:

Prepare the birria: Turn the meat, stir in the sauce and let the flavors meld.
Cooking casserole: Cook slowly in the oven on low heat for 3 hours.
To Make Quesabirria Tacos: Add the reserved oil to the pan, drizzle over it and fry to perfection.

Tips and Tricks for Success

Toss tacos in extra sauce, top with guacamole or spa ranch taco sauce, and enjoy the symphony of food. Remember: take your time; Good food takes time and love.
A taste of home

Whether you’re craving street food on your trip to Tijuana or want to explore a new culinary adventure, Quesabirria’s Tacos are perfect for any occasion. Share your joy with your family and friends and let the flavors take you to the heart of Mexico.

Ingredients for
Star Rating:

Reserved Short Ribs: 4-5 pieces
Roast Beef: 2 pounds Peppers: 6-7
8 oz can Chipotle Peppers: 1
Apple Cider Vinegar: 3 tablespoons
Tomato Puree: 4 tablespoons Minced garlic: 5 cloves Cumin: 1 tablespoon Cayenne pepper: 1/2 teaspoon Stew Symphony:
Olive oil: 1 tablespoon Sliced ​​white onion: 1 cup Taco set:

Yellow corn: 16
Shredded Oaxaca cheese: 1 1 / 2 cups
Freshly chopped cilantro: Garnish to taste

Instructions
How to Make Birria:
Preparation of meat: Process and cut both braised and short ribs. Season with salt and pepper and leave to rest in a large, covered bowl.
Hot Peppers: Blanch the guajillo peppers in boiling water for 10 minutes, then remove the stems and seeds.
Marinade Magic: Mix all the ingredients for the marinade until smooth.
Marinating time: Brush the meat with the marinade and let it marinate for at least one hour.

Cooking soup:

Preparing the oven: Preheat the oven to 325°F.
Onion and Meat Alchemy: Heat olive oil in a French or Dutch oven and cook onion until soft. Find the marinated meat and mix it with the cinnamon, bay leaves and broth.
Drain the stock: Let the meat cook slowly in the oven for 3 hours.
Slicing Love: Shred the meat with a fork and return it to the pan, stir in a rich sauce.

Preparing the tacos:

Melt the butter: Heat 1-2 tablespoons of the reserved fat over medium heat.
Taco Art: Place tortillas in

casserole and pan fry. Add the cheese and meat, cover and cook until tender.
To make a batch: Sprinkle with cheese and lots of coriander, then use birria stew as a special dipping sauce.

Comments
Store leftover beer in an airtight container for up to a week or freeze for up to 3 months.