These Quesabirria Tacos offer a delightful mix of tender, slow-cooked beef and tortillas dipped in rich broth, creating a flavor-packed experience with every bite. The combination of spices, beef, and savory broth makes this recipe a true standout.
Quesabirria Tacos are a deliciously rich and flavorful twist on traditional tacos. Combining tender, slow-cooked beef with crispy tortillas dipped in savory beef broth, these tacos are a perfect blend of texture and taste that will leave you craving more. Let's dive into the ingredients needed to create these mouthwatering tacos.
INGREDIENTS
- Beef Chuck Roast or Brisket: 2 lbs, cut into 1-inch cubes, serving as the tender and juicy base of the tacos.
- White Onion: 1, roughly chopped, adding sweetness and depth to the beef.
- Garlic Cloves: 5, to enhance the savory flavor of the dish.
- Bay Leaves: 2, for a subtle, aromatic addition to the broth.
- Cumin: 1 tbsp, giving the tacos a warm and earthy flavor.
- Oregano: 1 tbsp, adding a hint of herbal freshness.
- Chili Powder: 1 tbsp, to bring a touch of heat and spice.
- Cinnamon Stick: 1, for a unique and slightly sweet undertone.
- Salt and Pepper: To taste, for seasoning the beef to perfection.
- Beef Broth or Water: Enough to cover the meat, ensuring the beef remains moist and flavorful during cooking.
- Corn or Flour Tortillas: For wrapping the tender, flavorful beef into tacos.
INSTRUCTIONS
- Step 1: Season the Beef
Begin by seasoning the 2 lbs of beef chuck roast or brisket cubes with salt, pepper, 1 tablespoon of cumin, 1 tablespoon of oregano, and 1 tablespoon of chili powder. Add the roughly chopped white onion, 5 garlic cloves, and 2 bay leaves to the beef. These ingredients will infuse the beef with deep, rich flavors as it cooks.
- Step 2: Simmer the Beef
Place the seasoned beef into a large pot or Dutch oven. Add just enough beef broth or water to cover the meat, ensuring it stays moist during the cooking process. Bring the mixture to a boil, then reduce the heat to a low simmer. Add the cinnamon stick for a subtle hint of sweetness. Let the beef simmer gently for 2-3 hours, or until it becomes very tender and can be easily shredded with a fork.
- Step 3: Shred the Beef
Once the beef is tender, remove it from the pot, reserving the cooking liquid. Use two forks to shred the beef into small, bite-sized pieces. This shredded beef will be the filling for your quesabirria tacos.
- Step 4: Prepare the Tortillas
Dip each tortilla (corn or flour, according to your preference) into the hot beef cooking liquid to soften them. This step adds extra flavor and helps the tortillas become pliable for folding. You can also dip the assembled tacos in the beef liquid before serving for an even richer taste.
- Step 5: Assemble the Tacos
Fill each softened tortilla with the shredded beef and any other desired taco toppings, such as chopped onions, cilantro, or a squeeze of lime. Fold the tortillas in half to create your tacos.
- Step 6: Serve
Serve the quesabirria tacos hot, with a side of the reserved beef cooking liquid for dipping. This flavorful broth, often called consomé, is perfect for dipping the tacos, adding an extra layer of savory goodness to each bite.
Serving and Storage Tips
Quesabirria T tacos are best enjoyed fresh and hot, right after assembling. Serve them with a side of the reserved beef broth (consomé) for dipping, along with a sprinkle of chopped onions, cilantro, and a squeeze of lime juice to enhance the flavors. These tacos pair wonderfully with a side of Mexican rice or a fresh salad.
If you have leftovers, store the shredded beef and tortillas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the beef in a skillet with a little bit of the reserved broth to keep it moist. Reheat the tortillas in a dry skillet or wrap them in a damp paper towel and microwave them for a few seconds. Reassemble the tacos just before serving.
Helpful Notes
For a spicier kick, you can add chopped jalapeños or a dash of hot sauce to the beef mixture while it simmers. If you prefer a milder flavor, reduce the amount of chili powder or skip the optional hot sauce topping.
Feel free to experiment with different types of cheese as a topping—melty Oaxaca or Monterey Jack cheese pairs beautifully with the rich beef filling.
If you're short on time, you can use a slow cooker instead of simmering the beef on the stovetop. Cook the beef on low for 6-8 hours until tender.
Tips from well-known chefs
Chef Rick Bayless: Recommends charring the tortillas lightly on a griddle before dipping them in the beef broth for an extra layer of flavor and texture.
Chef Aarón Sánchez: Suggests adding a splash of apple cider vinegar to the beef broth to balance the richness of the meat and enhance the overall flavor profile.
Chef Gabriela Cámara: Advises serving the tacos with a side of pickled onions or radishes for a refreshing crunch that complements the savory filling.