Crispy Birria Beef Tacos — Quesabirria
Tijuana-style folded tacos of slow-braised birria beef and melted Oaxaca cheese on corn tortillas dipped in chile consomme, griddled until crisp on both sides and served with a cup of consomme for dipping.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable, then soak in hot water 12 minutes. Season 440g beef chuck with salt and pepper. Chop tomatoes, onion, garlic, ginger. Combine oregano, cumin, cloves, cinnamon, vinegar. Dice white onion and chop cilantro for topping.
Sear
Heat 2 tbsp oil in a heavy lidded pan over medium-high 1 minute. Sear beef 3 to 4 minutes per side until deeply browned. Transfer to a plate.
Build 1
Drain chiles and blend with tomatoes, sauce onion, garlic, ginger, spices, vinegar, and 480ml soaking liquid until very smooth. Strain sauce into searing pan, cook over medium-high 4 to 5 minutes until brick red.
Braise
Return beef and juices to pan, add bay leaves and 800ml beef stock. Simmer covered over medium-low 40 minutes until fork-tender. Shred coarsely. Skim fat, reserve 480ml consomme and orange-tinted fat. Return shredded beef to remaining sauce over low heat.
Build 2
Heat 2 tbsp oil and 2 tbsp reserved birria fat in a heavy skillet over medium 1 minute. Dip tortilla in consomme, lay coated-side-down, sprinkle one-sixth queso Oaxaca, cook 90 seconds until cheese melts and underside crisps to deep gold.
Crisp
Spoon one-sixth beef onto one tortilla half, fold over, press lightly, cook 60 seconds per side until deeply crisp on both faces. Repeat with remaining tortillas.
Plate
Top quesabirria with diced onion and cilantro. Serve with warm consomme in cups for dipping and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.