Birria Tacos (Quesabirria)
Delicious and vibrant, these Beef Birria Tacos are loaded with bold, authentic flavor, melty cheese, and perfectly tender meat.
Servings: 6
Calories: 738kcal
Ingredients
FOR THE GUAJILLO SAUCE:
- 8 Guajillo chiles, stem and seeds removed
- 2 ½ cups unsalted chicken broth
- 4 tomatoes, seeded and cut into quarters
- ½ white onion, cut into chunks
- 4 garlic cloves
- 1 bay leaf
- 2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- 2 ½ teaspoons Kosher salt
- 1 ½ teaspoon Mexican oregano
- ¾ teaspoon ground cloves
- 1 teaspoon cumin
FOR THE BEEF:
- 2 teaspoons Kosher salt
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 3 pound chuck roast
- Juice of a lime
FOR THE TACOS:
- Canola or avocado oil for drizzling
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
Instructions
MAKE THE GUAJILLO SAUCE:
- Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
- Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
- Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
- Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. Reserve about a ¾ cup of guajillo sauce for dipping.
COOK THE BEEF:
- In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.
- Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the beef dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the beef.
- Place the lid on the slow cooker, and cook for 8-10 hours on the low setting.
- Once the beef is fork-tender, skim the grease off the top of the cooking liquid and place it in a shallow dish, like a pie plate. Then, transfer the beef to a work surface and shred it using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.
MAKE THE BIRRIA TACOS:
- Have ready a nonstick sauté pan over medium heat with a scant drizzle of oil. Once the pan has come to temperature, dip a tortilla in the reserved grease and place it directly in the hot pan.
- Sprinkle about 2 tablespoons of cheese across the tortilla and add about a ⅓ cup of shredded beef over half of the tortilla.
- Once the cheese has melted, fold the tortilla over the beef and hold it closed with a spatula for about 30 seconds. Flip the taco and allow it to cook for about 2 minutes more, or until crispy to your liking.
- Once all of the tacos are assembled, serve with guajillo sauce on the side and enjoy!
Nutrition
Calories: 738kcal | Carbohydrates: 38g | Protein: 59g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 190mg | Sodium: 2219mg | Potassium: 1304mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 14mg | Calcium: 409mg | Iron: 7mg