Ingredients:
For the Birria:
- 3 lbs beef chuck roast or short ribs
- 5 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 1 chipotle chile in adobo
- 4 cloves garlic
- 1 onion, quartered
- 2 tomatoes, quartered
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 6 cups beef broth
- 2 tbsp apple cider vinegar
For the Tacos:
- Corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges, for serving
Instructions:
- Prepare the Birria:
- Toast the dried chiles in a dry skillet until fragrant. Soak them in hot water for 10 minutes until softened.
- Blend the soaked chiles, chipotle, garlic, onion, tomatoes, vinegar, and spices into a smooth paste.
- In a large pot or Dutch oven, sear the beef until browned on all sides. Add the chile paste, beef broth, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the meat is tender and easily shredded.
- Shred the Meat:
- Remove the beef from the pot and shred it using two forks. Strain the broth and reserve it as consommé for dipping.
- Assemble the Tacos:
- Heat a skillet over medium heat. Dip a tortilla into the consommé and place it on the skillet.
- Sprinkle a generous amount of cheese on one side of the tortilla, add some shredded meat, and fold the tortilla in half.
- Cook until the cheese is melted and the tortilla is crispy, flipping once.
- Serve:
- Serve the tacos hot, garnished with chopped cilantro and diced onion. Provide a small bowl of consommé on the side for dipping, and lime wedges for squeezing.
Enjoy these irresistible quesabirria tacos, where every bite is a delightful mix of crispy, cheesy, and deeply flavored meat, enhanced by the rich consommé dipping sauce.
