Level up your taco game with this wonderful Quesabirria Tacos recipe from @houseofyumm! Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR envelope your tortillas in the sauce, fill with meat and cheese, then grill for an explosion of flavor that you’ll want to have for dinner again and again!
This delicious recipe comes from Serene over at House of Yumm. You can learn more about Serene here. She is a self-taught cook, and she is very busy with five children!!! I loved what I have seen of her blog so far, and will definitely head back over to check out more recipes.
A couple of things I did differently than the original recipe –
- I used flour tortillas, simply because my family prefers them, and it’s what we had on hand. This recipe calls for corn tortillas, and I would definitely do that if you can. However, they were still AH-Mazing!!
- I left the veggies in, and I used my Flex + Immersion Blender to blend everything together, which created a fantastic sauce!!! Everyone raved about the sauce, and I liked that it was less like broth. That being said, you could absolutely skip this step, if you prefer.
My featured products for this recipe are the NEW and beautiful 8-qt. (7.6-L) Nonstick Stock Pot, and the Deluxe Electric Grill & Griddle. You can learn more about them below:
8-qt. (7.6-L) Nonstick Stock Pot
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Product Details
- 8-qt. (7.6-L) capacity
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Deluxe Electric Grill & Griddle
Countertop Grill and Griddle
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Product Details
- Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.
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Click the links below to check out either or both of these products:
8-qt. (7.6-L) Nonstick Stock Pot Deluxe Electric Grill & Griddle
Let’s jump right in!!
Ingredients
- 4 lb. chuck roast, cut into 4 large sections
- 2 lb. bone-in short ribs
- 1 large white onion
- 1 garlic bulb cut the narrow top off, no need to peel
- 1 carrot
- 5 bay leaves dried
- 8 guajillo chiles – stems cut off and seeds removed
- 7-8 cups hot water
- 3 tbsp chicken bouillon
- 1-2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt, or to taste
Quesabirria Tacos
- 14-16 white corn tortillas (or flour tortillas, if you prefer)
- 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses
Instructions
Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.
Cut chuck roast into four sections.
Combine first seven ingredients in large stock pot. Cover with hot water. Add remaining ingredients except the chili powder, stir and bring to a boil.
After 30 minutes, skim out any foam that comes from cooking with the bone-in short ribs. Remove the peppers, and blend until pureed. If your blender is not high-powered, you may need to strain the skins.
Add the blended pepper, along with the chili powder, stirring to combine. Cover and simmer for 3 hours, or until meat is falling off the bone and is easy to shred.
Remove the bay leaves, then blend the vegetables with the broth to make the sauce, using an immersion blender.
For the Quesabirria Tacos
Preheat Deluxe Electric Grill and Griddle to PANINI Setting, time 6:30, press button to start.
Dip tortillas in sauce to cover completely; let excess drip back into pot. Top with 1/3 cup beef birria mixture over half of one side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.
Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.
Alternatively, you can fry on the stove, or place on a lightly greased baking sheet, and bake at 475⁰ F (245⁰ C) for 10 minutes or until crisp and golden brown.
Serve with more sauce on the side, along with cilantro, sour cream and any other toppings you would like.
That’s it! This was worth the time it took to cook, and was actually much easier than I first envisioned. Using the immersion blender created a thick sauce that was outstanding. This recipe also freezes beautifully, which is a plus for our family, as some of us work and eat at very different hours so it is always good to have dinner handy. Please let me know if you give this a try, and be sure to stop over to House of Yumm and tell Serene I said hello. Let’s make great food together!
SEPTEMBER – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!
SEPTEMBER GUEST SPECIAL:
Beef Birria Quesatacos – House of Yumm (Video)
Equipment
Ingredients
- 4 lb chuck roast, cut into 4 large sections
- 2 lb bone-in short ribs
- 1 large white onion
- 1 garlic bulb, top cut off
- 1 carrot
- 2 Fresh bay leaves
- 8 guajillo chiles, stems cut off and seeds removed
- 7-8 cups hot water
- 3 tbsp chicken bouillon
- 1-2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt, or to taste
For the Quesabirria Tacos
- 14-16 white corn tortillas (or flour tortillas, if you prefer)
- 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses
Instructions
- Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.
- Cut chuck roast into four sections.
- Combine first seven ingredients in large stock pot. Cover with hot water. Add remaining ingredients except the chili powder, stir and bring to a boil.
- After 30 minutes, skim out any foam that comes from cooking with the bone-in short ribs.
- Remove the peppers, and blend until pureed. If your blender is not high-powered, you may need to strain the skins.
- Add the blended pepper, along with the chili powder, stirring to combine. Cover and simmer for 3 hours, or until meat is falling off the bone and is easy to shred.
- Remove the bay leaves, then blend the vegetables with the broth to make the sauce, using an immersion blender.
For the Quesabirria Tacos
- Preheat Deluxe Electric Grill and Griddle to PANINI Setting,time 6:30, press button to start.
- Dip tortillas in sauce to cover completely; let excess drip back into pot. Top with 1/3 cup beef birria mixture over half of one side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.
- Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.
- Alternatively, you can fry on the stove, or place on a lightly greased baking sheet, and bake at 475⁰ F (245⁰ C) for 10 minutes or until crisp and golden brown.
- Serve with more sauce on the side, along with cilantro, sour cream and any other toppings you would like.
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