Beef Birria Quesatacos – House of Yumm (Video)
Level up your taco game with this wonderful Quesabirria Tacos recipe! Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR dunk 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!
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.
Notes
Freezing: The beef birria freezes beautifully! Store in a reusable freezer bag or container, and it will keep for three months.
Nutrition
Calories: 779kcalCarbohydrates: 26gProtein: 69gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 232mgSodium: 1190mgPotassium: 1287mgFiber: 5gSugar: 3gVitamin A: 2499IUVitamin C: 3mgCalcium: 292mgIron: 8mg
Tried this recipe?Let us know how it was!