Quesabirria Tacos

Quesabirria tacos are a mouthwatering Mexican dish featuring tender, flavorful beef (birria) and melted cheese served in crispy tortillas, with a side of rich, savory broth for dipping. Here’s a recipe to make them:Ingredients:

For the birria:

• 2 lbs (about 900g) beef chuck roast or beef shank, trimmed of excess fat
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 2-3 dried guajillo chilies, stemmed and seeded
• 2-3 dried ancho chilies, stemmed and seeded
• 4 cups beef broth
• Salt and pepper, to taste
• 2 tablespoons vegetable oil, for frying

For assembling the tacos:

• Corn tortillas
• Shredded cheese (such as Oaxaca, Monterey Jack, or mozzarella)
• Chopped onions and cilantro, for garnish
• Lime wedges, for serving
• Chopped fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, combine the beef, onion, garlic, bay leaves, dried oregano, ground cumin, ground coriander, ground cloves, dried guajillo chilies, dried ancho chilies, and beef broth. Season with salt and pepper to taste.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender and falling apart.
3. Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any large pieces of fat or connective tissue.
4. Heat the vegetable oil in a large skillet over medium heat. Add the shredded beef to the skillet in batches, spreading it out in an even layer. Cook for 2-3 minutes on each side, or until crispy and caramelized.
5. While the beef is frying, heat a separate skillet over medium heat. Place a corn tortilla in the skillet and sprinkle shredded cheese on one half of the tortilla. Once the cheese starts to melt, fold the tortilla in half to form a taco shape. Cook for 1-2 minutes on each side, or until the tortilla is crispy and golden brown.
6. Repeat with the remaining tortillas and cheese.
7. To assemble the quesabirria tacos, fill each crispy tortilla with a generous portion of the crispy shredded beef. Top with chopped onions and cilantro, and garnish with lime wedges and chopped fresh cilantro, if desired.
8. Serve the quesabirria tacos hot, accompanied by a small bowl of the rich beef broth for dipping.

Enjoy your delicious and flavorful quesabirria tacos, filled with tender, crispy beef and melted cheese!