Got any questions? Ask away! I’m happy to help. If you enjoy this quesabirria recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. These are corn tortillas that have been dipped in chili sauce and lightly pan fried, then filled with slow cooked beef and lots of melty cheese. They’re sort of like a cross between tacos and a quesadilla, with more of a focus on the meat, though you can easily add in as much cheese as you’d like. Cheese it up! Birria is very often served in a bowl as a birria stew, but they make great tacos. I just made a big pot of this homemade beef birria recipe, and I’m seriously in the mood for tacos. So let’s get cooking! Let’s talk about how to make quesabirria tacos, shall we? Cook the Onions, Tomatoes and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring. Food Processor. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better. Now it’s time for simmering. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria. Shred the Beef. Remove the meat and shredded it with forks to your preference. Reserve most of the birria sauce (consome). Heat the Oil. Heat 2 tablespoons vegetable oil in a large skillet or pan to medium heat or medium high heat. Dip the Tortillas. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan. Top with Birria and Lightly Fry. Top with shredded meat and shredded cheese. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp. The cheese should melt nicely through the taco. Boom! Done! Your quesabirria tacos are ready to serve. Look at all that meat and cheese. I am so ready for one of these. Can’t wait! It also freezes well in freezer containers for up to 6 months. Keep it spicy!
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
