When I first tried Quesabirria Tacos, I knew I had stumbled upon a dish that would forever change my taco game. Tender, slow-cooked beef enveloped in a flavorful broth and crisped to perfection in warm tortillas—it’s no wonder this dish has taken the culinary world by storm. Perfect for family gatherings, cozy nights in, or impressing friends at your next gathering, quesabirria tacos are a celebration of flavor and comfort.
Why you’ll love this dish
There’s something truly magical about quesabirria tacos. For one, the combination of rich, slow-cooked beef and a savory dipping consomé is simply irresistible. This dish is perfect for a weeknight dinner or a weekend feast, offering both convenience and authentic flavors that will transport your taste buds straight to Mexico.
Many home cooks gravitate toward quesabirria tacos because they are budget-friendly while still delivering big on taste. Plus, they’re a guaranteed hit with kids and adults alike. Imagine the smiles around the table when everyone digs into these delightful creations!
“These quesabirria tacos have quickly become a family favorite! The beef is so tender, and the consomé adds the perfect touch. I can’t wait to make them again!" — A happy home cook
Step-by-step overview
Making quesabirria tacos might sound daunting at first, but fear not! The cooking process is straightforward and rewarding. You’ll start by preparing the flavorful sauce, slow-cooking the beef until it’s fall-apart tender, and finally, transforming everything into taco perfection.
Here’s a quick rundown of the process:
- Prepare your peppers for blending.
- Blend all the ingredients into a smooth sauce.
- Slow-cook the beef in the rich sauce.
- Shred the beef and coat the tortillas.
- Crisp the tacos and serve with a side of consomé.
What you’ll need
To whip up these incredible quesabirria tacos, gather the following ingredients:
- 3 lbs beef chuck roast (or a mix with short ribs)
- 1 onion, quartered
- 5 garlic cloves
- 3–4 dried guajillo peppers
- 2 dried ancho peppers
- 2 chipotle peppers in adobo
- 1 tbsp apple cider vinegar
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1–2 bay leaves
- 4 cups beef broth
- Salt & pepper to taste
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped onions (optional)
- Chopped cilantro (optional)
- Lime wedges
Feel free to substitute beef with chicken for a lighter version, or use vegan alternatives like jackfruit for a plant-based twist.
