Cooking method
Ready to dive into the culinary adventure of making quesabirria tacos? Let’s break it down:
- Start by prepping your peppers: Remove the stems and seeds from the dried peppers and boil them for about 10 minutes to soften them up.
- Blend everything together: In a blender, combine the softened peppers, chipotles, apple cider vinegar, garlic, onion, oregano, cumin, paprika, and one cup of beef broth. Puree until smooth.
- Slow-cook the beef: Place the beef in a pot or slow cooker. Season generously with salt and pepper. Pour the blended sauce over the beef and add the remaining broth along with bay leaves.
- Cook until tender: If on the stovetop, simmer for about 3 hours, or 6–7 hours on LOW in a Crockpot until the beef is fork-tender.
- Shred the beef: Remove the meat and shred it, then return it to the flavorful consomé.
- Make the tacos: Dip your tortillas in the surface of the consomé to coat them in the aromatic birria oil. In a hot skillet, add cheese and a generous helping of shredded birria. Fold the tortilla and crisp both sides until golden and melty.
- Serve up: Delight everyone with a bowl of hot consomé for dipping alongside your tacos. Don’t forget lime wedges, cilantro, and chopped onions for that extra touch!
Best ways to enjoy it
No quesabirria taco experience is complete without thoughtful serving suggestions. Consider pairing these tacos with a fresh side of Mexican street corn or a zesty cucumber salad. A cool, refreshing drink—perhaps a horchata or a classic Mexican Coke—will balance the richness of the beef beautifully.
How to store
If you’re lucky enough to have leftovers, here’s how to keep your quesabirria tacos fresh and delicious:
- Refrigeration: Store shredded beef and consomé separately in airtight containers in the fridge for up to 4 days.
- Freezing: You can freeze the beef for up to 3 months. Just make sure it’s well-sealed to prevent freezer burn. Reheat in the slow cooker or stovetop over low heat.
- Microwave leftovers safely: If microwaving, cover with a lid or microwave-safe wrap, and heat until steaming hot, ensuring even heating.
Helpful cooking tips
- Looking for shortcuts? Pre-cooked rotisserie chicken can replace beef if you’re in a pinch.
- Add extra flavor: Experiment with spices like coriander or chipotle powder for more depth in your consomé.
- Consistency: If your sauce is too thick, add a little more broth or water to reach your desired consistency.
Creative twists
Feel like shaking things up? Here are some variations to consider:
- Swap in different meats, such as pork or chicken.
- Go vegetarian by using a mix of mushrooms and jackfruit for a hearty texture.
- Experiment with toppings like avocado or spicy pickled radishes for an extra flavor punch.
FAQs
How long does it take to prepare quesabirria tacos?
The total prep and cooking time is approximately 4 to 8 hours, mainly due to the slow cooking process. However, hands-on time is much shorter, allowing for multitasking in the kitchen!
Can I use a different cut of meat?
Absolutely! While beef chuck roast is preferred for its tenderness, short ribs or even pork shoulder can produce delicious results.
What can I use as a substitute for beef broth?
If you’re looking for a lighter option, chicken broth works well. Vegetable broth can also be a good substitute if you’re making a plant-based version.
These quesabirria tacos will not only elevate your weeknight dinners but also impress everyone with their authentic flavors. Dive in, and enjoy every savory bite!
