Description
Quesabirria Tacos are a delicious blend of tender, slow-cooked birria meat and melted cheese, stuffed inside a tortilla and griddled to golden perfection. The tacos are crispy on the outside, with juicy meat and gooey cheese on the inside, often served with a side of consommé for dipping. A flavorful, cheesy twist on the classic birria taco!
Ingredients
Scale
Here’s what you’ll need to make these delicious Halal Quesabirria Tacos:
For the Birria (Meat and Broth):
- 2 lbs Halal beef chuck roast or lamb shoulder (boneless)
- 4 dried guajillo chilies (stemmed and seeds removed)
- 2 dried ancho chilies (stemmed and seeds removed)
- 1 dried pasilla chili (optional)
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp ground coriander
- 1 tbsp apple cider vinegar
- 6 cups beef broth (or lamb broth)
- Salt to taste
- Black pepper to taste
- 1 tbsp vegetable oil for browning the meat
For the Quesabirria Tacos:
- 12 small soft corn tortillas (you can use flour tortillas, but corn is traditional)
- 2 cups shredded cheese (Halal-friendly options like mozzarella or Oaxaca cheese)
- 1 small bunch fresh cilantro, chopped (for garnish)
- 1 small red onion, finely chopped (for garnish)
- Lime wedges (for serving)
- Optional: Hot sauce for extra spice
Ingredient Highlights
- Dried Chilies: Guajillo, ancho, and pasilla chilies create a deep, rich flavor in the broth without making it overwhelmingly spicy. They are essential for that authentic birria taste.
- Beef or Lamb: The choice of beef chuck or lamb shoulder ensures the meat is tender and juicy after slow cooking in the broth. These meats absorb the spices and create a flavorful filling for the tacos.
- Cheese: The gooey melted cheese is a key part of Quesabirria Tacos. Oaxaca cheese is most traditional, but any Halal cheese that melts well will do.
- Apple Cider Vinegar: The vinegar helps balance the richness of the meat and adds a slight tang to the broth, enhancing the overall flavor.
Instructions
Step-by-Step Instructions
Follow these steps to make the perfect Halal Quesabirria Tacos:
Prepare the Birria Broth and Meat:
- Prepare the Chilies: Start by preparing the dried chilies. Remove the stems and seeds from the guajillo, ancho, and pasilla chilies. Place the chilies in a bowl and cover them with hot water to soak for about 15-20 minutes, until they become soft and pliable.
- Brown the Meat: While the chilies are soaking, heat the vegetable oil in a large pot over medium-high heat. Season the Halal beef chuck roast or lamb shoulder with salt and black pepper, then brown the meat on all sides until it develops a nice, deep color. This step adds richness to the final flavor of the birria. Once browned, remove the meat from the pot and set aside.
- Blend the Chilies: After the chilies have soaked, place them in a blender with the garlic, onion, apple cider vinegar, cumin, oregano, coriander, cinnamon stick, and 1 cup of the beef broth. Blend everything into a smooth sauce. You may need to add more broth if it’s too thick.
- Simmer the Broth: Return the browned meat to the pot. Pour the chili sauce over the meat, then add the remaining beef broth and bay leaves. Bring to a simmer and cook on low heat for about 2 hours, or until the meat is tender and can easily be shredded with a fork.
- Shred the Meat: Once the meat is tender, remove it from the pot and shred it using two forks. Discard the cinnamon stick and bay leaves. Reserve the broth for dipping the tacos later.
Assemble the Quesabirria Tacos:
- Heat the Tortillas: Heat a griddle or non-stick skillet over medium heat. Lightly toast the tortillas for about 30 seconds on each side, just until soft but still pliable.
- Add Cheese and Meat: Place a tortilla on the griddle. Add a handful of shredded cheese to the center, followed by a generous portion of the shredded birria meat. Allow the cheese to melt as the tortilla heats up.
- Fold and Grill: Once the cheese has melted and the meat is heated through, fold the tortilla in half to form a taco. Let it grill for another 1-2 minutes on each side until the tortilla is golden and crispy.
- Serve: Remove the taco from the griddle and place it on a plate. Repeat with the remaining tortillas and filling.
Garnish and Serve:
- Garnish the Tacos: Top the tacos with chopped cilantro, red onion, and a squeeze of lime. Serve with the reserved birria broth on the side for dipping.
- Prep Time: 1 hour
- Cook Time: 2 hours and 30 minutes
Nutrition
- Serving Size: 6-8
- Calories: 400-500 calories
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g