Skip to content
Menu
Birria (Quesabirria) Tacos with Homemade Tortillas
Main

Birria (Quesabirria) Tacos with Homemade Tortillas

3 h 30 minServes 6Nutri-Score D€€
from @turkuazkitchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (cut into large chunks)Meat1.5 kg
  • guajillo chiles (stemmed and seeded)Produce6 pieces
  • ancho chiles (stemmed and seeded)Produce4 pieces
  • chipotle chiles (stemmed and seeded)Produce2 pieces
  • white onion (quartered)Produce1 piece
  • garlic (peeled)Produce6 pieces
  • tomatoes (halved)Produce3 pieces
  • apple cider vinegarPantry60 ml
  • beef stockPantry1.5 litres
  • dried oreganoSpices5 g
  • ground cuminSpices5 g
  • black pepper (ground)Spices3 g
  • bay leavesSpices2 pieces
  • saltSpices12 g
  • vegetable oilPantry30 ml
  • masa harinaGrains300 g
  • warm waterBeverages400 ml
  • cornstarchPantry15 g
  • Oaxaca cheese (shredded)Dairy300 g
  • cilantro (chopped)Produce20 g
  • limes (cut into wedges)Produce2 pieces

per serving

Nutrition

768kcal

Carbs
43 g
Proteins
55 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Blender
  • Frying pan
  • Mixing bowl
  • Rolling pin
  • Tongs

step by step

Method

  1. Toast and soak the chiles

    • Toast the guajillo, ancho and chipotle chiles in a dry pan until fragrant, about 1 minute per side.
    • Cover the chiles with hot water and soak until softened.
    Step 1

  2. Make the adobo sauce

    • Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, pepper and a splash of the stock until smooth.
    • Strain the sauce through a sieve for a silky texture.
    Step 2

  3. Sear the beef

    • Season the beef generously with salt.
    • Heat the oil in a Dutch oven and sear the beef on all sides until browned.
    Step 3

  4. Braise the birria

    • Pour the adobo sauce and remaining stock over the beef and add the bay leaves.
    • Cover and simmer gently until the meat is fork-tender.
    Step 4

  5. Shred the meat and keep the consommé

    • Shred the beef with two forks.
    • Skim the fat from the broth and keep the consommé for dipping.
    Step 5

  6. Make the tortilla dough

    • Mix the masa harina, cornstarch and a pinch of salt with the warm water until a smooth dough forms.
    • Rest the dough covered.
    Step 6

  7. Shape and cook the tortillas

    • Divide the dough into balls and press or roll them out thinly.
    • Cook on a hot dry pan until lightly charred on both sides.
    Step 7

  8. Assemble the quesabirria tacos

    • Fill each tortilla with shredded beef and Oaxaca cheese.
    • Fold and fry in the reserved birria fat until crisp and golden on both sides.
    Step 8

  9. Serve

    • Top the tacos with cilantro and serve with lime wedges and a cup of consommé for dipping.
    Step 9
Get Mezze