Quesabirria Tacos Recipe

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Cook Time: 210 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 2 teaspoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• (1 inch) piece cinnamon stick
• 2 whole cloves
• 3 bay leaves
• 2 cups beef broth
• 2 tablespoons vegetable oil, divided
• 4 guajillo chile peppers
• 2 small ancho chile peppers
• 1 chile de arbol chile pepper
• 1 large white onion
• 7 cloves garlic, minced
• 2 pounds beef or goat stew meat, cut into 1-inch cubes
• cup distilled white vinegar
• 2 teaspoons salt
• 2 teaspoons dried Mexican oregano
• teaspoon ground thyme
• 1 (14 ounce) can diced tomatoes
• 16 (6 inch) flour tortillas
• 1 cup grated Cheddar cheese
• 1 lime, cut into wedges
• 1 tablespoon chopped fresh cilantro, or to taste

Directions

1. Gather all ingredients.
2. Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
3. Heat beef broth in a medium-sized pot and turn to a low simmer.
4. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister, about 5 to 7 minutes. Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
5. Slice of the onion into thick slices and finely dice the rest. Set aside the diced onion. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
6. Heat the remaining oil in the pot over medium-high heat and add the meat. Allow to brown on all sides, about 5 to 7 minutes.
7. Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, oregano, and thyme into a blender. Let it cool slightly before blending to avoid burning yourself, about 5 minutes. Blend until very smooth.
8. Add the blended sauce into the pot and stir, scraping up any browned bits off the bottom. Cover and simmer over medium-low heat until the meat is very tender, about 2 hours.
9. Remove the meat from the sauce and allow it to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about cup of the sauce.
10. Blend the diced tomatoes until smooth and add them to the sauce.
11. Working in batches, dip each tortilla in the pot of sauce and place it in a hot pan. Add a bit of the meat mixture and some cheese. Fold in half and brown on both sides, about 3 to 4 minutes.
12. Pour the remaining sauce into 4 small bowls. Serve the tacos with the reserved diced onion, lime wedges, and cilantro.

Cook's Note

You can substitute lamb for beef or goat and use corn tortillas instead of flour.

Nutrition Facts (per serving)

• Calories: 453
• Total Fat: 17g (22% DV)
• Saturated Fat: 6g (31% DV)
• Cholesterol: 71mg (24% DV)
• Sodium: 1439mg (63% DV)
• Total Carbohydrates: 42g (15% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 5g
• Protein: 31g (63% DV)
• Vitamin C: 61mg (68% DV)
• Calcium: 279mg (21% DV)
• Iron: 7mg (41% DV)
• Potassium: 677mg (14% DV)

Quesabirria Tacos are a modern twist on a traditional Mexican dish that has gained massive popularity in recent years. The combination of juicy, slow-cooked birria meat, melted cheese, and crispy tortillas makes for a mouthwatering experience. But beyond its delicious taste, quesabirria tacos carry a rich history and cultural significance. Let's dive into the origin, regional variations, and interesting facts surrounding this iconic dish.

History of Quesabirria Tacos

The roots of birria trace back to the state of Jalisco, Mexico, where the dish was originally made with goat meat, although beef, lamb, and even pork versions are now common. Birria was historically prepared for special occasions, especially during celebrations like weddings or Christmas. The meat was slow-cooked in a rich, flavorful broth made with various chiles, spices, and herbs. Over time, birria evolved into a popular street food, and the addition of cheese inside the tacos (hence "quesa" in quesabirria) became a modern innovation, boosting its popularity even further. Today, quesabirria tacos are beloved not only in Mexico but also in the United States and beyond.

Regional Variations

While the dish is often associated with Jalisco, each region in Mexico has put its own spin on birria. For example, in Baja California, birria is commonly made with beef, while in central Mexico, goat meat is the traditional choice. The addition of cheese inside the taco is a relatively recent development, particularly in the Tijuana region, where quesabirria tacos are a staple street food. The use of flour tortillas in the tacos is also more prevalent in northern Mexico, whereas corn tortillas are typically used in southern regions.

What Sets Quesabirria Apart?

Quesabirria tacos stand out from other taco variations due to the unique combination of rich, slow-cooked meat and melted cheese. The birria itself is cooked in a deeply flavorful broth made with chiles and spices, which imparts a complex depth of flavor. What truly sets quesabirria apart, however, is the method of serving. The taco is dipped in the birria broth, then pan-fried, resulting in a crispy, slightly greasy exterior that perfectly complements the tender, juicy meat inside. The addition of cheese makes the dish extra indulgent, taking the classic taco to the next level.

Where Are Quesabirria Tacos Typically Served?

Quesabirria tacos are often sold by street vendors or at taco trucks, especially in regions like Tijuana, Mexico, and Los Angeles, California, where the dish has gained significant traction. In Mexico, you might find them served at family gatherings, festive occasions, and casual eateries known as "taqueras." They are often accompanied by a small bowl of the birria broth for dipping, which adds another layer of flavor and enjoyment to the dish. Whether at a local market, a food truck, or a sit-down restaurant, quesabirria tacos are a treat for anyone looking to experience the heart of Mexican street food.

Fun Facts About Quesabirria Tacos

• Celebrity Trend: The rise of food bloggers and Instagram influencers has helped propel quesabirria tacos into the mainstream, with many famous food critics praising their crispy, cheesy, and flavorful nature.
• International Appeal: While originally a Mexican delicacy, quesabirria tacos have found a global following, with restaurants in the U.S. and beyond adding their own twists to the recipe, including vegan and vegetarian versions.
• Birria as a Hangover Cure: Traditionally, birria was considered a restorative dish, often consumed after a long night of celebration. Its rich, savory broth is believed to be an excellent remedy for hangovers.
• Creative Variations: Some people have started experimenting with other fillings, such as chicken, pork, or even seafood, offering new takes on the quesabirria concept. However, beef and goat are still the most popular choices.

In conclusion, quesabirria tacos are not just a delicious treat, but a cultural experience that showcases the evolution of Mexican cuisine. From their humble origins in Jalisco to their global popularity today, they offer a perfect blend of tradition and innovation. Whether youre enjoying them in Mexico, California, or anywhere in between, youre sure to enjoy every savory, cheesy bite.

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