Description
Succulent quesabirrias blend Mexican street food magic with rich, tender braised beef nestled in crispy, cheese-kissed tortillas. Melted queso and spicy consommé create an irresistible flavor symphony you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 pounds beef chuck roast, cut into 3– to 4-inch chunks
Chiles and Spices:
- 10 dried guajillo chiles, stems and seeds removed
- 5 dried ancho chiles, stems and seeds removed
- 3 dried pasilla chiles, stems and seeds removed
- 8 whole allspice berries
- 1 tablespoon white sesame seeds
- 1 tablespoon cumin seeds
- 1 (3- to 4-inch) piece Mexican cinnamon stick, broken
- 1 tablespoon Mexican oregano
Aromatics and Liquids:
- 3 tablespoons vegetable or canola oil
- 1 medium Spanish or white onion, quartered
- 4 small plum tomatoes, halved lengthwise
- 8 garlic cloves
- 4 to 6 cups beef broth
- 1/2 cup apple cider vinegar
- Kosher salt and freshly ground black pepper
- 5 sprigs thyme
- 2 bay leaves (fresh or dried)
For Serving:
- 16 to 20 corn tortillas
- 1 pound shredded mozzarella or queso Oaxaca
- Diced white onion
- Chopped fresh cilantro
- Lime wedges
Instructions
- Ignite a large skillet over medium-low temperature and gently toast guajillo, ancho, and pasilla chiles for 8–12 seconds until aromatic without scorching. Extract and reserve.
- On a dry skillet, roast allspice, sesame seeds, cumin seeds, and cinnamon stick for 30–60 seconds over medium heat until fragrant. Remove and set aside.
- Intensely char onion, tomatoes, and garlic on high heat until surfaces are blistered and caramelized.
- Pulverize the toasted chiles, spices, charred vegetables, oregano, salt, pepper, beef broth, and vinegar into a silky, smooth sauce using a blender.
- Transfer beef into a Dutch oven and thoroughly coat with chile paste. Allow optional marination for 1-24 hours to enhance flavor penetration.
- Pour remaining broth to barely submerge the meat. Introduce thyme and bay leaves. Bring to a rolling boil, then reduce to a gentle simmer for 2.5-3 hours, occasionally stirring until meat becomes supremely tender and effortlessly shreds.
- Meticulously shred beef and moisten with cooking liquid. Skim excess fat from broth into a shallow dish.
- Warm a skillet and lightly dredge tortillas in reserved fat, toasting 10-15 seconds per side until slightly crisp.
- Generously stuff tortillas with shredded birria and melting cheese, folding into half-moon shapes. Griddle until exterior turns golden and cheese liquefies completely.
- Present immediately alongside fresh diced onion, chopped cilantro, lime wedges, and a communal broth bowl for dipping.
Notes
- Carefully toast chiles for just seconds to release their flavor without burning, which can create a bitter taste.
- Use a dry skillet when toasting whole spices to enhance their aromatic oils and deepen the overall flavor profile.
- Marinate the meat overnight for maximum tenderness and to allow spices to fully penetrate the beef.
- Choose fatty beef cuts like chuck roast or short ribs for the most succulent and rich birria texture.
- Keep extra broth nearby while cooking to prevent meat from drying out and maintain moisture.
- For a gluten-free version, use corn tortillas and verify all ingredients are certified gluten-free.
- Freeze leftover birria in airtight containers for up to 3 months, perfect for quick future meals.
- Swap beef with lamb or goat for a traditional Mexican regional variation of the dish.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg