Quesabirria Tacos
Absolutely the most scrumptious tacos on the planet — these are like a Mexican version of a French dip.
If you haven’t already heard, birria is a Mexican-style stew. Traditionally, it is made with goat, but I use beef instead.
To make quesabirria tacos, you are essentially making the stew, then using the meat and broth as part of the taco assembly process. You can then serve them with a little bowl of broth in which to dip the tacos. It’s sort of like a Mexican-style beef dip.
Let’s not waste any more time, you need to make these amazing tacos! Get out your pressure cooker (or Insta-Pot) and blender.
Quesabirria Tacos
Absolutely the most scrumptious tacos on the planet -- these are like a Mexican version of a French dip.
Ingredients
Marinade
- 3 medium dried guajillo peppers substitute ancho or pasilla, if you must
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can chipotle peppers in adobo sauce but only if you aren't a lightweight
- 0.25 cup apple cider vinegar
- 0.5 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried Mexican oregano
- 0.5 tsp smoked paprika
- 1 tsp ground cumin
Filling
- 3.5 lbs beef shank
- 1 stick cinnamon
- 2 medium bay leaves
- 6 whole cloves
- 1 quart chicken stock
Tacos
- 12 8" corn tortillas
- 1 medium yellow onion diced
- 1 bunch fresh cilantro chopped
- 1 cup Colby Jack cheese grated
Instructions
- Bring a medium pot of water to a boil then turn off heat. Add guajillo peppers and let soak for at least 15 minutes.
- Cube the shank into 2-inch chunks, then season with salt and pepper. Set aside.
- Add marinade ingredients to a blender. Remove peppers from water, remove stems, then cut open lengthwise. Remove veins and seeds, being careful not to remove the inner lining. Add peppers to blender, then blend into a smooth paste. Pour into a large freezer bag, then add meat. Mix thoroughly, then place in refrigerator and let marinate for at least 2 hours (I let mine go for about 6 hours, but overnight would likely be better).
- Set your Insta-Pot to the sauté setting (or use a skillet) and sauté the onions until translucent (6 to 10 minutes). Add the entire contents of the marinating bag plus cinnamon stick, bay leaves, cloves and chicken stock to the pot. Cook on high pressure for 45 minutes (if using the slow cook setting, cook for 4-6 hours).
- When the Insta-Pot is done, release the pressure and open. Remove the meat and shred, then set aside. Discard the bones.
- Wrap the tortillas in damp paper towels, then microwave for 20-30 seconds. Dip the first tortilla in the broth ---- you don't have to dip it deep into the broth, you basically just want to coat it in the grease that's on top. Fill it with shredded beef, diced onion, chopped cilantro, and shredded cheese. Fold over and fry in a large non-stick skillet over medium heat until the tortilla is crisp on both sides.
- Serve with a cup of stew broth for dipping.
Nutrition
Calories: 385kcalCarbohydrates: 14gProtein: 45gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 88mgSodium: 881mgPotassium: 986mgFiber: 2gSugar: 5gVitamin A: 920IUVitamin C: 5mgCalcium: 230mgIron: 5mg
Tried this recipe?Let us know how it was!
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