Quesabirria Recipe

Prepare the Chiles

Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

Blend the Marinade

In a blender, combine the soaked chiles, garlic, cumin, oregano, salt, and black pepper. Blend until smooth and add a little beef broth if necessary to achieve a smooth consistency.

Marinate the Beef

Rub the marinade over the chuck roast and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

Cook the Beef

In a large pot, sear the marinated beef on all sides until browned. Add the remaining beef broth, bring to a boil, then reduce to a simmer and cover. Cook for about 3 hours or until the beef is tender.

Shred the Beef

Once cooked, remove the beef from the pot and shred it using two forks. Reserve the broth.

Prepare the Tortillas

Warm the corn tortillas in a skillet until pliable.

Fill with Beef

Place a portion of shredded beef and a sprinkle of cheese on each tortilla. Fold the tortilla over to create a taco.

Cook the Tacos

Place the filled tacos back in the skillet and cook until the cheese is melted and the tortillas are golden brown on both sides.

Serve with Broth

Serve the tacos with a side of reserved birria broth for dipping, and garnish with chopped onion and cilantro.

Roast Ingredients

Roast the tomatillos, jalapeño, and garlic in a dry skillet until charred and softened.

Blend Salsa

In a blender, combine the roasted ingredients, lime juice, and salt. Blend until smooth.