Quesabirria Tacos Recipe

Prepare the Chiles

Remove stems and seeds from the guajillo and ancho chiles. Place them in a dry skillet over medium heat and toast for about 2-3 minutes until fragrant. Transfer them to a bowl and cover with hot water to rehydrate for about 15 minutes.

Make the Marinade

Once the chiles are soft, drain them and place in a blender. Add garlic, cumin, oregano, salt, and black pepper. Blend with a little beef broth until smooth.

Marinate the Meat

In a large bowl, combine the chuck roast with the marinade. Coat the meat thoroughly and let it marinate for at least 1 hour, preferably overnight in the fridge.

Cook the Meat

In a large pot, add the marinated meat, remaining beef broth, and bay leaves. Bring to a boil, then reduce heat and cover. Simmer for about 2-3 hours until the meat is fork-tender.

Shred the Meat

Remove the cooked meat from the pot and shred it using two forks. Set aside the broth for dipping.

Prepare the Tortillas

In a skillet, heat a little oil over medium heat. Dip a corn tortilla into the broth, then place it in the skillet. Add a handful of shredded cheese and a portion of shredded meat to one side of the tortilla.

Cook the Tacos

Fold the tortilla in half and cook for about 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown.

Serve

Serve the quesabirria tacos hot, garnished with chopped onion and cilantro, alongside lime wedges and a small bowl of reserved broth for dipping.