Quesabirria
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy, crispy quesabirria tacos filled with tender braised beef and dipped in an aromatic, spiced beef broth. A rich, satisfying main course built on slow-cooked beef and traditional Mexican spices.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 4 pounds beef chuck roast (cut to 4 large chunks)
- Salt and pepper
- 2 tablespoons olive oil
- 1 large white onion (peeled and cut in half)
- 1 whole garlic bulb (slice off top; don’t peel)
- 1 large carrot (cut in half and then half again)
- 5 dried bay leaves
- 8 dried guajillo chiles (stems cut off and seeds removed)
- 3 tablespoons chicken bouillon powder
- 1 teaspoon dried oregano (Mexican preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder (plus more as needed)
- 8 cups water
- 14 corn tortillas
- 2 cups shredded Oaxaca cheese
- Toppings as desired (see note 3)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 1361mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1052mg
- Calcium
- 293mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.