Quesabirria
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked beef in a complex chili-based sauce served in crispy cheese-filled corn tortillas. A stunning Mexican dish where tender, richly spiced meat meets melted cheese and crispy tortillas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 whole dried ancho chiles
- 2 whole dried guajillo chiles
- 2 whole chipotle pepper in adobo sauce
- 6 whole garlic cloves
- 1 cup crushed tomatoes
- 2 tablespoons distilled white vinegar
- 2 teaspoons dried Mexican oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 4 pounds beef chuck roast
- 1 teaspoon salt
- 1 medium white onion (diced)
- 4 cups beef broth
- 18 small corn tortillas (street taco size)
- 1 medium red onion (diced)
- 1 cup chopped fresh cilantro
- 4 cups shredded Oaxaca cheese (or Monterey Jack cheese)
At a glance
PER SERVING · TIME 295M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 4h 30m
- Sodium
- 1328mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1154mg
- Calcium
- 395mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.