Quesabirria Tacos Recipe
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Chili Pepper Madness · by Mike Hultquist★ 4.9 (14)

Quesabirria Tacos Recipe

NUTRITION · PER SERVING220M COOK
CAL 23%·PRO 61%
CARBS 16G14% OF CAL
3G FIBER10G OTHER3G TOTAL SUGAR
FAT 30G59% OF CAL
11G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quesabirria tacos filled with slow-cooked shredded beef and melted cheese, lightly pan-fried for crispy edges. Complex, rich flavors from a long braise.

mainmexicantacobeefgluten free
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Nutrition & ingredients

Ingredients

serves 16
  • 5 ancho peppers
  • 5 guajillo peppers
  • 2-3 chiles de arbol (optional for spicier)
  • 1 tablespoon vegetable oil
  • 1 large white onion (chopped)
  • 3 large tomatoes (chopped)
  • 5 cloves garlic (chopped)
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt (or to taste)
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 2 large roasted tomatoes (chopped)
  • 4 cups beef stock (separated)
  • 4 pound boneless beef chuck (Or you can use beef shank or brisket - try with lamb shoulder.)
  • 2 tablespoons vegetable oil
  • 16 corn tortillas (You can use flour tortillas.)
  • 16 ounces shredded Oaxaca cheese (or use queso asadero, or other good melty cheese like Monterrey jack)
  • Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice, guacamole. Use your favorites.
PREP
10M
SODIUM
399MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.