Quesabirria consists of spicy, shredded beef cooked with melty cheese and served inside of tortillas for a dish that comes out like a cross between tacos and quesadillas. In other words, it’s the most delicious Mexican food! I first had this absolutely divine meal on a girl’s weekend with my best friends and instantly knew I had to develop my own recipe. The birria beef is slow-cooked in a well-seasoned chile sauce, then served like crispy, cheesy tacos.
Ingredients :
- 2 lbs beef chuck roast or brisket, cut into 1-inch cubes
- 1 white onion, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp chili powder
- 1 cinnamon stick
- Salt and pepper to taste
- Beef broth or water
- Corn or flour tortillas
Instructions :
- Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion and bay leaves. Add just enough beef broth or water to cover the meat.
- Bring to a boil then reduce heat and simmer for 2-3 hours until beef is very tender.
- Remove meat from liquid and shred with two forks. Reserve liquid.
- Dip tortillas in the hot beef liquid to soften. Fill with shredded beef and any other desired taco toppings.
- Optionally, dip assembled tacos in the beef liquid before serving for extra flavor.
- Enjoy!
