Queso Birria Tacos
Equipment
- 1 Dutch oven or large pot
- 1 Blender
- 1 Skillet
- 1 Tongs
- 1 Knife
- 1 Cutting board
Ingredients
- 2 pound beef chuck roast cut into chunks
- 3 dried guajillo chiles deseeded
- 2 dried ancho chiles deseeded
- 1 dried chipotle chile deseeded
- 1 onion quartered
- 4 clove garlic
- 2 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 12 corn tortillas
- 2 cup shredded cheese preferably Oaxaca or mozzarella
- 1/2 cup chopped cilantro
- 1 lime cut into wedges
Instructions
- Soak the dried chiles in hot water for 15 minutes until softened.
- Blend the soaked chiles, onion, garlic, cumin, oregano, paprika, and 1 cup of beef broth until smooth.
- Season the beef chunks with salt and pepper, then sear in the Dutch oven until browned on all sides.
- Pour the chile mixture over the beef, add the remaining beef broth, and include the bay leaf. Cover and simmer on low heat for 2.5 hours or until the beef is tender.
- Remove the beef, shred it, and return it to the pot with the sauce.
- Heat a skillet over medium heat and toast the corn tortillas lightly.
- Dip each tortilla in the sauce, then fill with shredded beef and cheese. Fold the tacos and cook on the skillet until crispy and the cheese is melted.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
For extra tips, make sure to adjust the level of spice by varying the number and type of chiles used in the sauce. Additionally, for more flavor, consider marinating the beef overnight in the chile mixture before cooking. When assembling the tacos, ensure the tortillas are dipped well in the sauce to enhance flavor and keep them moist.
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