Quesabirria Tacos Recipe

### **Instructions:**

#### **1. Prepare the Birria:**
– **Toast the Chiles:** Start by toasting the dried **guajillo**, **pasilla**, and **ancho** chiles in a dry skillet over medium heat for about **1-2 minutes** until fragrant. Remove the stems and seeds, then soak the chiles in warm water for about **15 minutes** until softened.
– **Blend the Sauce:** Once softened, blend the chiles, **onion**, **garlic**, **cumin**, **oregano**, **cinnamon**, **cloves**, and **apple cider vinegar** in a blender with a bit of the soaking water until smooth.
– **Cook the Beef:** In a large pot or Dutch oven, heat the **vegetable oil** over medium heat. Season the **beef** with salt and pepper, then brown the meat on all sides, about **5-7 minutes**.
– **Slow Cook:** Add the blended chile sauce and **beef broth** to the pot with the browned beef. Bring to a simmer, then cover and cook on low for about **3-4 hours**, or until the beef is tender and shreds easily with a fork.

#### **2. Assemble the Quesabirria Tacos:**
– **Shred the Beef:** Once the beef is cooked and tender, remove it from the pot and shred it using two forks. Set aside.
– **Dip the Tortillas:** Heat a griddle or skillet over medium heat. Lightly dip each tortilla into the **birria consommé** to coat it, then place it on the hot griddle.
– **Add Cheese and Beef:** Once the tortilla is warm, add a generous amount of **shredded cheese** and some of the shredded **beef** on one half of the tortilla. Let the cheese melt and the tortilla crisp up.
– **Fold and Cook:** Fold the tortilla in half to create a taco shape. Let the taco cook for another **1-2 minutes** until the tortilla is crispy and golden brown.

#### **3. Serve and Enjoy:**
– Serve the **quesabirria tacos** hot with a side of **birria consommé** for dipping. Garnish with **fresh cilantro** and **onion**, and squeeze a little **lime juice** on top for an extra kick of freshness.
– Pair with a cold **Mexican soda** or a refreshing **agua fresca** to complete the meal!

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## **Tips for the Perfect Quesabirria Tacos**

– **Use the Right Cut of Beef:** For the most tender, flavorful beef, **chuck roast** or **short ribs** work best. They have enough fat and connective tissue to stay juicy during the slow cooking process.
– **Make It Spicy:** If you love heat, add **chipotle** peppers or more **chili flakes** to the sauce for an extra spicy kick.
– **Crisp the Tacos Perfectly:** To get that crispy, golden exterior, make sure your skillet or griddle is hot before adding the dipped tortillas. You can also brush the tortillas lightly with oil for extra crispiness.
– **Leftovers?** If you have leftover birria, you can make **birria quesadillas** or **birria burritos** the next day. The flavor only gets better after it sits!

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## **Why You’ll Love Quesabirria Tacos**

These **quesabirria tacos** are a perfect combination of **tender beef**, **melted cheese**, and **crispy tortillas**. Whether you’re hosting a family taco night or just craving a delicious and hearty meal, these tacos offer a new twist on your favorite street food.

The **birria broth** makes these tacos so much more than just cheese and beef—they’re packed with rich, deep flavor that you won’t find in any other taco. Once you taste them, you’ll understand why they’ve become such a huge food trend.

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## **Serve These Tacos with:**

– **Mexican Street Corn (Elote):** The perfect side dish with smoky, cheesy, and spicy flavors that complement the tacos beautifully.
– **Guacamole and Chips:** A creamy, fresh side to balance the savory richness of the quesabirria tacos.
– **Salsa:** Add some **pico de gallo** or a tangy **salsa verde** to spice things up.

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**Quesabirria Tacos** are more than just a meal—they’re an experience. So, gather your ingredients, get your skillet hot, and prepare to indulge in the ultimate taco night!