Birria Quesa Tacos Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Beef broth: Provides a rich base for the birria sauce.

Dried guajillo chiles: Adds a mild heat and smoky flavor to the dish.

Dried ancho chiles: Contributes a deep, rich flavor with mild spiciness.

Onion: Adds sweetness and depth to the sauce.

Garlic: Enhances the overall flavor with its pungent aroma.

Cumin: Adds a warm, earthy flavor to the birria.

Oregano: Provides a slightly bitter, aromatic note.

Cinnamon stick: Adds a subtle sweetness and complexity to the broth.

Bay leaves: Infuses the broth with a mild, herbal flavor.

Salt and pepper: Essential for seasoning the dish to taste.

Corn tortillas: The base for the tacos, which are dipped in broth and fried.

Shredded cheese: Melts inside the tacos, adding a creamy texture.

Cilantro: Fresh herb used as a garnish for a burst of flavor.

Diced onions: Adds a crunchy texture and sharp flavor as a garnish.

When toasting the dried chiles, make sure to do so over medium heat and keep a close eye on them. They can burn quickly, which would impart a bitter flavor to your birria. Toasting them just until they become fragrant will enhance their natural oils and deepen the flavor of your broth.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter.

• dried guajillo chiles - Substitute with dried New Mexico chiles: New Mexico chiles have a similar mild heat and fruity flavor profile.

• dried ancho chiles - Substitute with dried pasilla chiles: Pasilla chiles offer a comparable mild heat and rich, raisin-like flavor.

• onion - Substitute with shallots: Shallots provide a similar flavor but are slightly sweeter and more delicate.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.

• cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.

• oregano - Substitute with marjoram: Marjoram has a similar flavor profile to oregano, though it is slightly sweeter and more delicate.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used as a substitute, though it will be more concentrated, so use sparingly.

• bay leaves - Substitute with thyme: Thyme can provide a similar earthy and slightly minty flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are unavailable, though the texture and flavor will be different.

• shredded cheese - Substitute with queso fresco: Queso fresco offers a mild, crumbly texture that can complement the dish well.

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor as an alternative to cilantro.

• diced onions - Substitute with green onions: Green onions can offer a milder, slightly sweeter flavor compared to regular onions.

• Allow the beef mixture to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the shredded beef and reserved broth into separate airtight containers. This will make it easier to reheat and assemble the tacos later.
• Store the shredded beef in the refrigerator for up to 4 days. The broth can also be refrigerated for the same duration.
• For longer storage, place the shredded beef and broth in freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of freshness.
• Freeze the shredded beef and broth for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• To reheat, warm the broth in a saucepan over medium heat until it reaches a simmer. Add the shredded beef and heat through.
• Dip the corn tortillas in the reheated broth before frying them in a skillet. This ensures they remain flavorful and crispy.
• Assemble the tacos with reheated shredded beef, shredded cheese, chopped cilantro, and diced onions as per the original recipe instructions.
• For a quick meal, pre-assemble the tacos and freeze them individually on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat directly from frozen in a skillet or oven until crispy and heated through.

• Preheat your oven to 350°F (175°C). Wrap the birria quesa tacos in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick method, use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a crispy texture, reheat the tacos in a skillet. Heat a non-stick skillet over medium heat, add a small amount of oil, and place the tacos in the skillet. Cook for 2-3 minutes on each side until they are crispy and heated through.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooked.

• To reheat using a steamer, place the tacos in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until they are heated through. This method helps retain moisture and keeps the tacos soft.

• Skillet: Used to toast the dried chiles until they are fragrant.

• Blender: Blends the chiles with beef broth, onion, garlic, cumin, and oregano until smooth.

• Large pot: Cooks the beef with the chile mixture, cinnamon stick, bay leaves, salt, and pepper for 3 hours.

• Tongs: Helps to handle the beef and tortillas during cooking.

• Cutting board: Provides a surface to chop the onion and dice the garlic.

• Knife: Used to chop the onion, mince the garlic, and dice the cilantro and onions.

• Measuring spoons: Measures out the cumin, oregano, salt, and pepper.

• Measuring cups: Measures the beef broth and other ingredients.

• Shredder: Shreds the cheese for the tacos.

• Serving spoon: Used to serve the shredded beef and broth.

• Frying pan: Fries the tortillas dipped in broth with shredded beef and cheese until crispy.

• Spatula: Helps to flip the tortillas while frying.

• Mixing bowl: Holds the chopped cilantro and diced onions for serving.

• Ladle: Used to dip the tortillas in the broth.

Prepare the chiles ahead: Toast and blend the dried chiles in advance. Store the mixture in the fridge.

Use a slow cooker: Cook the beef chuck roast and chile mixture overnight in a slow cooker.

Pre-shred the cheese: Buy pre-shredded cheese to save time on grating.

Chop in bulk: Chop the onion, garlic, cilantro, and diced onions all at once and store them in separate containers.

Double the recipe: Make a larger batch and freeze half for a quick meal later.