Birria Quesa Tacos Recipe

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

Guajillo chiles: Dried chiles that add a mild heat and deep red color to the broth.

Ancho chiles: Dried chiles that contribute a smoky, slightly sweet flavor.

Onion: Adds sweetness and depth to the broth.

Garlic: Provides a robust, aromatic flavor.

Cumin: A spice that adds warmth and earthiness.

Dried oregano: Adds a hint of herbal flavor.

Beef broth: Forms the base of the flavorful cooking liquid.

Water: Helps to dilute the broth and balance the flavors.

Corn tortillas: The base for the tacos, providing a slightly sweet and earthy flavor.

Oaxaca cheese: A creamy, meltable cheese that adds richness to the tacos.

Cilantro: Fresh herb that adds a bright, citrusy note.

Onions: Adds crunch and a sharp, pungent flavor to the finished tacos.

To enhance the flavor of your birria quesa tacos, toast the dried chiles in a dry skillet over medium heat for a few minutes before adding them to the pot. This will bring out their natural oils and deepen the overall taste of the broth. Make sure to keep an eye on them, as they can burn quickly.

• 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.

• dried guajillo chiles - Substitute with dried pasilla chiles: Pasilla chiles have a similar mild heat and rich flavor profile.

• dried ancho chiles - Substitute with dried mulato chiles: Mulato chiles are slightly sweeter but have a comparable smoky flavor.

• onion - Substitute with shallots: Shallots provide a similar aromatic base but with a slightly sweeter and milder taste.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it lacks the same depth of flavor.

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

• dried oregano - Substitute with dried thyme: Thyme offers a different but complementary herbal flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative, though it may alter the flavor slightly.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, though they have a different texture and flavor.

• oaxaca or mozzarella shredded cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor similar to Oaxaca and mozzarella.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, herbal note, though it lacks the distinct flavor of cilantro.

• diced onions - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color.

• Allow the beef to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the shredded beef into an airtight container. Ensure the container is sealed tightly to prevent any air from entering.
• Pour the reserved broth into a separate airtight container. This broth is essential for reheating and maintaining the juiciness of the birria.
• Store the beef and broth in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the airtight containers in the freezer. The beef and broth can be frozen for up to 3 months.
• When ready to use, thaw the beef and broth in the refrigerator overnight.
• Reheat the broth in a saucepan over medium heat until it reaches a simmer.
• Warm the shredded beef in the broth to ensure it stays moist and flavorful.
• To store leftover assembled tacos, wrap them individually in aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped tacos in an airtight container or a resealable plastic bag before refrigerating or freezing.
• Reheat the tacos in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.

• Preheat your oven to 350°F. Place the birria quesa tacos on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes until they are heated through and the cheese is melty.

• Heat a skillet over medium heat. Add a small amount of oil to the skillet. Place the tacos in the skillet and cover with a lid. Cook for 2-3 minutes on each side until they are crispy and heated through.

• Use a microwave-safe plate and cover the tacos with a damp paper towel. Microwave on medium power in 30-second intervals until they are heated through. This method helps retain moisture and prevents the tortillas from becoming too chewy.

• If you have an air fryer, preheat it to 350°F. Place the tacos in the air fryer basket in a single layer. Heat for 3-5 minutes until they are crispy and warmed through. This method is great for maintaining the crispiness of the tortillas.

• For a quick stovetop method, use a non-stick pan over medium heat. Add a splash of broth to the pan to create steam. Place the tacos in the pan and cover with a lid. Heat for 2-3 minutes on each side until warmed through and the cheese is melted.

• Large pot: Used to cook the beef and chiles together, allowing the flavors to meld and the beef to become tender.

• Skillet: Used to cook the tortillas with the shredded beef and cheese, making them crispy.

• Strainer: Used to strain the broth after cooking the beef and chiles, ensuring a smooth liquid for dipping the tortillas.

• Tongs: Useful for handling the hot tortillas and flipping them in the skillet.

• Cutting board: Provides a stable surface for chopping the cilantro and dicing the onions.

• Knife: Essential for quartering the onion, chopping the cilantro, and dicing the onions.

• Measuring spoons: Used to measure out the cumin and dried oregano accurately.

• Measuring cups: Used to measure the beef broth and water.

• Mixing bowl: Handy for holding the shredded beef after it's been removed from the pot.

• Cheese grater: Used to shred the Oaxaca or mozzarella cheese if it's not pre-shredded.

• Ladle: Useful for dipping the tortillas into the reserved broth.

• Serving platter: Ideal for arranging the finished tacos before serving.

Prepare ingredients in advance: Chop the onions and cilantro ahead of time to save minutes during cooking.

Use a slow cooker: Cook the beef and chiles in a slow cooker to free up your time for other tasks.

Pre-shred cheese: Shred the cheese beforehand and store it in the fridge for quick assembly.

Batch cook: Make a larger batch of birria and freeze portions for future meals.

Use a blender: Blend the broth and chiles mixture for a smoother consistency and faster straining.