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Campfire Quesabirria Tacos
Prep Time
45 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs 15 mins
 

Nothing like these Campfire Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!

Course: Main Course
Cuisine: Mexican
Keyword: Campfire Quesabirria Tacos
Servings: 8 People
Author: Ally Wolf
Ingredients
Meat:
  • 5-6 Bone-In Short Ribs cubed
  • 1.5 tbsp of Kosher Salt
  • 1 tbsp of Black Pepper
  • 1 tbsp of Garlic Powder
Chiles:
  • 3-4 Ancho Chiles stemmed & seeded
  • 3-3 Guajillo Chiles stemmed & seeded
  • 2-3 Chipotle Chiles stemmed & seeded
  • 8-10 Garlic Cloves
  • 2 cups of Water
Seasoning:
  • 1.5 tbsp of Mexican Oregano
  • 1 tbsp of Sea Salt
  • 2 tbsp of Black Pepper
  • 2 tsp of Cinnamon
  • 2 Bay Leaves
Braising:
  • 2 cups of Beef Bone Broth
  • 1/2 of a White Onion sliced
  • 1 cup of White Vinegar
  • 1 cup of Dark Beer
Tacos:
  • 8-10 Tortillas
  • 1 cup of Oaxaca Cheese shredded
  • Chopped Cilantro for garnish
  • Diced Onions for garnish
Instructions
  1. Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
  2. Add your chiles and garlic to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull out the chiles and garlic and dispose of the excess water. Add your chiles & garlic to a food processor along with all the ingredients for the seasoning. Add 2 tbsp of water to the blender and blend until completely smooth. Pour your paste into a bowl.
  3. Add your short ribs to a bowl or place and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Finally, add all your short ribs to the dutch oven along with the chile paste, beef broth, white vinegar, sliced onions and dark beer. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  4. Once the beef is tender, pull it off, dispose of the bones and shred the beef. Strain your braising sauce until it is a clean consomme. Add the consumme to a new bowl.
  5. For the tacos, take off your dutch oven, heat your fire to high heat (about 400F) and add a large cast iron skillet to preheat with a little oil. Dip both sides of your tortillas in the consomme and add them to a hot skillet. Add to one side of the tortilla some shredded beef, diced onions and chopped cilantro. Add to the other side some shredded cheese. Fold both sides into each other. Sear off each side for 30 seconds until crispy then pull off and rest. Repeat this for each taco!
  6. For serving, dip your taco into the consomme and enjoy!