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Quesabirria tacos ready to devour.
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4.26 from 31 votes

Quesabirria Tacos

Nothing like these Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
Prep Time45 minutes
Cook Time4 hours 30 minutes
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 People
Author: Derek 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 tsp of Black Pepper
  • 2 tsp of Cinnamon or 2 cinnamon sticks
  • 2 Bay Leaves

Braising:

  • 3.5 cups of Beef Broth
  • 1/2 of a White Onion sliced
  • 1 cup of White Vinegar
  • 12 oz of Dark Mexican Beer

Tacos:

  • 8-10 Tortillas
  • 1 cup of Oaxaca Cheese shredded
  • Chopped Cilantro for garnish
  • Diced Onions for garnish

Instructions

  • Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
  • 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.
  • 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.
  • 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.
  • 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!
  • For serving, dip your taco into the consomme and enjoy!

Nutrition

Calories: 300kcal | Carbohydrates: 33g | Protein: 13g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 3080mg | Potassium: 455mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3857IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 3mg