For an extra layer of flavor, consider charring the onions and garlic under a broiler before adding them to the pot. Adjust the number of chile de arbol peppers based on your desired spice level. Remember, a little goes a long way! If goat stew meat is unavailable, beef chuck roast makes an excellent substitute. Adjust cooking time as needed to ensure tenderness. Serve immediately for the crispiest tacos and the most flavorful consommé. Garnish generously with your favorite toppings!
Quesabirria Tacos
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PREP TIME30 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs 10 mins
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SERVING8 People
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VIEWS15
Indulge in the captivating allure of Quesabirria Tacos, where slow-braised, intensely flavorful birria beef meets melted cheese in crispy, sauce-soaked tortillas. This recipe delivers an authentic taste experience, complete with a rich consommé for dipping, transforming an ordinary meal into an extraordinary culinary adventure.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol71 mg
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Fiber4 g
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Protein31 g
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Saturated Fat6 g
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Sodium1439 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Gather all ingredients.
02
Step
5 mins
Toast sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and sesame seeds begin to brown. Remove from the pan and set aside.
03
Step
2 mins
Heat beef broth in a medium-sized pot and turn to a low simmer.
04
Step
7 mins
Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit.
05
Step
20 mins
Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender.
06
Step
5 mins
Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned. Remove and set aside.
07
Step
7 mins
Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides.
08
Step
5 mins
Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself. Blend until very smooth.
09
Step
2 hrs 30 mins
Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender.
10
Step
10 mins
Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
11
Step
4 mins
Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides.
12
Step
0 mins
Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
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RECIPE REVIEWS
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Please Rate
Terence Mcdermott
Jun 24, 2025The tips were very helpful, especially the one about blending the hot sauce.
Daniela Pfannerstill
Jun 21, 2025Followed the recipe exactly and it turned out perfect. Thank you!
Jailyn Buckridge
Jun 20, 2025I added a bit more chile de arbol for extra heat. Delicious!
Aiyana Berge
Jun 11, 2025The consommé is the perfect dipping sauce. I could drink it on its own!
Vanessa Ernser
Jun 2, 2025A bit time-consuming but totally worth the effort. My family loved it!
Sylvia Muller
May 19, 2025These tacos are amazing! The birria is so flavorful and tender.
Anjali Hoeger
May 14, 2025I used beef instead of goat, and it was still fantastic.