Turkuaz Kitchen Quesabirria Tacos

Turkuaz Kitchen Quesabirria Tacos is made with guajillo chiles, chipotle chiles, puya chiles, boneless chuck roast, olive oil, onion, garlic, Roma tomatoes, dried oregano, ground cumin, dried thyme, ground ginger, chile powder, ground cinnamon, beef stock, corn tortillas, Oaxaca cheese, cilantro, and pickled red onions.

This delicious Quesabirria Tacos recipe creates a hearty dinner that takes about 140 minutes to prepare and can serve up to 6 people.

Turkuaz Kitchen Quesabirria Tacos Ingredients

For The Birria Beef:

• 7 Guajillo Chiles, Stemmed And Seeded
• 2 Chipotle Chiles, Stemmed And Seeded
• 3 Puya Chiles, Stemmed And Seeded
• 3 Lb Boneless Chuck Roast
• 1 Teaspoon Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Olive Oil
• 1 Large Onion, Diced
• 4 Garlic Cloves, Diced
• 2 Roma Tomatoes, Diced
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Dried Thyme
• ¼ Teaspoon Ground Ginger
• 1 Teaspoon Chile Powder
• ¼ Teaspoon Ground Cinnamon
• 2 Bay Leaves
• ½ Teaspoon Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 2 ¼ Cups Beef Stock

For The Assembly:

• Corn Tortillas
• 2 Cups Shredded Oaxaca Or Mozzarella Cheese
• 1 Cup Chopped Fresh Cilantro
• Pickled Red Onions

How To Make Turkuaz Kitchen Quesabirria Tacos

1. Prepare Chiles: In a medium bowl, add all dried chiles and cover with boiling water. Let sit for 15 minutes with a plate or lid covering until softened.
2. Season and Sear Beef: Season the chuck roast with salt and pepper on both sides. Cut into two or three 3-inch pieces. Using an instant pot set to ‘meat’ mode, heat, and sear each piece of beef for 3 to 4 minutes on each side until dark brown. Remove the beef.
3. Sauté Vegetables: In the same pot, add olive oil and onion, and sauté for 1 to 2 minutes. Add garlic, tomatoes, oregano, cumin, thyme, ginger, chile powder, cinnamon, bay leaves, salt, and pepper. Cook for 2 to 3 minutes.
4. Cook Beef with Chiles and Stock: Drain the chiles, and add to the pot with the seared beef and beef stock. Stir well, close the lid, and cook under high pressure for 65 to 75 minutes until the beef is tender. Leave the lid closed for another 15 to 30 minutes to release pressure naturally.
5. Make the Sauce: Remove bay leaves and transfer the beef to a plate. Reserve 1 ½ cups of broth and blend the remaining liquid and vegetables into a sauce. Shred the beef and mix with 1 ½ cups of the blended sauce, adding more if needed to keep it moist.
6. Assemble Tacos: Heat a nonstick skillet over medium-low. Dip one side of a corn tortilla in birria sauce, place sauce-side down in the skillet and add ¼ cup cheese. Let the cheese melt for 30 seconds, then add 3 to 4 tablespoons of birria meat, fold the tortilla over, and cook each side for 1 to 1 ½ minutes. Open the taco, add cilantro and pickled red onion, then close and serve with a side of reserved broth for dipping.
7. Serve: Continue with the remaining tortillas. Reheat the leftover birria sauce and serve as an additional dipping sauce.

Recipe Tips

• Soften the Chiles Properly: Make sure the dried chiles are fully softened by soaking them in boiling water for at least 15 minutes. This step is crucial for blending them smoothly into the sauce later.
• Sear the Meat Well: Getting a good sear on the chuck roast is key for flavor. Make sure the pot is very hot before you add the meat so that it browns well on all sides. This adds a rich taste to the tacos.
• Use Fresh Spices: For the best flavor, use fresh and high-quality spices. If your spices have been in the cupboard for a long time, they might not give you the vibrant flavors needed for this dish.
• Shred the Beef Finely: After cooking, take the time to shred the beef into fine pieces. This allows the sauce to coat every bit of meat, making each bite juicy and flavorful.
• Adjust the Consistency of the Sauce: When mixing the shredded beef with the sauce, check the consistency. The meat should be moist but not overly wet. Add more sauce if it seems dry, or if it’s too wet, let it simmer a bit to reduce.

What To Serve With Quesabirria Tacos

These cheesy, crispy Quesabirria Tacos pair well with fresh guacamole, salsa verde, Mexican rice, or refried beans. They can also be served alongside a fresh garden salad, jicama slaw, corn on the cob, or tangy lime rice for a delicious dinner.

How To Store Leftovers

• Refrigerate: First, let the leftover Quesabirria Tacos cool until they reach room temperature. Once cooled, store the meat and sauce in separate airtight containers in the refrigerator. This will keep everything fresh. The meat and sauce can be stored for up to 3 to 4 days.
• Freeze: Freezing Quesabirria Tacos is not ideal due to potential texture changes in the tortillas.

How To Reheat Leftovers

• In The Oven: Preheat your oven to 350°F (175°C). Wrap the tacos in foil to prevent them from drying out and heat for about 10-15 minutes, until warmed through.
• In The Microwave: Place a taco on a microwave-safe plate and cover it with a damp paper towel. Heat on high for about 30-60 seconds per taco, checking frequently to make sure it doesn’t overheat.
• On the Stove: Heat a skillet over medium heat. Place the taco in the skillet without adding any oil, and heat for about 1-2 minutes on each side, until it’s crispy and heated through.

Quesabirria Tacos Nutrition Facts

Serving Size: 100 grams

• Calories: 226
• Total Fat: 13 g
• Saturated Fat: 4.4 g
• Trans Fat: 0.5 g
• Cholesterol: 28 mg
• Sodium: 397 mg
• Potassium: 209 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3.9 g
• Sugars: 0.9 g
• Protein: 9 g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Garlic Naan
• Turkuaz Kitchen Pappardelle With Bolognese Ragu
• Turkuaz Kitchen Chicken Scampi
• Turkuaz Kitchen Red Pepper Pesto Bread