How To Make Quesabirria Tacos | Cómo Hacer Tacos Quesabirria

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can still be flavorful.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is cheaper and melts well.

Remove the stems and seeds from 15 to 20 dried guajillo chiles.

Boil the chiles in water until softened, ensuring not to overboil them to avoid bitterness.

Cut the beef into chunks, ensuring there are no bones, as this is for tacos, not soup.

In a tamalera pot, add the beef, one onion, bay leaves, and salt, then add enough water to cover the meat.

Cook the meat for about 2 hours, checking for tenderness with a fork.

Blend the softened chiles with a head of garlic and enough water to cover them until smooth.

Pour the blended chile mixture into the pot with the meat and mix well.

Continue cooking the meat for another 2 hours, checking periodically for tenderness.

Shred mozzarella cheese using a Ninja blender or buy pre-shredded cheese if preferred.

Heat corn tortillas in a skillet until warm, then add shredded meat and cheese to one half of the tortilla.

Fold the tortilla over and cook until the cheese melts and the tortilla is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens