Super Easy Quesabirria Recipe 🌮❤️😋

Chop the meat into big squares for frying.

Oil the meat and heavily season with salt.

Spray the pan with oil and fry each piece of meat on all sides until crispy and golden.

Add the seared meat to the crock pot.

Slice the onions and Roma tomatoes, no need to cut them small as they will be blended later.

Add the sliced tomatoes and onions to the pot.

Remove the stems from the ancho chilies and add them to the pot, optionally de-seeding if desired.

Stir the chilies until they look burnt for flavor, then add water to soften them.

Once softened, blend the chilies with the garlic (which should be fried and boiled in chili water).

Add some chili water to the blender along with chicken bouillon, tomato bouillon, cumin, ginger, peppercorn, and cloves, then blend until smooth.

Strain the sauce into the crock pot, adding beef broth until the meat is covered.

Add apple cider vinegar, bay leaves, and a cinnamon stick to the pot.

Close the crock pot and cook for 6 hours.

After 3 hours, check the meat; it should be shreddable after 6 hours.

Once cooked, shred the meat and return it to the crock pot to make salsa.

For the red salsa, blend garlic, purple onion, diced tomatoes, and more chilies using some consume from the birria instead of water.

For the salsa verde, blend onion, garlic, jalapenos, and oil, adding water as needed.

Add salt, chicken bouillon, black pepper, white pepper, cilantro, and lime to the salsa verde and blend.

Prepare the tacos by cutting onions, cilantro, and lime, and dipping tortillas in the birria broth before frying them in oil.

Fill the tortillas with meat, cilantro, onions, and cheese, then fold and fry until crispy.

Equipment Needed

Spice Level:

Dietary