How to Make Quesabirria Tacos | America's Test Kitchen

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 stems and seeds from guajillo chilies.

Cut 3 1/2 pounds chuck roast into 2 1/2 to 3 inch chunks.

Add the beef to a pot with the chilies, quartered onion, peeled garlic, and vegetable oil.

Stir in paprika, onion powder, granulated garlic, salt, Mexican oregano, ground coriander, black pepper, ground cinnamon, bay leaves, and water.

Bring to a boil, cover, reduce heat to medium-low, and simmer for 2 1/2 to 3 hours until beef is tender.

Let the beef sit for 30 minutes after cooking to allow fat to separate.

Ladle off excess fat and set aside for later use.

Remove beef from broth and shred using a potato masher.

Puree the remaining broth with an immersion blender and strain through a fine mesh strainer.

Add 2 cups of the broth back to the shredded beef and season with salt and pepper.

Heat a griddle over medium heat with a teaspoon of oil, then wipe it away.

Dredge yellow corn tortillas in the reserved beef fat and place on the griddle.

Top each tortilla with 1/4 cup shredded mozzarella and 1/4 cup of the beef, folding the tortilla over once the cheese starts to melt.

Cooking Techniques

Equipment Needed

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Dietary

Allergens