Birria Quesa Tacos Recipe

Beef chuck roast: A flavorful cut of beef that becomes tender when slow-cooked.

Beef broth: Adds depth and richness to the birria sauce.

Guajillo chiles: Dried chiles that provide a mild heat and fruity flavor.

Ancho chiles: Dried chiles that add a smoky, slightly sweet flavor.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a robust, aromatic flavor.

Cumin: A warm spice that adds earthiness to the dish.

Oregano: A herb that brings a slightly bitter, aromatic flavor.

Bay leaves: Infuse the broth with a subtle, herbal note.

Salt: Enhances all the flavors in the dish.

Corn tortillas: The base for the tacos, which become crispy when cooked.

Oaxaca or mozzarella cheese: Melts beautifully, adding a creamy texture to the tacos.

Cilantro: Fresh herb that adds a bright, citrusy note.

Onions: Adds a crunchy texture and sharp flavor as a topping.

When preparing the beef chuck roast, make sure to trim any excess fat to ensure a leaner and more flavorful result. Toast the dried guajillo chiles and dried ancho chiles in a dry skillet for a few seconds on each side before adding them to the pot; this will enhance their flavor and add depth to the birria sauce. When blending the broth and solids, strain the mixture through a fine mesh sieve to achieve a smoother sauce. For extra crispy tortillas, lightly oil the skillet before cooking.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter.

• dried guajillo chiles - Substitute with dried New Mexico chiles: New Mexico chiles have a similar mild heat and fruity flavor.

• dried ancho chiles - Substitute with dried pasilla chiles: Pasilla chiles offer a similar rich, smoky flavor with a bit of sweetness.

• chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile, adding a citrusy note.

• oregano - Substitute with marjoram: Marjoram has a similar flavor to oregano but is slightly sweeter and more delicate.

• bay leaves - Substitute with thyme: Thyme can provide a similar earthy flavor, though it is more aromatic.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are unavailable, though the texture and flavor will differ.

• oaxaca or mozzarella shredded cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor, making it a good alternative.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor, though it lacks the citrusy notes of cilantro.

• diced onions - Substitute with green onions: Green onions offer a milder flavor and can add a bit of color to the dish.

• Allow the beef chuck roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• Shred the beef and store it separately from the birria sauce. This makes it easier to reheat and assemble the tacos later.

• Place the shredded beef in an airtight container. It can be stored in the refrigerator for up to 4 days.

• Pour the birria sauce into a separate airtight container. Store it in the refrigerator for up to 4 days as well.

• For longer storage, freeze the shredded beef and birria sauce in separate freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to 3 months.

• When ready to use, thaw the beef and birria sauce in the refrigerator overnight.

• Reheat the birria sauce in a saucepan over medium heat until it reaches a simmer. Add the shredded beef to the sauce to warm it through.

• To store assembled birria quesa tacos, allow them to cool completely. Wrap each taco individually in aluminum foil or plastic wrap to maintain their shape and prevent them from sticking together.

• Place the wrapped tacos in an airtight container or a large freezer bag. They can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.

• Reheat the assembled tacos in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat until warmed and crispy.

• Store any leftover corn tortillas in a resealable plastic bag in the refrigerator for up to a week. You can also freeze them for up to 3 months.

• Keep the shredded cheese in an airtight container in the refrigerator. It should stay fresh for up to a week.

• Store chopped cilantro and diced onions in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.

• Preheat your oven to 350°F. Wrap the birria quesa tacos in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes until the cheese is melted and the tortillas are crispy.

• For a quick reheat, use a skillet over medium heat. Add a small amount of oil to the skillet and place the tacos in the pan. Cover with a lid to help the cheese melt and heat for about 2-3 minutes on each side until they are warmed through and crispy.

• If you prefer using a microwave, place the tacos on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For an air fryer method, preheat your air fryer to 350°F. Place the birria quesa tacos in the basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are crispy and heated through.

• To reheat the birria sauce, pour it into a small saucepan and heat over medium-low heat, stirring occasionally until it reaches your desired temperature. You can then dip the reheated tacos back into the warm sauce before serving.

• Large pot: A large pot is essential for combining and simmering the beef, chiles, and other ingredients to create the birria base.

• Blender: A blender is used to blend the remaining broth and solids into a smooth birria sauce after the beef has been removed and shredded.

• Skillet: A skillet is needed to cook the tortillas after they have been dipped in the birria sauce, and to melt the cheese and crisp up the tacos.

• Tongs: Tongs are useful for handling the tortillas when dipping them in the birria sauce and placing them on the skillet.

• Cutting board: A cutting board is necessary for chopping the onion, mincing the garlic, and dicing the cilantro and onions for serving.

• Knife: A sharp knife is needed for chopping and mincing the various ingredients.

• Measuring spoons: Measuring spoons are used to measure out the cumin, oregano, and salt accurately.

• Shredding tool: A shredding tool, such as a fork or meat claws, is used to shred the cooked beef.

• Mixing bowl: A mixing bowl can be used to hold the shredded beef before it is added to the tortillas.

• Cheese grater: A cheese grater is needed if you are using a block of cheese like Oaxaca or mozzarella and need to shred it yourself.

• Serving platter: A serving platter is useful for arranging the finished tacos before serving them with chopped cilantro and diced onions.

Pre-cook the beef: Cook the beef chuck roast in a slow cooker overnight. This will save you time on the day you plan to make the birria quesa tacos.

Use a blender: Blend the broth and solids together using a high-speed blender to quickly create a smooth birria sauce.

Prep toppings in advance: Chop the cilantro and onions the night before and store them in airtight containers.

Double the recipe: Make a larger batch of birria and freeze half for a quick meal later.

Pre-shredded cheese: Use pre-shredded cheese to save time on grating.