Quesabirria Tacos

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Prep Time:
30 mins

Cook Time:
3 hrs 30 mins

Additional Time:
10 mins

Total Time:
4 hrs 10 mins

Servings:
8

Yield:
16 tacos

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Ingredients

2teaspoonssesame seeds

2teaspoonsground cumin

1teaspoonwhole black peppercorns

1teaspooncoriander seeds

½(1 inch) piececinnamon stick

2wholecloves

3 bay leaves

2cupsbeef broth

2tablespoonsvegetable oil, divided

4guajillo chile peppers

2smallancho chile pepper

1chile de arbol chile peppers

1largewhite onion

7clovesgarlic, minced

2poundsbeef or goat stew meat, cut into 1-inch cubes

¼cupdistilled white vinegar

2teaspoonssalt

2teaspoonsdried Mexican oregano

¼teaspoonground thyme

1(14 ounce) candiced tomatoes

16(6 inch)flour tortillas

1cupgrated Cheddar cheese

1lime, cut into wedges

1tablespoonchopped fresh cilantro, or to taste

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Directions

Gather all ingredients.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Heat beef broth in a medium-sized pot and turn to a low simmer.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Cook’s Note

You can use cubed lamb meat instead of beef or goat, and corn tortillas instead of flour.

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Nutrition Facts (per serving)

453	Calories
17g	Fat
42g	Carbs
31g	Protein