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Quesabirria Tacos

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Quesabirria tacos are a popular dish that originated in the Mexican state of Jalisco. They are made by cooking beef in a flavorful broth made with chiles and spices, then shredding the meat and serving it in warm corn tortillas. The tacos are typically topped with melted cheese and garnished with cilantro and onions. They are often served with a side of consomé, a flavorful broth made from the cooking liquid of the beef. The dish is becoming more popular in the United States and other countries, and many restaurants now offer their own version of quesabirria tacos.

Here is a recipe for Quesabirria Tacos:

Quesabirria Tacos Ingredients:

  • 4 lbs beef chuck roast or beef brisket
  • 4 cups of beef broth
  • 2 cups of water
  • 4 cloves of garlic, minced
  • 1 onion, diced
  • 2 dried guajillo chiles, seeds removed
  • 2 dried ancho chiles, seeds removed
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Corn tortillas
  • Monterey jack cheese or Oaxaca cheese, shredded
  • Cilantro, diced
  • White onion, diced

Instructions:

Place the beef in a large pot or Dutch oven and add the beef broth, water, garlic, onion, dried chiles, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 3-4 hours or until the beef is tender.

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the cooking liquid and keep it warm.

Heat the corn tortillas in a skillet or on a griddle.

Assemble the tacos by placing a spoonful of the shredded beef mixture on each tortilla, then top with shredded cheese, cilantro, and diced onion.

Serve immediately and enjoy with a side of consomé(the broth used to cook the beef)

Note: Depending on the thickness of the tortilla, you may want to warm them twice.

Note: You can also add some chopped cilantro and diced onion to the meat mixture before assembling the tacos.

The origin of quesabirria tacos can be traced back to the Mexican state of Jalisco, where it has been a popular street food for many years. The dish is often made with beef chuck roast or brisket, which is slow-cooked until tender and then shredded. The beef is then combined with the flavorful broth and served in warm corn tortillas.

The name “quesabirria” is a combination of two words: “queso,” which means cheese, and “birria,” which is a traditional Mexican stew made with goat or sheep meat. The cheese is used to top the tacos and give it a creamy texture.

Quesabirria tacos can be enjoyed in many ways, but most commonly it is eaten with a side of consomé, diced onions and cilantro, as well as a squeeze of lime juice. Some people also like to add salsa or hot sauce to give it a little more kick.

Quesabirria Tacos is a delicious and satisfying dish that can be enjoyed at any time of the day, whether it’s for lunch, dinner, or even breakfast.

Quesabirria Tacos Calories

The calorie content of quesabirria tacos can vary depending on the ingredients used and the portion size. However, on average, a single quesabirria taco can have around 250-300 calories, considering the recipe I provided before.

A large portion of the calories in quesabirria tacos come from the beef, cheese, and tortillas. The beef provides protein and fat, while the cheese and tortillas provide carbohydrates and fat. The consome also provides some calories, it is mostly composed of water and beef broth, but the broth can have a small amount of fat, it also has some salt and spices.

It is important to keep in mind that the calorie content can vary depending on the recipe, and it can be higher or lower. To reduce the calorie content, you can use lean cuts of beef, reduce the amount of cheese used, or use whole wheat tortillas instead of traditional corn tortillas.

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