Embrace the essence of Mexican street food by crafting Quesabirria Tacos right within the walls of your own kitchen. This revamped recipe is filled with textures and flavors – crispy tortillas, succulent meat, and rich, velvety cheese, all married with a savory stew broth that doubles as an irresistible dipping sauce.
Ingredients
For the Star of the Show:
Short ribs deboned, cubed: 4-5 pieces
Beef chuck roast: 2 lbs
Sea salt: 1 tablespoon
Ground black pepper: 1 teaspoon
Marinade’s Mélange:
Dried guajillo peppers: 6-7
Chipotle pepper from a 7 oz can: 1
Apple cider vinegar: 3 tablespoons
Tomato paste: 4 tablespoons
Garlic minced: 5 cloves
Dried Mexican oregano: 1 1/2 teaspoons
Smoked paprika: 1 teaspoon
Cumin: 1 teaspoon
Cayenne pepper: 1/2 teaspoon
Stew’s Symphony:
Olive oil: 1 tablespoon
White onion chopped: 1 cup
Ground cinnamon: 2 teaspoons
Bay leaves: 2
Beef broth: 32 ounces
Taco Ensemble:
Yellow corn tortillas: 16
Oaxaca cheese shredded: 1 1/2 cups
Fresh cilantro chopped: Garnish to taste
Instructions
