Quesabirria Tacos: Recipe and Cooking Tips

• 3 dried guajillo chiles
• 3 dried ancho chiles
• 3 dried chiles de árbol
• 1 medium white onion, diced
• 8 garlic cloves, peeled
• ¼ cup apple cider vinegar
• ½ 15-ounce can fire-roasted tomatoes
• 1 teaspoon dried Mexican oregano
• ½ teaspoon dried Mexican marjoram
• 2 whole cloves, toasted and ground
• ½ teaspoon cumin seeds, toasted and ground (or ¼ teaspoon ground cumin)
• 1 teaspoon black peppercorns, freshly ground
• Salt, to taste
• 3–4 pounds bone-in goat meat (or substitute other stew meat such as lamb shoulder, lamb ribs, beef shank, short ribs, or beef chuck roast)
• 2 bay leaves
• 1 cinnamon stick
• 16 corn tortillas
• 2 cups shredded Oaxaca cheese or Monterey Jack cheese
• 1 small white onion, diced
• 1 cup fresh cilantro, chopped
• Lime wedges, for serving

Note: The total time does not include at least 2 hours of inactive time.

1. 1

   Make the birria. Cut the dried chiles open to remove the seeds, then briefly toast them in a dry skillet. Cover the chiles with hot water and soak until rehydrated, about 10–30 minutes. Drain the chiles.

2. 2

   In a food processor or blender, combine the rehydrated chiles with diced onion, garlic, vinegar, tomatoes, and ground spices. Purée the mixture until smooth, adding water as needed. Adjust the seasoning of the mixture to taste.

3. 3

   Place the meat, bay leaves, and cinnamon stick in a Dutch oven. Pour the chile sauce over the meat and massage it into the meat. Cover the Dutch oven with a lid or aluminum foil and refrigerate it for at least 2 hours, or overnight.

4. 4

   Remove the Dutch oven from the refrigerator, and preheat the oven to 350 degrees Fahrenheit.

5. 5

   Transfer the covered meat (in the Dutch oven) to the preheated oven and braise until it is fall-off-the-bone tender, about 4 hours.

6. 6

   Remove the meat from the braising liquid, and set the pot with the braising liquid aside. When it is cool enough to handle, shred the meat off the bones. Set it aside.

7. 7

   Make the consommé. Place the Dutch oven on the stovetop over medium heat. Add 3 cups of water to the braising liquid, and stir to combine.

8. 8

   Add the meat back into the soup and bring the liquid to a simmer. Simmer for 10 minutes.

9. 9

   Using a spoon, skim the fat off of the top of the consommé and transfer it to a large skillet or cast-iron pan.

10. 10

    Heat the skillet with the reserved fat over medium-high heat.

11. 11

    Using tongs, briefly dip a corn tortilla into the birria consommé and place it in the hot skillet.

12. 12

    Top the tortilla with about 2 tablespoons of cheese and 2 tablespoons of shredded meat. Fold one side of the taco over the other to create a half-moon shape. Continue cooking the taco on both sides until crispy, about 2–3 minutes. Repeat this process with the remaining corn tortillas, cheese, and shredded meat.

13. 13

    Top the cooked tacos with diced onion and cilantro and serve immediately with lime wedges and bowls of the birria consommé for dipping.

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