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Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy corn tortillas, and pan-fried until crisp. Served with the savory consommé for dipping, this is a truly unforgettable taco experience.
Toast and Rehydrate Chiles
Sear the Beef
Create the Adobo Sauce
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Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy corn tortillas, and pan-fried until crisp. Served with the savory consommé for dipping, this is a truly unforgettable taco experience.
This mexican_american recipe takes 210 minutes to prepare and yields 4 servings. At 1163.43 calories per serving with 86.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Birria
Shred Meat and Prepare Consommé
Assemble and Fry the Quesabirria Tacos
Serve
Substitute the beef with goat (the most traditional), lamb, or even chicken thighs for a different flavor profile. Adjust cooking times accordingly.
Use a pressure cooker (like an Instant Pot) to reduce the cooking time to about 45-50 minutes on high pressure. Alternatively, use a slow cooker on low for 8 hours.
For a vegetarian option, use shredded jackfruit or a mix of hearty mushrooms (like oyster and king trumpet) instead of beef. Sauté them before adding to the adobo sauce and use vegetable broth.
The beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Beef is a prime source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
The dried chiles, garlic, and tomatoes used in the adobo sauce are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
A serving of three Beef Birria Tacos with consommé contains approximately 950-1100 calories, depending on the cut of beef and amount of cheese used. It's a rich and satisfying meal.
Beef Birria Tacos are high in protein and iron from the beef. However, they are also high in fat and sodium, making them more of an indulgent meal rather than a daily health food. Enjoy them in moderation as part of a balanced diet.
Birria is a rich stew, traditionally made with goat meat but now commonly with beef, cooked in a flavorful adobo sauce made from dried chiles. Barbacoa refers to a cooking method, typically slow-cooking meat (often lamb or beef head) over an open fire or in a pit until tender, usually with simpler seasonings.
Yes, absolutely. After searing the beef and making the adobo sauce on the stovetop, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4-5 hours until the beef is tender.
Oaxaca cheese is the most authentic and ideal choice due to its superior melting properties and mild, milky flavor, similar to mozzarella string cheese. If you can't find it, low-moisture mozzarella or Monterey Jack are excellent substitutes.
If you find the consommé too greasy, you can chill it in the refrigerator for a few hours. The fat will solidify on top, making it easy to scoop off and remove as much as you'd like before reheating.