Dinner
Queso Birria Tacos
Queso Birria Tacos are the ultimate Mexican comfort food with spicy beef and melty cheese in every bite. You guys have been begging for this one! We're diving into beef chuck roast goodness, loaded with chilies, tomatoes, and Oaxaca cheese, all tucked in a cozy corn tortilla.
Dinner
Queso Birria Tacos
Queso Birria Tacos are the ultimate Mexican comfort food with spicy beef and melty cheese in every bite. You guys have been begging for this one! We're diving into beef chuck roast goodness, loaded with chilies, tomatoes, and Oaxaca cheese, all tucked in a cozy corn tortilla.
The Recipe
Ingredients
Birria
- Beef chuck roast
- Water
- Spices (as listed on screen)
- Chilies (as listed on screen)
- Tomatoes
Tacos
- Corn tortillas
- Oaxaca cheese
- Cilantro
- Onion
- Limes
Instructions
- 1
Quickly sear the beef chuck roast on both sides in your pot, then remove it.
- 2
Toast the spices listed on the screen in the pot.
- 3
Add the meat back into the pot, cover with enough water, and add everything else listed on the screen.
- 4
Remove any scum that rises as it boils.
- 5
Soften the chilies in some hot water.
- 6
Broil the tomatoes to give them a smoky and charred flavor.
- 7
Add the softened peppers, broiled tomatoes, and everything else written on the screen to a blender. Mix, then strain the liquid into your pot.
- 8
Cover the pot and cook on medium-low for about 4 hours.
- 9
Once ready, remove and shred the beef, then strain the broth once again.
- 10
Dip your corn tortillas in the broth and add them to a pan with hot oil.
- 11
Add the birria, Oaxaca cheese if you'd like, cilantro, and onion. Crisp it up on all sides.
- 12
Serve the tacos with some consomme and limes.
The Recipe
Instructions
- 1
Quickly sear the beef chuck roast on both sides in your pot, then remove it.
- 2
Toast the spices listed on the screen in the pot.
- 3
Add the meat back into the pot, cover with enough water, and add everything else listed on the screen.
- 4
Remove any scum that rises as it boils.
- 5
Soften the chilies in some hot water.
- 6
Broil the tomatoes to give them a smoky and charred flavor.
- 7
Add the softened peppers, broiled tomatoes, and everything else written on the screen to a blender. Mix, then strain the liquid into your pot.
- 8
Cover the pot and cook on medium-low for about 4 hours.
- 9
Once ready, remove and shred the beef, then strain the broth once again.
- 10
Dip your corn tortillas in the broth and add them to a pan with hot oil.
- 11
Add the birria, Oaxaca cheese if you'd like, cilantro, and onion. Crisp it up on all sides.
- 12
Serve the tacos with some consomme and limes.