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In recent years, Birria Quesa Tacos have surged in popularity, captivating food enthusiasts and home cooks alike with their irresistible combination of rich flavors and unique textures. Originating from Mexico, these tacos are more than just a meal; they are a culinary experience that invokes tradition and innovation. The allure of Birria Quesa Tacos lies in their succulent beef, slow-cooked to perfection, enveloped in a warm, cheesy embrace, all tucked within a soft corn tortilla. As they continue to dominate food trends and social media feeds, the quest for the perfect recipe has never been more relevant.

Birria Quesa Tacos Recipe

Discover the mouthwatering delight of Birria Quesa Tacos with this easy and authentic recipe. These flavorful tacos feature slow-cooked beef, melted cheese, and soft corn tortillas, providing a perfect combination of textures and tastes. Enjoy the rich broth for dipping and get ready to impress with this culinary experience that brings tradition to your table. Perfect for sharing with family and friends! #Birria #QuesaTacos #MexicanFood #TacoRecipe #Foodie #HomeCooking #DeliciousEats
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Ingredients
  

2 lbs boneless chuck roast, cut into chunks

4 cups beef broth

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

3 cloves garlic

1 medium onion, chopped

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/4 tsp ground cinnamon

2 tbsp apple cider vinegar

10 corn tortillas

2 cups shredded mozzarella cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Marinade: In a skillet, dry roast the guajillo and ancho chiles over medium heat for about 2-3 minutes until fragrant. Then, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.

    Blend the Marinade: In a blender, combine the softened chiles, garlic cloves, chopped onion, cumin, oregano, salt, black pepper, cinnamon, and apple cider vinegar. Add a cup of beef broth and blend until smooth.

      Cook the Meat: In a large pot or Dutch oven, add the chuck roast and pour the marinade over it. Add the remaining beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender and easily shreds.

        Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Strain the cooking liquid and set it aside for dipping later.

          Assemble the Tacos: Preheat a skillet over medium heat. Place a tortilla in the skillet and sprinkle a generous amount of shredded mozzarella cheese on one half. Top the cheese with shredded birria meat and fold the tortilla over. Cook for about 2 minutes on each side until the cheese is melted and the tortilla is crispy.

            Serve: Repeat the process until all tacos are assembled. Serve the Birria Quesa Tacos hot with sides of lime wedges and chopped cilantro. Don’t forget a bowl of the reserved cooking liquid for dipping!

              Prep Time: 30 minutes | Total Time: 4 hours | Servings: 10 tacos