Ingredients
Scale
For the Beef Birria:
- 4 lbs chuck roast, cut into large chunks
- 2 lbs short ribs (bone-in)
- 1 large white onion, halved
- 1 garlic bulb, top cut off
- 1 carrot, quartered
- 5 bay leaves
- 8 guajillo chiles, stems and seeds removed
- 3 tbsp chicken bouillon
- 1–2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- Salt (adjust to taste)
For Quesabirria Tacos:
- 14–16 white corn tortillas
- 2 cups quesadilla cheese or any good melting cheese
Instructions
- In a large pot, add meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with hot water.
- Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil.
- After boiling for 30 minutes, skim off any foam from the top.
- Remove softened peppers, blend until smooth, and strain if needed.
- Add blended peppers to the broth. Simmer for about 3 hours until meat is tender.
- Skim grease from the broth for tacos.
- Remove onion, garlic, carrots, and bay leaves. Serve meat with broth, topped with onion and cilantro.
- For tacos, chop meat finely. Heat a skillet, dip tortillas in reserved grease, and fry with meat and cheese until crisp.
- Serve tacos with a bowl of broth, topped with onions and cilantro.
Notes
- Adjust the amount of chili powder and cumin based on your taste preferences.
- Leftover Birria can be stored in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 3
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Beef Birria, Birria Tacos, Mexican Cuisine, Traditional Recipe