dinner · gluten-free
Quesabirria tacos
Beef braised in a rich guajillo-ancho chile broth, shredded and crisped in corn tortillas dipped in the red fat, with melted cheese and a cup of consommé for dunking.
- Time
- 210min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Blend the chiles, tomatoes, onion, garlic, spices and vinegar. Season the beef, brown it, add the sauce and stock and simmer covered 3 hours until tender.
-
2
Shred the meat. Skim the red fat from the broth.
-
3
Dip tortillas in the fat, griddle, add cheese and beef, fold and crisp both sides.
-
4
Serve with consommé, onion, cilantro and lime.
