Mexican Birria Quesatacos with Dipping Broth
The ultimate party recommendation of the week is authentic Mexican quesatacos made with slow-cooked, spiced beef and melted cheese. These are served with the rich, aromatic broth for dipping, ensuring an unforgettable, social, and finger-food-friendly experience for your guests.
In short
Mexican Birria Quesatacos with Dipping Broth takes about 145 minutes (25 min prep, 120 min cooking), serves 4 and needs 16 ingredients.
Ingredients
- Beef chuck roast or brisket800 g
- Dried ancho or guajillo chilies3 pcs
- Canned chopped tomatoes1 can
- Beef broth or stock5 dl
- Carrot1 pc
- Onion1.5 pcs
- Garlic cloves4 pcs
- Apple cider vinegar2 tbsp
- Ground cumin1 tsp
- Dried oregano1 tsp
- Ground cinnamon0.25 tsp
- Small corn tortillas12 pcs
- Grated mozzarella or Oaxaca cheese200 g
- Fresh cilantro1 pot
- Limes2 pcs
- Salt and pepper
Instructions
- 1
Deseed the dried chilies and soak them in boiling water for about 10 minutes until soft. Blend the chilies in a blender together with canned tomatoes, vinegar, garlic, cumin, oregano, and cinnamon until smooth.
- 2
Cut the beef into large cubes, season with salt and pepper, and quickly brown it in a large Dutch oven or cast-iron pot. Add the roughly chopped carrot and 1 roughly chopped onion. Pour in the chili sauce and beef broth. Cover with a lid and simmer over low heat for about 1.5 to 2 hours until the meat is completely tender and falls apart.
- 3
Remove the meat from the pot and shred it into pieces using two forks. Strain the broth (consomé) into a clean saucepan and keep it piping hot. Season to taste with a little salt and lime juice. Reserve the fat that rises to the top of the broth.
- 4
Heat a skillet over medium-high heat. Dip the corn tortillas briefly into the surface fat from the broth and place them directly into the pan. Sprinkle with a generous layer of grated cheese and add the shredded birria meat onto one half. Fold the tortilla over and fry until crispy and golden on both sides and the cheese has completely melted.
- 5
Finely chop the remaining fresh onion and cilantro. Ladle the hot broth into small serving bowls for each guest, topped with onion and cilantro. Serve the hot, crispy tacos with lime wedges on the side for dipping straight into the flavorful broth.
Questions and answers
How long does Mexican Birria Quesatacos with Dipping Broth take?
About 145 minutes in total: 25 minutes prep and 120 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 16 ingredients: Beef chuck roast or brisket, Dried ancho or guajillo chilies, Canned chopped tomatoes, Beef broth or stock, Carrot, Onion …. With Veloop you can add them all to your shopping list.
