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Quesabirria tacos

From Jalisco, Mexico, this recipe is more than food. It's a cultural journey. The slow-cooked beef, marinated in spices, makes each taco special.
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Ingredients Equipment Method

Ingredients
  

  • 4 lbs beef chuck roast
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 white onion
  • 4 garlic cloves
  • 2 tablespoons apple cider vinegar
  • Corn tortillas
  • Queso fresco
  • Fresh cilantro

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Blender or food processor
  • Tongs
  • Griddle or large skillet

Method
 

  1. Prepare the chile marinade by toasting and rehydrating dried chiles
  2. Blend marinade ingredients until smooth
  3. Coat beef with marinade and slow cook for 4-5 hours
  4. Shred meat and prepare tortillas
  5. Dip tortillas in meat drippings and crisp on griddle
  6. Fill tortillas with meat and cheese
  7. Serve with consommé for dipping