Restaurant Quality Quesabirria tacos

Skip takeout and impress everyone with this homemade birria recipe.  Surprisingly simple, authentic flavors, and the crispiest, cheesiest quesabirria tacos.

INGREDIENTS

1. Prep your ingredients: Deseed 8 guajillo chiles, chop 1 onion,  cut the top off a garlic bulb  and remove some outer skin, and cut your beef into large chunks. 2. Spice it up: Grind together cumin, coriander, peppercorns, cloves, and oregano until you have a fine powder.

Combine beef, guajillo chiles, chopped onion, garlic, bay leaves, ground spice mix, salt, beef broth, and water in a large pot. Bring to a boil over high heat, then reduce to low-medium. 

Once the beef is tender, remove it from the pot to cool slightly.  While the beef rests, prep your toppings: finely chop the remaining onion, cut limes, chop half the cilantro (removing stems from the other half), and shred your cheese and beef.

Skim excess oil from the broth. Dip tortillas in the skimmed oil, fill with cheese and beef, then fold. Cook folded tacos in a pan with a bit of oil over medium heat until golden brown on both sides, about a minute per side.

Take about a cup of the broth and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.

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