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Cheesy Birria Quesatacos: A Flavorful Twist on a Mexican Classic
If you’re a fan of bold flavors, cheesy goodness, and mouthwatering tacos, then Cheesy Birria Quesatacos are about to become your new favorite dish. A delicious twist on the traditional birria tacos, these quesatacos feature tender, slow-cooked beef (or goat) simmered in rich, flavorful spices, then stuffed into crispy tortillas with a layer of melted cheese for that perfect cheesy, crispy bite. They’re packed with layers of flavor, texture, and authentic Mexican ingredients, making them an irresistible treat that’s perfect for taco night or any occasion.
Whether you’re new to birria or a seasoned taco connoisseur, this recipe will elevate your taco game to a whole new level. So, grab your ingredients and get ready to create a cheesy, savory masterpiece that will have everyone asking for seconds!
Why You’ll Love Cheesy Birria Quesatacos
- Melted Cheese Bliss: The combination of tender birria meat with gooey, melted cheese is nothing short of heavenly. The cheese adds an extra layer of richness and indulgence to the savory, spiced meat.
- Crispy, Crunchy Perfection: The tortillas are lightly fried until crispy, creating the perfect texture contrast with the soft, juicy birria filling.
- Flavor Explosion: The complex flavors of the slow-cooked birria meat—infused with spices like chili, garlic, cumin, and oregano—are complemented by the creamy cheese and savory broth, creating an unforgettable bite.
- Perfect for Any Occasion: Whether you’re making tacos for a family dinner, hosting a party, or craving a late-night snack, these quesatacos are sure to satisfy your hunger and impress your guests.
Ingredients
For the birria:
- 2 lbs beef chuck roast (or goat meat for traditional birria)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 cloves
- 1 cinnamon stick
- 3 bay leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon salt (or to taste)
- 4 cups beef broth
- 1 tablespoon vegetable oil
For the quesatacos:
- 10-12 small corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- 1 cup diced onion (optional)
- 1 cup chopped cilantro (optional)
- 1 lime, cut into wedges
- Salsa (such as salsa roja or salsa verde) for serving
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