The Beginner’s Guide to Making Birria Tacos (Quesabirria)

Ingredients

• 4 lb chuck roast, cut into 3 to 4-inch chunks (can substitute with bone-in chicken thighs for a lighter version)
• 2 tablespoons olive oil
• 10 guajillo peppers, washed, stemmed, and seeded
• 5 ancho chili peppers, washed, stemmed, and seeded
• 1–2 arbol peppers, washed, stemmed, and seeded (optional for added spice)
• 1 medium white onion, roughly chopped
• 3 large Roma tomatoes, whole
• 2 bay leaves
• 6–8 cloves garlic
• 1/2 Mexican cinnamon stick (Ceylon cinnamon preferred)
• 1 tablespoon whole black peppercorns
• 3 teaspoons dried Mexican oregano (or regular oregano if unavailable)
• 3 teaspoons ground cumin
• 1/2 teaspoon ground cloves
• 5–6 cups beef broth (or chicken broth for the chicken version)
• 3 tablespoons apple cider vinegar
• 3 teaspoons kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
• 12 corn tortillas
• 1 1/2 cups Oaxacan cheese (or any melty cheese like mozzarella or Monterey Jack)
• Fresh cilantro, diced white onion, and lime wedges for serving

Instructions

1. 1

   --- Step 1: Preparing the Peppers and Aromatics ---

2. 2

   The foundation of a good Birria lies in the bold, smoky flavors of the dried peppers. Start by washing the guajillo, ancho, and arbol peppers. Use kitchen shears to remove the stems, then slice them open to scrape out the seeds. This step reduces bitterness and keeps the sauce smooth. If you prefer a spicier dish, leave some seeds in the arbol peppers.

3. 3

   Add the cleaned peppers to a medium saucepan along with the chopped onion, whole Roma tomatoes, garlic cloves, bay leaves, cinnamon stick, and whole black peppercorns. Cover everything with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let it simmer for about 10 minutes. This softens the peppers and allows the aromatics to release their flavors.

4. 4

   --- Step 2: Searing the Meat ---

5. 5

   For the beef version, season the chunks of chuck roast generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the meat in batches, making sure not to overcrowd the pot. Each piece should develop a golden-brown crust, which adds depth to the final dish. Set the seared beef aside on a plate.

6. 6

   If using chicken, follow the same process, but note that chicken thighs require less searing time. Aim for about 2 minutes per side.

7. 7

   --- Step 3: Making the Sauce ---

8. 8

   Using a slotted spoon, transfer the softened peppers and aromatics from the saucepan to a high-speed blender. Add ½ cup of the boiling liquid, the cumin, ground cloves, apple cider vinegar, and 4 cups of broth. Blend on high until smooth, about 1–2 minutes. The result should be a vibrant, aromatic sauce.

9. 9

   Pour the sauce through a fine mesh strainer into the Dutch oven, discarding any solids left behind. Add the seared meat back to the pot, ensuring the sauce covers at least halfway up the protein. If necessary, add more broth.

10. 10

    --- Step 4: Slow Cooking the Meat ---

11. 11

    Bring the pot to a boil over high heat, then reduce the heat to low. Cover and let the meat simmer gently for 3½–4 hours if using beef, or 1½–2 hours if using chicken. The meat is ready when it’s fork-tender and easily shredded. Remove the meat from the pot and shred it using two forks.

12. 12

    Strain the remaining liquid to create a smooth consomé. This will be used for dipping and frying the tortillas.