Quesabirria Tacos Recipe - The Cookie Rookie®

Name: Quesabirria Tacos Recipe - The Cookie Rookie®
Ingredients: 4 dried Guajillo chiles (stems and seeds removed); 3 dried Ancho chiles (stems and seeds removed); 2-3 dried chiles de arbol (stems and seeds removed); 2 tablespoons vegetable oil (divided); 1 white onion (roughly chopped); 1 pound tomatoes (roughly chopped); 5 cloves garlic (chopped); 1 tablespoon Mexican oregano; 1 tablespoon kosher salt (or to taste); 1 teaspoon ground cumin; 1 teaspoon ground black pepper; ½ teaspoon ground cinnamon; 4 tablespoons apple cider vinegar; 2 pounds chuck roast (cut into 3-inch pieces); 3 cups low-sodium beef stock; Vegetable oil; 16 corn tortillas; 1 pound Oaxaca cheese (or Monterey jack); 1 white onion (finely chopped); ¼ cup chopped fresh cilantro; 2 limes (cut into wedges)

"Spicy, seasoned, shredded beef is cooked with cheese and pan-fried in crispy tortillas to make these incredible Quesabirria Tacos!..."

INGREDIENTS

•

4 dried Guajillo chiles (stems and seeds removed)

•

3 dried Ancho chiles (stems and seeds removed)

•

2-3 dried chiles de arbol (stems and seeds removed)

•

2 tablespoons vegetable oil (divided)

•

1 white onion (roughly chopped)

•

1 pound tomatoes (roughly chopped)

•

5 cloves garlic (chopped)

•

1 tablespoon Mexican oregano

•

1 tablespoon kosher salt (or to taste)

•

1 teaspoon ground cumin

•

1 teaspoon ground black pepper

•

½ teaspoon ground cinnamon

•

4 tablespoons apple cider vinegar

•

2 pounds chuck roast (cut into 3-inch pieces)

•

3 cups low-sodium beef stock

•

Vegetable oil

•

16 corn tortillas

•

1 pound Oaxaca cheese (or Monterey jack)

•

1 white onion (finely chopped)

•

¼ cup chopped fresh cilantro

•

2 limes (cut into wedges)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes