Quesabirria Tacos Recipe

Ingredients FOR THE BIRRIA RECIPE 5 ancho peppers 5 guajillo peppers 2-3 chiles de arbol optional for spicier 1 tablespoon vegetable oil 1 large white onion chopped 3 large tomatoes chopped 5 cloves garlic chopped 1 tablespoon Mexican oregano 1 tablespoon sea salt or to taste 1 teaspoon cinnamon 1 teaspoon cumin 1 teaspoon ground ginger

FOR THE QUESABIRRIA TACOS 2 tablespoons vegetable oil 16 corn tortillas You can use flour tortillas. 16 ounces shredded Oaxaca cheese or use queso asadero, or other good melty cheese like Monterrey jack Fixings. Chopped red onion, sliced jalapeno or serrano, fresh

Pour dried chilies into a large saucepan heated over medium heat. Dry toast for about one to two minutes per side or until the skin turns dark.


Toast, remove from heat and combine in a large bowl with hot water 20 minutes after blanketing.

While the chiles are rehydrating, heat olive oil over medium fire in the same pan.

Let it tomatoes and onions cook for at least five minutes until it softens. Simmer with garlic for another minute and then stir again.

Among others, add roasted onion, tomato, and garlic to a food procssor. Put softened chilli into a food processor but keep marinating liquid aside.

The ingredients should be put together into a blender; seasoning, vinegar and 1 beef stock cup. Continue processing until smooth. It is intended to be fairly thick but if needed strain out any unprocessed skin bits of fruit.