Description
To understand the immense appeal of this dish, it helps to break down exactly what makes it so uniquely delicious. A quesataco is a brilliant hybrid food that sits right at the intersection of a crispy quesadilla and a traditional street taco. Instead of using a plain, dry tortilla, you dip each piece of corn tortilla directly into the brilliant crimson oil that floats on top of a slow-simmered stew. This oil-soaked tortilla is then placed onto a hot griddle, where it fries up to a beautiful, deeply golden, and incredibly crispy texture while absorbing all the rich spices embedded in the fat.
Ingredients
For the Birria Beef
- 2½ lbs (1.1 kg) halal beef chuck roast, cut into large chunks
- 1 tbsp vegetable oil
- 1 medium onion, quartered
- 6 cloves garlic
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 2 medium tomatoes, roasted or chopped
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp black pepper
For the Quesatacos
- 12 small corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 cup shredded birria beef
- 2 tbsp chopped fresh cilantro
- ½ cup diced white onion
- Oil skimmed from the birria broth (or 2 tbsp vegetable oil)
For Serving
- Reserved birria consommé (broth)
- Lime wedges
- Extra chopped cilantro
- Diced onion
- Salsa of choice
Instructions
Step 1: Prepare the Chile Sauce
- Toast the guajillo and ancho chilies in a dry skillet for 30 seconds per side.
- Soak them in hot water for 10 minutes until softened.
- Blend the softened chilies with garlic, tomatoes, chipotle pepper, cumin, oregano, smoked paprika, cinnamon, vinegar, and 1 cup beef broth until smooth.
Step 2: Cook the Birria
- Heat oil in a large Dutch oven or pot over medium-high heat.
- Sear the beef chunks until browned on all sides.
- Add the onion, blended chile sauce, remaining beef broth, bay leaves, salt, and pepper.
- Bring to a simmer, cover, and cook for about 3 hours, or until the beef is fork-tender.
- Remove the beef and shred it using two forks.
- Return the shredded beef to the broth and discard the bay leaves.
Step 3: Make the Quesatacos
- Heat a skillet or griddle over medium heat.
- Dip each tortilla lightly into the top layer of the birria broth to coat it with flavorful oil.
- Place the tortilla on the skillet and sprinkle one side with cheese.
- Add shredded birria beef, diced onion, and cilantro.
- Fold the tortilla in half and cook until crispy and golden, about 2–3 minutes per side, with the cheese fully melted.
- Repeat with the remaining tortillas.
Step 4: Serve
- Serve the quesatacos hot with small bowls of warm birria consommé for dipping.
- Garnish with extra cilantro, diced onion, and fresh lime wedges.
- Add your favorite salsa for extra heat if desired.
Notes
The secret to unforgettable birria quesatacos is slow-cooked beef and a richly seasoned broth. Dipping each crispy taco into the warm consommé creates the classic street-food experience that’s both comforting and delicious.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesatacos
- Calories: Approximately 610 kcal
Keywords: Halal beef birria quesatacos crispy style