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Birria Quesa Tacos
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
250 minutes
Flavorful beef birria tacos with melted cheese and fresh cilantro on tortillas.
Ingredients:
  • 2 teaspoons sesame seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon coriander seeds
  • 0.5 (1 inch) piece cinnamon stick
  • 2 whole cloves
  • 3 bay leaves
  • 2 cups beef broth
  • 2 tablespoons vegetable oil, divided
  • 4 guajillo chile peppers
  • 2 small ancho chile pepper
  • 1 chile de arbol chile peppers
  • 1 large white onion
  • 7 cloves garlic, minced
  • 2 pounds goat stew meat, cut into 1-inch cubes
  • 0.25 cup distilled white vinegar
  • 2 teaspoons salt
  • 2 teaspoons dried Mexican oregano
  • 0.25 teaspoon ground thyme
  • 1 (14 ounce) can diced tomatoes
  • 16 (6 inch) flour tortillas
  • 1 cup grated Cheddar cheese
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • Toast sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and sesame seeds start to brown. Set aside.
  • Warm up the beef broth in a medium pot over low heat until it simmers gently.
  • In a large pot over medium heat, warm 1 tablespoon of vegetable oil. Add guajillo, ancho, and chile de arbol peppers, turning occasionally until they start to blister slightly, about 5 to 7 minutes. Remove the peppers from the pot.
  • Add the peppers to the pot of gently simmering broth, cover, and let them rehydrate and soften for about 20 minutes.
  • Slice most of the onion into thick slices and finely dice the remaining portion. Reserve the diced onion. Brown the thick onion slices with the garlic in the pot for about 5 minutes. Remove and set aside.
  • In a pot over medium-high heat, sizzle the goat meat in the remaining oil until golden brown all over, about 5 to 7 minutes.
  • Combine the warmed spices, peppers, broth, onions, garlic, vinegar, salt, oregano, and thyme in a blender. Let it cool for about 5 minutes before blending to avoid any burns. Blend until smooth.
  • Pour the blended sauce into the pot and gently stir, making sure to scrape up all the flavorful browned bits from the bottom. Cover the pot and let it simmer over medium-low heat until the meat reaches desired tenderness, approximately 2 1/2 hours.
  • Take the meat out of the sauce and let it cool until it's easy to shred. Use your hands or two forks to shred the meat. Mix in about 1/4 cup of the sauce. Puree the diced tomatoes until smooth and incorporate them into the sauce.
  • In batches, coat each tortilla in the sauce and transfer to a hot pan. Fill with meat and cheese, fold in half, and cook until golden on both sides, about 3 to 4 minutes. Divide the remaining sauce among 4 small bowls. Serve the tacos with diced onion, lime wedges, and cilantro on the side.
  • Divide the remaining sauce into 4 small bowls. Enjoy the tacos with the reserved diced onion, lime wedges, and fresh cilantro on the side.

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