Quesabirria Tacos
The quesabirria taco is a beloved and indulgent Mexican street food that has gained popularity worldwide. This mouthwatering creation combines the best of both worlds: a taco and a quesadilla. Traditionally made with slow-cooked goat meat, it has evolved to include other meats such as pork or beef. The meat is braised low and slow, resulting in juicy, tender, and flavorful meat that is then crisped in tortillas with cheese. The crispy, gooey, and savory combination of meat, cheese, and tortilla is simply irresistible. Topped with fresh ingredients like cilantro, pickled onions, avocados, or pickled jalapeños, the quesabirria taco is a true explosion of flavors and textures.
Whether enjoyed as a meal or a snack, the quesabirria taco is a culinary delight that has captured the hearts and taste buds of food enthusiasts around the world.
- 4 pounds pork butt or shoulder
- 1 cup Birria Taco Seasoning
- 1 cup water
- 4 limes, juiced
- 2 Tablespoons vegetable oil
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2 cups shredded Monterey Jack cheese
- 32 soft corn taco tortillas
1. Cut pork into roughly 2 inch cubes and remove excess fat and sinew.
2. In a large bowl combine Birria Taco Seasoning, lime juice, and water and stir to form a thin paste. Add pork cubes and mix well to make sure the pork is completely covered. Cover and refrigerate for at least 12 hours and up to 2 days.
3. When you are ready to cook, preheat oven to 225° F.
4. Shake off excess marinade; reserve it for later use. Put in vegetable oil--it should be just enough to cover the bottom of the pan--and brown pork in a Dutch oven, over medium-low heat. Take your time browning because the spices coating the meat can easily burn; expect this step to take 20 minutes or so. When the pork is almost fully browned on all sides add tomato paste and stir.
5. Mix reserved marinade into the beef broth.
6. Add broth to pork and tomato paste and bring to a simmer. Cover and cook in the oven for 3 hours or until pork is soft enough to be easily broken apart.
7. Remove pork from broth. Reserve broth. Shred pork and set aside.
8. Heat a large skillet, preferably cast iron, over medium heat.
9. There will be a thin layer of fat on top of the broth which you will use to brown the corn tortillas. When the cast iron skillet is hot, drag the tortillas, one at a time, through the fat so it coats both sides of the tortilla. Lay the tortilla flat in the hot pan and lightly brown one side. Don’t let the tortilla get too brown or start to harden.
10. Flip the tortillas and add approximately 2 ounces of pork and 1 ounce of cheese to the tortilla. Gently fold the tortilla using a small spatula and let the bottom of the taco brown. Flip the taco and brown on the other side.
11. When tacos are browned remove from heat. Add a spoonful of broth inside each taco and serve a bowl of broth on the side for dipping. Top with your favorite taco garnishes and serve.
