Beef Birria Quesatacos

Tender beef chuck braised in a smoky guajillo-tomato sauce, tucked into broth-dipped corn tortillas with melted cheese, and griddled until crisp.

Prep: 30 min · Cook: 210 min · Yield: 6 · Method: Stovetop

Ingredients

• 3.5 pounds beef chuck roast
• 6 guajillo chiles
• 4 roma tomatoes
• 1 medium yellow onion
• 6 garlic cloves
• 2 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 0.25 teaspoon ground cinnamon
• 2.5 teaspoons kosher salt
• 4 cups beef broth
• 12 corn tortillas
• 12 ounces oaxaca or low-moisture mozzarella cheese
• 2 tablespoons neutral cooking oil

Cooking instructions

1. Cut the beef into 3-inch chunks and season with 1 teaspoon of the salt. Remove the stems and seeds from the guajillo chiles. Toast the chiles in a dry Dutch oven over medium heat for 30 seconds per side, then transfer them to a bowl and cover with hot water. Soak for 15 minutes. (about 15 min) — Medium heat
2. Char the tomatoes, half of the onion, and the garlic in the same pot, turning occasionally, until browned in spots, about 8 minutes. Transfer to a blender. Drain the chiles and add them with the vinegar, cumin, oregano, cinnamon, remaining 1 1/2 teaspoons salt, and 1 cup of the broth. Blend until smooth. (about 10 min) — Medium heat
3. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Brown the beef in batches, about 2 minutes per side. Return all the beef to the pot, pour in the blended sauce, and add the remaining 3 cups broth. Bring to a simmer. (about 15 min) — Medium-high heat
4. Cover and gently simmer until the beef is fork-tender and shreds easily, 2 1/2 to 3 hours. Skim excess fat from the surface and reserve it for cooking the tortillas. The beef should reach at least 195°F and pull apart easily with a fork. (about 180 min) — Low simmer
5. Transfer the beef to a bowl and shred it, discarding large pieces of fat. Taste the broth and adjust the salt if needed. Keep the broth warm for dipping. (about 10 min) — Low heat
6. Heat a large skillet or griddle over medium heat. Dip one tortilla briefly into the fat on the surface of the broth, or brush it lightly with reserved beef fat. Place it on the skillet, sprinkle with cheese, add shredded beef to one half, and fold it over. (about 2 min) — Medium heat
7. Cook the quesataco until browned and crisp, about 2 minutes per side, pressing gently with a spatula so the cheese melts. Repeat with the remaining tortillas, beef, and cheese, adding more oil if needed. Serve hot with bowls of the warm broth for dipping. (about 20 min) — Medium heat