Authentic Quesabirria Tacos Recipe

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

1. Gather all the necessary ingredients for the recipe.
2. In a dry pan over medium heat, toast sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves until fragrant and the sesame seeds turn light brown. Remove from the pan and set aside to cool.
3. Pour beef broth into a medium-sized pot and heat to a gentle simmer.
4. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally, until they start to blister slightly, about 5 to 7 minutes. Remove from the pot.
5. Transfer the peppers to the pot of simmering broth. Cover the pot and let it simmer until the peppers are fully rehydrated and tender, approximately 20 minutes.
6. Slice 3/4 of the onion into thick slices and finely dice the remaining portion. Set the diced onion aside. Add the thick onion slices and garlic to the pot, cooking until the onion is nicely browned, about 5 minutes. Remove from the pot and set aside.
7. Heat the remaining oil in the same pot over medium-high heat, then add the goat meat. Brown the meat on all sides, which should take about 5 to 7 minutes.
8. Add the warmed spices, peppers with broth, onions, garlic, vinegar, salt, oregano, and thyme to a blender. Allow the mixture to cool slightly for about 5 minutes to prevent scalding. Blend until the sauce is very smooth.
9. Pour the blended sauce into the pot, stirring to scrape up any browned bits from the bottom. Cover the pot and simmer over medium-low heat until the meat becomes very tender, approximately 2 ½ hours.
10. Remove the meat from the sauce and let it cool enough to handle. Shred the meat using your hands or two forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until smooth and add to the sauce.
11. Working in batches, dip each tortilla into the pot of sauce and place it in a hot pan. Add some of the meat mixture and a bit of cheese. Fold the tortilla in half and cook on both sides until browned, about 3 to 4 minutes per side.
12. Pour the remaining sauce into 4 small serving bowls. Serve the quesabirria tacos with the bowls of sauce, along with the reserved diced onion, lime wedges, and fresh cilantro for garnish.

Nutrition

• Calories: 453 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 1439 mg
• Protein Content: 31 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g