Quesabirria Tacos


2 lbs beef chuck roast or brisket, cut into 1-inch cubes

1 white onion, roughly chopped

5 garlic cloves

2 bay leaves

1 tbsp cumin

1 tbsp oregano

1 tbsp chili powder

1 cinnamon stick

Salt and pepper to taste

Beef broth or water

Corn or flour tortillas



Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion and bay leaves. Add just enough beef broth or water to cover the meat.

Bring to a boil then reduce heat and simmer for 2-3 hours until beef is very tender.

Remove meat from liquid and shred with two forks. Reserve liquid.

Dip tortillas in the hot beef liquid to soften. Fill with shredded beef and any other desired taco toppings.

Optionally, dip assembled tacos in the beef liquid before serving for extra flavor.

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