quesabirria

These vegan birria tacos feature corn tortillas stuffed with shredded oyster mushrooms and melty plant-based cheese. Served with a side of rich consomé, this meal is saucy, crispy, and flavor-packed.

Vegan Birria Tacos (Quesabirria Tacos)

guajillo chiles (0.16)

pasilla chiles (0.08)

ancho chiles (0.10)

morita chiles (0.08)

Roma tomatoes (0.80)

½ large white onion, quartered (0.12)

garlic (0.24)

peppercorns (0.02)

cumin (0.01)

ginger (0.01)

Mexican oregano (0.06)

thyme (0.02)

cloves

cinnamon (0.02)

apple cider vinegar (0.15)

vegetable broth (0.19)

bay leaves (0.02)

oyster mushrooms, shredded (4.83)

neutral vegetable oil (0.33)

garlic powder (0.01)

Salt & pepper

12-14 corn tortillas

vegan cheese

vegetable oil

cilantro

Lime wedges

White onion, finely diced

Using kitchen shears, stem the chiles and cut them open. Remove the seeds and veins and discard. Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.

Bring a saucepan of water to boil, then turn the heat off, add the chiles in, cover the pot, and let them rehydrate for 10-15 minutes, or until pliable.

Add tomatoes, roughly chopped onion, and garlic cloves to another pot of water. Bring to a boil, then reduce the heat to simmer for 12-15 minutes.

Add the drained chiles, tomatoes, onions, and garlic cloves to a blender along with all of the spices (except the bay leaves), the apple cider vinegar, and 1 cup of vegetable broth. Blend on high until smooth.

Pour the sauce through a fine-mesh strainer into a large saucepan, working it through with a spoon or spatula. Add in 2-3 more cups of vegetable broth, and simmer for 35-40 minutes.

Broth

In the meantime, remove the bottom portion of the oyster mushrooms, then shred them with your hands into small strips. Season with oil, garlic powder, salt, and pepper. Toss to coat the strips, then set the bowl aside.

With 10-15 minutes remaining on the broth, heat 1 tablespoon of oil in a large skillet over medium-high. Cook the shredded mushrooms in batches until golden-brown and crispy (about 8-10 minutes per batch).

Add all cooked mushrooms back into the skillet with ~2 cups of birria and cook together for another few minutes.

Mushrooms

Heat a little oil in a skillet over medium. Dip a corn tortilla in the pot of broth then place it on the skillet. While it’s cooking, add a scoop of the mushrooms and a handful of shredded vegan cheese to one side of the tortilla.

Fold the tortilla over the fillings and cook for another 1-2 minutes on the first side. Flip and cook on the second side until the outside is crispy and the cheese is melted. Continue this process until all of the tacos are made.

Serve with a garnish of diced white onions, chopped cilantro, lime wedges, and a side of broth for dipping. Happy eating!

Assembly

https://www.youtube.com/watch?v=3zWzmHdTvT4

These vegan quesabirria tacos are a mess worth making. Each tortilla is dipped in a rich, savoury broth, stuffed with crispy oyster mushrooms, and fried on each side.

📋 FULL RECIPE 📋
https://brokebankvegan.com/quesabirria-tacos/

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

Quesabirria Tacos (Made Vegan)

Quesabirria (or birria tacos) are a traditional Mexican dish that are all the rage right now. After just one bite of these savory tacos you will see why!

Quesabirria Tacos

recipe beef birria

corn tortillas

Oaxaca cheese (shredded)

onions

limes

cilantro (chopped, for garnish)

white onion

corn tortilla

Oaxaca cheese (Spanish: Queso Oaxaca) is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with "asadero cheese" (or "queso asadero" in Spanish), a cheese produced in the Northern state of Chihuahua. They are similar in texture and taste...

asadero cheese

Prepare beef birria according to the recipe in the link above.

Separate the beef from the consommé when the birria is finished cooking. Shred the beef and place in a separate bowl. Gently stir in about 1 cup of the consommé into the beef to keep it from drying out. Cover the shredded birria and set aside. Keep the remaining sauce in the Dutch oven.

Soften the corn tortillas on a hot griddle or in a non-stick skillet over medium-high heat (about 15-20 seconds on each side or until softened). Dip each tortilla in the remaining consommé, coating each side of the tortilla. Reserve remaining sauce for dipping. You will notice that there is a layer of shimmery oil over the top of the consommé/broth. Try to lay the tortillas on top of that layer so you get a little of that oil on each tortilla. This will help you achieve that crispy outer layer.

Prepare a space near the griddle or stove top to prepare the birria tacos. Place about 1/3 cup of cheese, 1/4 cup of beef, and a pinch or chopped onion (optional) on each dipped tortilla.Fold the tortilla over the beef and press flat with the back of a spatula. Place each birria taco on a griddle or in a non-stick skillet over medium high heat.

Cook for 1-2 minutes on each side or until each side becomes slightly crispy and cheese is melted.

Place tacos on a platter and garnish with limes, cilantro and green onion. Serve remaining birria sauce in small bowls, squeeze lime juice over the top of the sauce and garnish with cilantro. Serve the sauce alongside the quesabirria tacos for dipping.

https://content.jwplatform.com/videos/Ey7TW17L.mp4

Birria tacos, also known as Quesabirria Tacos, are a traditional Mexican dish that are all the rage right now. After just one bite of these savory tacos you will see why!

Birria Tacos (Quesabirria Tacos)

Beef Birria

lbs chuck roast,

tbsp salt

tbsp black pepper

tbsp neutral oil

water

garlic,

onion,

bay leaves

guajillo chiles, destemmed,

ancho chiles, destemmed, deveined and deseeded

neutral oil

garlic cloves, peeled

Roma tomatoes, halved

peppercorns

tbsp beef or chicken bouillon

oregano

thyme

cumin

Fresh corn tortillas

lime

Season the pieces of chuck roast thoroughly with salt and black pepper.

Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Depending on the pot size, you may need to sear in batches.

Once all meat is seared, return it to the pot. Add 8 cups of water, onion, garlic, and bay leaves. Bring to a boil, then reduce heat and cover.

Toast the chiles on a comal or skillet with a drizzle of oil for about 20-30 seconds until fragrant. Char the garlic cloves until lightly browned, and char the Roma tomatoes until softened and slightly charred.

Transfer toasted ingredients to a blender, along with the onion and garlic (with its skin on) from the pot. Add peppercorns, cloves, and 2 cups of water. Blend until smooth, about 5 minutes.

Strain the salsa over the pot of beef while it cooks. Gently stir in bouillon, thyme, oregano, and a pinch of cumin.

Reduce heat to low and continue cooking for 2-3 hours, until meat is fall-apart tender.

For birria bowls: Serve chunks of beef in bowls with consommé, diced onion, cilantro, and lime.

For birria tacos: Dip corn tortillas into the consommé and lightly fry on a comal or skillet. Add shredded beef and fry until toasted. Serve with consommé, diced onons, cilantro, and lime.

Although they&#x27;ve been around forever, one of the top food trends of today are Birria tacos (also known as Quesabirria since it combines elements of a quesadilla with a taco). Traditionally made with goat and an all-day simmering event, we are going to use beef (one of three cuts) and do this in a fraction of the time with under 10 ingredients. The flavor will be just as spectacular. If you love my pozole rojo, you&#x27;ll love this!

Instant Pot Birria Tacos

Shredded cheese

Sour Cream

Guacamole

red, yellow or white onion

chili powder

salt

salted butter olive oil

Spanish onion, sliced lengthwise into ¼-inch strips

beef broth

Corn tortillas (taco-sized)

bone-in short ribs

beef brisket (point cut preferably), cut into 4 large chunks

(3-5) pound chuck roast,

On a large plate, mix together the chili...

On a large plate, mix together the chili powder, cumin and seasoned salt/adobo. Coat the meat in the seasoning.

Add the butter or olive oil to the...

Add the butter or olive oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, flash-sear the meat for about 45 seconds on each side. Remove to a plate when done.

Add the onion and garlic to the pot...

Add the onion and garlic to the pot and sauté for 5 minutes, until slightly softened and the garlic is lightly browned.

Add the broth and oregano and deglaze (scrape)...

Add the broth and oregano and deglaze (scrape) the bottom of the pot, getting up any browned bits. Return the meat to the pot and top with the chiles. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for the following times, depending on which meat you chose: •Short Ribs: 45 minutes with a 15-minute natural release followed by a quick release •Brisket: 65 minutes with a 20-minute natural release followed by a quick release•Chuck Roast: 60 minutes with a 15-minute natural release followed by a quick release

When done, use tongs to transfer the chiles...

When done, use tongs to transfer the chiles into a food processor or blender and place the meat and onions in a large bowl (a slotted spoon will help with this). (NOTE: if you used short ribs, remove the meat from the bones – they’ll slide right out). Shred the meat with two forks or a hand mixer.

Ladle 1 cup of the consommé to a...

Ladle 1 cup of the consommé to a large bowl and set aside.

Ladle 1 more cup of the consommé to...

Ladle 1 more cup of the consommé to the food processor and blend until puréed. Rest a fine-mesh strainer over a bowl and pour the chile purée into it, pressing down with a mixing spoon so all the chile skin is caught as the purée strains into the bowl. Taste the purée and add some more seasoned salt or adobo to taste, if desired. Discard the skins and pour the strained chile purée over the shredded meat. Mix to coat.

Place a nonstick pan on the stove and...

Place a nonstick pan on the stove and turn to medium-high heat. Dip the corn tortillas into the bowl with the cup of reserved consommé (NOTE: You can dip about 2-4 at a time depending on how large your pan is). The more saturated the tortillas are in those juices, the better they’ll taste. Place in the pan and top with some of the shredded meat and any optional toppings such as cheese, diced onion and cilantro. Cook for about 1-2 minutes until the tortilla begins to feel slightly crispy. Using a spatula, fold the tortillas into into a classic crescent shape and cook for 30-60 seconds on each side until the tortilla is crisped and golden-brown (watch it so it doesn’t burn). You now have a taco!

Serve with any optional toppings of your choice...

Serve with any optional toppings of your choice and dip in additional broth while enjoying.

https://www.youtube.com/watch?v=7mXCBfReU7w

Although they've been around forever, one of the top food trends of today are Birria tacos (also known as Quesabirria since it combines elements of a quesadilla with a taco). Traditionally made with goat and an all-day simmering event, we are going to use beef (one of three cuts) and do this in a fraction of the time with under 10 ingredients. The flavor will be just as spectacular. If you love my pozole rojo, you'll love this!

Recipe: https://pressureluckcooking.com/instant-pot-birria-tacos/

#birriatacos #instantpot #pressureluck 

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Instant Pot Birria Tacos (Quesabirria)

Perfectly tender chicken, melty cheese, and crunchy tortillas. Chicken Birria Tacos are incredibly delicious and full of bold flavors.

Chicken Birria Tacos

chiles,

ancho chiles,

unsalted chicken broth

tomatoes,

white onion,

garlic

bay leaf

sugar

white vinegar

Kosher salt

Mexican oregano

black pepper

chicken thighs

Canola or avocado oil

shredded Oaxaca or Monterey Jack cheese

Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.

Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.

Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.

Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. Reserve about a 3/4 cup of guajillo sauce for dipping.

MAKE THE ADOBO SAUCE:

In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.

Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the chicken dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the chicken thighs.

Place the lid on the slow cooker, and cook for 3 hours on the low setting.

Once the chicken is fully cooked through, skim the grease off the top of the cooking liquid and place it in a shallow dish, like a pie plate. Then, transfer the chicken to a work surface, remove the skin, and shred the chicken using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.

COOK THE CHICKEN:

Have ready a nonstick sauté pan over medium heat with a scant drizzle of oil. Once the pan has come to temperature, dip a tortilla in the reserved grease and place it directly in the hot pan.

Sprinkle about 2 tablespoons of cheese across the tortilla and add about a 1/3 cup of shredded chicken over half of the tortilla.

Once the cheese has melted, fold the tortilla over the chicken and hold it closed with a spatula for about 30 seconds. Flip the taco and allow it to cook for about 2 minutes more, or until crispy to your liking.

Once all of the tacos are assembled, serve with guajillo sauce on the side and enjoy!

MAKE THE BIRRIA TACOS:

Birria Tacos, AKA Quesabirria, are the ultimate taco experience. If there is a King or Queen of tacos, this is it.

The Birria meat can be prepared on stovetop, or in a Crock Pot or Instant Pot.

Birria Tacos (Quesabirria)

cheese

cilantro,

lime wedges,

3-3.5 lbs chuck roast,

Salt

Pepper

Tbsp oil

beef stock

ancho chiles

guajillo chiles

Chiles de árbol (see note 1)

garlic cloves, roughly chopped

tomato paste

ginger,

apple cider vinegar

cinnamon

coriander powder

tsp salt

tsp pepper

cloves, ground into powder

Dry toast and rehydrate the chilis: Cut the...

Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

Sauté the veggies: Heat oil and Sauté the...

Sauté the veggies: Heat oil and Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

Make Birria Sauce: In the blender, blend above...

Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme,  salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture in completely smooth.

Prepare and sear the meat: Cut the chuck...

Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

Cook the stew:- Stovetop: In a big stew...

Cook the stew:- Stovetop: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.- Crock Pot Birria Tacos: Combine meat and sauce in a large crockpot, along with 4 cups of beef stock. Cover and slow cook on low for 9 hours, or until the meat is completely tender.- Instant Pot Birria Tacos: Add in Birria sauce along with remaining 4 cups of beef stock, and give the mixture a quick toss. Cover and seal the lid. Pressure cook on “Manual” for 45 minutes, followed by a quick release.

Reserve the fat on top of the stew...

Reserve the fat on top of the stew to fry the tacos. (very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)

Shred the meat: Taste and adjust the seasonings...

Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

Top 6 quesabirria recipes from across the web

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Vegan Birria Tacos (Quesabirria Tac...

Quesabirria Tacos

Beef Birria

Instant Pot Birria Tacos

Chicken Birria Tacos

Birria Tacos (Quesabirria)

Top 6 quesabirria recipes from across the web

The most viewed quesabirria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Birria Tacos (Quesabirria Tac...

Quesabirria Tacos

Beef Birria

Instant Pot Birria Tacos

Chicken Birria Tacos

Birria Tacos (Quesabirria)

The most viewed quesabirria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine