Description
Dinner Inspiration Need simple, hearty dinners that please a crowd? Try these easy recipes for 3+ people perfect for busy weeknights! From creamy mac & cheese (with epic toppings!) to smoked sausage bakes, cheesy ranch potatoes, and one-pan chicken & rice casseroles, these meals are fast, budget-friendly, and packed with flavor. Great for family dinners, summer cookouts, or meal prep no fuss, just delicious comfort food!
Crispy Quesabirria Tacos
Ingredients
For the Birria:
2 lbs beef chuck roast (or short ribs)
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 chipotle pepper in adobo
4 garlic cloves
1 onion, quartered
3 cups beef broth
2 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
For the Tacos:
12 small corn tortillas
1 ½ cups shredded mozzarella or Oaxaca cheese
¼ cup fresh cilantro, chopped (optional)
Lime wedges for serving
Directions
Prepare the Birria:
In a pot, bring chilies and 2 cups of water to a boil. Simmer for 10 minutes, then blend the chilies with garlic, onion, chipotle, vinegar, and spices until smooth.
Season the beef with salt and pepper. Sear it in a large pot until browned. Pour the chili sauce and beef broth over the meat. Cover and simmer on low heat for 3 hours (or cook in a slow cooker on low for 6-8 hours) until the meat is tender. Shred the meat and save the broth for dipping.
Assemble the Tacos:
Heat a skillet over medium heat. Dip a tortilla into the birria broth and place it in the skillet. Add shredded beef and cheese to one side of the tortilla, fold it in half, and press gently. Cook until crispy on both sides. Repeat with the remaining tortillas.
Serve:
Serve the tacos hot with a side of birria broth for dipping. Garnish with cilantro and squeeze fresh lime juice for extra flavor.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 450 kcal per serving
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