Description
Trying to gain healthy weight or build muscle? These high-carb, high-protein meals helped me gain 10 lbs naturally—and they actually taste amazing! Perfect for lean bulking, post-workout recovery, or anyone needing more fuel in their day. These easy, balanced recipes are great for breakfast, lunch, and dinner—no complicated ingredients, just real food that gets results
Recipes:
Quesabirria Tacos
Ingredients:
For the Birria Beef:
2 lbs beef chuck roast or short ribs (bone-in for extra flavor)
2 dried guajillo chiles
2 dried pasilla chiles
1 dried ancho chile
1 onion, quartered
5 garlic cloves
2 tomatoes
2 cups beef broth (or enough to cover the meat)
1 tsp cumin powder
1 tsp oregano
1 tsp cinnamon
2 bay leaves
Salt and pepper to taste
1 tbsp vegetable oil for searing
For the Tacos:
Corn tortillas
2 cups shredded mozzarella cheese
1/4 cup cilantro, chopped
1 lime, cut into wedges
Salsa for dipping (optional)
Instructions:
Prepare the Birria:
Start by removing the stems and seeds from the dried chiles. Place them in a heatproof bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
In a blender, combine the soaked chiles, onion, garlic, tomatoes, cumin, oregano, cinnamon, and about 1 cup of beef broth. Blend until smooth.
Season the beef with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef on all sides until browned.
Add the blended sauce to the pot with the beef. Pour in the remaining beef broth and add bay leaves. Bring to a simmer, then cover and reduce the heat. Let the beef cook for 3-4 hours until tender (you can also cook it in a slow cooker for 6-8 hours).
Once cooked, remove the beef from the pot, shred it with two forks, and set aside. Reserve the broth (consomé) for dipping.
Assemble the Tacos:
Heat a skillet over medium-high heat. Lightly oil the skillet and add the tortillas, cooking until they are lightly browned.
Add shredded cheese to one side of the tortilla and top with the shredded birria beef. Fold the tortilla in half, pressing down slightly.
Continue cooking until the cheese is melted and the outside is crispy and golden, about 2-3 minutes per side.
Serve:
Once all the tacos are cooked, serve with cilantro and lime wedges. Dip the tacos into the warm consomé for extra flavor!
Enjoy your homemade quesabirria tacos with the perfect balance of juicy beef, melted cheese, and crispy tortillas! These tacos are savory, cheesy, and packed with flavor.
