Quesabirria Tacos

Name: Quesabirria Tacos
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 3½ pounds, boneless beef chuck roast or short ribs, untrimmed, cut into 2- to 3-inch pieces; 2 quarts, water; 1½ ounces dried, guajillo chiles, stemmed and seeded; 1 , onion, quartered; ¼ cup, vegetable oil; 8 , garlic cloves, smashed and peeled; 2 tablespoons, paprika; 4 teaspoons, onion powder; 4 teaspoons, granulated garlic; 4 teaspoons, table salt; 1 tablespoon, Mexican oregano; 1 tablespoon, ground coriander; 2 teaspoons, pepper; ½ teaspoon, ground cinnamon; 4 , bay leaves; 12 (6-inch) yellow, corn tortillas; 12 ounces block, mozzarella cheese, shredded (3 cups); 1 cup, chopped red onion; 1 cup, coarsely chopped fresh cilantro, plus extra for serving

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Appears in Cook's Country February/March 2023

A Tucson original with his own spin.

SERVES4 to 6

TIME4 hours, plus 30 minutes resting

WHY THIS RECIPE WORKS

These chili-and-spice-braised beef tacos hail from Jalisco, Mexico, where they are traditionally made with goat. Our recipe is inspired by the wildly popular beef birria tacos served by Chef-Owner Mateo Otero at Rollies Mexican Patio in Tuc...

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