Taco night just got a major upgrade!

Flavorful Quesabirria Tacos 

Recipe Snapshot



Total Time

5 h 30 min




Season the beef generously on all sides with Kosher salt and black pepper, then allow to sit out at room temperature.

Bring the beef to room temperature


Heat olive oil over medium-high heat in a large saucepan or pot. When hot, add chopped onion, season with 1 tsp Kosher salt, then cook, stirring occasionally.

While the beef is searing, make the sauce


Pour in beef broth, bring to a boil, then simmer. Carefully transfer to a blender, then add apple cider vinegar. Blend until smooth, then strain through a fine mesh sieve. Pour the sauce into the Dutch oven, then taste and adjust seasoning. 

Simmer the sauce


Carefully remove the beef from the braising liquid, then shred with a couple forks. Discard the bones and any cartilage from the short ribs. Place the shredded beef in a bowl with a ladleful of the braising liquid, then stir.

Shred the meat


Dip a corn tortilla into the braising liquid, then carefully add it to the hot pan. Cook. Add a layer of the braised beef to one side of the tortilla, then add a generous sprinkle of shredded cheese on top. Close the tack, then cook until crisp and the cheese has melted.

Assemble the quesabirria tacos


Serve immediately with a bowl of the braising liquid on the side for dipping. Enjoy with fresh lime wedges, minced onion, and cilantro.



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