Making the best Quesabirria tacos with birria bombs 🔥 I’m literally addicted to these, making more

Ingredients

• 3.8 lb Chuck Roast (Trim excess fat and cut into 2‑inch cubes)
• 2 tbsp Avocado Oil (High smoke‑point oil for searing and frying)
• 1 tsp Salt (Kosher or sea salt)
• 4 cups Water (Plain tap water)
• 1 packet Easy Birria Bomb (Birria seasoning mix (brand Easy Bombs))
• 1 medium Onion (Finely chopped)
• 0.25 cup Fresh Cilantro (Chopped leaves only)
• 8 pieces Corn Tortillas (6‑inch size, 2 per serving)
• 1 cup Chihuahua Cheese (Shredded; can substitute with mozzarella or Monterey Jack)

Instructions

1. Trim and Cube the Beef

   Remove excess fat from the chuck roast and cut the meat into roughly 2‑inch cubes.

   Time: PT10M

2. Season the Beef

   Sprinkle the beef cubes evenly with 1 tsp salt.

   Time: PT2M

3. Heat the Dutch Oven

   Place the Dutch oven over medium‑high heat and add 2 tbsp avocado oil.

   Time: PT2M

   Temperature: 375°F

4. Sear the Beef

   Add the beef cubes in a single layer and sear until browned on all sides, about 5 minutes.

   Time: PT5M

   Temperature: 375°F

5. Add Water and Bring to Simmer

   Pour in 4 cups water, stir, and bring to a gentle boil, then reduce to low heat.

   Time: PT5M

   Temperature: Low

6. Add the Birria Bomb

   Stir in one Easy Birria Bomb until fully dissolved.

   Time: PT1M

7. Simmer the Birria

   Cover the Dutch oven and let the mixture simmer on low for 3 hours, or until the meat is fork‑tender.

   Time: PT3H

   Temperature: Low

8. Shred the Meat

   Remove the beef from the pot and shred with two forks; set aside. Reserve the cooking liquid as consomme.

   Time: PT5M

9. Prep Fresh Toppings

   Finely chop the onion and cilantro while the meat cooks.

   Time: PT5M

10. Warm the Skillet

    Heat a large skillet over medium heat and add a thin drizzle of avocado oil.

    Time: PT2M

    Temperature: Medium

11. Fry the Tortillas

    Place each corn tortilla in the skillet and fry for about 30 seconds per side until pliable but not crispy.

    Time: PT5M

    Temperature: Medium

12. Dip in Consomme

    Briefly dip each tortilla in the hot birria consomme to soak up flavor.

    Time: PT1M

    Temperature: Hot

13. Add Cheese

    Sprinkle 1 cup shredded Chihuahua cheese onto the tortilla and let it melt (≈30 seconds).

    Time: PT1M

    Temperature: Medium

14. Assemble the Taco

    Top the cheese with shredded birria meat, then add chopped onion and cilantro. Fold the tortilla over and cook another minute to seal.

    Time: PT2M

    Temperature: Medium

15. Serve

    Serve the quesabiria tacos hot, with lime wedges on the side if desired.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g