Quesabirria Tacos: Easy Beef Shank Recipe

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Cookingwithcj

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A gloved hand holds a chunk of shredded, cooked meat over a pile of seasoned meat and a large bone on a red cutting board.

There's something truly special about quesabirria tacos, and this easy beef shank recipe is my go-to for a flavor-packed dish that never fails to impress. Picture this: tender, smoky beef shank wrapped in warm tortillas, with gooey cheese melting in every bite. Trust me, once you try these, they'll be on your regular rotation and the star of your next gathering.

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Watch How to Make It

What I love most about this dish is how simple it is to make, yet it feels like a feast. The smoky beef, combined with rich spices and that perfect cheese pull, creates a dish that's both comforting and exciting. Plus, they make for an impressive meal that’s surprisingly easy to whip up – no fancy techniques required.

Let’s dive into why you’ll want to make these quesabirria tacos today!

Why You'll Love This Recipe

First off, the flavor is out of this world. The beef shank simmers in a spicy broth that infuses it with deep, savory notes, while the melted cheese adds that creamy richness we all crave. And let's not forget the crispy tortillas – that texture contrast is everything.

Four raw steaks on a red cutting board are being seasoned with dry rub by a person wearing a black glove.

Another reason this recipe is a winner is its versatility. You can easily customize your tacos with your favorite toppings, whether it's fresh cilantro, diced onions, or a squeeze of lime. It’s a crowd-pleaser, and I promise, they’ll disappear faster than a cold beer on a hot day!

Ingredients & Tools You'll Need

For this recipe, you’ll need some key ingredients to pull off the magic. Start with 4 to 5 pounds of beef shanks, which are perfect for shredding after a long, slow cook. Don’t skimp on the seasoning – I like to use all-purpose Mexican seasoning along with fresh tomatoes, onions, garlic, and the essential guajillo and ancho chiles for that authentic flavor.

As for tools, a good smoker is a must here – I set mine to about 275 to 300°F. If you don’t have a smoker, you can still make these in a pot or Dutch oven, but the smoky flavor is a game-changer. And let’s not forget the corn tortillas and Oaxaca cheese; I go heavy on the cheese because, well, who doesn’t love a cheesy taco?

How To Make It

Alright, let’s get into the nitty-gritty of making these quesabirria tacos. We’ll break this down into preparation and cooking, so you know exactly what to do every step of the way.

Four thick, seasoned cuts of meat with bones in the center are grilling over a barbecue, cooking on a metal grate. Smoke is visible, suggesting the meat is being slow-cooked or smoked.

Preparation

Start by seasoning your beef shanks with the all-purpose Mexican seasoning. While that sits, prep your veggies – chop the tomatoes and onion, and slice the garlic in half. This is where you can get creative; if you want a little extra kick, consider adding some chipotle peppers or extra chiles.

Once everything is ready, set up your smoker and let it heat up. While it's warming, gather your ingredients so you’re all set when it’s time to throw everything together. This makes the process smoother and more enjoyable.

Cooking

Once your smoker is ready, it’s time to cook that beef. Place the seasoned shanks inside and smoke them until they hit an internal temperature of about 170°F. You’ll start to smell that delicious, smoky aroma wafting through the air – that’s when you know you’re on the right track.

Next, transfer the shanks to a pot with the tomatoes, onions, garlic, oregano, salt, cinnamon, and beef stock. Cover it and put it back on the smoker until the meat reaches 205°F and is fork-tender. At this point, you should be able to shred the beef easily.

A close-up of a cooked, seasoned beef shank in a black pot, with two rehydrated dried chili peppers draped over the meat and hands adjusting the chilies.

The meat will have absorbed all those incredible flavors, and the broth will be rich and fragrant.

After shredding the beef, strain the braising liquid to create a delicious consommé. This will be your dipping sauce and it’s crucial for that authentic quesabirria experience. Now, heat a cast iron pan with a little oil, dip your tortillas in the consommé, and then load them with the shredded beef and a generous helping of cheese.

Fry them up until the cheese is melted and the tortillas are crispy.

Serving & Variations

When it comes to serving these tacos, the possibilities are endless. I love to serve them with fresh toppings like diced onions, cilantro, and a squeeze of lime for that extra zing. And don’t forget a small bowl of the consommé for dipping – it adds so much flavor and richness.

A pot of stew with chunks of meat, beef bone marrow, red tomatoes, and onions simmering in a rich, reddish broth.

Three corn tortillas are heating on a flat griddle, with one half of each tortilla covered in a layer of orange sauce or oil. Ingredients are visible in containers in the background.

A common consensus among home cooks is that adding beef bones to your broth can elevate the flavor even more. If you're feeling adventurous, try tossing in some bone marrow or short ribs for a richer taste. You can also experiment with different types of cheese if Oaxaca isn’t available; just aim for something that melts well.

Frequently Asked Questions

What are Quesabirria Tacos?

Quesabirria Tacos are a popular Mexican dish that consists of slow-cooked, stewed beef, often marinated in spices, and served in a tortilla, typically with melted cheese, and accompanied by a consomé for dipping.

How do I make the consomé for dipping?

To make the consomé, use the broth left over from cooking the meat. Strain it to remove any solids and simmer it until concentrated. You can add fresh herbs, onions, and spices to enhance the flavor.

Can I use a different type of meat for Quesabirria Tacos?

Yes, while traditional Quesabirria is made with beef, you can also use lamb, goat, or even chicken, adjusting the cooking time accordingly for different meats.

What type of cheese is best for Quesabirria Tacos?

Mexican cheeses like Oaxaca or Chihuahua cheese work best due to their melting properties. However, regular mozzarella can be used as a substitute.

Can I make Quesabirria Tacos ahead of time?

Yes, you can prepare the meat and consomé a day in advance. Just reheat the meat and broth before assembling the tacos for serving.

Wrapping Up

So there you have it, the ultimate quesabirria tacos that are as easy to make as they are delicious. Once you taste that tender beef and cheesy goodness, you'll be hooked. These are perfect for any occasion, whether it's a Saturday night feast or a laid-back taco Tuesday.

Two tacos with crispy, golden-brown corn tortillas are filled with shredded meat and melting cheese, cooking on a hot, slightly greasy skillet.

Recipe created by Cookingwithcj for Trust Me Try It.

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