Chipotle Quesabirria Tacos

Prepared in a multicooker for easy preparation, these cheesy shredded spiced beef tacos are served with a rich broth for dipping.

  • 20
    Ingredients
  • 1h 25
    Minutes
  • 4
    Servings

Ingredients

  • 2 lbs (1 kg) beef chuck roast, cut into 2-inch (5 cm) chunks
  • 2 canned chipotle peppers in adobo sauce, diced
  • 2 plum tomatoes, quartered
  • 1 onion, diced
  • 1 tbsp (15 mL) apple cider vinegar
  • 4 cloves garlic, sliced
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) hot pepper flakes
  • 1 tbsp (15 mL) ground cumin
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) dried oregano
  • Pinch ground cinnamon
  • 2 cups (500 mL) sodium-reduced beef broth
  • 12 corn tortillas
  • 2 tbsp (30 mL) vegetable oil, divided
  • 3 cups (750 mL) Cracker Barrel Lactose Free Shredded Cheese – Old Cheddar
  • 1/3 cup (75 mL) diced red onion
  • 1/2 cup (125 mL) fresh cilantro leaves
  • Lime wedges, for serving

Directions

  1. In bowl of multicooker, stir together beef, chipotle peppers, tomatoes, onion, vinegar, garlic, chili powder, hot pepper flakes, cumin, salt , oregano, and cinnamon. Pour in broth; stir to combine.
  2. Cover with lid and close to lock. Select Pressure Cook/Manual Setting on High Pressure for 45 minutes or until beef is very tender.
  3. When pressure cooking is complete, naturally release pressure. Once pressure is released, remove the lid.
  4. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef. Keep broth mixture warm.
  5. Meanwhile, warm tortillas according to package directions.
  6. Heat large cast-iron skillet over medium-high heat. Brush with some of the oil. In batches, dip warm tortillas into broth mixture and transfer to hot skillet. Sprinkle each with ¼ cup cheese. Cook for 3 to 4 minutes or until tortilla is crispy and cheese has melted. Top with 1/3 cup (75 mL) beef, onion and cilantro; using metal spatula, fold tortilla in half. Cook for 1 minute.
  7. Serve quesabirria tacos with lime and remaining broth for dipping.

Tips:

For loaded quesabirria tacos, serve also with guacamole, pickled jalapeño pepper slices, sour cream and sliced radishes.

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