Chipotle Quesabirria Tacos

If you love quesadillas and birria, you’ve got to try this delicious and clever Chipotle Quesabirria Tacos recipe. Start by preparing the meat ahead of time, add in the delicious chili flavor by including GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Chipotle Peppers in Adobo Sauce</a>, which will infuse that smokiness into the dish. Once the meat is ready, assemble the quesadillas in minutes with GOYA® <a title="Corn Tortillas" href="https://goya.com/en/products/corn-tortillas" data-udi="https://goya.com/en/products/corn-tortillas">Corn Tortillas</a> and creamy GOYA® <a title="Quesadilla Shredded Cheese" href="https://goya.com/en/products/quesadilla-shredded-cheese" data-udi="https://goya.com/en/products/quesadilla-shredded-cheese">Quesadilla Shredded Cheese</a>, a delight! Serve these quesadillas with consommé and all your favorite toppings.

Total Time

240m

Prep Time:60m

Yields:12 Servings

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Ingredients

Beef:

1½ lbs.

beef chuck roast

¼ cup

GOYA® Vegetable Oil

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

2 cups

diced onion (about 2)

3 tsp.

GOYA® Minced Garlic

peppers (from 1 can 7 oz.) GOYA® Chipotle Peppers in Adobo Sauce + 2 tbsp. sauce

dried GOYA® Ancho Chile

dried GOYA® Guajillo Chile

3 cups

diced fresh tomatoes (about 4)

2 packets

GOYA® Powdered Beef Flavored Bouillon

¼ cup

plus 2 tbsp. GOYA® Lime Juice , divided

Assembly:

1 cup

diced onion (about 1)

¾ cup

chopped cilantro

GOYA® Corn Tortillas

1½ bags

(each 8 oz.) GOYA® Quesadilla Shredded Cheese

lime wedges

Directions

Kitchen View

Step 1

Preheat SAUTÉ function on slow cooker.

Step 2

Beef: In medium bowl, toss beef chuck roast with oil and 1 1/2 tsp adobo all-purpose seasoning with pepper. Transfer to slow cooker and cook, searing each side, for 12 to 18 minutes or until evenly browned all over. Transfer to medium plate.

Step 3

Add onion, garlic, chipotle peppers in adobo sauce, adobo sauce, ancho chili and guajillo chili to slow cooker. Cook, stirring occasionally, for 8 to 10 minutes. Stir in diced tomatoes, 4 cups water, beef bouillon and remaining 1 1/2 tsp. Adobo.

Step 4

Transfer beef back to slow cooker, cover and reduce temperature to LOW. Cook, stirring occasionally, for 2 to 3 hours or until beef is very tender and pulls apart easy with a fork.

Step 5

Gently transfer beef to cutting board. Using 2 forks, shred beef. Transfer to another medium bowl.

Step 6

Strain broth into another medium bowl (reserving onion-tomato mixture) and stir in 1/4 cup lime juice.

Step 7

Transfer onion-tomato mixture to blender and add 1/4 cup broth. Pulse until smooth. Add to beef. Add remaining 2 tbsp. lime juice to beef.

Step 8

In small bowl, toss together onion and cilantro. Transfer 1/4 cup onion mixture to another small bowl and reserve.

Step 9

Assembly: Heat large skillet over medium heat. Dip a tortilla into strained broth and place in skillet. Top with 1/3 cup quesadilla cheese, 1/4 cup beef mixture, 2 tbsp of remaining onion mixture and fold to enclose filling. Cook, flipping once, for 2 to 4 minutes or until tortilla is crispy and cheese has melted. Repeat with remaining tortillas, more strained broth, remaining quesadilla cheese, remaining beef mixture and more onion mixture.

Step 10

To medium bowl of broth, add reserved 1/4 cup onion mixture. Stir to combine and transfer to serving bowl.

Step 11

Arrange quesabirria on serving platter and serve with lime wedges and consommé for dipping. Note: Any remaining cooking liquid can be used in soups and sauces or for braising pork, beef, or chicken.

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Recipe Tags

Main Dish

Beef & Steak

Skillet

All-Ocassion

Over 60 minutes

All-Year

Tacos

Chipotle Quesabirria Tacos

Prep Time: 60m

Total time: 240m

Yields: 12 Servings

Ingredients

Beef:

1½ lbs.

beef chuck roast

¼ cup

GOYA® Vegetable Oil

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

2 cups

diced onion (about 2)

3 tsp.

GOYA® Minced Garlic

peppers (from 1 can 7 oz.) GOYA® Chipotle Peppers in Adobo Sauce + 2 tbsp. sauce

dried GOYA® Ancho Chile

dried GOYA® Guajillo Chile

3 cups

diced fresh tomatoes (about 4)

2 packets

GOYA® Powdered Beef Flavored Bouillon

¼ cup

plus 2 tbsp. GOYA® Lime Juice , divided

Assembly:

1 cup

diced onion (about 1)

¾ cup

chopped cilantro

GOYA® Corn Tortillas

1½ bags

(each 8 oz.) GOYA® Quesadilla Shredded Cheese

lime wedges

Directions

Step 1

Preheat SAUTÉ function on slow cooker.

Step 2

Step 3

Step 4

Transfer beef back to slow cooker, cover and reduce temperature to LOW. Cook, stirring occasionally, for 2 to 3 hours or until beef is very tender and pulls apart easy with a fork.

Step 5

Gently transfer beef to cutting board. Using 2 forks, shred beef. Transfer to another medium bowl.

Step 6

Strain broth into another medium bowl (reserving onion-tomato mixture) and stir in 1/4 cup lime juice.

Step 7

Transfer onion-tomato mixture to blender and add 1/4 cup broth. Pulse until smooth. Add to beef. Add remaining 2 tbsp. lime juice to beef.

Step 8

In small bowl, toss together onion and cilantro. Transfer 1/4 cup onion mixture to another small bowl and reserve.

Step 9

Step 10

To medium bowl of broth, add reserved 1/4 cup onion mixture. Stir to combine and transfer to serving bowl.

Step 11

Return

Kitchen View

Chipotle Quesabirria Tacos

Prep Time: 60m

Total time: 240m

Yields: 12 Servings

Ingredients

Beef:

1½ lbs.

beef chuck roast

¼ cup

GOYA® Vegetable Oil

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

2 cups

diced onion (about 2)

3 tsp.

GOYA® Minced Garlic

peppers (from 1 can 7 oz.) GOYA® Chipotle Peppers in Adobo Sauce + 2 tbsp. sauce

dried GOYA® Ancho Chile

dried GOYA® Guajillo Chile

3 cups

diced fresh tomatoes (about 4)

2 packets

GOYA® Powdered Beef Flavored Bouillon

¼ cup

plus 2 tbsp. GOYA® Lime Juice , divided

Assembly:

1 cup

diced onion (about 1)

¾ cup

chopped cilantro

GOYA® Corn Tortillas

1½ bags

(each 8 oz.) GOYA® Quesadilla Shredded Cheese

lime wedges

Directions

Step 1

Preheat SAUTÉ function on slow cooker.

Step 2

Step 3

Step 4

Transfer beef back to slow cooker, cover and reduce temperature to LOW. Cook, stirring occasionally, for 2 to 3 hours or until beef is very tender and pulls apart easy with a fork.

Step 5

Gently transfer beef to cutting board. Using 2 forks, shred beef. Transfer to another medium bowl.

Step 6

Strain broth into another medium bowl (reserving onion-tomato mixture) and stir in 1/4 cup lime juice.

Step 7

Transfer onion-tomato mixture to blender and add 1/4 cup broth. Pulse until smooth. Add to beef. Add remaining 2 tbsp. lime juice to beef.

Step 8

In small bowl, toss together onion and cilantro. Transfer 1/4 cup onion mixture to another small bowl and reserve.

Step 9

Step 10

To medium bowl of broth, add reserved 1/4 cup onion mixture. Stir to combine and transfer to serving bowl.

Step 11

Chipotle Quesabirria Tacos

Ingredients

Directions

Products in this Recipe

Vegetable Oil

Adobo All-Purpose Seasoning with Pepper

Minced Garlic

Chipotle Peppers in Adobo Sauce

Ancho Chile

Guajillo Chile

Powdered Beef Flavored Bouillon

Lime Juice

Corn Tortillas

Quesadilla Shredded Cheese

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Recipe Tags

Chipotle Quesabirria Tacos

Ingredients

Directions

Chipotle Quesabirria Tacos

Ingredients

Directions

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