Quesabirria Sopes
Recipe: Alex Heugel | Serves 8
Birria has moved from a staple of Jalisco cuisine to the base of one of the most requested tacos around. This version trades the folded tortilla for a thick, chewy sope shell. The beef braises in Quesabirria seasoning until it pulls apart, garlicky and deep with a gentle chili warmth. A little raw onion and cilantro keep everything bright, and the leftover braising liquid becomes a consomme for dipping.
Ingredients
- 2 lb beef chuck roast, cut into chunks
- 3 Tbsp Quesabirria seasoning (for the braise)
- 2 cups beef broth
- 2 Tbsp neutral oil
- 1 tsp kosher salt
- 8 store-bought sope shells
- 8 oz Oaxaca cheese, shredded
- 1/2 cups white onion, finely diced
- 1/2 cups cilantro, chopped
- 1 lime, cut into wedges
Method
- Pat the beef dry and toss it with the Quesabirria seasoning and salt until every piece is coated. Sear in oil over medium-high heat in a heavy pot, then add the broth, cover, and braise at a low simmer for about 3 hours, until the meat shreds with a fork.
- Pull the beef out, shred it, and return it to the pot so it soaks up the liquid. Keep it warm. The broth left behind is your consomme for dipping, so skim the fat and hold it on the side.
- Build each sope on a store-bought shell: a layer of Oaxaca cheese first, then the shredded beef on top. Heat the built sopes until the cheese melts and the shells crisp. In the oven, about 8 to 10 minutes at 400°F. In the air fryer, about 5 to 6 minutes at 375°F.
- Top with the onion and cilantro, finish with a squeeze of lime, and serve with warm consomme for dipping.