7-Bone Roast Quesabirria Tacos

These Quesabirria Tacos are a game-changer, and trust me, I’m not exaggerating when I say this might just be the best meal I’ve ever whipped up. Taco + quesadilla = quesabirria. When you combine melt-in-your-mouth beef, crispy tortillas, gooey cheese, and that heavenly consommé, you’ve got something truly special.

Here’s how to make it happen:

Ingredients:

  • 1 (5lb) 7-Bone Roast
  • Salt and Pepper
  • Olive oil (for searing)

For the Sauce:

  • 1 onion
  • 2 roma tomatoes
  • 1 poblano pepper
  • 1 chipotle pepper in adobo sauce (use with care, it packs some heat!)
  • 1 can tomato sauce with jalapeño
  • 1 can green chilies
  • 3 bay leaves
  • 1 cinnamon stick
  • 2 tsp garlic salt
  • 2 Tbsp been bouillon
  • Water (enough to cover the roast)
  • Optional: 1/2 cup brown sugar for a touch of sweetness

For the tacos:

  • Shredded quesadilla cheese (perfectly melty, but any cheese will work)
  • Corn of flour tortillas (I prefer flour)
  • Cilantro and limes for garnish

Instructions:

1. Sear the Roast:

In a big ol’ Dutch oven, heat up some olive oil over high heat and sear the 7-Bone Roast on all sides. You want that deep, rich brown color—nothing gray here, folks. Sear it well.

2. Simmer the Sauce:

While the roast gets to know the heat, combine the onion, tomatoes, poblano pepper, chipotle pepper, tomato sauce, green chilies, bay leaves, cinnamon stick, garlic salt, beef bouillon, and enough water to cover the roast. Bring it to a boil, then lower the heat and let it simmer for 15 minutes.

3. Strain the Sauce:

Once that’s all simmered down, strain the liquid to remove the solids and pour it over the roast in the Dutch oven. Remove the bay leaves and cinnamon stick, then blend the rest of the ingredients until smooth. Pour that goodness right over the roast.

4. Add Sweetness (Optional):

Here’s where I like to add a little extra love—about 1/2 cup of brown sugar. But if you want to keep it savory, skip this step.

5. Braise the Beef:

Cover the roast and braise it over medium-low heat for 4 to 5 hours. The beef will get tender, juicy, and full of flavor. It’s well worth the wait, I promise.

6. Make the Tacos:

Once your roast is fall-apart tender, shred it up! Now heat up your trusty cast-iron skillet. Dip each tortilla in the top part of the consommé (where the most flavorful fat sits) and toss it in the skillet. Add shredded quesadilla cheese, shredded beef, and a sprinkle of cilantro. Let the tortillas crisp up, then fold ’em over.

7. Serve & Enjoy:

Repeat until you’ve got a mountain of tacos. Don’t forget to pour some leftover consommé into a small dish for dipping (it’s just that good). And yes, I may have been drinking it straight from the dish—no judgment here!

We paired ours with Mexican corn on the cob, chips, pico, guac, and some Brazilian limeade and Horchata. But let’s be real, the real star was that braised beef.

Enjoy the ride, and happy taco night, y’all!

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