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Birria Quesa Tacos 

Philip Lemoine
Recipe by Philip Lemoine

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  • Prep 20 mins
  • Total 1h 55 mins
  • Medium
  • Serves 6

These tacos are a delicious and cheesy meal to put together for your next taco night! Think a cross between a taco and a quesadilla filled with juicy beef and a flavorful dipping broth.

TIP: Cook tacos in the Ninja™ Foodi™ NeverStick™ Premium Hard-Anodized 12-Inch Fry Pan for the perfect crisp.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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Chile Mole Blend

  • 2 guajillo chiles, stem removed, seeds removed
  • 2 ancho chiles, stem removed, seeds removed
  • 1 pasilla chile, stem removed, seeds removed
  • 1 chipotle chile in adobo sauce
  • 1 cup water, for blending

Herb and Spice Blend

  • 2 tablespoons beef bouillon powder 
  • Kosher salt, as desired
  • 2 teaspoon Mexican oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin

Tacos

  • 3 pounds uncooked beef shank
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 ¾ cups yellow onion, chopped
  • 6 cloves garlic, peeled, minced
  • 3 dried bay leaves
  • 4 cups water
  • 12 corn tortillas
  • Shredded Mozzarella cheese, as desired
  • 1 red onion, peeled, minced, as desired 
  • Fresh cilantro, chopped, as desired

Utensils

  • Large Bowl
  • Small Bowl
  • Step 1

    Fill a Ninja™ Foodi™ NeverStick™ Premium 2 1/2-Quart Saucepan with water and bring to a boil.

  • Step 2

    Once boiling, add the chiles, then remove from heat. Cover and steep for 15 minutes.

  • Step 3

    Once steeped, remove the chilis from the water and place in a 24–ounce Power Nutri Cup. Add the chipotle chili in adobo and 1 cup water. Select EXTRACT and press START/STOP. Remove blades from cup after blending, then set aside.

  • Step 4

    Season beef shanks with salt and pepper on all sides.

  • Step 5

    Using the Ninja® Foodi™ PRO Pressure Cooker, select “SEAR/SAUTE” and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes. Add beef shanks and cook for 1 minute on each side. Remove and set aside.

  • Step 6

    Add chopped yellow onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Then add the blended chili mole and continue to cook for 2 additional minutes. Place seared beef shank back in the pot along with bay leaves, all herb and spice blend ingredients, 4 cups of water, and salt.

  • Step 7

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 hour. Select START/STOP to begin.

  • Step 8

    When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

  • Step 9

    Once pressure is released, discard the bay leaves. Remove all beef shank from the pot and place on a large clean cutting board. Use a chopstick to push the bone marrow out of the bone (if it hasn’t already fallen out) and add to the meat. Roughly chop the meat.

  • Step 10

    Transfer the broth from the pot to a large bowl and let sit until the fat can rise to the top, at least 1 minute. Once the fat rises to the top, skim the fat from the broth and transfer to a shallow bowl.

  • Step 11

    To build the tacos, place a large skillet over medium-high heat. Dip 1 corn tortilla in the reserved fat and then place in the pan and cook for 1 minute each side. Sprinkle with shredded cheese, beef and more cheese. With a rubber-tipped spatula, fold the taco in half and cook until the taco is crispy on both sides.

  • Step 12

    Repeat with remaining tacos and ingredients.

  • Step 13

    Add the red onion and cilantro to the reserved broth. Serve tacos with broth dipping sauce.

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