Quesabirria Tacos with Crunchy Cabbage Slaw

For this weeknight-fast meal, slow-roasted beef and melty cheese are stuffed into saucy tortillas and pan-fried until crisp. A tangy cabbage slaw comes together quickly to serve on the side for a pop of freshness and crunch.

What You Get

Enchilada sauce 

Beef broth 

Onion 

Cilantro 

Slow-roasted beef

Corn tortillas 

Shredded Jack cheese 

Cabbage slaw 

Toasted seeds 

Lime 

What You'll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

25 minutes active 

30 minutes total 

Step 1

Preheat the oven to 200ºF. Line a sheet pan with parchment or foil.

Step 2

In a large saucepan over medium heat, combine the enchilada sauce with 1 cup beef broth and bring to a gentle simmer. Season to taste with salt.

Step 3

Meanwhile, dice about ¼ cup onion. Coarsely chop the cilantro, including some of the stems, until you have ½ cup. In a bowl, combine ½ cup of the broth mixture with the slow-roasted beef and toss to coat. 

Step 4

In a large nonstick frying pan or griddle over medium heat, set next to the saucepan of broth, warm 1 tablespoon olive oil. Working in batches, dip each tortilla in the broth mixture so it’s completely coated and set on the frying pan. (It’s okay if the tortillas overlap slightly.) Sprinkle each tortilla with ¼ cup cheese. Sprinkle half of each tortilla with some of the beef, a pinch or two of diced onion, and a pinch of cilantro. When the cheese is melted, use a spatula to fold the tortillas over the beef to create half-moons. Cook until browned in spots and crisp, 1 to 2 minutes per side. Transfer to the prepared pan and keep warm in the oven while you cook the remaining tacos.

Step 5

When the last batch of tacos is cooking, in a large bowl, combine the cabbage slaw, remaining cilantro, and seeds. Squeeze the juice of ½ lime over the slaw, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Cut the remaining lime half into wedges for serving.

Step 6

Set the tacos on plates and pile the slaw on the side. Divide the remaining broth mixture between small bowls, and serve tacos warm, with broth for dunking and lime wedges for squeezing.

Contains: wheat, milk.