Get ready to make your own homemade Quesabirria tacos, the craze that's been sweeping social media! This authentic Mexican recipe is bursting with flavor and is worth every minute of prep time. 

 Ingredients & Materials:

1 rack beef ribs

1 beef bullion cube

4 tbsp olive oil

6 cups water

6 tbsp St. Pete Sauce Shoppe Birria Spice Blend

2 cups mozzarella cheese (or other melty white cheese)

8 corn tortillas (yellow)

1/2 sour cream

1/4 cup chopped cilantro

8x13 baking dish or crock pot

Large griddle

Procedures:

1. Preheat oven to 300 degrees.

2. In your baking dish or crock pot, place your ribs and rub them down with 1 tbsp of evoo each and then 1 tbsp of Birria spice blend, coating thoroughly. Set aside for at least 30 minutes.

3. Fill pan or crock pot with 6 cups water, your bullion cube and the remaining tbsps of Birria seasoning

4. Cover pan with foil or a lid and place pan in oven for 4 1/2 - 5 hours until meat is fork tender. For crock pot cooking, leave in for closer to 6 hours. Remove bones, turn heat off, re-cover with foil and place back in the warm oven. Crock pot users simply turn your heat to low.

5. Heat your griddle and place a few droplets of your broth onto it, spreading them around with a paper towel, similar to how you'd coat a frying pan with oil.

6. Sautee your tortillas on the front and back so that they attain a bit of crispiness and that delicious red color.

7. Once your tortillas have cooked for a bit on both sides, place 1 serving spoon-full of meat on each tortilla, along with 1/4 cup of cheese on one side of the tortilla. Carefully using your spatula, fold the tortilla over into a taco shape, and flip each taco after about a minute.

8.After your tacos have crispened up on the griddle, remove them and straight up DOUSE them in cilantro!

9. Plate and serve with your sour cream and a bowl of broth for dipping!