Quesabirria Tacos Recipe

Melt-in-your-mouth beef tucked into crispy, cheesy tacos dipped in rich consommé.

Ingredients:

For the Beef Birria:

3 lbs beef chuck roast (cut into large chunks)

1 lb short ribs (optional, adds richness)

1 large white onion (quartered)

5 cloves garlic (smashed)

3 dried guajillo chilies (stemmed and seeded)

2 dried ancho chilies (stemmed and seeded)

2 dried pasilla chilies (optional, for smokiness)

2 Roma tomatoes (roasted or broiled)

1 chipotle pepper in adobo sauce

1 cinnamon stick

2 bay leaves

1 tsp dried oregano (Mexican if possible)

1 tsp ground cumin

½ tsp smoked paprika

1 tsp salt (plus more to taste)

½ tsp black pepper

4 cups beef broth


For the Tacos:

12 corn tortillas

2 cups Oaxaca cheese (or mozzarella, shredded)

Chopped white onion and fresh cilantro (for topping)

Lime wedges (for serving)



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Instructions:

Step 1: Prepare the Chilies & Sauce

1. In a dry skillet, toast the dried chilies lightly until fragrant (30–60 seconds).


2. Place them in a bowl with hot water to soak for 15 minutes until soft.


3. In a blender, combine softened chilies, roasted tomatoes, chipotle, garlic, onion, cumin, paprika, oregano, and 1 cup beef broth. Blend until smooth.



Step 2: Cook the Beef Birria

1. In a large Dutch oven, add beef chunks, short ribs, the blended chili sauce, cinnamon stick, bay leaves, and remaining broth.


2. Bring to a simmer, then cover and cook for 3 hours (low and slow) until the beef is tender and shreds easily.


3. Remove meat, shred it, and return to the pot. Skim off excess fat, but keep some for dipping and frying tortillas.

This rich broth is your consommé—for dipping tacos.




Step 3: Assemble the Quesabirria Tacos

1. Heat a skillet and lightly grease with birria fat from the top of the consommé.


2. Dip a tortilla into the consommé, then lay it on the hot skillet.


3. Add shredded beef and a handful of cheese. Fold the tortilla in half and cook until crispy and cheese is melty.


4. Repeat with all tortillas.



Step 4: Serve

Plate tacos with chopped onions, cilantro, and lime wedges.

Serve with a small bowl of consommé on the side for dipping.



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✨ Tips & Variations

Add jalapeños or serranos to the consommé for spice.

Swap Oaxaca cheese for Monterey Jack if you want extra gooey melt.

Make ahead—the birria tastes even better the next day!