Description

These Quesabirria Tacos feature tender, slow-braised beef in a deeply flavorful consommé, stuffed into crispy, cheese-crusted tortillas. Dip them into the rich broth for the ultimate taco experience!

Ingredients

Units Scale

For the Birria (Braised Beef):
3 lbs beef chuck roast, cut into large chunks (or mix with short ribs)
2 dried guajillo chilies, stemmed & seeded
2 dried ancho chilies, stemmed & seeded
1 chipotle pepper in adobo (optional, for extra smokiness)
4 cups beef broth
1 medium onion, chopped
6 cloves garlic, minced
2 roma tomatoes, chopped
2 tbsp apple cider vinegar
1 tbsp tomato paste
2 tsp cumin
2 tsp oregano
1 tsp smoked paprika
1 tsp ground cinnamon
2 bay leaves
Salt & pepper, to taste
2 tbsp vegetable oil
For the Tacos:
Corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped
1 small onion, finely diced
Lime wedges, for serving

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Instructions

Step 1: Make the Birria
Toast the dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant.
Blend the sauce: In a blender, combine toasted chilies, chipotle in adobo, tomatoes, vinegar, tomato paste, cumin, oregano, smoked paprika, cinnamon, and 1 cup of beef broth. Blend until smooth.
Sear the beef: In a large pot or Dutch oven, heat oil over medium-high heat. Season the beef with salt & pepper, then sear for 3–4 minutes per side until browned.
Simmer: Add onions, garlic, bay leaves, remaining beef broth, and the blended sauce. Stir well, cover, and simmer on low for 3–4 hours, or until the beef is fall-apart tender. (Alternatively, cook in a slow cooker on low for 6–8 hours or an Instant Pot on high pressure for 45 minutes).
Shred the beef and return it to the pot to soak in the rich broth.
Step 2: Assemble & Fry the Tacos
Prepare the tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the consommé (birria broth) to coat it with flavor.
Add cheese & beef: Place the tortilla on the skillet, sprinkle cheese, and add shredded beef. Fold the tortilla in half.
Crisp them up: Cook for 2–3 minutes per side until crispy and golden.
Serve: Top with chopped cilantro, diced onions, and lime wedges. Serve with a bowl of warm consommé for dipping.

Notes

Don’t skip the consommé! The rich broth is key to the best birria tacos—perfect for dipping!
Use a mix of beef cuts like short ribs for extra richness.
Make ahead: The birria tastes even better the next day! Store in the fridge for up to 4 days or freeze for 3 months.
Spicy? Adjust the heat by adding more or fewer chipotle peppers.
Details

Nutrition

Calories: ~320
Sodium: 480mg
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg