Description
Cheesy Birria Tacos (Quesabirria) are crispy, melty tacos filled with shredded beef and cheese, served with a rich consommé for dipping.
Ingredients
Scale
- 3 lbs chuck roast (or beef short ribs), cut into large chunks
- 2 tbsp oil
- 1 large yellow onion, quartered
- 6 cloves garlic
- 3 dried guajillo chiles, stems/seeds removed
- 2 dried ancho chiles, stems/seeds removed
- 2 dried arbol chiles (optional, for heat)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 2 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 12–16 corn tortillas
- 3 cups shredded Oaxaca cheese (or low-moisture mozzarella)
- 1 cup white onion, finely diced
- 1 cup chopped fresh cilantro
- Lime wedges, for serving
- Optional salsa roja (or hot sauce)
Instructions
- Soften the chiles: In a dry skillet over medium heat, toast guajillo/ancho/arbol chiles for 30–60 seconds until fragrant. Add to a bowl, cover with hot water, and soak 15 minutes.
- Make the sauce: Blend softened chiles with soaked water (about 1/2 cup), onion, garlic, tomatoes, broth, vinegar, chili powder, cumin, oregano, cinnamon, salt, and pepper until smooth.
- Brown the beef: Heat oil in a Dutch oven over medium-high. Sear beef 2–3 minutes per side until browned.
- Braise: Pour in blended sauce and add bay leaves. Bring to a simmer, cover, and cook on low 2 1/2–3 hours (or 300°F oven) until the beef shreds easily.
- Shred + reserve consommé: Remove beef, shred, and return it to the pot. Skim excess fat to a bowl (you’ll use this for frying tortillas). Keep broth as the dipping consommé.
- Crisp the quesabirria tacos: Heat a griddle/skillet over medium. Dip a tortilla into the reserved orange-red fat, then place on the hot skillet. Add cheese, shredded birria, and a spoon of salsa roja (optional). Fold and cook 2–3 minutes per side until crispy and melty. Repeat.
- Finish + serve: Top tacos with diced onion and cilantro. Serve with hot consommé for dipping and lime wedges.
Notes
- Use gloves when handling dried chiles to avoid skin irritation.
- Adjust the number of arbol chiles for desired heat level.
- Store leftover consommé separately for reheating.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Braising, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 680
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg