Description
These Crispy, Cheesy Quesabirria Tacos combine tender, slow-simmered beef with queso-melted tortillas for a deliciously flavorful Mexican street food experience. Featuring a rich, aromatic birria broth made from dried chilies and spices, the beef is braised until perfectly shreddable and then served inside crispy tortillas dipped in the broth and filled with gooey cheese. Garnished with fresh cilantro, diced onion, and lime wedges, these tacos are accompanied by a spicy birria consommé for dipping, making each bite rich, savory, and satisfying.
Ingredients
Scale
Birria Meat and Sauce
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional for extra depth)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth (or water)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Salt to taste
Tacos
- 10-12 corn tortillas
- 2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- Oil for frying
Garnishes and Dipping Consommé
- Fresh cilantro, chopped (for garnish)
- 1/2 cup finely diced onion (for garnish)
- Lime wedges (for serving)
- 1 1/2 cups reserved birria broth (from braising the beef)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon vinegar
- 1/2 teaspoon chili powder (optional)
- Salt to taste
Instructions
- Toast the Chilies: Remove stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until aromatic, being careful not to burn them.
- Prepare Chili Sauce: Add the toasted chilies, quartered onion, smashed garlic, cumin, oregano, and black pepper to a blender. Pour in 1 cup beef broth or water and blend until smooth. Add more broth if the sauce is too thick.
- Sear the Beef: Heat a little oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches until all sides are seared. Remove the beef and set aside.
- Cook the Birria: In the same pot, add the blended chili sauce and cook for about 5 minutes, stirring occasionally. Add the remaining beef broth, bay leaves, cinnamon stick, and the seared beef back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until the beef is tender and easily shredded.
- Shred the Beef: Remove beef from the pot and shred using two forks. Discard bay leaves and cinnamon stick. Reserve 1 1/2 cups of the braising broth for dipping.
- Prepare Consommé for Dipping: In a small saucepan, combine the reserved birria broth, finely chopped onion, minced garlic, vinegar, and optional chili powder. Simmer over medium heat for 5-10 minutes. Season with salt to taste and set aside.
- Heat Tortillas: Heat a skillet or griddle over medium with a light brush of oil. Dip each corn tortilla into the reserved birria broth to soften, then place on the skillet.
- Assemble Tacos: Sprinkle shredded cheese on one half of the tortilla. Add a generous portion of shredded birria beef on top of the cheese, then fold the tortilla over to form a taco.
- Cook Tacos: Cook the folded tacos on each side for 2-3 minutes until the tortilla is crispy and golden, and the cheese is melted inside.
- Serve: Remove tacos from skillet and top with freshly chopped cilantro and diced onion. Serve with lime wedges and the warm birria consommé for dipping.
Notes
- For added authenticity, use Oaxaca cheese instead of mozzarella.
- The pasilla chili is optional but adds extra depth and smoky flavor.
- Be sure not to burn the dried chilies when toasting to avoid bitterness.
- Leftover birria broth can be refrigerated and used as a flavorful dipping sauce or soup base.
- If you prefer spicy tacos, add extra chili powder or a dash of hot sauce to the consommé.
