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How To Make Quesabirria Tacos

Quesabirria Tacos

Crispy, cheesy tacos filled with tender, slow-cooked birria meat, served with a rich consommé for dipping.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course lunch
Cuisine Mexican
Servings 6 peoples
Calories 420 kcal

Ingredients
  

For the Birria

  • 2 lbs beef chuck roast (or substitute with goat or lamb)
  • 3 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 dried pasilla chilies
  • 1 large onion, quartered
  • 4 garlic cloves
  • 2 medium tomatoes, chopped
  • 2 cups beef broth
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste

For the Tacos

  • Corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped
  • Diced onions

For the Consommé

  • Reserved birria broth from the pot
  • Fresh lime wedges
  • extra diced onions and cilantro Optional

Instructions
 

  • Prepare the Chilies:
    Remove the stems and seeds from the dried chilies. Toast them in a dry skillet for 1-2 minutes until fragrant. Soak them in hot water for 10 minutes until softened.
  • Make the Birria Sauce:
    In a blender, combine the soaked chilies, onion, garlic, tomatoes, cumin, oregano, apple cider vinegar, and beef broth. Blend until smooth.
  • Cook the Meat:
    Season the meat with salt and pepper. In a large pot or Dutch oven, sear the meat on all sides until browned. Pour the blended sauce over the meat, add the cinnamon stick and bay leaves, and bring to a boil. Reduce the heat, cover, and simmer for 3-4 hours until the meat is tender and easily shredded.
  • Shred the Meat:
    Remove the meat from the pot and shred it using two forks. Reserve the remaining broth as the consommé for dipping.
  • Assemble the Tacos:
    Heat a skillet over medium heat. Dip a corn tortilla into the reserved consommé and place it on the skillet. Sprinkle cheese on one half of the tortilla, add shredded birria meat, and fold the tortilla over. Cook until crispy and golden, flipping once.
  • Serve:
    Serve the tacos hot with a side of consommé for dipping. Garnish with fresh cilantro and diced onions.

Notes

  • Adjust the spice level by adding more or fewer chilies.
  • Use a slow cooker or Instant Pot for convenience.
Keyword Quesabirria Tacos