Description
These Crispy, Cheesy Quesabirria Tacos combine tender, slow-simmered beef with rich, flavorful broth and melted cheese inside crispy corn tortillas. This traditional Mexican street food favorite features succulent beef chuck roast cooked low and slow in a smoky, spiced chile sauce, then pan-fried with cheese for a deliciously crunchy exterior. Served with fresh cilantro, diced onion, lime wedges, and a side of the savory consommé for dipping, these tacos offer an irresistible blend of textures and bold flavors.
Ingredients
Scale
Meat and Seasoning
- 3 pounds beef chuck roast, cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Chiles and Sauce
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce
- 1 medium onion, quartered
- 5 garlic cloves, peeled
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
Assembly and Garnish
- 2 cups shredded Oaxaca or mozzarella cheese
- 12 corn tortillas
- Chopped cilantro, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them on all sides until well browned. Remove the beef and set aside to keep warm.
- Toast the Chiles: In the same pot, add the dried guajillo and ancho chiles and toast them for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
- Prepare the Sauce: Transfer the toasted chiles, chipotle pepper, quartered onion, garlic cloves, white vinegar, cumin, oregano, ground cloves, and 1 cup of beef broth to a blender. Blend until the mixture is smooth and well combined.
- Simmer the Birria: Pour the blended chile sauce back into the pot. Add the seared beef pieces, bay leaves, and the remaining 3 cups of beef broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 3 hours or until the beef is very tender and can be shredded easily.
- Shred the Meat: Remove the bay leaves from the pot. Take out the beef and shred it finely using forks or your hands. Keep the broth (consommé) warm for dipping.
- Assemble the Tacos: Heat a nonstick skillet or griddle over medium heat. Dip a corn tortilla briefly into the top layer of the birria broth to soak up some flavor. Place the tortilla on the hot skillet, sprinkle a generous amount of shredded cheese, then add a portion of shredded beef on one half of the tortilla.
- Cook Until Crispy: Fold the tortilla over the filling to form a taco. Cook the taco for a few minutes on each side until the cheese melts and the tortilla turns crispy and golden brown. Repeat the process with the remaining tortillas and filling.
- Serve: Serve the crispy quesabirria tacos hot with a side of the hot consommé for dipping. Garnish tacos with chopped white onion, fresh cilantro, and a squeeze of lime juice for added brightness.
Notes
- You can prepare the birria meat a day in advance to enhance the flavor as it marinates in the sauce overnight.
- For the most authentic texture and taste, use corn tortillas. However, flour tortillas can be substituted if preferred.
- Ensure tortillas are briefly dipped in the birria broth before cooking to infuse flavor and help the cheese melt properly.
- If you prefer spicier tacos, add more chipotle peppers or include some of the adobo sauce from the chipotle can.
- Leftover consommé can be reheated and served as a flavorful broth or soup.
