Description
Crispy tortillas filled with slow-braised beef birria, melted cheese, and served with rich consomé for dipping. These authentic quesabirria tacos are bold, juicy, and unforgettable.
Ingredients
Scale
- 3 lbs beef chuck roast or short ribs
- 4 guajillo chiles
- 2 ancho chiles
- 2 arbol chiles
- 3 cloves garlic
- 1 onion
- 2 tomatoes
- 1 tsp Mexican oregano
- ½ tsp cumin
- ½ tsp cloves
- 1 small cinnamon stick
- 2 cups beef broth
- Corn tortillas
- 1½ cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro and diced onion
- Lime wedges
Instructions
- Sear beef until browned on all sides.
- Soften chiles with tomatoes, onion, garlic, and spices. Blend into sauce.
- Pour sauce over beef with broth and braise 3 hours until tender.
- Shred meat and reserve cooking liquid as consomé.
- Dip tortillas into birria fat, fry lightly.
- Add beef and cheese, fold, and crisp both sides.
- Serve with cilantro, onion, lime, and consomé.
Notes
Instant Pot: 50 minutes high pressure.
Slow Cooker: 6–7 hours on high.
Make Ahead: Birria tastes better next day.
Serving Tip: Always dip in hot consomé.