Description
Crispy, cheesy quesabirria tacos feature tender, slow-simmered beef chuck roasted to perfection in a rich, spicy birria consommé, then folded into corn tortillas with melted Oaxaca or mozzarella cheese. These authentic Mexican street-style tacos are served with fresh chopped onions, cilantro, lime wedges, and a flavorful consommé for dipping, delivering a perfect balance of smoky, savory, and cheesy goodness.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 1 onion, quartered
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 4 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Taco Assembly and Toppings
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion, for topping
- Fresh cilantro, chopped, for topping
- Lime wedges, for serving
Instructions
- Sear the beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned. Remove the beef and set aside.
- Sauté aromatics and chiles: In the same pot, add the quartered onion, garlic cloves, and dried guajillo and ancho chiles. Cook, stirring occasionally, until the onions are softened and the chiles are fragrant.
- Combine and simmer: Pour in the beef broth and add the chipotle pepper in adobo, apple cider vinegar, ground cumin, dried oregano, ground cloves, bay leaves, salt, and pepper. Return the seared beef to the pot and bring the mixture to a boil.
- Slow cook the beef: Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, until the beef is tender and shreds easily with a fork.
- Shred beef and strain consommé: Remove the beef from the pot and shred it with two forks. Strain the birria broth (consommé) and reserve it for dipping and dipping tortillas.
- Prepare quesabirria tacos: Heat a skillet over medium heat. Dip each corn tortilla into the birria consommé to soak briefly, then place it in the hot skillet. Sprinkle shredded cheese and shredded beef over one half of the tortilla, then fold the tortilla over to cover. Cook until the tortilla is crispy and the cheese is melted, flipping once to crisp both sides.
- Serve: Repeat with remaining tortillas. Serve the tacos hot, topped with chopped white onion and fresh cilantro, lime wedges on the side, and small bowls of consommé for dipping.
Notes
- Oaxaca cheese provides the best authentic melt and stretch, but mozzarella or Monterey Jack work well as alternatives.
- You can prepare the birria a day in advance to deepen the flavors and simplify day-of assembly.
- Make sure to soak the tortillas well in the consommé to achieve the signature crispy, juicy texture.
- Adjust the number of chiles and chipotle pepper to your preferred spice level.
