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Crispy Birria Quesabirria Tacos Recipe With Rich Beef Consommé Easy and Perfect

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This recipe recreates the authentic street food experience of crispy birria quesabirria tacos with a rich, flavorful beef consommé. Perfectly tender beef, melty cheese, and crispy tortillas combine for a delicious and comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 cups beef broth (preferably low sodium)
  • 12 corn tortillas
  • 2 cups Oaxaca cheese or mozzarella, shredded
  • Vegetable oil (for frying)
  • Chopped white onion (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Optional: sliced radishes or pickled jalapeños (for serving)

Instructions

  1. Toast the dried guajillo and ancho chilies lightly in a dry skillet over medium heat for 1-2 minutes, flipping often to avoid burning.
  2. Place toasted chilies in a bowl and cover with hot water. Let soak for 20 minutes until softened.
  3. Drain chilies and add to a blender with chipotle pepper, garlic, onion, cumin, oregano, cinnamon, and 1 cup beef broth. Blend until smooth, adding more broth if needed.
  4. Season beef chunks with salt and pepper. Heat a tablespoon of oil in a pot over medium-high heat and brown the beef on all sides (about 8 minutes). Remove beef and set aside.
  5. Pour the chili sauce into the pot, cook for 2 minutes to deepen flavor, then add browned beef back in along with remaining beef broth and bay leaves. Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours until beef is fork-tender.
  6. Remove beef from pot, shred with two forks, and set aside. Strain the broth through a fine sieve into a bowl to make consommé. Keep warm.
  7. Heat a skillet over medium heat. Dip one tortilla into the consommé just enough to coat, then place on skillet. Sprinkle cheese evenly over tortilla, add shredded beef on one half, fold, and cook for 2-3 minutes per side until crispy and cheese is melted.
  8. Serve tacos hot with a small bowl of consommé for dipping, topped with chopped onion, cilantro, and a squeeze of lime.

Notes

Keep consommé warm on low heat during assembly for easy dipping. Pat tortillas dry after dipping if they tear. Use medium heat when frying quesabirria tacos to avoid burning or sogginess. Slow cooking the beef low and slow is key for tenderness and flavor. Warm tortillas before dipping to prevent tearing.

Nutrition

Keywords: birria, quesabirria, tacos, beef, consommé, Mexican street food, crispy tacos, slow-cooked beef

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