Beef Birria Tacos (Quesabirria)

Beef Birria Tacos (Quesabirria)

Juicy, slow-cooked beef in a rich chili broth, crisped in tortillas with melted cheese—a viral sensation for good reason!

🌶️ Ingredients *(Serves 6-8)*

For the Birria Meat:

• 3 lbs beef chuck roast (or short ribs + oxtail for extra richness)

• 4 dried guajillo chiles, stemmed/seeded

• 2 dried ancho chiles, stemmed/seeded

• 1 chipotle pepper in adobo (optional, for heat)

• 1 onion, quartered

• 6 garlic cloves

• 2 cups beef broth

• 1 (14 oz) can crushed tomatoes

• 2 tsp cumin

• 2 tsp dried oregano

• 1 tsp ground cloves

• 1 cinnamon stick

• 2 bay leaves

• 1 tbsp apple cider vinegar

• Salt to taste

For the Tacos:

• 12-16 corn tortillas

• 2 cups Oaxaca or mozzarella cheese, shredded

• 1 white onion, finely chopped

• Fresh cilantro, chopped

• Lime wedges

• Consommé (strained birria broth, for dipping)

🔥 Instructions

1. Cook the Birria

1. Toast chiles in a dry skillet for 1-2 mins, then soak in hot water for 15 mins.

2. Blend chiles with onion, garlic, tomatoes, broth, vinegar, and spices until smooth. Strain.

3. Sear beef in a Dutch oven, then pour blended sauce over it. Add cinnamon stick and bay leaves.

4. Cover and simmer 3-4 hours (or slow cooker on LOW 6-8 hours) until beef shreds easily.

2. Shred & Strain

• Remove beef, shred, and skim fat from the broth (save the consommé!).

3. Assemble Tacos

1. Dip a tortilla in the consommé, then place on a hot skillet.

2. Add cheese, shredded beef, and fold. Cook until crispy, flipping once.

4. Serve

• Garnish with onion, cilantro, lime. Serve with consommé for dipping.

💡 Pro Tips

• Extra flavor: Fry tacos in rendered birria fat.

• Shortcut: Use store-bought birria consomé and cooked beef.

• Make ahead: Birria tastes better the next day!

Crispy, cheesy, and deeply flavorful—these tacos are worth the hype! 🌮🔥

(Note: Save leftover consommé for birria ramen or grilled cheese dips!)