Description
These crave-worthy quesabirria tacos are filled with juicy slow-braised beef, melty cheese, chopped onions, and cilantro—all folded into crispy pan-fried tortillas dipped in rich, flavorful birria broth. Served with a side of warm consomé for dipping, they’re irresistible!
Ingredients
Units
Scale
For the Birria Beef:
- 2.5 lbs beef chuck roast (or short ribs)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles
- 2 chipotle chiles in adobo (canned)
- 1/2 onion
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp thyme
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- 1 tbsp apple cider vinegar
For the Tacos:
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- Oil for frying
Instructions
- Make the chile sauce: Toast dried chiles in a skillet for 1–2 minutes. Soak in hot water for 15 minutes. Blend with onion, garlic, chipotle, cumin, oregano, thyme, vinegar, and 1 cup broth until smooth.
- Braise the beef: In a large pot or slow cooker, add beef, blended chile sauce, remaining broth, cinnamon stick, bay leaves, salt, and pepper. Cook on low heat for 4–5 hours until beef is tender and shreddable. Shred and set aside. Reserve the broth (consomé).
- Assemble tacos: Dip tortillas lightly into the top of the hot consomé to coat with flavor. Pan-fry the tortilla in a skillet. Add cheese, shredded beef, onion, and cilantro. Fold and cook until crisp and cheese is melted.
- Serve with consomé: Serve tacos hot with a small bowl of strained consomé for dipping.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg