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Authentic Quesabirria Tacos

Crispy tortillas dipped in rich chile consommé, stuffed with slow-braised shredded beef and melted cheese, then pan-fried to golden perfection and served with the flavorful dipping broth.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil Divided: 1 tbsp for vegetables, 1 tbsp for searing beef, remainder for frying tacos
  • 1 large white onion Quartered
  • 5 large tomatoes Quartered
  • 7 garlic cloves Peeled
  • 6 dried guajillo chiles Seeded and stems removed
  • 4 dried ancho chiles Seeded and stems removed
  • 2 chiles de arbol Seeded and stems removed, optional for extra heat
  • 4 cups beef broth Divided: 2 cups for chile simmer, 2 cups for blending sauce
  • 4 lbs boneless beef chuck roast Fat trimmed, cut into 2 to 3 inch cubes
  • 2 tsp salt
  • 2 tsp black pepper
  • 0.33 cup apple cider vinegar
  • 2 tsp Mexican oregano
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 0.75 tsp ground cinnamon
  • 2 bay leaves
  • 16 yellow corn tortillas
  • 4 cups Oaxaca cheese, queso quesadilla, or mozzarella Shredded
  • 1 lime Cut into wedges for serving
  • 1 bunch fresh cilantro Chopped for serving
  • 1 white onion Diced for serving
  • 2 jalapeños Sliced for serving
  • 4 radishes Sliced for serving

Equipment

  • Large Dutch oven
  • Cast iron skillet
  • Blender
  • Two forks or meat claws for shredding
  • Kitchen scissors
  • Slotted spoon

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the quartered white onion and quartered tomatoes. Sauté for about 5 minutes until softened and beginning to brown at the edges.
  2. Add the peeled garlic cloves and sauté for 3 more minutes until fragrant. Add all three types of dried chiles, then pour in 2 cups of beef broth. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes to soften the chiles.
  3. While the chiles simmer, heat another tablespoon of olive oil in a cast iron skillet over medium-high heat. Season the beef cubes with salt and black pepper. Sear in small batches for 5 to 7 minutes until deeply browned on all sides. Do not crowd the pan. Transfer to a bowl and set aside.
  4. Using a slotted spoon, transfer the softened onions, tomatoes, garlic, and chiles to a blender. Add the remaining 2 cups of beef broth and blend until completely smooth. Pour the blended sauce back into the Dutch oven with the remaining simmered broth.
  5. Add the seared beef, apple cider vinegar, Mexican oregano, ground coriander, ground cumin, ground cinnamon, and bay leaves to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and braise for 3 hours until the beef is completely fork-tender.
  6. Remove and discard the bay leaves. Lift the beef out of the pot and shred using two forks or meat claws. Return the shredded beef to the consommé. Taste and adjust salt. Reserve a portion of the consommé in small bowls for dipping.
  7. Heat a skillet over medium-high heat with a thin layer of oil. Dip one corn tortilla at a time into the warm consommé, coating both sides. Place on the hot skillet and warm for 2 to 3 minutes. Add a layer of shredded cheese to one half, then a generous scoop of shredded beef, then another layer of cheese on top. Fold the tortilla in half and pan-fry for 1 to 2 minutes per side until golden and crispy. Let the tortilla fully crisp before flipping.
  8. Serve immediately with small bowls of warm consommé for dipping. Set out lime wedges, chopped cilantro, diced onion, jalapeño slices, and radishes for garnishing.

Notes

Use kitchen scissors to easily remove stems and seeds from dried chiles. Leave some seeds in for extra heat. Adding cheese on both the bottom and top of the filling helps the taco hold its shape when folding. Let the tortilla fully crisp in the pan before removing. Swap beef with diced pork shoulder for a pork version. Store leftover meat with consommé in an airtight container for up to 4 days in the fridge or freeze for up to 6 months. Reheat on the stovetop for best flavor. Leftover birria meat works great in enchiladas, casseroles, or nachos.