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Beef Quesabirria Tacos

Crispy tortillas filled with tender, seasoned beef and gooey cheese, served with a flavorful consome for dipping.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Birria
  • 2 pounds Beef chuck roast You can also use short ribs or brisket.
  • 4 pieces Dried guajillo chiles Remove seeds and stems.
  • 2 pieces Dried ancho chiles Remove seeds and stems.
  • 1 medium Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Cumin Add for warmth.
  • 1 teaspoon Oregano Dried.
  • 2 leaves Bay leaves
  • 4 cups Beef broth Or water for a lighter flavor.
  • 2 tablespoons Apple cider vinegar For balance.
For the Tacos
  • 12 pieces Corn tortillas Best for crispiness.
  • 2 cups Oaxaca cheese Can substitute with mozzarella.
  • to taste Salt and pepper

Method
 

Preparation of Birria
  1. Simmer dried chiles with onion, garlic, and beef broth until chiles are soft.
  2. Blend the mixture into a sauce.
  3. Braise the beef chuck roast in the sauce for about 2-3 hours until tender.
  4. Shred the beef and keep it in the broth to stay juicy.
Assembling Tacos
  1. Dip a corn tortilla into the top layer of the consome.
  2. Heat the tortilla on a hot pan, sprinkle cheese, and add shredded beef.
  3. Fold the tortilla and crisp both sides until golden brown.
  4. Serve with warm consome for dipping and lime wedges.

Notes

You can make birria ahead of time and fry tacos fresh when ready. For leftovers, store shredded beef in consome and reheat gently.