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Flavorful Birria-Style Quesabirria Tacos Recipe with Homemade Consommé

birria-style quesabirria tacos - featured image
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Rich, cheesy quesabirria tacos with tender, slow-simmered beef and a flavorful homemade consommé for dipping. Perfect for impressing guests or a comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 small white onion, quartered
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard, for frying
  • Chopped fresh cilantro, for topping
  • Diced white onion, for topping
  • Lime wedges, for serving
  • Optional: bay leaf
  • Optional: fresh jalapeño slices
  • Optional: fresh parsley or epazote for garnish

Instructions

  1. Soak dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and add to a blender with chipotle pepper, garlic, onion, oregano, cumin, smoked paprika, apple cider vinegar, salt, and 1 cup beef broth. Blend until smooth. Add more broth if sauce is too thick.
  2. Season beef chunks with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown beef on all sides, about 5 minutes. Remove beef. Pour in chili sauce and remaining beef broth. Return beef to pot, add bay leaf if using, cover, and simmer gently for 3 to 4 hours until meat is fork-tender. Add hot water if liquid reduces too much.
  3. Remove beef from broth and shred with two forks. Strain broth through a fine mesh strainer to create consommé, discarding solids. Keep consommé warm on low heat.
  4. Heat a skillet over medium heat. Dip a tortilla briefly into consommé to soak lightly, then place on skillet. Sprinkle shredded cheese on one half, add shredded meat on top, and fold tortilla over. Cook 2-3 minutes per side until tortilla is crispy and cheese melted. Repeat with remaining tortillas.
  5. Serve tacos with a small bowl of consommé for dipping. Top tacos with chopped cilantro, diced onion, and a squeeze of lime.

Notes

Toast dried chilies before soaking to deepen flavor. Strain consommé for a smooth broth. Dip tortillas quickly to avoid sogginess. Use Oaxaca cheese for best melt and flavor. Slow simmer meat for tenderness. Leftovers store well; reheat meat in consommé and crisp tacos in skillet.

Nutrition

Keywords: birria, quesabirria, tacos, consommé, beef, Mexican, slow-cooked, cheesy, comfort food

Find it online: https://ariaappetite.com/flavorful-birria-style-quesabirria-tacos-recipe-with-homemade-consomm-e/