Description
Delicious Birria Tacos (Quesabirria) served with a flavorful consomé for dipping.
Ingredients
Scale
- 3 lb beef chuck roast, cut in 3–4 chunks (or short ribs)
- Salt & black pepper
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles (optional, for depth)
- 4 Roma tomatoes
- 1 medium onion, peeled & halved
- 6 garlic cloves
- 1 cinnamon stick
- 4–5 whole cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp thyme
- 4 cups beef broth
- 2–3 cups water (as needed)
- 2 tbsp apple cider vinegar
- Corn tortillas
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Chopped onion & fresh cilantro
- Lime wedges
Instructions
- Prepare the Chiles: Remove stems and seeds from guajillo, ancho, and pasilla chiles. Heat a skillet over medium heat and toast chiles for 30 seconds per side (do not burn). Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened.
- Make the Sauce: In a pot, add tomatoes, onion, and garlic. Cover with water and boil for 10 minutes until softened. Drain and place into a blender with the softened chiles, 1 cup of the soaking liquid, oregano, cumin, thyme, cloves, cinnamon stick (remove before blending if desired for smoother sauce), and vinegar. Blend until smooth.
- Cook the Meat: Season beef chunks generously with salt and pepper. In a large Dutch oven, heat a little oil over medium-high heat and sear beef on all sides until browned. Pour in the blended sauce, beef broth, and bay leaves. Add water if needed to cover meat. Bring to a boil, reduce to low, cover, and simmer for 3–3½ hours (or until meat is fork-tender). Alternatively, cook in an Instant Pot (45–50 min) or slow cooker (8 hours on low).
- Shred the Meat: Remove beef from pot, shred with two forks, and return to the broth. Taste and adjust seasoning.
- Assemble the Quesabirria Tacos: Heat a skillet over medium heat. Dip each corn tortilla into the top layer of the broth (to coat with the red fat). Place tortilla on the skillet, sprinkle with cheese, add shredded beef, and fold in half. Cook until crispy on both sides.
- Serve: Serve tacos with small bowls of the hot consomé for dipping. Garnish with onion, cilantro, and a squeeze of lime.
Notes
- For a spicier version, add more chiles.
- Make sure to soak the chiles properly for the best flavor.
- Leftover consomé can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg