If you’ve been craving easy quesabirria tacos with rich consommé dip, you’re in the right place. This recipe brings together tender, slow-cooked beef, melty cheese, and crispy pan-fried tortillas — all served with a deeply flavored broth that’s made for dipping. It’s comforting, indulgent, and surprisingly doable at home, even if you’ve never made birria before.
These tacos have taken social media and food trucks by storm for good reason. Every bite delivers savory beef, stretchy cheese, and a burst of chile-spiced richness, especially when dunked into the warm consommé. Best of all, this version is approachable, family-friendly, and perfect for weekends, gatherings, or whenever you want a truly satisfying meal.
Why You’ll Love This Easy Quesabirria Tacos with Rich Consommé Dip
There are plenty of reasons these tacos deserve a spot in your regular rotation:
- Big flavor, simple steps: The beef slowly cooks until tender, doing most of the work for you.
- Crispy and cheesy: Dipping tortillas in the consommé before frying gives them an irresistible texture and color.
- Perfect for sharing: This recipe feeds a crowd and feels special without being complicated.
- Customizable: Adjust spice levels, cheese choices, or toppings to suit your family’s tastes.
- Restaurant-quality at home: You’ll get that street-style quesabirria experience without leaving your kitchen.
Ingredients for Easy Quesabirria Tacos with Rich Consommé Dip
For the Birria Beef
- 3–4 pounds beef chuck roast (cut into large chunks)
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile (optional, for depth)
- 1 medium white onion, quartered
- 6 cloves garlic
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- Salt and black pepper, to taste
For the Quesabirria Tacos
- Corn tortillas (street-size works best)
- 12–16 ounces Oaxaca cheese, mozzarella, or Monterey Jack (shredded)
- Chopped white onion
- Fresh cilantro, chopped
- Lime wedges
Ingredient Notes and Substitutions
- Beef cuts: Chuck roast is ideal for its marbling, but beef shank or short ribs also work beautifully.
- Chiles: Guajillo and ancho chiles provide rich flavor without overwhelming heat. If you’re sensitive to spice, skip the pasilla chile.
- Cheese: Oaxaca is traditional, but mozzarella melts just as well and is easy to find.
- Vinegar: Apple cider vinegar balances the richness. You can substitute fresh lime juice if preferred.
- Broth: Always use low-sodium broth so you can control the salt level.
This recipe contains no alcohol or pork, making it suitable for family-friendly meals and a wide range of dietary preferences.
Step-by-Step Instructions
Step 1: Prepare the Chile Sauce
Bring a pot of water to a gentle boil. Add the dried chiles and simmer for about 10 minutes, until softened. Drain and transfer the chiles to a blender. Add garlic, onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a cup of beef broth. Blend until smooth.
Step 2: Cook the Birria Beef
Season the beef chunks generously with salt and pepper. Place them in a large Dutch oven or slow cooker. Pour the blended chile sauce over the beef, add bay leaves, and pour in the remaining beef broth until the meat is mostly submerged.
Cover and cook:
- Stovetop: Simmer gently for 3–3½ hours
- Oven: Cover and cook at 325°F (165°C) for about 3½ hours
- Slow cooker: Cook on low for 8 hours
The beef should be fork-tender and easy to shred.
Step 3: Shred the Beef and Strain the Consommé
Remove the beef from the pot and shred it using two forks. Strain the cooking liquid, discarding solids, and skim excess fat if desired. Reserve the broth — this is your rich consommé dip.
Step 4: Assemble the Quesabirria Tacos
Heat a skillet or griddle over medium heat. Dip a tortilla into the consommé, coating both sides lightly. Place it on the hot skillet, sprinkle cheese on one half, add shredded beef, then fold. Cook until crispy and golden, flipping once to melt the cheese thoroughly.
Step 5: Serve
Serve hot tacos with a bowl of warm consommé for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime.
Pro Tips for Success
- Don’t rush the beef: Low and slow cooking ensures tender, flavorful meat.
- Blend the sauce well: A smooth chile sauce prevents gritty texture in the consommé.
- Use medium heat when frying: This prevents burning while allowing the cheese to melt fully.
- Skim, don’t discard fat: A little fat adds flavor to the consommé — just remove excess.
- Keep tortillas warm: Cover cooked tacos loosely with foil while finishing the rest.
Flavor Variations
- Spicy Quesabirria: Add a dried árbol chile or a pinch of chili flakes to the sauce.
- Chicken Birria: Substitute bone-in chicken thighs and reduce cooking time.
- Cheese Blend: Mix Oaxaca with Monterey Jack for extra stretch and flavor.
- Herby Twist: Add fresh thyme or bay leaf to the broth for subtle depth.
- Crispy Cheese Edge: Sprinkle a little cheese directly onto the skillet before placing the tortilla.
Serving Suggestions
These easy quesabirria tacos with rich consommé dip are hearty on their own, but they pair beautifully with:
- Mexican rice or cilantro-lime rice
- Simple black beans or refried beans
- Fresh corn salad
- Agua fresca or sparkling lime water
They’re perfect for game days, family dinners, or festive gatherings.
Storage and Freezing Instructions
- Refrigerator: Store shredded beef and consommé separately in airtight containers for up to 4 days.
- Freezer: Freeze beef and consommé for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm beef gently in a skillet with a bit of consommé to keep it moist.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 480 |
| Protein | 32 g |
| Carbohydrates | 28 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sodium | 780 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Easy Quesabirria Tacos with Rich Consommé Dip
What makes quesabirria different from regular birria tacos?
Quesabirria tacos include melted cheese inside the tortilla, making them a hybrid between tacos and quesadillas. This adds richness and texture that sets them apart from traditional birria tacos.
Can I make quesabirria tacos ahead of time?
Yes. You can prepare the beef and consommé up to two days in advance. Assemble and fry the tacos just before serving for the best texture.
Are quesabirria tacos very spicy?
Not necessarily. Guajillo and ancho chiles are mild and flavorful rather than hot. You can adjust heat easily by adding or removing spicy chiles.
What’s the best tortilla for quesabirria tacos?
Corn tortillas are traditional and hold up best when dipped in consommé. Look for fresh, pliable tortillas to prevent cracking.
Can I make this recipe healthier?
Use leaner beef cuts, skim more fat from the consommé, and reduce the cheese slightly. The flavors will still be bold and satisfying.
Easy Quesabirria Tacos with Rich Consommé Dip
Equipment
- Dutch oven or slow cooker
- blender
- large pot
- skillet or griddle
- strainer
Ingredients
- 3–4 lb beef chuck roast, cut into large chunks
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile (optional)
- 1 medium white onion, quartered
- 6 cloves garlic
- 2 bay leaves
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 4 cups low-sodium beef broth
- 2 tbsp apple cider vinegar
- salt and black pepper, to taste
- corn tortillas
- 12–16 oz Oaxaca cheese, mozzarella, or Monterey Jack, shredded
- chopped white onion, for serving
- fresh cilantro, chopped, for serving
- lime wedges, for serving
Instructions
- Bring a pot of water to a gentle boil. Add the dried chiles and simmer for about 10 minutes, until softened. Drain and transfer the chiles to a blender. Add garlic, onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Season the beef generously with salt and pepper. Place it in a Dutch oven or slow cooker. Pour the chile sauce over the beef, add bay leaves, and add the remaining beef broth until the meat is mostly submerged. Cover and cook until fork-tender.
- Remove the beef and shred it with two forks. Strain the cooking liquid, discarding solids, and skim excess fat if desired. Reserve the broth as the consommé.
- Heat a skillet over medium heat. Dip a tortilla lightly in the consommé and place it on the skillet. Add cheese and shredded beef, fold, and cook until crispy and golden, flipping once.
- Serve the tacos hot with warm consommé for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime.
Notes
Nutrition
Final Thoughts
Easy quesabirria tacos with rich consommé dip are one of those dishes that feel special every time you make them. From the slow-cooked beef to the crispy, cheesy tortillas, each step builds layers of comfort and flavor. Whether you’re cooking for loved ones or treating yourself, this recipe delivers a memorable meal that’s well worth the effort.
Once you try them, these tacos are bound to become a favorite — especially with that irresistible consommé waiting on the side.