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Easy Quesabirria Tacos with Rich Consommé Dip

Rose
These easy quesabirria tacos combine tender, slow-cooked beef, melty cheese, and crispy corn tortillas served with a deeply flavored consommé for dipping. Comforting, crowd-pleasing, and surprisingly approachable, this recipe delivers restaurant-style flavor right at home.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 480 kcal

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

Cook the beef low and slow for the most tender texture. Blend the chile sauce until very smooth to avoid grit in the consommé. Skim excess fat from the broth if desired, but leave a little for flavor. Adjust spice by adding or omitting hotter chiles.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 32gFat: 26gSodium: 780mgFiber: 4g
Keyword birria tacos, cheesy beef tacos, consommé dip, quesabirria tacos
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