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Authentic Quesabirria Tacos with Consomé

Crispy, cheesy, chili-infused beef tacos served with a rich savory dipping broth. The ultimate Mexican comfort food experience.
Print Recipe
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican, Street Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Birria Meat & Marinade
  • 3 lbs chuck roast cut into chunks
  • 1 lb beef short ribs bone-in
  • 6 dried guajillo peppers deseeded
  • 3 dried ancho peppers deseeded
  • 1 large white onion quartered
  • 8 cloves garlic
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 stick cinnamon
  • 4 cups beef broth
Taco Assembly
  • 15 corn tortillas
  • 1 lb Oaxaca cheese shredded
  • 1 cup cilantro chopped
  • 1 cup onion diced

Equipment

  • Dutch oven or large pot
  • Blender
  • Cast Iron Skillet or Griddle
  • Tongs

Method
 

  1. Toast dried chilies in a dry pan for 1-2 minutes, then soak in boiling water for 20 minutes until soft.
  2. Blend soaked chilies, onion, garlic, spices, vinegar, and tomatoes until smooth to create the adobo.
  3. Sear beef chunks in a large pot until browned. Add the adobo sauce and beef broth. Bring to a boil.
  4. Lower heat, cover, and simmer for 3 hours until meat is tender and shreddable. (Or use Instant Pot for 45 mins).
  5. Remove meat and shred. Skim the red fat/oil from the top of the broth and reserve it in a bowl.
  6. Dip corn tortillas into the reserved red fat. Place on a hot griddle.
  7. Top tortilla with cheese and shredded beef. Fold over and fry until crispy on both sides.
  8. Serve hot with a side bowl of consomé broth topped with onions and cilantro for dipping.

Notes

Leftover consomé is great for Ramen!