Authentic Beef Birria Tacos (Quesabirria)

Crispy, Cheesy Dipping Tacos with Rich Savory Consomé

PREP TIME	COOK TIME	SERVINGS	CALORIES
30 mins	3 hrs 30 mins	6-8 servings (16-20 tacos)	~380 kcal / taco

About This Dish

Authentic Beef Birria Tacos (specifically Quesabirria) have taken the culinary world by storm. Originating from Jalisco, Mexico, this recipe features melt-in-your-mouth tender beef slow-braised in a deeply flavorful adobo sauce made from dried Guajillo, Ancho, and Pasilla chiles. Corn tortillas are dipped into the vibrant chili oil skimmed from the top of the stew, stuffed with beef and melty Oaxaca cheese, and seared until crispy. Serve them hot alongside a bowl of warm consomé for dipping! Authentic Beef Birria Tacos (Quesabirria)

Ingredients

• 3 lbs beef chuck roast & 1 lb beef short ribs or bone-in shank

• 4 dried Guajillo chiles (deseeded and stemmed)

• 2 dried Ancho chiles (deseeded and stemmed)

• 1-2 dried Pasilla or Chiles de Árbol (optional, for extra heat)

• 1 medium yellow onion, cut in half

• 6 cloves garlic, peeled

• 1 can (14 oz) fire-roasted crushed tomatoes

• 2 tbsp apple cider vinegar

• 1 tsp each dried oregano, ground cumin, ground coriander, and smoked paprika

• 1 pinch ground cinnamon and ground cloves

• 2 bay leaves

• 4 cups low-sodium beef broth

• 16-20 small corn tortillas

• 2 cups Oaxaca cheese or Monterey Jack (shredded)

• For Garnish Finely diced white onion, fresh cilantro, and lime wedges

Step-by-Step Instructions

1. Toast & Rehydrate Chiles: In a dry skillet over medium heat, toast dried chiles for 1–2 minutes until fragrant (do not burn). Transfer chiles to a bowl of boiling water and soak for 15 minutes to soften.

2. Blend the Adobo Marinade: Transfer softened chiles, onion half, garlic, tomatoes, vinegar, oregano, cumin, coriander, paprika, cinnamon, cloves, and 1 cup of beef broth into a high-speed blender. Blend until completely smooth. Strain through a fine-mesh sieve if desired.

3. Sear the Meat: Cut beef chuck into large chunks. Season generously with salt and black pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high heat and sear meat on all sides until browned. Remove meat temporarily.

4. Slow Braise Beef: Pour the blended chile sauce into the Dutch oven along with remaining beef broth and bay leaves. Return beef to the pot. Bring to a boil, cover tightly, reduce heat to low, and simmer for 3 to 3.5 hours until beef is fall-apart tender.

5. Shred Meat & Separate Fat: Transfer beef to a board and shred with two forks. Skim the rich red chili fat/oil floating on top of the consomé broth into a shallow bowl (this will be used to fry the tortillas). Keep the remaining consomé warm for dipping.

6. Assemble & Fry Quesabirria Tacos: Dip a corn tortilla into the reserved chili oil. Place onto a hot skillet/griddle over medium heat. Top half with shredded cheese and shredded beef. Fold in half. Fry for 2 minutes per side until crispy and cheese is melted.

7. Garnish & Serve: Serve hot filled with fresh cilantro and diced onion, with a bowl of warm consomé on the side for dipping!

Chef’s Tips for Success

• Use a Combination of Meat Cuts: Combine lean beef chuck with bone-in cuts like short ribs or shank. The gelatin from the bones gives the consomé incredible body and rich mouthfeel.
• Don’t Skip the Chili Oil Dip: Dipping the tortillas in the skimmed red fat before griddling is what gives Birria Tacos their signature deep red color, smoky flavor, and irresistible crunch.
• Best Melting Cheese: Oaxaca cheese is traditional and offers the best gooey stretch. If unavailable, use low-moisture Mozzarella or Monterey Jack.
• Instant Pot / Slow Cooker Adaptation: For Instant Pot, pressure cook on High for 45 minutes with a 15-minute natural release. For a Slow Cooker, cook on Low for 8 hours.

Recipe Overview: Authentic Beef Birria Tacos (Quesabirria)

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 6–8 servings (makes 16–20 tacos)
Estimated Calories: ~380 kcal per taco

Ingredients Summary

Meat Cuts: 3 lbs beef chuck roast & 1 lb beef short ribs (or bone-in shank for gelatin)
Dried Chiles: 4 Guajillo chiles, 2 Ancho chiles, 1–2 Pasilla or Chiles de Árbol (optional for heat)
Adobo & Broth Base: 1 onion, 6 garlic cloves, 1 can (14 oz) fire-roasted tomatoes, 2 tbsp apple cider vinegar, 4 cups beef broth, bay leaves, dried oregano, cumin, coriander, smoked paprika, cinnamon, and cloves
Taco Assembly: 16–20 corn tortillas, 2 cups shredded Oaxaca cheese (or Monterey Jack)
Garnish & Dipping: Fresh cilantro, finely diced white onion, lime wedges, and warm reserved consomé broth

Chef’s Pro-Tips:
- Meat Combination: Combining chuck with bone-in short ribs/shank for optimal gelatin and body in the broth.
- Melting Cheese Selection: Recommending Oaxaca cheese or Monterey Jack for maximum cheese stretch.
- Alternative Cooking Methods: Instant Pot (45 mins high pressure) and Slow Cooker (8 hours low) cooking times.