How to Make Quesabirria Tacos (Print version)
Tender beef birria, Oaxaca cheese, and corn tortillas crisped in chile-rich consomme for dunkable quesabirria tacos.
# Ingredients:
For the birria beef
01 -
3 lb (1.4 kg) beef chuck roast, cut into large chunks
02 -
1 lb (450 g) bone-in beef short ribs or beef shank
03 -
2 teaspoons kosher salt, plus more to taste
04 -
1 teaspoon black pepper
05 -
1 tablespoon neutral oil
06 -
4 dried guajillo chiles, stemmed and seeded
07 -
2 dried ancho chiles, stemmed and seeded
08 -
1-2 dried chiles de arbol, stemmed, optional for heat
09 -
2 Roma tomatoes, halved
10 -
1 medium white onion, quartered
11 -
6 garlic cloves
12 -
2 tablespoons apple cider vinegar
13 -
1 teaspoon ground cumin
14 -
1 teaspoon dried Mexican oregano
15 -
1/2 teaspoon ground cinnamon
16 -
1/4 teaspoon ground cloves
17 -
3 cups (720 ml) beef broth
18 -
2 bay leaves
For the tacos
19 -
12 corn tortillas
20 -
2 1/2 cups (250 g) shredded Oaxaca cheese or low-moisture mozzarella
21 -
1/2 cup finely chopped white onion
22 -
1/2 cup chopped fresh cilantro
23 -
2 limes, cut into wedges
24 -
Neutral oil as needed for the skillet
# Instructions:
01 -
Warm a dry skillet over medium heat. Toast the guajillo, ancho, and chile de arbol for 10-15 seconds per side until fragrant, then soak them in hot water for 15 minutes until softened.
02 -
Drain the chiles and blend them with tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth until very smooth.
03 -
Pat the chuck roast and short ribs dry. Season with salt and pepper, then sear in oil in a Dutch oven over medium-high heat until browned on several sides.
04 -
Pour in the chile sauce, remaining beef broth, and bay leaves. Bring to a simmer, cover, and cook over low heat for 3-3 1/2 hours until the beef shreds easily.
05 -
Transfer the meat to a bowl and shred it. Discard bones and bay leaves. Strain the consomme if desired, then taste and adjust salt.
06 -
Keep the consomme warm. Heat a large skillet or griddle over medium-high heat with a light film of oil. Spoon some of the red fat from the consomme into a shallow bowl.
07 -
Dip a tortilla quickly into the red consomme fat, place it in the hot skillet, and top one side with cheese, shredded beef, onion, and cilantro. Fold once the cheese begins to melt.
08 -
Cook each taco for 1-2 minutes per side until crisp and browned at the edges. Serve hot with bowls of consomme, lime wedges, extra onion, and cilantro.
# Good to know:
01 -
The birria beef and consomme can be made up to 3 days ahead.
02 -
Use the red fat on top of the consomme for the best tortilla color and crisp edges.
03 -
Makes about 12 tacos, or 6 servings of 2 tacos each.