Quesabirria Tacos

Close up of birria tacos garnished with sliced jalapenos with consommé on the side.

5 from 12 votes

Quesabirria Tacos are a classic food truck taco that is loaded with vibrant and bold flavors. A slow cooked beef that is shredded and smothered in a consomme sauce and then fried in a crispy tortilla that is loaded with cheese. Top with your favorite condiments and dive in.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Dishes

Cuisine: Mexican

Servings: tacos

Calories: 548kcal

Author: Kim Schob

Equipment

Ingredients

3 tablespoons olive oil divided
1 large white onion quartered
5 large tomatoes quartered
6-8 cloves garlic peeled
6 dried guajillo chiles seeded and stems removed
4 dried ancho chiles seeded and stem removed
2-4 chili de arbol seeded and stems removed (optional for more spice)
4 cups beef broth divided
4 lbs. boneless beef chuck fat trimmed off and then cut into 2-3” cubes
2 teaspoons Salt
2 teaspoons black pepper
⅓ cup apple cider vinegar
2 teaspoons Mexican oregano
2 teaspoons ground coriander
2 teaspoons ground cumin
¾ teaspoon ground cinnamon
2 bay leaves
16 yellow corn tortillas
4 cups Oaxaca cheese queso quesadilla cheese, or mozzarella cheese

Optional additions for serving:

Diced onions and cilantro
Lime wedges
Sliced radish
Sliced jalapenos
Salsa
Tortilla chips

Cups - Metric

Instructions

In a Dutch oven you will cook over medium high heat. Add the oil and let the pan get hot. Then add in the onions and tomatoes. Saute for 5 minutes.
Next add the garlic and saute for another 3 minutes, allowing the vegetables to become nice and fragrant.
Then you will slice off the stems of the chiles and de-seed. Then add them into the pan along with half of the beef broth. Bring the pot to a boil.
Then reduce the heat and simmer uncovered for 10 minutes.
As the chiles are simmering, sear the meat in small batches in a skillet. I added a tablespoon of oil and heated on medium high and then seared all the cubes of beef. You will cook 5-7 minutes. Don't cook all the way through, just create a nice sear.
Once the broth is done simmering use a slotted spoon and remove the onion, tomatoes, garlic, and chiles. Place all that in a blender.
Add the rest of the plain broth and blend until smooth.
Pour the mixture back into the Dutch oven with the broth.
Add in the seared beef, cider vinegar, seasonings, and bay leaves. Stir and let the pot come to a full boil.
Reduce to low and simmer covered for 3 hours or until the beef is tender. The longer you cook the richer the flavor and more tender the meat.
Discard the bay leaves.
Then remove the meat and use forks or meat claws to pull the meat and shred.
Place the meat back into the sauce.

How to Assemble Tacos

Heat a skillet on medium to medium high heat.
Dip 3-4 tortillas at a time in the consomme sauce and then place them in the skillet. Do not overlap the tortillas.
Add meat and shredded cheese to half of each of the tortillas. Then add a bit more cheese on top.
Carefully fold each taco in half and pan fry the tortillas until they are golden and crispy.
Repeat until you reach as many tacos as you want.
Serve immediently with a side of the consomme sauce from the meat mixture. Then top with your favorite toppings.

Notes

Meat - A nice roast will work that has a marble of fat. When you go to shred the meat remove any fat that remains.
Spice - If you want a spicy taco, leave some of the seeds from the peppers to create a bolder spice flavor.
Pork - Swap the beef with a diced up pork roast if you prefer pork over beef.
Consomme - The sauce is great for dipping your tacos as it really elevates the flavor. Plus, the sauce also adds so much flavor to the meat as it soaks up once shredded.
Leftover Meat - Use leftover meat for making enchiladas, tacos, casseroles, and more. This meat is so versatile. Freeze or refrigerate the meat with the sauce for optimal flavor.

Nutrition