Oh yes—Quesabirria tacos are pure comfort food: juicy, flavorful beef tucked in tortillas, fried until crispy, served with melty cheese, and dunked in rich consommé. Here’s a home-friendly recipe:
🌮 Quesabirria Tacos
Ingredients
For the Birria (Beef Stew):
-
2–3 lbs beef chuck roast (or short ribs)
-
4 dried guajillo chiles
-
2 dried ancho chiles
-
2 dried pasilla chiles
-
1 medium onion, quartered
-
4 garlic cloves
-
2 tsp salt
-
1 tsp black pepper
-
1 tsp cumin
-
1 tsp dried oregano
-
2 cups beef broth
-
1 cup tomato sauce (or 2 fresh tomatoes, roasted)
-
2 bay leaves
For the Tacos:
-
Corn tortillas
-
2 cups shredded Oaxaca or mozzarella cheese
-
Chopped onion and cilantro (for garnish)
-
Lime wedges
Optional:
-
Pickled jalapeños
-
Consommé for dipping
Instructions
Step 1: Prepare the Chiles
-
Remove stems and seeds from dried chiles.
-
Toast lightly in a dry skillet for 1–2 minutes.
-
Soak in hot water for 15–20 minutes until soft.
Step 2: Make the Birria Sauce
-
In a blender, combine soaked chiles, onion, garlic, tomato sauce, cumin, oregano, salt, and pepper. Blend until smooth.
-
Pour over beef in a slow cooker or Dutch oven.
-
Add beef broth and bay leaves.
Step 3: Cook the Beef
-
Slow Cooker: 8 hours on low
-
Stovetop/Dutch Oven: 3–4 hours at low simmer, covered, until beef is tender and shreddable
Once cooked, shred the beef, reserving the cooking liquid (this becomes your consommé).
Step 4: Assemble the Tacos
-
Heat a skillet or griddle over medium heat.
-
Dip corn tortillas briefly in warm consommé.
-
Place a tortilla on the skillet, sprinkle cheese, add shredded beef, top with more cheese, fold, and cook until crispy and golden. Flip once.
Step 5: Serve
-
Serve with chopped onion, cilantro, lime wedges, and a small bowl of consommé for dipping.
-
Optional: drizzle hot sauce or add pickled jalapeños.
🔥 Tips for Maximum Flavor
-
Overnight marination: Coat beef with some sauce and refrigerate 6–12 hours for deeper flavor.
-
Crispy edges: Cook on medium-high for 1–2 minutes per side for that slight crunch.
-
Consommé: Strain and skim fat for a clean, rich dipping broth.
If you want, I can make a shortcut version that uses oven or Instant Pot only and still gives that authentic birria flavor without hours of simmering.
Do you want me to do that?