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Flavorful Birria Tacos with Consommé

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A delicious recipe for quesabirria tacos featuring slow-cooked beef in a smoky chile sauce served with a rich consommé for dipping. Perfect for weekend dinners and gatherings.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tablespoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 4 cups beef broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Chopped white onion for garnish
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Soak the dried guajillo and ancho chiles in hot water for 15-20 minutes until soft.
  2. In a blender, combine soaked chiles (drained), quartered onion, garlic cloves, oregano, cumin, cinnamon, apple cider vinegar, salt, pepper, and about 1 cup beef broth. Blend until smooth and adjust seasoning if needed.
  3. Heat vegetable oil in a Dutch oven over medium-high heat. Brown beef chunks in batches, about 3-4 minutes per side. Set aside.
  4. Pour chile sauce into the pot and cook for 2-3 minutes to deepen flavors. Return beef to pot, add bay leaves, and pour in remaining beef broth to mostly submerge meat.
  5. Bring to a simmer, reduce heat to low, cover, and braise for 2.5 to 3 hours until beef is tender and shreddable.
  6. Remove beef and shred with forks. Strain cooking liquid through a fine mesh sieve into a bowl or pot to make consommé.
  7. Heat a skillet over medium heat. Dip each tortilla briefly in consommé, place in skillet, add shredded beef and cheese, fold tortilla, and cook until cheese melts and tortilla crisps, about 2-3 minutes per side. Repeat for all tacos.
  8. Serve quesabirria tacos hot with bowls of consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Be patient with the braising step for tender meat. Do not crowd the pot when searing to ensure proper caramelization. Keep consommé warm for dipping tortillas to achieve the iconic quesabirria texture. If consommé reduces too much, add warm water or broth. For gluten-free, use corn or almond flour tortillas. Variations include vegetarian jackfruit or mushroom versions, spicy chipotle addition, slow cooker method, and dairy-free options.

Nutrition

Keywords: birria tacos, quesabirria, consommé, Mexican tacos, slow-cooked beef, spicy tacos, homemade birria, comfort food

Find it online: https://cheerycrisp.com/flavorful-birria-tacos-with-consomm-e-recipe-easy-homemade-quesabirria-tacos-guide/