Print

Crispy Birria Queso Tacos Recipe Easy Homemade with Savory Consommé Dip

crispy birria queso tacos - featured image
Print Recipe

These crispy birria queso tacos feature a crunchy shell filled with tender slow-cooked birria beef and melty cheese, served with a rich, savory consommé dip for dunking. Perfect for a comforting yet exciting meal that’s quick and easy to prepare.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks (brisket works too)
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 4 cloves garlic, peeled
  • 1 white onion, quartered
  • 2 cups beef broth (preferably low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil for frying
  • 2 cups strained birria broth (from cooking meat)
  • 1 tbsp finely chopped fresh cilantro
  • 1 small lime, cut into wedges (optional for serving)

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes each side until fragrant but not burnt. Soak them in hot water for 15 minutes to soften.
  2. Drain the chilies, then add them to a blender with garlic, onion, apple cider vinegar, oregano, cumin, cinnamon, salt, pepper, and 1 cup beef broth. Blend until smooth, adding more broth if needed to loosen the mixture.
  3. Place beef chunks in a large heavy-bottomed pot or Dutch oven and pour the chili marinade over them. Add the remaining 1 cup beef broth. Cover and simmer on low for about 1.5 hours until the meat is tender and shreds easily. Stir occasionally and add water if it looks too dry.
  4. Remove meat and shred with forks. Strain the cooking liquid through a fine mesh sieve into a bowl to make the consommé. Keep warm.
  5. Heat a skillet with a thin layer of vegetable oil over medium-high heat. Take one tortilla, sprinkle a generous handful of shredded cheese on one half, add shredded birria meat on top, then fold the tortilla in half, pressing gently to seal.
  6. Carefully place tacos in hot oil. Fry 2-3 minutes per side or until golden and crispy. Use tongs to flip carefully. Drain on paper towels.
  7. Serve tacos immediately on a platter with a bowl of warm consommé dip sprinkled with fresh cilantro. Add lime wedges on the side for squeezing.

Notes

Maintain oil temperature carefully to avoid burning tortillas or undercooking the cheese. Slow simmering the meat is key for tender texture. Use Oaxaca cheese for best melt and stretch, mozzarella is a good substitute. Fry tacos in batches to keep oil temperature steady. Save and use the consommé broth as a dip for authentic flavor. Baking is an option for a less oily version but frying yields the best crispiness.

Nutrition

Keywords: birria tacos, crispy tacos, queso tacos, consommé dip, Mexican recipe, easy birria, homemade tacos, slow-cooked beef, comfort food

Find it online: https://breezybake.com/crispy-birria-queso-tacos-recipe-easy-homemade-with-savory-consomm-e-dip/