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Crispy Birria-Style Beef Quesabirria Tacos Easy Recipe with Rich Consommé

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These crispy birria-style beef quesabirria tacos feature tender, spiced beef and melty cheese with a rich consommé for dipping, offering a perfect balance of crispy and savory flavors.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 cups beef broth or water
  • 2 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or rendered beef fat (for frying and crisping)
  • Chopped fresh cilantro (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (to brighten up each bite)

Instructions

  1. Soak the dried guajillo and ancho chilies in hot water for 20 minutes until soft. Drain and transfer to a blender with chipotle pepper, garlic, onion, oregano, cumin, cinnamon, and apple cider vinegar. Add 1 cup beef broth and blend until smooth. Strain through a fine mesh sieve to remove any bits for a silky sauce.
  2. Season beef chunks with salt and pepper. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat and brown the beef pieces on all sides, about 5-7 minutes. Remove beef and set aside.
  3. Pour the chili sauce into the pot, add remaining 1 cup beef broth, and bring to a simmer. Return beef to the pot, cover, and cook on low heat for 2.5 to 3 hours until beef is tender and shreds easily.
  4. Once beef is cooked, remove it and shred with forks. Strain the cooking liquid through a fine sieve, reserving the consommé for dipping. Adjust seasoning with salt if needed. Keep warm.
  5. Heat a skillet with a thin layer of oil or rendered fat over medium heat. Dip each tortilla briefly into the consommé, then place it in the skillet. Sprinkle a generous handful of cheese on one half, top with shredded beef, then fold over to make a half-moon shape.
  6. Cook the folded tortillas for 2-3 minutes on each side until cheese melts and the exterior is golden and crispy. Use tongs to flip carefully.
  7. Serve hot with a small bowl of consommé for dipping, garnished with fresh cilantro, diced onion, and lime wedges on the side.

Notes

Soak dried chilies properly to avoid gritty sauce. Use medium heat when frying to avoid burning. Dip tortillas in consommé before frying for crispy texture. Rest beef in sauce for juicy flavor. For dairy-free, use vegan mozzarella. Tacos can be baked at 400°F for 10-12 minutes as a healthier alternative.

Nutrition

Keywords: birria, quesabirria, beef tacos, crispy tacos, consommé, Mexican recipe, slow-cooked beef, cheesy tacos, gluten-free tacos

Find it online: https://breezybake.com/crispy-birria-style-beef-quesabirria-tacos-easy-recipe-with-rich-consomm-e/