Description
These Crispy, Cheesy Quesabirria Tacos feature tender, slow-simmered beef chuck roast in a flavorful chili-spiced broth, folded with melted mozzarella cheese inside crispy corn tortillas. Served with fresh cilantro, diced onion, lime wedges, and rich birria consommé for dipping, these tacos combine authentic Mexican flavors with a satisfyingly crunchy texture perfect for any taco lover.
Ingredients
Scale
Birria Meat and Broth
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional for extra depth)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth (or water)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Salt to taste
Tacos
- 10-12 corn tortillas
- 2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- Oil for frying
Garnishes and Dipping Sauce
- Fresh cilantro, chopped (for garnish)
- 1/2 cup finely diced onion (for garnish)
- Lime wedges (for serving)
- 1 1/2 cups reserved birria broth (from braising the beef)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon vinegar
- 1/2 teaspoon chili powder (optional)
- Salt to taste
Instructions
- Toast the Chilies: Remove stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until aromatic, taking care not to burn.
- Prepare Chili Sauce: Add the toasted chilies, quartered onion, smashed garlic, cumin, oregano, and black pepper to a blender. Pour in 1 cup of beef broth or water and blend until smooth. Add more broth if needed to achieve a sauce consistency.
- Brown the Beef: Heat a bit of oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches, searing all sides. Remove the beef and set aside.
- Cook the Birria: In the same pot, add the chili sauce and cook for about 5 minutes while stirring occasionally. Add remaining beef broth, bay leaves, cinnamon stick, and the seared beef. Bring to a boil, then lower heat to a simmer. Cover and cook for 2-3 hours until the beef is tender and shreds easily.
- Shred the Beef: Remove beef from the pot and shred using two forks. Discard bay leaves and cinnamon stick. Reserve 1 1/2 cups of the broth for dipping.
- Prepare Dipping Consommé: In a small saucepan, combine reserved birria broth, finely chopped onion, minced garlic, vinegar, and chili powder if using. Simmer over medium heat for 5-10 minutes. Season with salt and set aside.
- Heat Tortillas: Warm a skillet or griddle over medium heat and lightly oil it. Dip each corn tortilla into the reserved birria broth to soften, then place on the heated skillet.
- Assemble Tacos: Sprinkle shredded cheese on one half of the tortilla placed on the skillet. Add a generous amount of shredded birria beef on top of the cheese, then fold the tortilla over to create a taco.
- Cook Tacos: Cook each side of the folded taco for 2-3 minutes until the tortilla becomes crispy and golden and the cheese inside melts.
- Serve: Remove tacos from skillet and garnish with freshly chopped cilantro and diced onion. Serve immediately with lime wedges and the warm birria consommé for dipping.
Notes
- Remove seeds from chilies to avoid bitterness and overly spicy flavor.
- Use mozzarella cheese as a substitute if Oaxaca cheese is unavailable.
- The simmering time can be adjusted based on beef tenderness; longer braising yields more tender meat.
- Dipping the tortillas in birria broth softens them and adds flavor while helping them crisp as they cook.
- Leftover birria and consommé keep well refrigerated for up to 3 days and may be reheated gently on stovetop.
