Birria Tacos Recipe – Authentic Mexican Beef Quesabirria with Consommé
This Birria Tacos Recipe features juicy shredded beef birria slow-cooked in a rich chili sauce, folded into crispy corn tortillas with melted Oaxaca cheese, and served with flavorful consommé for dipping. Inspired by the traditional flavors of Jalisco, Mexico, these tacos are bold, cheesy, and perfect for taco night or special occasions. Whether you cook it on the stovetop, in a Dutch oven, or use a slow cooker, this step-by-step guide will walk you through how to make the best quesabirria tacos at home.
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Ingredients
For the Beef Birria:
- 3 lbs beef short ribs or chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili optional
- 1 white onion quartered
- 5 cloves garlic peeled
- 2 roma tomatoes
- 1 tbsp Mexican oregano
- 1 tbsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- 2 tbsp vegetable oil
- Salt & pepper to taste
For the Tacos:
- 12 corn tortillas or flour tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- ½ cup chopped white onion
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
- Reserved birria consommé for dipping
Instructions
- Toast the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies for 1–2 minutes until fragrant.
- Soak the Chilies: Transfer to a bowl of hot water and soak for 15–20 minutes until softened.
- Make the Sauce: In a blender, combine soaked chilies, tomatoes, garlic, onion, vinegar, cumin, cinnamon, paprika, and 1 cup of beef broth. Blend until smooth and strain if desired.
- Sear the Beef: Heat oil in a skillet. Sear seasoned beef on all sides until browned.
- Cook the Birria: In a Dutch oven or slow cooker, add seared beef, blended sauce, remaining broth, bay leaves, oregano, salt, and pepper. Simmer on low for 4 hours (or 8 hours on low in a slow cooker).
- Shred the Meat: Remove the beef, shred it with forks, and return it to the consommé to soak.
- Assemble Tacos: Dip tortillas in the top layer of consommé, fry in a skillet, add cheese and beef, fold, and crisp on both sides.
- Serve: Garnish with chopped onion, cilantro, and lime. Serve with a small bowl of consommé for dipping.
Nutrition
Serving: 1taco | Calories: 350kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Sodium: 480mg | Fiber: 2g
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