Birria Tacos (Quesabirria): The Ultimate Cheesy Beef Taco with Consommé

If you have spent any time on social media in the last few years, you have undoubtedly seen them. The slow-motion video of a crispy, bright red taco being dipped into a cup of steaming, rich broth. The cheese pull. The look of pure joy on the person’s face.

They are Birria Tacos, often called Quesabirria, and they are quite possibly the greatest taco invention of the 21st century.

Welcome back to Recipes Nora! Today, we are tackling a recipe that looks intimidating but is actually just a labor of love: authentic-style Beef Birria Tacos.

Traditionally, Birria is a stew from the Mexican state of Jalisco, originally made with goat meat. It was served in bowls for special occasions like weddings or holidays. But recently, the dish migrated north to Tijuana and then Los Angeles, where it evolved. Street vendors started using beef (Birria de Res), shredding the meat, stuffing it into tortillas with cheese, frying the tacos in the stew’s own red fat, and serving it with a side of the broth (consommé) for dipping.

The result is a hybrid between a quesadilla and a taco that is crispy, melty, savory, spicy, and messy in the best way possible.

In this guide, I am going to teach you how to master the three pillars of Birria: the Meat, the Adobo (Chili Sauce), and the Technique. We will break down exactly which dried chilies you need (and where to find them), why you shouldn’t throw away the grease, and how to get that signature bright red, crispy tortilla shell.

Let’s get dipping!

What is Quesabirria?

To understand Quesabirria, you first have to understand Birria.

Birria is a slow-cooked meat stew. The meat is marinated in an adobo made from dried chili peppers, vinegar, garlic, spices, and herbs, then braised until it falls apart.

Quesabirria (a portmanteau of Queso and Birria) takes that stewed meat and puts it inside a corn tortilla with melted cheese (usually Oaxaca or Mozzarella). But the magic trick is the frying method. Before the taco hits the griddle, the tortilla is dipped into the floating fat from the top of the stew. This stains the tortilla orange-red and allows it to fry up incredibly crispy.

It is served with a cup of the Consommé—the cooking liquid—garnished with onions and cilantro. It’s a taco you drink.

Why You Need This Recipe at Home

You might be thinking, “Noah, this sounds like a lot of work.” I won’t lie to you—it takes time. But it is passive time. Most of the work is done by your oven or pot. Here is why making it at home is better than waiting in line at a food truck:

1. The Yield: This recipe makes a massive pot of meat. You can feed a huge crowd or freeze the leftovers for months. It is the ultimate meal-prep protein.
2. Customizable Heat: Birria can be fiery hot or mild and savory. When you make the adobo yourself, you control the spice level by adjusting the Arbol chilies.
3. The Short Rib Factor: Restaurants often use cheaper cuts of meat to save money. At home, we mix Chuck Roast with Beef Short Ribs. The bones and fat from the ribs create a consommé that is so rich and gelatinous it will stick to your lips.
4. Alcohol-Free Depth: Many recipes use beer or tequila in the braise. My recipe achieves deep, complex flavor using beef broth and apple cider vinegar, making it 100% Halal-friendly and suitable for everyone.

Ingredient Deep Dive: The Flavor Profile

The soul of Birria lies in the dried chilies. You can find these in the “International” aisle of most grocery stores or at any Latin market. Do not substitute these with chili powder!

The Dried Chilies

• Guajillo Peppers: These are the workhorse of the sauce. They are long, smooth, and bright red. They provide the vibrant red color and a mild, tangy, berry-like flavor. They are not spicy.
• Ancho Peppers: These are dried Poblano peppers. They are wide, wrinkled, and almost black. They add a deep, sweet, raisin-like flavor that gives the consommé “body.”
• Chiles de Árbol: Tiny, thin, and bright red. These bring the heat. I use 3-4 for a mild kick, but you can add more if you like fire.

The Meat Blend

You need a mix of lean meat and fatty/bony meat.

• Chuck Roast: This provides the bulk of the shreddable meat. It becomes incredibly tender.
• Bone-In Short Ribs: This is the secret weapon. The marrow from the bones melts into the broth, thickening it naturally. If you skip the bones, your consommé will be thin and watery.

The Spices

Birria is heavily spiced (but not necessarily “hot”). We use Mexican Oregano (earthier than Italian), Cumin, Cloves (just a pinch—it’s powerful!), Cinnamon, and plenty of garlic.

The Cheese

• Oaxaca Cheese: This is the traditional Mexican melting cheese. It pulls apart like string cheese and melts beautifully.
• Mozzarella: A perfect substitute if you can’t find Oaxaca. Low-moisture mozzarella works best.

Step-by-Step Instructions

We break this down into three phases: The Sauce, The Braise, and The Assembly.

Phase 1: The Adobo (Chili Sauce)

1. Clean the Chilies: Cut the stems off the dried peppers and shake out the seeds.
2. Toast: Heat a dry pan over medium heat. Toast the peppers for 1-2 minutes per side until fragrant. Chef Noah’s Tip: Don’t burn them, or the sauce will be bitter!
3. Rehydrate: Place the toasted peppers in a bowl and cover with boiling water. Let them soak for 20 minutes until soft.
4. Blend: Transfer the softened peppers to a blender. Add the garlic, vinegar, spices (oregano, cumin, cloves, cinnamon, salt, pepper), and a splash of the soaking water. Blend until completely smooth.

Phase 2: The Braise

1. Sear the Meat: Cut your beef into large chunks. Season with salt and pepper. In a large Dutch oven or heavy pot, sear the meat in oil until browned on all sides. Remove the meat.
2. Fry the Sauce: (Optional but recommended) Pour the blended sauce into the hot pot with the beef fat. Fry it for 2-3 minutes. This “blooms” the flavors.
3. Simmer: Add the beef broth and return the meat to the pot. Stir well. Add the onion and bay leaves.
4. Cook: Cover and simmer on low heat (stove or oven at 325°F) for 3 to 3.5 hours.
   • Check: The meat is done when it falls apart when poked with a fork.
5. Separate: Remove the meat from the pot and shred it. Crucial Step: Skim the fat (the red grease) floating on top of the broth and put it in a separate small bowl. Do not throw this away! This is your “fry oil.”

Phase 3: The Quesabirria Assembly

This is where the magic happens. Get your griddle or large skillet hot over medium heat.

1. Dip: Take a corn tortilla. Dip it briefly into the reserved red fat (from step 5).
2. Fry: Place the stained tortilla on the hot griddle.
3. Build: Sprinkle cheese over the entire tortilla. Add a generous pile of shredded beef on one half. Add chopped fresh cilantro and onion if desired.
4. Fold and Crisp: Once the cheese melts, fold the taco in half. Press down with a spatula. Fry for 2-3 minutes per side until the tortilla is crispy and slightly charred.
5. Serve: Serve immediately with a cup of hot consommé on the side for dipping.

5 Tips for Birria Success

1. Don’t Skip the Bones I cannot stress this enough. If you only use boneless chuck roast, your broth will taste like standard beef soup. The bones from the short ribs (or oxtail, if you’re fancy) provide the gelatin that gives the consommé its sticky, luxurious mouthfeel.

2. Strain the Consommé Before serving the dipping cups, I like to pour the broth through a fine-mesh strainer. This removes the bits of onion, bay leaves, and tomato skins, leaving you with a smooth, elegant dipping liquid.

3. Corn Tortillas are King Flour tortillas get soggy too quickly when dipped in the broth. Corn tortillas have a sturdier structure and a better flavor profile that complements the earthy chilies. Use yellow or white corn tortillas.

4. The “Soggy” Factor Quesabirria tacos have a short shelf life. They go from crispy to soggy in about 15 minutes. Cook them to order. Do not try to make 20 of them and keep them warm in the oven; they will steam themselves soft.

5. Acid Balance The stew is rich. The cheese is rich. The fried tortilla is rich. You need acid to cut through it. Squeeze fresh lime juice over the tacos right before eating, and splash some lime into the consommé cup.

Variations on the Theme

Once you have a pot of Birria, the possibilities are endless.

• Birria Ramen: This is huge right now. Cook some ramen noodles and use the consommé as the broth. Top with shredded beef, egg, and cilantro.
• Birria Pizza: Use the beef and cheese as toppings for a pizza, drizzling the red sauce over the top.
• Birria Grilled Cheese: Use thick Texas Toast, dip the bread in the fat, and make a sandwich with the meat and cheese.
• Healthy Bowl: Skip the tortilla. Serve the meat and broth in a bowl with rice, beans, and avocado.

What to Serve with Quesabirria

The tacos are the star, but you need accompaniments.

• The Dipping Trio: Consommé, diced white onion, and fresh chopped cilantro are mandatory.
• Limes: Plenty of wedges.
• Salsa: A spicy Salsa Verde (tomatillo salsa) pairs well with the red meat.
• Radishes: Sliced thin for a peppery crunch.
• Drink: A cold Agua Fresca (like Cucumber Lime or Hibiscus) is perfect to cool down the palate.

Storage and Reheating

The Meat and Broth: These store beautifully. In fact, Birria tastes better the next day after the flavors meld.

• Fridge: Store meat and broth together in an airtight container for up to 4 days. The fat will solidify on top—this is great! It makes it easy to separate the “frying fat” from the “sipping broth” when cold.
• Freezer: Freeze for up to 3 months.

The Tacos: Do not store assembled tacos. They do not reheat well. Store the components and assemble fresh.

Final Thoughts

Making Birria Tacos (Quesabirria) is an event. It is the kind of recipe you make on a Saturday afternoon with music playing, the smell of chilies filling the kitchen, and friends coming over to eat.

There is something primal and satisfying about dipping a crunchy, cheesy taco into a savory broth. It engages all your senses. It’s messy, it’s loud, and it is absolutely delicious.

Don’t be afraid of the dried peppers. Once you blend that sauce and smell it hitting the hot oil, you will feel like a professional chef.

Happy Cooking! Chef Noah

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