Birria Tacos (Quesatacos)
These Birria Tacos (Quesatacos) are the ultimate fusion of tacos and quesadillas—slow-cooked, fall-apart tender beef packed into crispy, cheesy corn tortillas and served with a rich, flavorful consommé for dipping. Perfectly golden and bursting with bold Mexican flavors, these tacos are worth every step!
Ingredients
- 4 ½ pounds beef a mixture of bone in short ribs and chuck roast
- 1 large onion large diced
- 6 cloves garlic smashed
- As Needed olive oil
- 1 tablespoon tomato paste
- 5 large dried bay leaves
- 6 large dried guajillo peppers
- 4 cups beef stock or enough to cover the meat
- 2 teaspoons chili powder
- 1 teaspoon dried mexican oregano
- 1 tablespoon cumin
- 1 ½ teaspoons coriander
- To Taste salt
- To Taste pepper
- As Needed soft corn tortillas
- As Needed quesadilla cheese shredded
- As Needed Oaxaca cheese shredded
- As Needed cilantro chopped
- ½ cup onion, diced for serving with consommé
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Start by cutting the chuck roast into smaller pieces of equal size.
- Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.
- While the meat is browning place a large skillet over medium heat and begin toasting the peppers. Cook each pepper for 2-3 minutes on each side. Do not overcook the peppers, they will become bitter. Remove from the heat, cool slightly. Cut the tops off of the peppers then shake out the seeds.
- In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.
- Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.
- Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl—this will be used to fry the tacos.
- Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.
- Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!
Notes
- For the best tasting consommé use beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. Or use just chuck roast is short ribs are unavailable.
- Dried Guajillo Peppers – Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
- Freeze for Later – Store leftover meat in an airtight container for up to 3 months. Reheat and enjoy.
- Customize the Heat – For extra spice, add chipotle peppers in adobo or extra red pepper flakes.
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