Description
Delicious and rich Quesabirria Tacos featuring tender braised chuck roast stewed in a flavorful blend of dried chiles and spices, served with melted Oaxaca or mozzarella cheese on crispy corn tortillas, and accompanied by fresh garnishes and a savory consommé for dipping.
Ingredients
Scale
For the Birria Stew
- 3 pounds boneless chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 3 dried guajillo chiles, stems and seeds removed (keep seeds for more heat)
- 2 dried ancho chiles, stems and seeds removed
- 2 Roma tomatoes, quartered
- 1 medium onion, halved
- 3 cloves garlic, peeled
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds or ¼ teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black peppercorns
- 2 cups beef broth, plus more as needed
- 4–5 cups water, enough to cover ingredients in chile pot
For Serving
- Corn tortillas
- Oaxaca or mozzarella cheese, shredded (for melting)
- Fresh cilantro, chopped (for garnish)
- Diced onions (for garnish)
- Lime wedges (for squeezing)
Instructions
- Sear the Beef: Place a large pot or Dutch oven over medium-high heat and add the olive oil. Season beef chunks with salt and pepper, then sear on all sides until well browned. Add half of the onion to the pot, cook for 2 more minutes, then remove from heat.
- Prepare the Chile Sauce: In a medium pot, combine guajillo chiles, ancho chiles, tomatoes, the remaining half of the onion, garlic cloves, cinnamon stick, and bay leaf. Add 4–5 cups of water, enough to cover the ingredients. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes.
- Season and Simmer: Add oregano, cumin seeds, thyme, salt, and black peppercorns to the chile pot. Stir and continue simmering for another 10 minutes. Remove from heat and let the mixture cool slightly.
- Blend the Sauce: Strain the chile mixture through a mesh strainer into a bowl, discarding solids like the cinnamon stick and bay leaf. Transfer the solids to a blender, add 2 cups of the strained liquid and 1 cup beef broth, and blend until smooth. Taste and adjust salt as needed.
- Braise the Beef: Return the pot with the seared beef to medium heat. Pour the blended chile sauce over the beef, adding more beef broth as needed to fully cover. Bring to a simmer, then reduce heat to low, cover, and cook for 2½ to 3 hours until the beef is tender and easily shredded.
- Shred the Meat: Remove the beef from the pot and shred it with forks. Skim the excess fat from the surface of the remaining sauce to create a flavorful consommé for dipping.
- Make the Quesabirria Tacos: Heat a skillet or griddle over medium heat. Dip corn tortillas into the consommé, then place them on the hot skillet. Sprinkle shredded cheese over the tortilla, add shredded beef, fold the tortilla in half, and cook until the cheese melts and the tortilla is crispy and golden on both sides.
- Serve: Garnish the tacos with fresh cilantro and diced onions. Serve immediately with lime wedges and small bowls of consommé on the side for dipping.
Notes
- Keep the seeds in the chiles for extra heat if desired.
- Use a Dutch oven or heavy pot for even cooking during braising.
- Skimming the fat from the consommé makes it lighter and more pleasant for dipping.
- Moistening the tortillas in the consommé before frying gives the tacos extra flavor and crispiness.
- Oaxaca cheese melts beautifully, but mozzarella is a good substitute if unavailable.
- Cook the beef low and slow until it shreds easily for the best texture.
- Leftover consommé can be refrigerated and used as a flavorful broth or soup base.
- Prep Time: 25 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Quesabirria tacos, Birria stew, Mexican tacos, braised beef tacos, consommé dipping sauce
