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Crispy Birria-Style Beef Quesabirria Tacos Easy Recipe with Consommé Dip

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This recipe delivers crispy, cheesy quesabirria tacos with tender slow-cooked beef and a rich consommé dip, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tsp dried oregano (Mexican oregano preferred)
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 6 cups beef broth or water (homemade or low sodium)
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Vegetable oil for frying
  • Optional garnishes: chopped fresh cilantro, diced white onion, lime wedges, sliced radishes

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Place them in hot water to soak for 15 minutes until softened.
  2. Drain the chilies, then blend them with the quartered onion, garlic, oregano, cumin, and 1 cup of beef broth until you get a smooth sauce. Add a splash more broth if needed, but keep it thick enough to coat the beef nicely.
  3. Season the beef chunks generously with salt and pepper. In a large pot or slow cooker, combine the beef, chili sauce, bay leaves, and remaining beef broth. Simmer gently on the stove or cook on low in a slow cooker until the beef is tender and easy to shred (about 2-3 hours).
  4. Remove the beef from the pot and shred with two forks, discarding bay leaves. Return the shredded beef to the pot to soak up the consommé flavors.
  5. Heat a skillet over medium heat with a thin layer of vegetable oil. Dip each tortilla briefly into the consommé to coat both sides, then place on the skillet.
  6. Sprinkle shredded cheese evenly over one tortilla half, layer with shredded beef, then fold the tortilla over.
  7. Cook each quesabirria taco until the tortilla is golden and crispy and the cheese is melted inside, about 3-5 minutes per side. Use tongs to flip carefully.
  8. Pour consommé into small bowls for dipping. Garnish tacos with diced onion, cilantro, lime wedges, and radishes if desired.

Notes

Keep heat moderate when frying to avoid burning tortillas before cheese melts. Strain consommé for clarity if desired. Leftover consommé can be used in soups or stews. Reheat tacos in skillet to maintain crispiness. Browning beef before slow cooking adds caramelized flavor. Warming consommé before serving enhances dipping experience.

Nutrition

Keywords: birria tacos, quesabirria, beef tacos, consommé dip, crispy tacos, Mexican recipe, slow cooked beef, easy birria

Find it online: https://rowanrecipes.com/crispy-birria-style-beef-quesabirria-tacos-easy-recipe-with-consomm-e-dip/