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Easy Flavor-Packed Birria Quesabirria Tacos Recipe for Beginners

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A beginner-friendly birria quesabirria tacos recipe using a slow cooker and simple pantry staples, delivering rich, tender beef and melty cheese with a flavorful consommé for dipping.

Ingredients

Scale
  • 2 to 3 pounds beef chuck roast, trimmed of excess fat
  • 4 to 5 dried guajillo chiles, stems and seeds removed
  • 2 to 3 dried ancho chiles, stems and seeds removed
  • 1 to 2 chipotle peppers in adobo sauce, chopped
  • 1 medium white onion, roughly chopped
  • 4 to 5 garlic cloves, peeled
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 2 bay leaves
  • Salt and pepper to taste
  • About 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese (about 200g)
  • Vegetable oil for frying (can substitute with canola or avocado oil)

Instructions

  1. Toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant but not burnt.
  2. Soak toasted chiles in hot water for 15 minutes until softened.
  3. Drain chiles and transfer to a blender. Add chopped chipotle peppers, tomato paste, garlic, onion, cumin, oregano, and 1 cup beef broth. Blend until smooth, adding more broth if needed to loosen sauce.
  4. Pat beef chuck roast dry and season generously with salt and pepper.
  5. Optional: Sear beef in a hot skillet with a bit of oil for 3-4 minutes per side until browned for added flavor.
  6. Place beef in slow cooker and pour chile sauce over it. Add remaining 1 cup beef broth and bay leaves.
  7. Cover and cook on low for 8 hours or high for 4-5 hours until meat is fork-tender and shreds easily.
  8. Remove beef from slow cooker and shred with two forks. Discard bay leaves.
  9. Stir shredded beef back into cooking liquid to soak up flavors.
  10. Heat a skillet over medium heat and lightly oil it.
  11. Dip a corn tortilla into the consommé broth, then place on skillet.
  12. Sprinkle shredded cheese and shredded beef onto half the tortilla, fold over.
  13. Cook 2-3 minutes per side until tortilla is crispy and cheese is melted.
  14. Serve tacos hot with small bowls of consommé for dipping and optional toppings like chopped onions, cilantro, and lime wedges.

Notes

Toasting chiles enhances flavor but avoid burning to prevent bitterness. Slow cook on low for tender meat. Use fresh garlic and onion for balanced flavor. Dip tortillas in consommé before frying for best texture and taste. Adjust chipotle peppers for spice level. Store consommé and shredded beef separately for best leftovers.

Nutrition

Keywords: birria, quesabirria, tacos, slow cooker, beef, Mexican, easy recipe, comfort food, consommé, cheesy tacos

Find it online: https://rowanrecipes.com/easy-flavor-packed-birria-quesabirria-tacos-recipe-for-beginners/