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Birria Tacos (Quesabirria) Recipe

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4 from 52 reviews

Authentic Birria Tacos, or Quesabirria, feature tender, slow-braised chuck roast cooked in a rich, smoky chili and tomato sauce, served folded with melted Oaxacan cheese inside crispy corn tortillas. This traditional Mexican dish is perfect for a flavorful meal that includes savory birria beef and a flavorful consomé for dipping.

Ingredients

For the Birria Beef

  • 4 lb chuck roast, cut into 3 to 4-inch chunks
  • 2 Tablespoons olive oil
  • 10 Guajillo peppers, washed, stemmed, and seeded
  • 5 ancho chili peppers, washed, stemmed, and seeded
  • 1-2 arbol peppers, washed, stemmed, and seeded
  • 1 medium white onion, roughly chopped
  • 3 large Roma tomatoes, whole
  • 2 bay leaves
  • 6-8 cloves garlic
  • 1/2 Mexican cinnamon stick (Ceylon cinnamon)
  • 1 Tablespoon whole black peppercorns
  • 3 teaspoons dried Mexican oregano
  • 3 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 5-6 cups beef broth
  • 3 Tablespoons apple cider vinegar
  • 3 teaspoons kosher salt
  • Black pepper to taste

For the Tacos

  • 12 corn tortillas
  • 1 1/2 cups Oaxacan cheese, shredded
  • Fresh cilantro, diced white onion, and lime wedges for serving

Instructions

  1. Prepare the Peppers and Vegetables: Wash the Guajillo, ancho, and arbol peppers, then dry them. Using kitchen shears, cut off the stems and slice open the sides to remove seeds. Add the peppers along with chopped white onion, whole Roma tomatoes, bay leaves, garlic cloves, cinnamon stick, and whole black peppercorns to a medium saucepan. Cover the ingredients completely with water and bring to a boil. Once boiling, cover and continue boiling over medium-high heat for 10 minutes to soften and infuse flavors.
  2. Sear the Chuck Roast: While the peppers and vegetables are boiling, season the chuck roast chunks generously with kosher salt and black pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, cooking each side for 2-3 minutes until a crispy crust forms. Avoid overcrowding the pan to ensure proper searing rather than steaming. Set seared beef aside on a plate as batches finish.
  3. Combine Beef and Sauce Ingredients: Once all the beef is seared, turn off the heat and return all the beef chunks to the Dutch oven. Using a slotted spoon, transfer the softened peppers and all other boiled ingredients (including cinnamon stick and bay leaves) to a high-speed blender. Add 1/2 cup of the boiling liquid from the saucepan, along with ground cumin, ground cloves, apple cider vinegar, and 4 cups of beef broth. Blend on high speed for 1-2 minutes until completely smooth.
  4. Simmer and Braise the Beef: Pour the blended sauce over the seared chuck roast in the Dutch oven, making sure the sauce covers the beef about halfway. Bring the mixture to a boil over high heat, then reduce heat to low to maintain a gentle simmer. Cover and braise for 3 1/2 to 4 hours, or until the beef is extremely tender and easily shredded.
  5. Shred the Beef: Remove the cooked beef from the pot onto a rimmed baking sheet or large plate. Use two forks to shred the meat finely, discarding any excess fat or gristle.
  6. Prepare the Birria Tacos: Heat a medium skillet, such as a cast iron pan, over medium-high heat. Dip each corn tortilla briefly in the warm birria consomé (the leftover broth from cooking) on both sides to soak it. Immediately place the dipped tortilla on the hot skillet.
  7. Assemble and Fry the Tacos: Cook the tortilla for 1 to 2 minutes until it starts becoming crispy, then carefully flip it over. On one half of the tortilla, sprinkle about 2 tablespoons of shredded Oaxacan cheese, then add a generous amount of shredded birria beef on top of the cheese. Fold the tortilla in half over the filling and continue frying until the cheese melts and the tortilla is crispy on both sides.
  8. Serve and Garnish: Serve the birria tacos hot, accompanied by diced white onion, chopped fresh cilantro, and lime wedges for squeezing over the tacos. Optionally, serve with a small bowl of the warm consomé for dipping.
  9. Storage Tips: If you have leftover birria beef and consomé, store them separately in airtight containers and freeze. The beef is perfect for future tacos, enchiladas, or birria ramen recipes.

Notes

  • Use kitchen shears to efficiently remove stems and seeds from dried chili peppers.
  • Arbol peppers add heat, so adjust quantity according to desired spice level.
  • Ceylon cinnamon provides a sweeter, more delicate flavor than cassia cinnamon.
  • Dried Mexican oregano gives authentic flavor; substitute regular oregano if unavailable, though flavor will differ.
  • For best flavor and pliability, use fresh corn tortillas. Warm them before dipping in consomé to prevent tearing.
  • Searing the beef in batches ensures a flavorful crust and prevents steaming.
  • The consomé can be consumed as a rich dipping broth or used in other recipes.

Find it online: https://justsosavory.com/birria-tacos-quesabirria-recipe/