Rich, tender beef slowly simmered in a deeply spiced chili broth, then tucked into crispy, cheesy tortillas and served with the flavorful consommé for dipping.
Ingredients
Beef & Consommé
- 4 lb beef chuck roast, cut into large chunks
- 4 bay leaves
- 1 tsp dried oregano
- ½ tsp ground cinnamon, or 1 cinnamon stick
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp salt
- 1 tbsp whole black peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 chicken bouillon cubes
- 1 pint beef broth
- 3 cups water
Chili Sauce
- 6 dried guajillo chilies
- 2 tbsp tomato paste
- 1 tomato
- 5 cloves garlic
- ½ onion
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- A pinch of salt and black pepper
- 1½ cups water
For a deeper flavor and balanced heat:
Try using 3 guajillo, 2 ancho, and 1–2 árbol chilies instead of all guajillo.
Step 1: Make the Chili Sauce
- Remove the stems and seeds from the dried chilies.
- Place the chilies in a bowl and cover with hot water. Let them soak for 10–15 minutes, until softened.
- Drain the chilies and add them to a blender along with the tomato paste, tomato, garlic, onion, spices, and 1½ cups of water.
- Blend until completely smooth.
- For an extra-smooth consommé, strain the sauce through a fine-mesh sieve.
Step 2: Cook the Beef
- Place the beef chuck in a large heavy-bottomed pot.
- Add the bay leaves, oregano, cinnamon, onion powder, garlic powder, salt, peppercorns, rosemary, thyme, bouillon cubes, beef broth, and water.
- Pour in the blended chili sauce and stir to combine.
- Bring everything to a gentle simmer.
- Reduce the heat to low, cover, and cook for 3–4 hours, or until the beef is completely tender and easily falls apart with a fork.
Don’t rush this part. The low-and-slow cooking is what gives the beef its rich flavor and melt-in-your-mouth texture.
Step 3: Shred the Beef
- Carefully remove the beef from the pot and transfer it to a large bowl.
- Shred the meat using two forks.
- Return the shredded beef to the consommé and mix well.
Do not discard the broth! This rich consommé is an essential part of the dish and will be used to dip the tacos.
Step 4: Make the QuesaTacos
- Heat a large skillet, frying pan, or griddle over medium-high heat.
- Skim some of the flavorful fat from the surface of the consommé and use it to coat one side of a tortilla.
- Place the tortilla, fat-side down, onto the hot pan.
- Add a generous amount of shredded beef and cheese. Oaxaca cheese is traditional, but mozzarella works beautifully too.
- Fold the tortilla in half and cook until the outside is golden and crispy and the cheese has melted.
- Flip once if needed to crisp both sides.
For an extra indulgent finish, let a little cheese spill onto the pan and crisp around the edges.
Step 5: Serve
Serve the tacos hot with a small bowl of warm consommé for dipping.
Finish with:
- Finely chopped onion
- Fresh cilantro
- Fresh lime juice
Dip, bite, repeat.
Tips for the Best Birria QuesaTacos
Use a combination of chilies.
Guajillo brings fruity depth, ancho adds richness, and árbol chilies provide heat. Together, they create a much more complex sauce.
Cook the beef low and slow.
Chuck roast becomes incredibly tender after several hours of gentle cooking.
Don’t skip the consommé.
The broth isn’t just a by-product. It’s packed with the flavor of the beef, chilies, herbs, and spices and is what makes birria tacos so special.
Use the fat for the tortillas.
Dipping the tortillas into the flavorful fat that rises to the top of the consommé gives them their signature color, crispiness, and rich flavor.
Let the cheese crisp.
A little crispy cheese around the edges takes these tacos to another level.
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