Slow-Cooked Beef Birria Tacos (Quesabirria) with Consommé

These Slow-Cooked Beef Birria Tacos, also known as Quesabirria, are a flavorful and tender Mexican delicacy. The beef is slow-cooked in a rich, aromatic broth and then shredded, before being tucked inside tortillas with melted cheese and crispy edges. Served with a side of warm consommé for dipping, these tacos are a perfect combination of savory, spicy, and satisfying flavors. They’re ideal for a weekend meal or any special gathering!

Ingredients

For the Beef Birria:

• • 3 lbs (1.3kg) beef chuck roast or short ribs, bone-in (for added flavor)
  • 2 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried pasilla chile (optional, for extra depth)
  • 1 large onion, quartered
  • 6 garlic cloves, peeled
  • 2 medium tomatoes, quartered
  • 2 tsp ground cumin
  • 2 tsp ground oregano
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp black peppercorns
  • 4 cups beef broth (or water with bouillon cubes)
  • 3 bay leaves
  • Salt to taste
  • 1 tbsp vegetable oil (for searing)

For the Quesabirria Tacos:

• • • 12 small corn tortillas
    • 2 cups shredded Oaxaca cheese or mozzarella (for melting)
    • Chopped cilantro and onion (for garnish)
    • 1 lime, cut into wedges (for serving)

For the Consommé:

• • • • 2 cups of the beef cooking broth (from the slow-cooked beef)
      • Chopped cilantro and onions (for garnish)
      • Lime wedges (for serving)

Instructions