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Two beef birria tacos on a plate with a bowl of consomé sauce.
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5 from 8 votes

Beef Birria Tacos Recipe

One of my favorite foods, these beef birria tacos (also known as quesabirria tacos) are made with slow-cooked, tender beef, a smoky chile-spiced broth, and lots of melty cheese. Crisped in a skillet and dipped in warm consomé, every bite is savory, spicy, cheesy, and packed with flavor.
Prep Time30 minutes
Cook Time4 hours
Rest Time15 minutes
Total Time4 hours 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef birria, beef birria tacos, beef birria tacos recipe, birria beef tacos, quesabirria tacos
Servings: 12 servings

Equipment

  • 1 Large Skillet with a Lid
  • 1 Dutch Oven
  • 1 Spider
  • 1 High-Powered Blender
  • 1 Fine Mesh Sieve
  • 1 Serving Bowl
  • 1 Medium Skillet

Ingredients

For the Beef Birria

  • 10 guajillo chiles stems and seeds removed
  • 5 ancho chiles stems and seeds removed
  • 3 chile de árbol stems and seeds removed
  • 3 cup beef stock divided
  • 1 tablespoon vegetable oil
  • 1 (4 pound / 1.8 kilogram) boneless beef chuck roast cut into large pieces
  • kosher salt to taste
  • ½ small white onion
  • 1 ½ teaspoon cumin seeds
  • 12 garlic clove
  • 1 teaspoon dried Mexican oregano
  • 1 (8 ounce / 227 gram) can tomato puree
  • 1 cinnamon stick preferably canela
  • 2 bay leaves
  • 4 whole cloves
  • ½ teaspoon black peppercorns
  • 2 tablespoon white vinegar

For Serving

  • corn tortillas
  • Oaxacan cheese shredded
  • lime wedges
  • cilantro chopped
  • white onion finely chopped
US Customary - Metric

Instructions

For the Beef Birria

  • Add the chiles to a large skillet over low heat. Toast the chiles for three to four minutes, tossing often, until the outside of the chiles are lightly toasted. With 30 seconds left, add the chile de árbol and toast until fragrant. Add one cup of beef stock, and bring the liquid to a simmer. Once simmering, remove from the heat, and cover with a lid. Allow to steep for 15-20 minutes.
    10 guajillo chiles, 5 ancho chiles, 3 chile de árbol, 3 cup beef stock
  • While the mixture is steeping, preheat a large Dutch oven over medium-high heat. Add vegetable oil. Then, season the beef with salt and, working in batches, sear on each side until golden brown. Remove the pot from the heat and set aside while you make the chili mixture.
    1 (4 pound / 1.8 kilogram) boneless beef chuck roast, kosher salt, 1 tablespoon vegetable oil
  • Optionally, char the onion over an open stove flame, or place it on a small sheet tray and broil for a few minutes, or until lightly charred. Set aside.
    ½ small white onion
  • Once the chiles have softened, use a spider to transfer to a high-powered blender, reserving the liquid. Add the cumin seeds, garlic, oregano, onion, and one and a half cups of reserved chili liquid. Blend until fully pureed, about one to two minutes.
    1 ½ teaspoon cumin seeds, 12 garlic clove, 1 teaspoon dried Mexican oregano
  • Pour the mixture over a fine mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves, cloves, black peppercorns, and white vinegar to the pot, as well as the remaining beef stock, if more liquid is needed. The beef should not be covered, but it should come up at least ¾ of the way. Cover and braise for three and a half to four hours, or until the beef is falling apart and tender.
    1 (8 ounce / 227 gram) can tomato puree, 1 cinnamon stick, 2 bay leaves, 4 whole cloves, ½ teaspoon black peppercorns, 2 tablespoon white vinegar
  • Remove the beef from the pot and strain the cooking liquid. Add half of the strained liquid into a serving bowl and add chopped cilantro and onion, this will be the consomé. Then, shred the beef, and add it back to the other half of the reserved liquid, without the onion and cilantro.

For Assembly

  • Preheat a medium skillet over medium heat.
  • Dip one tortilla at a time into the consomé.
    corn tortillas
  • Add Oaxacan cheese to the corn tortilla. Top with a portion of the shredded beef, followed by a bit more cheese. Fold the tortilla in half.
    Oaxacan cheese
  • Add the quesabirria to the preheated skillet and cook for three minutes, or until golden brown. Drizzle a spoonful of the consomé onto the uncooked side before turning over. Then flip and repeat on the other side.
  • Transfer to a plate, and let it cool slightly. Repeat as needed.
  • Serve the quesabirria with consomé, lime, cilantro, and onion.
    cilantro, white onion, lime wedges

Video

Notes

Storage: Store the meat and broth separately in the fridge for up to four days, or freeze for up to three months. 

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 6g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 251mg | Potassium: 749mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4mg