Description
These Crispy, Cheesy Quesabirria Tacos feature tender, slow-braised beef chuck roast and short ribs cooked in a rich, spicy chili sauce, then shredded and folded into corn tortillas with melted mozzarella cheese. The tacos are pan-fried until golden and crispy, served with a flavorful dipping consomme, lime wedges, minced white onion, and fresh cilantro, delivering an authentic and irresistible Mexican comfort food experience.
Ingredients
Scale
Meat and Seasoning
- 3 lbs boneless beef chuck roast, cut into large 3-4 inch pieces
- 2-3 lbs bone-in beef short ribs, about 3-4 ribs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 Tbsp neutral oil, divided
Sauce and Aromatics
- 1 large white onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 2 large tomatoes, quartered (or 5 Roma tomatoes)
- 8 dried guajillo chili peppers, ends trimmed, seeds removed
- 4 dried ancho chili peppers, ends trimmed, seeds removed
- 4 dried chile de Arbol, ends trimmed, seeds removed
- 3 dried bay leaves
- 1 Tbsp dried Mexican oregano
- 1 Tbsp cumin seeds
- 1 Tbsp whole black peppercorns
- 2 tsp coriander seeds
- 4 cups beef broth
- 2 Tbsp apple cider vinegar
- 1 cinnamon stick
Assembly
- Small corn tortillas (or flour tortillas if preferred)
- 1 lb mozzarella cheese, shredded (or Oaxaca cheese)
- 2 limes, cut into wedges
- White onion, minced for garnish
- Fresh cilantro for garnish
Instructions
- Bring the beef to room temperature: Season the beef chuck roast and short ribs generously with kosher salt and freshly ground black pepper on all sides. Let the meat rest at room temperature for 30 minutes to ensure even cooking and better searing.
- Sear the beef: Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the beef pieces on all sides, about 2 minutes per side, until a golden brown crust forms. Transfer the seared meat onto a large plate and set aside.
- Prepare the sauce base: In a separate large saucepan or pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the roughly chopped white onion, season with 1 teaspoon kosher salt, and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add chiles and aromatics: Add 6 smashed garlic cloves, 2 quartered tomatoes, all the dried chili peppers (guajillo, ancho, chile de arbol), 3 dried bay leaves, 1 tablespoon dried Mexican oregano, 1 tablespoon cumin seeds, 1 tablespoon whole black peppercorns, and 2 teaspoons coriander seeds to the pot. Cook, stirring occasionally, for 2-3 minutes to toast and awaken the flavors.
- Simmer the sauce: Pour in 4 cups of beef broth, bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 20 minutes. Carefully transfer the mixture to a blender, add 2 tablespoons apple cider vinegar, and blend until smooth. Strain the sauce through a fine mesh sieve back into the Dutch oven. Adjust seasoning with 1-2 teaspoons kosher salt to taste. Add 1 cinnamon stick to the pot.
- Braise the beef: Nestle the seared beef chuck and short ribs into the sauce in the Dutch oven. Add additional water if needed until the meat is about two-thirds submerged. Cover with a lid and simmer gently for 4 hours, or until the meat is very tender and easily shredded. Check occasionally and add liquid as necessary. Remove the cinnamon stick after cooking.
- Shred the meat: Carefully remove the beef pieces from the braising liquid. Discard the bones and cartilage from the short ribs. Using two forks, shred the beef finely and transfer it into a bowl. Add a ladleful of the braising liquid to keep the meat moist and flavorful, then stir to combine.
- Assemble and cook the quesabirria tacos: Heat a large nonstick skillet over medium heat. Quickly dip a corn tortilla into the braising liquid to soak it, then place it carefully on the hot skillet. Cook for about 20 seconds on one side, then flip. On one half of the tortilla, add a generous layer of shredded beef, followed by a liberal amount of shredded mozzarella cheese. Fold the tortilla in half and continue cooking for 1-2 minutes per side until the tortilla is crisp and the cheese has melted. Repeat for remaining tortillas.
- Serve: Serve the quesabirria tacos immediately with a bowl of the warm braising liquid (consomme) for dipping. Garnish with fresh lime wedges, minced white onion, and cilantro for an authentic experience.
- Optional—Enjoy birria as stew: For a traditional birria de res experience, serve the shredded meat in a bowl with extra consomme. Top with chopped white onion and cilantro, and add a lime wedge. This version is a rich, hearty beef stew alternative to the tacos.
Notes
- You can substitute flour tortillas if preferred, but corn tortillas offer the most authentic flavor and texture.
- If you don’t have all the chili varieties, dried guajillo and ancho chilies are the most essential for flavor.
- Use a sturdy Dutch oven or heavy-bottomed pot for even braising.
- Adjust the amount of salt and vinegar in the sauce to your taste preference.
- Leftover birria and consomme keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
- For extra crispiness, cook the finished tacos a bit longer until golden but be careful not to burn the cheese.
