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Crispy Birria Quesatacos Recipe Easy Homemade with Rich Consomé Dip

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A flavorful and crispy birria quesatacos recipe served with a rich, steaming consomé dipping broth. Perfect for a comforting meal with melty cheese and tender slow-cooked beef.

Ingredients

Scale
  • 2 lbs beef chuck roast or beef short ribs, cut into chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 6 cups beef broth or water
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Fresh cilantro, chopped (for garnish)
  • 1 small white onion, finely diced (optional topping)
  • Lime wedges (for serving)
  • Vegetable oil or rendered birria fat (for frying)

Instructions

  1. Toast the guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Soak in hot water for 15 minutes until softened.
  2. Drain chilies and blend with quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, smoked paprika, and salt until smooth, adding soaking liquid if needed.
  3. Season beef chunks with salt and pepper. Brown meat in a tablespoon of oil in a heavy pot or Dutch oven over medium-high heat.
  4. Pour chili sauce over browned meat, add bay leaves, and cover with beef broth or water (about 6 cups). Simmer covered on low heat for 3-4 hours until meat is tender. Alternatively, cook in a slow cooker on low for 6-8 hours.
  5. Remove meat and strain broth through a fine mesh strainer to make consomé. Keep warm on low heat.
  6. Shred the beef finely, discarding excess fat or gristle.
  7. Heat a cast iron skillet over medium heat with a thin layer of oil or rendered birria fat. Dip a corn tortilla briefly into warm consomé, place on skillet, sprinkle cheese and shredded meat on half, then fold over.
  8. Fry quesatacos 2-3 minutes per side until golden and crispy and cheese is melted. Flip carefully with tongs.
  9. Serve immediately with hot consomé for dipping, garnished with chopped cilantro, diced onions, and lime wedges.

Notes

Keep consomé hot on very low heat to maintain quesataco temperature. Do not soak tortillas too long in consomé to avoid sogginess. Use beef chuck roast for best tenderness. Oaxaca cheese melts best but mozzarella is a good alternative. Medium frying heat is key to avoid burning or greasiness.

Nutrition

Keywords: birria, quesatacos, consomé, crispy tacos, Mexican recipe, beef birria, homemade birria, comfort food

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