Quesa Birria Tacos – Crispy, Cheesy, and Bursting with Flavor

Juicy, tender beef slow-cooked in a smoky, spiced consommé, tucked into crispy tortillas loaded with melted cheese—Quesa Birria Tacos are the ultimate comfort food with a gourmet twist. Each bite is a perfect combination of rich meat, melty cheese, and a savory dipping broth that will make you want to eat taco after taco.

This version brings authentic flavors with a streamlined process, so you can create restaurant-quality tacos at home without spending all day in the kitchen.

Why You’ll Love This Recipe

Restaurant Quality at Home: Rich and deeply flavored, just like your favorite taqueria.
Cheese + Beef Heaven: The perfect marriage of savory shredded beef and gooey cheese.
Dip, Bite, Repeat: Served with a warm consommé for the ultimate taco experience.
Make-Ahead Friendly: The beef can be cooked ahead for quick taco assembly later.

Ingredients

For the Beef & Consommé:

• 2 lbs beef chuck roast, cut into large chunks
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 dried guajillo chiles, stems & seeds removed
• 2 dried ancho chiles, stems & seeds removed
• 2 chipotle peppers in adobo sauce (from a can)
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp oregano
• Salt & pepper to taste

For the Tacos:

• 12 corn tortillas
• 2 cups shredded mozzarella or Oaxaca cheese
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Prepare the Chiles
In a saucepan, bring 2 cups of water to a boil. Add guajillo and ancho chiles, cover, and let them soften for 10 minutes.

2. Sear the Beef
Heat oil in a large pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then sear on all sides until browned. Remove and set aside.

3. Blend the Sauce
In a blender, combine softened chiles (with their soaking water), onion, garlic, chipotle peppers, tomatoes, cumin, and oregano. Blend until smooth.

4. Cook the Beef
Return beef to the pot, pour sauce over it, add beef broth and bay leaves. Cover and simmer on low for 2–2½ hours, or until beef is tender and shreds easily.

5. Shred & Reserve Consommé
Remove beef from the pot, shred it with two forks, and keep warm. Strain the cooking liquid (consommé) into a bowl for dipping.

6. Assemble the Quesa Birria Tacos
Heat a skillet over medium heat. Dip a tortilla into the consommé, place it on the skillet, sprinkle with cheese, add shredded beef, and fold in half. Cook until crispy and cheese is melted. Repeat for all tortillas.

7. Serve
Serve hot with a side of consommé for dipping, topped with fresh cilantro and a squeeze of lime.

Nutritional Information

Calories: 270
Carbohydrates: 16g
Fat: 14g
Protein: 18g
Fiber: 3g

Tips for Success

• Use the Right Cheese: Oaxaca or mozzarella melts beautifully for that signature cheese pull.
• Double Dip: Dip tortillas before cooking and dunk tacos into the consommé for maximum flavor.
• Make Ahead: The beef tastes even better the next day—perfect for prepping in advance.
• Spice Level: Add an extra chipotle pepper or a pinch of cayenne for more heat.

Why This Recipe Works

By slow-cooking beef in a deeply spiced broth and then crisping the tacos with gooey cheese, you get an irresistible contrast of textures and flavors. The consommé adds another layer of richness, making these tacos an experience, not just a meal.