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Crispy pan-fried beef birria tacos served with a bowl of red dipping consommé and lime wedges.
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Authentic Beef Birria Tacos (Quesabirria)

Prep Time45 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 15 minutes
Servings: 8 servings
Calories: 780kcal

Ingredients

  • 3 lbs beef chuck roast, cut into 3-inch chunks
  • 1 lb beef short ribs, bone-in
  • 6 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 3 dried chiles de árbol, stemmed
  • 1 medium white onion, halved
  • 6 cloves garlic , peeled
  • 14.5 oz canned crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 1 cinnamon stic k
  • 1/2 tsp ground cloves
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 4 cups low -sodium beef broth
  • 2 bay leave s
  • 24 small corn tortillas
  • 12 oz Oaxaca cheese, shredded
  • 1 cup fresh cilantro, finely chopped
  • 1/2 cup white onion, finely diced
  • 4 limes , cut into wedges
  • 2 tbsp vegetable oil
  • Kosher salt and black pepper to taste

Instructions

  • Season beef chunks and short ribs generously with salt and pepper.
  • In a dry skillet over medium heat, toast guajillo, ancho, and árbol chiles for 2 minutes until fragrant but not burnt.
  • Place toasted chiles in a bowl of hot water and soak for 15 minutes until softened.
  • In a blender, combine soaked chiles, halved onion, garlic, tomatoes, vinegar, cloves, oregano, cumin, and ginger. Blend until a smooth adobo paste forms.
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, then remove meat.
  • Pour the adobo paste into the pot and cook for 3 minutes, stirring constantly to release aromatics.
  • Return meat to the pot. Add beef broth, cinnamon stick, and bay leaves. Ensure the meat is mostly submerged.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 3.5 hours until meat is fork-tender and shreds effortlessly.
  • Remove meat from the pot, discard bones and bay leaves, and shred with two forks. Stir a ladle of the cooking liquid into the meat to keep it moist.
  • Skim the red fat (birria oil) from the surface of the cooking liquid and reserve in a small bowl. Strain the remaining liquid and keep warm as consommé.
  • Heat a flat griddle or non-stick skillet over medium heat. Dip a tortilla into the reserved red fat, coating both sides, and place on the griddle.
  • Top half of the tortilla with shredded cheese and a portion of shredded beef. Fold the tortilla and press down with a spatula.
  • Fry for 2 minutes per side until the tortilla is crispy and the cheese is fully melted.
  • Serve tacos immediately with individual bowls of consommé topped with fresh cilantro and diced onion for dipping.