Quesabirria Tacos Recipe

Introduction

Quesabirria brings melting cheese and slow cooked beef together in a way that makes every bite memorable. Deep red consomme perfumes the kitchen while tender meat breaks apart with a gentle pull. The process looks elaborate yet each step feels friendly once you see how the flavors build. Dried chiles offer sweetness and gentle smoke that wraps the meat without heavy heat. Tomatoes and onions round the sauce while a small splash of vinegar brightens the finish. Tortillas take a brief dip in the flavorful surface fat then crisp in a hot pan as cheese softens into a luscious blanket. The result is a taco that tastes rich and layered with a broth on the side that invites dipping and sipping. Use this guide to master the essentials and then shape the taste with spice and herbs that suit your table.

Ingredients Needed

Ingredient	Amount	Calories
Beef chuck roast trimmed	1.5 kilograms	2400
Dried guajillo chiles seeded	6 medium	120
Dried ancho chiles seeded	3 medium	75
Chipotle in adobo chopped	1 tablespoon	25
Tomatoes chopped or crushed	1 cup	80
White onion quartered	1 large	60
Garlic cloves smashed	6 cloves	30
Apple cider vinegar	2 tablespoons	6
Beef broth low sodium	4 cups	80
Bay leaves	2 leaves	2
Cumin ground	1 teaspoon	8
Oregano dried	1 teaspoon	5
Black pepper ground	1 teaspoon	6
Fine salt	2 teaspoons	0
Corn tortillas	16 small	560
Oaxaca or mozzarella shredded	2 cups	640
Fresh cilantro chopped	1 small bunch	2
Lime wedges	4 limes	32
Neutral oil optional for searing	1 tablespoon	120

Calories are estimates and will vary with beef trimming and cheese choice.

Step by Step Cooking Instructions

Toast the dried guajillo and ancho chiles in a dry skillet for a short moment until fragrant. Keep them moving so they do not burn. Cover the chiles with hot water and soak for fifteen to twenty minutes until soft. Reserve a little of the soaking liquid.

Cut the beef into large chunks. Season lightly with salt and pepper. Sear the pieces in a heavy pot with a small drizzle of oil until browned on several sides. Work in batches so the pot does not crowd. Transfer seared beef to a plate.

Blend the softened chiles with tomatoes onion garlic vinegar cumin oregano chipotle and a splash of the soaking liquid until very smooth. If the blender stalls add a small amount of broth to help it spin. Strain the puree through a fine sieve if you want a silky sauce.

Return the beef to the pot. Pour the chile puree and the broth over the meat and add bay leaves. The liquid should just cover the beef. Bring to a gentle simmer then lower the heat so small bubbles rise. Cover and cook until the meat shreds easily. Plan for two and a half to three hours on the stove with occasional stirring. Add a little water if needed to keep the meat just submerged.

Shred the beef with two forks. Skim some fat from the surface of the consomme and save it in a small bowl. Return the shredded meat to the pot and taste the broth. Add salt or vinegar as needed for balance. Keep warm over low heat.

Warm tortillas in a dry pan so they become flexible. Set a large skillet over medium heat. Brush the surface with a little reserved fat. Dip a tortilla quickly into the consomme so it takes on color. Lay it in the skillet and sprinkle cheese over half the tortilla. Add a spoon of shredded beef. Fold the tortilla to close.

Cook the taco until the underside turns crisp and the cheese melts. Flip once to crisp the second side. Move finished tacos to a tray and repeat with remaining tortillas. Work in batches and adjust heat so the tortillas color without burning.

Ladle hot consomme into small cups for dipping. Stir well so each cup carries some of the rich body from the pot. Keep extra cilantro and lime on the table for finishing.

Tips for Customizing the Recipe

Adjust the heat with your chile blend. Guajillo brings sweetness and color while ancho gives raisin like depth. Add more chipotle when you want smoky spice. For a mild plate reduce chipotle and use extra tomatoes to soften the sauce. Beef chuck gives tender results with good marbling. Short rib or shank adds collagen for a silkier broth. Goat or lamb creates a traditional twist with a distinct aroma that pairs beautifully with the chile base.

Make ahead to simplify a busy day. Cook the meat and consomme a day earlier and chill overnight. Fat will set on top so you can remove some before reheating if you prefer a lighter finish. For a slow cooker method sear the beef and blend the sauce as written. Transfer everything to the cooker with the broth and bay leaves. Cook on low for eight to ten hours or on high for five to six hours until fork tender. For a pressure cooker method bring the pot to pressure for forty five minutes then allow a natural release.

Choose your cheese with intent. Oaxaca melts into long strands and stays creamy. Mozzarella gives an easy melt and mild taste. Monterey Jack offers gentle tang. Use a light hand if you want the chile flavors to lead. For a richer taco add a little queso fresco after cooking for salty contrast.

Tortilla texture matters. Corn tortillas bring classic flavor and hold up in the consomme. Warm them first so they bend without cracking. If you prefer flour tortillas for softness keep the dip brief and cook at slightly lower heat so the outside does not scorch.

Nutritional Information

Values will depend on beef trimming cheese amount and tortilla size. A serving of two tacos with cheese and a cup of consomme often lands around five hundred fifty to seven hundred calories. Protein ranges from thirty to forty grams thanks to the shredded beef and cheese. Fat can range from twenty to thirty grams with part of that coming from the surface fat used for crisping. Carbohydrates come mainly from the tortillas and usually sit near forty to fifty grams for two tacos. Sodium varies with broth and added salt so choose low sodium broth and season gradually while tasting.

To lighten the plate skim more fat from the consomme before crisping the tortillas. Use a modest amount of cheese and choose leaner beef trimming. Add a simple salad or grilled vegetables to round the meal without many extra calories.

Serving Suggestions

Place a platter of quesabirria next to small bowls of hot consomme so everyone can dip. Scatter chopped cilantro and finely diced white onion over the tacos for brightness. Offer lime wedges so each person can add a fresh squeeze that cuts through richness. Pickled jalapeno brings a sharp note that plays well with the sweet chile sauce. Serve with Mexican rice or a pot of stewed black beans for a fuller spread. A crisp cucumber salad cools the palate between bites. Leftover meat makes excellent quesadillas or can top a bowl of steamed rice with a spoon of consomme for an easy lunch. Reheat tacos in a hot skillet so the shells regain their crisp edges.

Conclusion

Quesabirria tacos reward patient simmering with deep flavor and tender texture. The path stays simple when you layer steps with care. Toast the chiles. Blend a smooth sauce. Simmer gently until the meat yields. Crisp tortillas in the aromatic fat and let cheese melt into a soft blanket. Serve with steaming consomme and fresh garnishes that bring light and contrast. Once you make this method your own you gain a party worthy taco that also works for a cozy night at home. Enjoy the balance of rich broth bright lime and stretchy cheese in every bite.