Birria Tacos (Quesabirria Tacos)
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Unrated
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Prep Time
10 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
12 servings
-
Calories
498 kcal
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Course
Main Course
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Cuisine
Mexican
Birria Tacos (Quesabirria Tacos)
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These birria tacos (taco de birria) are packed with slow-cooked, tender beef, crispy golden tortillas, and melty cheese, served with rich birria consomé for dipping. They’re flavorful, juicy, and the perfect mix of crunchy and savory. Whether you're making quesabirria tacos or the classic version, this is the ultimate taco night recipe!
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Ingredients
BIRRIA DE REZ:
- 3 pounds chuck roast cut into 3-inch cubes, boneless
- 1 tablespoon neutral oil (avocado or vegetable oil)
SAUCE:
- 5 ancho chili pepper
- 5 guajillo pepper
- 3 árbol chile dried
- 1 large yellow onion diced
- 1 tablespoon tomato paste
- 4 garlic cloves
- 2½ quarts beef stock or beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds (or ground coriander)
- 1 cinnamon stick
- 2 bay leaf
- salt to taste
TACOS:
- 1 package corn tortillas
- 2 cups Oaxaca cheese or mozzarella, shredded
- 2 tablespoons onion finely diced
- 2 tablespoons cilantro chopped
- 4-6 lime wedges
Instructions
Prepare the chilies:
- Remove the stems and seeds from the dried chilies.
Sear the meat:
- Generously season all sides of the meat with salt.
- Heat neutral oil in a large pot over medium-high heat. Once hot, sear the meat in batches, cooking each side until browned (about 2-3 minutes per side). Transfer the seared meat to a bowl and set aside.
Make the sauce:
- Add a bit more oil to the pot and reduce the heat to medium. Sauté the chopped onions until softened.
- Stir in tomato paste and garlic, followed by beef stock, apple cider vinegar, and the dried chilies. Return the seared meat to the pot.
- Place black peppercorns, coriander, a cinnamon stick, and bay leaves into a cheesecloth, secure tightly, and add to the pot.
Braise the meat:
- Bring the mixture to a light simmer, cover, and braise for 1 hour, stirring occasionally.
- After an hour, remove the chilies and onion and place them in a blender. Add 1 cup of the stock liquid and blend until smooth.
- Pour the blended mixture back into the pot and continue braising the meat, covered, for an additional 90 minutes.
Shred the meat:
- Remove the meat from the pot and shred it using a fork. Remove the cheesecloth spice bag and discard. Season the broth with salt to taste.
Assemble the tacos:
- Dip each corn tortilla completely in the broth. Heat a pan over medium heat, add oil, and place the dipped tortilla in the pan.
- Top tortilla with shredded Oaxaca cheese (or mozzarella) and cook until melted. Add the braised shredded meat to one side of the tortilla and splash with some consomme.
- Fold the tortilla in half and cook each side for 1-2 minutes until crispy.
Serve:
- Serve the tacos with lime wedges and a bowl of consomme topped with diced onions and chopped cilantro.
Notes
- Instant Pot: Using the sauté function, sear the meat (work in batches to avoid overcrowding) and sauté the onions until softened. Add the broth, beef, spice bag, and remaining ingredients to the pot, then pressure cook on high for 45 minutes, followed by a natural release. Discard the spice bag, remove the peppers, blend them until smooth, and stir the blended mixture back into the pot.
- Slow Cooker: Sear the meat and sauté the onions in a pan until golden and fragrant. Transfer the meat, broth, cheesecloth spice bag, and remaining ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender and falls apart. Discard the spice bag, blend the peppers until smooth, and mix them back into the broth.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
29g
(10%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
871mg
(36%)
Potassium
1146mg
(24%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
4345IU
(87%)
Vitamin C
8mg
(9%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 871mg | 36% |
| Potassium | 1146mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 4345IU | 87% |
| Vitamin C | 8mg | 9% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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