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Birria Quesatacos on silver baking tray with small bowl of consomé on the side

Birria Quesatacos With Consomé (+Video!)

  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 6-8 1x
  • Category: Entrée, Main Course
  • Cuisine: Mexican-Inspired


There is a reason that Birria Quesatacos have been sensationalized and made popular all over the world. Shredded beef birria pan fried with melty oaxaca cheese inside of corn tortillas and consomé (richly flavored birria broth). Get ready to make these birria quesatacos right at home!


  • 2 lbs boneless beef chuck roast, cut into pieces
  • 2 lbs beef short ribs, english cut
  • kosher salt, to taste
  • 3 dried Guajillo chiles, stems cut and deseeded
  • 3 dried Ancho chiles , stems cut and deseeded
  • 2 dried Pasilla chiles, stems cut and deseeded
  • 4 dried Chile de Árbol chiles, stems cut and deseeded
  • 1 large white onion, cut in half
  • 1 cinnamon stick (canela)
  • 2 teaspoons black peppercorns
  • 5 whole garlic cloves
  • 3 chipotle peppers in adobo sauce
  • 5 1/2 cups beef stock, divided
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 (14.5 ounce) canned fire roasted tomatoes
  • 1 tablespoon Mexican oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon marjoram
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon coriander seeds
  • 4 bay leaves

For the Quesatacos

  • 1 lb 6-inch corn tortillas, for serving
  • 1 lb Oaxaca cheese, shredded- for serving
  • freshly chopped cilantro, for garnish
  • finely chopped red onion- optional
  • lime wedges- optional


Birria de Res and Consomé

  1. Cut the chuck roast into smaller chunks and the combine it with the short ribs in a large bowl. Season the meat very generously with salt and use your hands (with disposable gloves, if desired) to massage the salt into the meat all over. Then set the bowl aside.
  2. Take all of the Mexican chiles and deseed them by cutting off their stems and removing all of the inner seeds in each and every pepper. Then discard the stems and seeds.
  3. In a large dutch oven/stock pot; add the dried peppers, onion, cinnamon stick, black peppercorns, and garlic cloves together. Then fill the same pot with enough water to cover everything. 
  4. Boil the peppers/aromatics together over medium-high heat for about 30-35 minutes. The onion should be broken down and tender and the peppers should be soft and pliable. 
  5. Use a slotted spoon to transfer the onions, peppers, and garlic into a *high powdered blender*. Then discard the water and remaining bits left in the pot. Add in the chipotle peppers and 4 cups of the beef stock into the blender as well. *Note: if you would like your finished sauce to be ultra smooth- add in the tomatoes here as well. Blend the mixture together very well until completely smooth, blend once more for extra measure. Then set aside while you move on to the next steps.
  6. Preheat the oven to 300°F (150°C).
  7. In a large heavy bottomed oven safe dutch oven, heat the oil over medium-high heat. Once the oil is hot, add in the reserved pieces of meat. Careful not to overcrowd the pot, cook in batches. Sear the meat on all sides until a crisp browned crust appears, about 2-3 minutes per side. Then set the browned meat aside on a plate and repeat the process until all of the meat is browned.
  8. Add all of the browned meat back into the pot along with the reserved liquid in the blender. Then add in the remaining 1 1/2 cups of beef stock, vinegar, tomatoes, oregano, garlic powder, ground cumin, marjoram, ground cloves, coriander seeds, and bay leaves.
  9. Give everything a good stir to fully combine and cover the pot with a lid. Transfer the covered pot into the oven to braise for at least 3 hours. The meat should be extra tender and falling apart.
  10. After braising, use a slotted spoon to transfer the braised meat to a large baking sheet, discarding the bones and the bay leaves in the pot. Use two forks to tear all of the meat into shreds. Then place the shredded meat back into the pot with the liquid and stir together. Set the Birria aside.

To make Birria Quesatacos

  1. Using a non-stick skillet over medium-high heat, add in about 2-3 tablespoons of the fat from the top of the birria into the skillet. Once the liquid is hot, take one tortilla and add it into the skillet, coating the tortilla well in the mixture. Use tongs to carefully flip the tortilla on its other side to coat as well. Then top the tortilla with some shredded cheese and wait a few seconds for it to begin melting. Add a few scoops of the Birria to one end of the taco and carefully fold it over using a spatula. Then use that same spatula to lightly press the taco down until it holds in place.
  2. Let the taco pan fry for about 2-3 minutes on each side until crispy and cheese is bubbly, adding a spoonful of the consomé broth over the taco as needed. Feel free to pan fry for longer until desired crispiness is achieved. Then transfer the taco to a large baking sheet or platter covered with foil. Repeat this process until all of your desired amount of Birria Quesatacos are made. Serve the tacos warm with chopped cilantro, red onion, and lime wedges (if desired) alongside a cup of the consomé for dipping, enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. If making the Birria de Res ahead of time: when refrigerating, the birria will solidify. Simply skim the fat off of the top and use that for frying the tacos. Reheat the birria on the stovetop (for best results) or in the microwave as needed.

Keywords: mexican, birria, tacos, beef, braising, slow cook