These Quesabirria Mexican Tacos with Consommé are a tender, slow-cooked beef tucked into crispy tortillas with melty cheese, then dunked into a warm, spiced consommé. It’s hearty enough for a cozy weekend dinner, but also a great meal for game day.
Traditionally, birria is made for celebrations, like weddings and holidays, but in recent years, it’s become one of the most popular street foods in Mexico and beyond.
This recipe uses chuck roast and guajillo chilies, which bring a mild, smoky flavor without too much heat, making it family-friendly. It makes 12 tacos, which is perfect for serving 4 to 6 people.
Serve them with my Pico de Gallo or Pomegranate Salsa for a tasty Mexican-style meal.
Ingredients you’ll need for the birria
Ingredients you’ll need for the Consommé (Birria broth)
Ingredients you’ll need For Assembling Tacos
Step by Step Guide
Prepare the ingredients first.
1. Remove the seeds from the guajillo chilies.
2. Peel and chop one white onion.
3. Cut the top off the garlic bulb and remove some of the outer skin.
4. Cut the beef into large chunks.
5. Grind cumin, coriander, peppercorns, cloves, and oregano into a fine powder.
Now, let’s start with the Birria.
6. In a large pot, add the beef, guajillo chilies, chopped onion, garlic bulb, bay leaves, ground spice mix, salt, beef broth, and water.
7. Bring to a boil over high heat and cook for about 30 minutes.
8. In a blender, add quartered Roma tomatoes.
9. Remove the guajillo chilies, onion, and garlic from the pot (peel the garlic first), along with about ½ cup of broth.
10. Blend these with the tomatoes until smooth.
11. Strain the sauce into the pot and stir to combine.
12. Reduce the heat to low-medium.
13. Let the birria simmer for 3 hours, with the lid slightly ajar, stirring every 30 minutes.
14. Once the beef is very tender, remove it from the pot and let it cool slightly. Shred with two forks.
15. Skim off the red oil that rises to the top of the broth and set it aside in a small bowl or plate.
After that, let us prepare the Taco toppings.
16. Finely chop the remaining onion.
17. Chop half the cilantro, and keep the rest as whole leaves for garnish.
18. Shred the cheese and cut the limes into wedges.
Assemble the Tacos!
19. Dip each tortilla in the reserved red oil from the broth.
20. Place on a skillet or griddle over medium heat, add cheese, and top with shredded beef.
21. Cook for about 1 minute, then fold the tortilla in half.
22. Cook another minute per side until crispy and golden. Repeat for all tortillas.
Make the consommé.
23. In a small bowl, ladle some of the hot birria broth. Stir in chopped onions and cilantro.
Serve and Enjoy!
Garnish tacos with extra cilantro, diced onion, and lime wedges. Serve with consommé for dipping.
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Taco holders for serving
Tortilla warmer for serving
Important Recipe Notes
- Use a good cut of beef, such as a chuck roast — it becomes tender and flavorful after slow cooking.
- Guajillo chilies add flavor, not heat, so this recipe is mild enough for kids, but you can add spicier chilies if you prefer a hotter taste.
- Don’t skip skimming the red oil from the top of the broth — it’s the secret to getting that beautiful golden crisp on the tortillas.
- You can cook the birria the day before, store it in the fridge, and just reheat when you’re ready to assemble the tacos.
- For the best crisp, cook the tacos on a cast-iron skillet or flat griddle.
- Consommé is for dipping! Serve it hot in small bowls for each person so they can dunk their tacos while eating.
- For the cheese, Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack works well too.
Quesabirria Mexican Tacos with Consommé
Ingredients
For the Birria
- 3 pounds of chuck roast
- 8 dried guajillo chilies
- 4 Roma tomatoes quartered
- 1 whole garlic bulb
- 1 tsp whole cumin
- 1 tsp whole coriander
- 1 tsp dried oregano
- 1 tsp whole peppercorns
- 4-5 whole cloves
- 4 cups beef broth 4 cups water
- 3 bay leaves
- 1 tsp salt or to taste
For the Consommé (Birria broth)
- Reserved cooking liquid from the Birria
- ½ white onion finely chopped
- ¼ cup chopped cilantro
For Assembling Tacos
- 12 Corn tortillas
- 12 oz Grated Oaxaca cheese
- 2 tbsp cilantro
- ½ white onion finely chopped
- Lime wedges
Instructions
Prepare the ingredients first.
- Remove the seeds from the guajillo chilies.
- Peel and chop one white onion.
- Cut the top off the garlic bulb and remove some of the outer skin.
- Cut the beef into large chunks.
- Grind cumin, coriander, peppercorns, cloves, and oregano into a fine powder.
Now, let's start with the Birria.
- In a large pot, add the beef, guajillo chilies, chopped onion, garlic bulb, bay leaves, ground spice mix, salt, beef broth, and water.
- Bring to a boil over high heat and cook for about 30 minutes.
- In a blender, add quartered Roma tomatoes.
- Remove the guajillo chilies, onion, and garlic from the pot (peel the garlic first), along with about ½ cup of broth.
- Blend these with the tomatoes until smooth.
- Strain the sauce into the pot and stir to combine.
- Reduce the heat to low-medium.
- Let the birria simmer for 3 hours, with the lid slightly ajar, stirring every 30 minutes.
- Once the beef is very tender, remove it from the pot and let it cool slightly. Shred with two forks.
- Skim off the red oil that rises to the top of the broth and set it aside in a small bowl or plate.
After that, let us prepare the Taco toppings.
- Finely chop the remaining onion.
- Chop half the cilantro, and keep the rest as whole leaves for garnish.
- Shred the cheese and cut the limes into wedges.
Assemble the Tacos!
- Dip each tortilla in the reserved red oil from the broth.
- Place on a skillet or griddle over medium heat, add cheese, and top with shredded beef.
- Cook for about 1 minute, then fold the tortilla in half.
- Cook another minute per side until crispy and golden. Repeat for all tortillas.
Make the consommé.
- In a small bowl, ladle some of the hot birria broth. Stir in chopped onions and cilantro.