Quesabirria Tacos (Birria Tacos)

The most famous 'dipping taco' with a rich, red consommé.

3 h · 6 servings

Ingredients

• 1 kg Beef Chuck roast (cut into chunks)
• 4 dried Guajillo chilies (rehydrated)
• 2 dried Ancho chilies
• 1 onion, 4 cloves garlic, 1 tsp cumin, 1 tsp oregano
• ½ tsp cinnamon, 4 cups beef broth, 2 tbsp vinegar
• Corn tortillas
• Oaxaca cheese or Mozzarella
• Onion & Cilantro for garnish

Method

1. Blend rehydrated chilies, onion, garlic, spices, vinegar, and 1 cup broth until smooth.
2. Sear beef chunks. Pour blended sauce over meat. Add remaining broth.
3. Simmer on low 3–4 hours (or Instant Pot 45 mins) until meat falls apart.
4. Remove meat, shred with forks. Keep liquid (Consommé) in the pot.
5. Dip a tortilla into the red consommé grease (floating on top). Place in a hot skillet.
6. Add cheese and shredded meat. Fold over. Fry until crispy.
7. Serve with a cup of hot consommé for dipping.

Chef's tip: Skim the red fat from the top of the consommé — that's what you dip the tortillas in

From The Edible Codex · 261 recipes