It’s finally here – quesabirria! Golden, crispy tortillas dipped in consomme and pan-fried loaded with shredded tender beef, lots of fresh cilantro, and chopped onions. And alongside our tacos, we’ll serve up a bowlful of homemade consomme. My favorite local food truck spikes the consomme with lots of lime juice, and you bet I’m passing that little secret down to you! The acid in the lime juice helps cut through all that cheesy goodness. This is such a flavor explosion for your mouth! I like topping mine with pickled onions because it adds both color and flavor, but of course, this is entirely optional!
How do you make birria de res for this recipe?
The first step is to prepare my birria de res (or beef birria meat + consomme.) I’ve crammed lots of information into my post to set you up for success. But essentially, you want to start there. We’ll toast the guajillo, ancho chiles, and chili de Arbol, then we’ll simmer them in a little water to make the chile paste. Blend that up with onions, garlic, tomatoes, vinegar, add spices, like coriander, cloves, cumin, cinnamon, black pepper, and dried herbs like bay leaves, Mexican oregano, and thyme in a blender to create the simmering liquid for the beef. Then, we’ll sear the beef chuck roast and bone-in short ribs, and let them simmer in the pot or dutch oven for a few hours. You won’t believe how tender the meat is! I’ve also included directions for the instant pot if you wanted to shorten the preparation for the birria meat and consomme.
Ingredients for birria tacos:
Prepared Birria de Res + Consomme: Here’s my recipe for homemade beef birria and the dipping sauce. You can easily prepare birria de res 2-3 days ahead of time, the flavors are even more pronounced that way! So it’s ideal to cook over the weekend and enjoy these tacos on a weeknight when you want something cozy and delicious for dinner!Corn Tortillas: Corn tortillas work best for this recipe. You can also use a mix of corn and wheat tortillas. Though after making this recipe about a thousand times, corn tortillas usually hold up much, much better.Oil: You’ll need oil to help crisp up the tacos in the frying pan.White Onions: Chopped onions are used to stuff inside the quesabirra as well as to stir into the consomme.Cilantro: adds a punchy freshness and an herb flavor to the tacos. You’ll need quite a bit of cilantro for this recipe so don’t be shy! If you’re not a fan, you can replace it with parsley if you’d like although cilantro is what gives these the best flavor.Oaxaca Cheese: Queso Oaxaca is the best cheese for quesabirria tacos! It’s usually sold in the refrigerated cheese section of most mainstream grocery stores. Living in Texas, we have an abundance of delicious Mexican cheeses at our disposable – it’s definitely one of the biggest perks of being in the South! If you have a Hispanic specialty grocery store, I suggest checking there for some. However, if your grocery store doesn’t carry it, you can swap it with either freshly grated low-moisture mozzarella cheese or pepperjack cheese instead.Lime Wedges: You’ll want lots of lime wedges to flavor the consomme with! The acid in the lime will help cut through the fattiness and leave you with the most delicious flavor!
How to make birria tacos:
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The BEST Beef FajitasStreet Corn Chicken TacosBaja Shrimp Tacos with Chipotle MayoMojo Steak TacosAncho Chicken Street Tacos
