beef birria tacos

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers. 

Beef Birria Quesatacos - (Quesabirria Tacos)

corn tortillas

Monterey jack cheese

beef

birria consome,

Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side. 

Add 1/2 ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another 1/2 ounce of cheese. Fold the tortilla in half. 

Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side. 

Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.

Serve with leftover birria Consome, for dipping. 

Crispy, juicy, and flavorful, these birria tacos are perfect for taco night. They&#039;re the perfect combination of sweet, savory, and spicy that&#039;ll make your mouth water.

Birria Tacos

ancho chiles (stems removed)

guajillo chiles (stems removed)

water

chuck

beef short ribs ((about 2 ribs))

salt (divided)

vegetable oil

onion

carrots (diced)

Roma tomatoes (halved lengthwise)

garlic (sliced)

cumin

Mexican oregano

chicken broth

bay leaves

cinnamon

Vegetable oil

mozzarella cheese ((225 grams))

white onion

cilantro leaves (chopped)

Lime wedges (to serve)

In a large heat-proof bowl, add ancho and guajillo chiles. Pour the boiling water over the chiles. Soak for 45 minutes. Remove the chiles and place in a blender. Blend until smooth, adding some of the soaking water as needed to blend into a smooth but thick sauce. Set aside.

Sprinkle the chuck roast and short ribs with 1 tablespoon of salt.

In a large Dutch oven, heat the oil over medium-high heat. Working in batches, sear the meat until browned on all sides, about 2 minutes per side. Remove from the pot.

Reduce the heat to medium and add the onion and carrot to the pot. Cook, stirring frequently, until the vegetables are tender and browned, about 7 to 10 minutes. Add the tomatoes, garlic, cumin, oregano, and remaining 1 teaspoon salt. Cook, stirring constantly for 2 minutes more, using the spoon to scrape any bits off the bottom of the pot. Stir in the chicken broth and pureed chiles. Add the meat, bay leaves, and cinnamon stick, and bring the mixture to a boil over medium heat.

Reduce the heat to low. Cook until the meat is fork-tender or reaches 205°F to 210°F when an instant-read thermometer is inserted into the thickest portion of the meat, about 3 to 3 ½ hours. Remove from the heat.

Remove the meat, and discard the cinnamon stick and bay leaves. Shred the meat with two forks, and discard the bones.

Skim the fat off the top of the birria broth and reserve in a heat-proof bowl. Reserve the broth in the pot for serving.

For the Birria:

When ready to eat, heat 1 tablespoon of vegetable oil in a 12-inch cast-iron skillet over medium heat, and swirl to coat the bottom of the skillet.

Working in batches, place a tortilla on the surface of reserved broth in the pot and flip to coat. Place into the preheated skillet. Cook for 30 seconds to 1 minute, or just until starting to brown. Flip the tortilla. Sprinkle each tortilla with 2 to 3 tablespoons of cheese then top half with about ¼ cup of shredded meat. Fold the other half of the tortilla in half, covering the meat.

Cook until bottoms start to get crispy, about 30 seconds to 1 minute. Flip the tacos and fry the other side until they start to crisp, about 30 seconds to 1 minute. Remove from the pan and repeat, adding additional oil as needed. Serve with onion, cilantro, limes wedges, and warm reserved birria broth for dipping.

For the Tacos:

https://www.youtube.com/watch?v=ag7ryZD-kaw

Rich and flavorful, these Birria Tacos are the ultimate comfort food! Juicy, melt-in-your-mouth beef slowly braised then stuffed into a broth-dipped corn tortilla along with cheese and fried to perfection, these tacos will be your new favorite recipe. Loaded with flavor, these tacos are perfect for your next taco night.

RECIPE: https://preppykitchen.com/birria-tacos/

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Easy Birria Tacos Recipe

A robust marinade made with rehydrated El Guapo&reg; Guajillo Whole Chili Pods and McCormick&reg; Street Taco Carne Asada Seasoning Mix takes the flavor of Taco-Tuesday-ready beef birria to the next level. Once meat is cooked (and tender enough to fork shred), tuck it into tortillas with cheese and cilantro. Pan fry birria tacos until crisp and dunk into extra consom&eacute; for a flavor explosion in every bite.

Beef Birria Tacos

El Guapo Guajillo Whole Chili Pods stemmed and seeded

Carne Asada Street Taco

(14.5 oz) diced tomatoes undrained

white vinegar

beef chuck roast

Monterey Jack cheese

fresh cilantro

lime

step 1

Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth. 

step 2

Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. 

step 3

Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven. 

step 4

Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)

step 5

To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.

step 6

Test Kitchen Tip:Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup fresh lime juice (from about 12 limes), 1 tablespoon kosher salt and 1 tablespoon sugar in tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.

step 7

To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1.PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL.SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving.CONTINUE as directed in Step 5. 

Learn how to make birria tacos at home with this cheesy beef taco recipe. Dip it in the birria consumé for a juicy bite.


How To Make Birria Tacos & Consumé

Switch up taco night with these beef birria tacos (quesabirria). Their crispy tortilla, melty cheese, slow-cooked birria, and flavorful consommé dipping sauce will have you going back for seconds, and likely thirds. Watch the video below to see how I make them in my kitchen!

beef chuck

guajillo chiles

ancho chilies

arbol chilies

Roma tomatoes

garlic

low-sodium beef broth

apple cider vinegar

salt

black pepper

dried Mexican oregano

cloves

ginger

corn tortillas (or cassava flour tortillas)

cilantro

Oaxacan cheese

Deseed and simmer the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside. In a medium pot, add the Guajillo chilies, Ancho chilies, and Arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.

Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.

Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it&#39;s peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.

Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn&#39;t shred easily, cook it a bit longer.

Shred the meat and combine it with the sauce. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it. Place the shredded beef back in the slow cooker, stir it, and let it absorb the liquid (aka consommé).

To Make Birria

Dip the tortillas. Dip the tortillas in the birria liquid (consomme). The top layer of the consomme has more fat, which is perfect for frying.

Fry. Heat a skillet over medium heat. Add the wet tortilla, and cook on one side until lightly crispy, then flip over with tongs. Top with a sprinkle of cheese across the whole tortilla. Add a portion of birria on half the tortilla, along with a sprinkle of onion and cilantro. Once the cheese has melted, fold the tacos in half, continuing to fry for 2 to 3 minutes each side, until crispy. Serve with a side of the consommé for dipping.

To Make Birria Tacos

I just made this and wowee!!!!! The flavors are wonderful! I added a bit of coriander but followed everything else to the letter

This is a must make meal! Made this several times and will make it several more times. Wouldn't change a thing. An amazing dish and easy and delicious.

Delicious recipe. Made it yesterday ~ family said 'best tacos ever Mom.' 😀
I adjusted the recipe to fit my needs: 
* used a sirloin tip roast ~ about 3 lbs 
* reduced the amount of chili's 
* reduced amount of chili's water to 1/3 cup and added tap water to equal 1 cup 

ABSOLUTELY FABULOUS ~ 
Thank you for the recipe 🌮

I regularly make your barbacoa so I can't wait to try this! For servings, you have it listed as 8 tacos. Do you mean that this entire recipe only makes 8 tacos? I try to track my macros so any insight would be helpful. Thanks so much!

This was a hit. First time making it at home. Couldn’t get all peppers so only used the guajilla peppers and still turned out flavorful.  Had whole cloves but threw 3 of them in the water with the peppers and blended it with the rest of the ingredients to make the sauce.

https://www.youtube.com/watch?v=pU0LYyyJnBA

Mexican birria de res from the heart of Jalisco is a hearty slow-cooked stew with the utmost flavor and juicy, fall-apart tender beef. You can serve it in a bowl with fresh toppings like onion, cilantro, and lime juice, or go the extra step to make cheesy birria tacos (quesabirria). 

There's no one exact way to make birria, and you'll find many versions online. It was originally made with goat meat (birria de chivo), but now, different regions of Mexico have put their own spin on this classic dish with beef as the preferred meat. This slow cooker or Crockpot birria recipe I’m sharing today stems from all the delicious experiences I’ve had with it — from local taco stands in Mexico to authentic, home-cooked versions. And I can't wait for you to try it! 

🖨  Printable Birria Recipe: https://downshiftology.com/recipes/birria/

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► TIMESTAMPS:
00:00 Intro
00:35 The dried chilies you'll need - guajillo chilies, ancho chilies, and chiles de arbol.
01:06 Mexican oregano versus Mediterranean Oregano
01:22 Cut the beef chuck roast into chunks and place in the slow cooker.
02:00 Remove the stems and seeds from all of the dried chilies.
02:36 Simmer the dried chilies until softened.
02:56 Place the onion, tomatoes, and garlic on a sheet pan and roast in the oven. 
03:21 Make the birria sauce in a blender. 
04:24 Pour the birria sauce on the meat in the slow cooker and cook until tender. 
05:02 Shred the birria meat with two forks, then place back in the slow cooker. 
05:37 Serve up authentic birria as a stew in a bowl. 
06:00 Serve up the birria meat in birria tacos, with a small bowl of consommé for dipping. 
07:25 Taste test, storage, and tips.

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#birria #birriatacos #slowcookerrecipe

Easy CROCKPOT BIRRIA Makes the Best BIRRIA TACOS Recipe!

One of my favorite foods, these beef birria tacos (also known as quesabirria tacos) are made with slow-cooked, tender beef, a smoky chile-spiced broth, and lots of melty cheese. Crisped in a skillet and dipped in warm consomé, every bite is savory, spicy, cheesy, and packed with flavor.

Beef Birria Tacos Recipe

guajillo chiles (stems and seeds removed)

ancho chiles (stems and seeds removed)

chile de árbol (stems and seeds removed)

beef stock (divided)

kosher salt (to taste)

cumin seeds

tomato puree

cinnamon (preferably canela)

black peppercorns

Oaxacan cheese (shredded)

lime wedges

cilantro (chopped)

white onion (finely chopped)

Steep

Add the chiles to a large skillet over low heat. Toast the chiles for three to four minutes, tossing often, until the outside of the chiles are lightly toasted. With 30 seconds left, add the chile de árbol and toast until fragrant. Add one cup of beef stock, and bring the liquid to a simmer. Once simmering, remove from the heat, and cover with a lid. Allow to steep for 15-20 minutes.

Sear

While the mixture is steeping, preheat a large Dutch oven over medium-high heat. Add vegetable oil. Then, season the beef with salt and, working in batches, sear on each side until golden brown. Remove the pot from the heat and set aside while you make the chili mixture.

Char

Optionally, char the onion over an open stove flame, or place it on a small sheet tray and broil for a few minutes, or until lightly charred. Set aside.

Blend

Once the chiles have softened, use a spider to transfer to a high-powered blender, reserving the liquid. Add the cumin seeds, garlic, oregano, onion, and one and a half cups of reserved chili liquid. Blend until fully pureed, about one to two minutes.

Braise

Pour the mixture over a fine mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves, cloves, black peppercorns, and white vinegar to the pot, as well as the remaining beef stock, if more liquid is needed. The beef should not be covered, but it should come up at least ¾ of the way. Cover and braise for three and a half to four hours, or until the beef is falling apart and tender.

Shred

Remove the beef from the pot and strain the cooking liquid. Add half of the strained liquid into a serving bowl and add chopped cilantro and onion, this will be the consomé. Then, shred the beef, and add it back to the other half of the reserved liquid, without the onion and cilantro.

For the Beef Birria

Preheat

Preheat a medium skillet over medium heat.

Dip one tortilla at a time into the consomé.

Fill

Add Oaxacan cheese to the corn tortilla. Top with a portion of the shredded beef, followed by a bit more cheese. Fold the tortilla in half.

Cook

Add the quesabirria to the preheated skillet and cook for three minutes, or until golden brown. Drizzle a spoonful of the consomé onto the uncooked side before turning over. Then flip and repeat on the other side.

Cool

Transfer to a plate, and let it cool slightly. Repeat as needed.

Serve

Serve the quesabirria with consomé, lime, cilantro, and onion.

For Assembly

I'm not the best cook, but I wanted to give this a try. It came out great, but it needed more salt. The Oaxaca cheese didn't have much flavor, so we will try Monterey Jack next time unless you can recommend a more flavorful and melty cheese.

Came out amazing but my sauce turned out to be a dark red is there a reason for that ?

This recipe was delicious, it helped me with my Father's Day meal. 5 out of 5

https://www.youtube.com/watch?v=HpAANW4WzsI

Crispy, cheesy, and bursting with flavor. I’ve eaten a lot of tacos, but these are hands down the best I've ever had.

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