Description
This Authentic Mexican Quesabirria recipe features tender, slow-braised beef chuck roast simmered in a rich and smoky chile sauce made from guajillo, ancho, and pasilla chiles. Served on warm corn tortillas with melted Oaxaca cheese and fresh diced onions and cilantro, these birria tacos deliver a savory, flavorful experience perfect for sharing.
Ingredients
Scale
Meat
- 3–4 lbs beef chuck roast, cut into chunks
Dried Chiles
- 6 guajillo chiles
- 3 ancho chiles
- 2 pasilla chiles
Vegetables
- 1 large white onion, quartered
- 4 Roma tomatoes
- 6 garlic cloves
Spices and Herbs
- 2 bay leaves
- 1 Mexican cinnamon stick
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
Other Ingredients
- 2 tbsp white vinegar
- Corn tortillas
- Oaxaca cheese, shredded
- Diced onion and cilantro for serving
- Beef broth (quantity sufficient for blending and braising, approximately 4 cups)
Instructions
- Toast and Soak Chiles: Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn them. Then remove from heat and soak the toasted chiles in hot water for 20 minutes to soften.
- Char Vegetables: In the same dry skillet, char the quartered onion, Roma tomatoes, and garlic cloves until they have a nice blistered and slightly blackened appearance, enhancing their smoky flavor.
- Prepare Chile Sauce: Drain the softened chiles and blend them together with the charred onion, tomatoes, garlic, cumin, oregano, black pepper, cloves, white vinegar, and enough beef broth to create a smooth sauce. Strain the sauce through a fine sieve to remove any solids, ensuring a velvety texture.
- Sear Beef: Season the beef chuck chunks with salt and sear them in a hot skillet with a little oil until deeply browned on all sides, locking in juices and developing flavor.
- Braise Beef: Place the seared beef in a covered roasting pan or Dutch oven. Pour the prepared chile sauce over the beef. Add bay leaves and the Mexican cinnamon stick. Cover and braise in a preheated oven at 325°F (163°C) for 2.5 to 3 hours until the meat is tender and easily shredded.
- Shred Beef and Prepare Consommé: Once cooked, remove the beef and shred it finely. Strain the cooking liquid (consommé), reserving some fat from the surface for frying the tacos.
- Assemble and Cook Tacos: Dip corn tortillas briefly into the consommé fat, then fill with shredded beef and shredded Oaxaca cheese. Cook on a hot skillet until the cheese melts and the tortillas are crispy and golden on both sides.
- Serve: Serve the quesabirria tacos hot with diced onions and cilantro on top and a small bowl of consommé on the side for dipping.
Notes
- Soaking the chiles softens them and reduces bitterness, but do not over-toast to avoid bitterness.
- Char the vegetables well to add depth and smoky flavor to the sauce.
- The beef broth quantity can be adjusted to reach a sauce consistency suitable for braising and dipping broth.
- Using Oaxaca cheese is traditional for its excellent melting properties and mild flavor.
- Use fresh corn tortillas for best results; warming them before dipping in consommé helps keep them pliable.
- Leftover consommé can be refrigerated and used as a flavorful soup base or for dipping other dishes.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: birria tacos, quesabirria, Mexican recipe, slow braised beef, guajillo chile, authentic birria, Oaxaca cheese, traditional Mexican tacos
