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Flavorful Homemade Beef Birria Quesatacos Recipe with Easy Consommé Dip

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This recipe features tender, slow-cooked beef birria folded into crispy, cheesy quesatacos served with a rich and aromatic consommé dip, delivering a soulful and comforting Mexican street food experience.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 3 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 4 cups beef broth
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1/2 cup chopped white onion
  • 1/4 cup fresh cilantro, chopped
  • Vegetable oil or lard for frying

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes, flipping frequently until fragrant but not burnt.
  2. Soak the toasted chilies in hot water for 15 minutes until softened.
  3. Drain and blend the chilies with garlic, onion, apple cider vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper, adding some soaking water to reach a smooth sauce consistency.
  4. Place beef chunks in a slow cooker or Dutch oven. Pour the chili sauce and beef broth over the meat and stir to combine.
  5. Cook on low for 3-4 hours or until beef is tender and easily shredded. If using an oven, cook at 300°F covered for the same amount of time, occasionally skimming excess fat.
  6. Remove beef from the pot and shred with two forks. Return shredded beef to the cooking liquid to soak up flavors. Reserve some broth for the consommé dip.
  7. Heat a skillet over medium heat and lightly oil it. Dip each tortilla briefly into the consommé broth, then place on the skillet.
  8. Sprinkle a generous handful of shredded cheese on one half of the tortilla, add a layer of shredded beef, then fold over to form a half-moon.
  9. Press gently with a spatula to crisp the edges and cook for 2-3 minutes per side until golden and cheese is melted.
  10. Serve hot with reserved consommé on the side for dipping. Garnish with chopped onions and cilantro.

Notes

Use fresh, firm corn tortillas for best results; flour tortillas can be used but won’t crisp as well. For a dairy-free version, omit cheese or use a dairy-free melting cheese alternative. Avoid soaking tortillas too long in consommé to prevent sogginess. If consommé is too thin, simmer uncovered for 10-15 minutes to concentrate flavor. Cast iron skillet recommended for best crisp and cheese melt.

Nutrition

Keywords: beef birria, quesatacos, consommé dip, Mexican street food, slow-cooked beef, cheesy tacos, comfort food

Find it online: https://elvafood.com/flavorful-homemade-beef-birria-quesatacos-recipe-with-easy-consomm-e-dip/