There is something undeniably magical about a truly great restaurant meal. The kind where the flavors are so dep and the textures so perfect that you instantly look across the table at your family and say, “We have to figure out how to make this.” For us, that meal was authentic Quesabirria tacos.
The first time we tried them at a local spot, watched the cheese pull, and dipped that first ultra crispy, consommé drenched tortilla, we were completely hooked. It is the ultimate comfort food, made completely from scratch, and shared right around the family table.
Watch the Recipe on YouTube
Prefer to follow along step by step? Watch the full video tutorial below to see exactly how I make this Birria Taco.
My Approach
When it comes to building an authentic, deeply flavorful birria broth, the secret is all in the blend of dried chilies. Instead of relying on pre made powders, my approach uses a trio of traditional whole chilies to create a complex layer of flavor:
Guajillo Chilies: These are the main base of the sauce. They are milk, with sweet tangy undertones.
Ancho Chilies: These are dried poblanos. They are also very mild but bring a deep, smoky sweetness.
Chile de Arbol: This is where the heat comes from! To keep the heat perfectly balanced and medium milk, I always remove the seeds from the Chile de Arbol before simmering.
You can also watch the full step by step process on my YouTube channel. Check out the video here for a closer look at how I bring together the dinner from start to finish.
Authentic Beef Birria Tacos Recipe
Description
Tender, slow braised beef stuffed into flour tortillas, dipped in rich consommé, loaded with melted cheese, and fried until perfectly crispy. the ultimate authentic birria taco recipe made right at home!
Ingredients
Main Ingredients
The Dipping Sauce
To assemble
How to Make It
-
Sear the Beef
- Cut the chuck roast into uniform, small pieces.
- Heat a cast iron Dutch oven over high heat. Sear the beef pieces on all sides just until they develop a beautiful, rich golden brown crust. Remove the beef and set aside.
-
Make the Birria Sauce
- In a separate pot, simmer the dried chilies, onion and garlic in water until they are plump and soft.
- Toast the spices in another pan until fragrant.
- Transfer the chilies, spices and a bit of the simmering liquid into a blender. Blend on high until completely smooth.
-
The Slow Oven Braise
- Add the seared beef back into your cast iron Dutch oven and pour the blended chili sauce completely over it. Add enough beef broth to cover the meat. Turn the stovetop heat up an bring the entire pot to a rolling boil.
- Cover the Dutch oven with a lid and move it into the oven. Let it braise for about 3 hours at 325 degrees, until the beef is melt in your mouth tender.
-
Shred the Beef
- Carefully remove the pot from the oven.
- Take the tender beef pieces out of the rich broth and place them in a bowl. Use two forks to easily shred the beef. keep the consommé warm on the stovetop.
-
Build and Fry the Tacos
- Take a tortilla and dip it entirely into the top layer of the warm consommé.
- Place the dipped tortilla onto a hot griddle or skillet and fry both sides for a few seconds.
- Add a layer of shredded cheese, a generous scoop of the shredded beef, and another layer of cheese on top.
- Fold the tortilla over to form a taco. Grill on both sides until the tortilla is beautifully crispy and the cheese is completely melted and oozy.
-
Serve
Serve immediately with a bowl of the warm consommé on the side for dipping.
Note
Tips for Success:
While chuck roast is incredible for its rich flavor and marbling, you can also mix in a few bone in pieces like short ribs or shank. The marrow from the bones adds an unbelievable depth and thickness to your consommé.
When dipping your tortilla, aim for the very top layer of the consommé. That is where the rendered beef fat floats. Frying the tortilla in that flavorful beef oil is the secret to getting that signature ultra crispy taco shell.
