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Cheesy Quesabirria Tacos with Consommé: 3 Secrets

Cheesy Quesabirria Tacos with Consommé
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These cheesy quesabirria tacos with a rich, flavorful consommé are a delightful fusion of tradition and freshness, perfect for a comforting and exciting meal. The tender, slow-cooked beef, melted cheese, and savory dipping broth create an unforgettable culinary experience. This recipe brings together the deep roots of classic birria with a bright, modern touch.

Ingredients

Scale
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 6 cups beef broth
  • 12 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Oaxaca cheese
  • For Garnish: chopped cilantro, diced white onion, lime wedges

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Season the beef chuck roast generously with salt and pepper.
  3. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned.
  4. Add the quartered white onion, peeled garlic cloves, bay leaves, oregano, cumin, smoked paprika, chili powder, and cayenne pepper (if using) to the pot.
  5. Pour in the beef broth, ensuring the meat is mostly submerged. Bring to a simmer, then cover the pot tightly.
  6. Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the beef is fork-tender.
  7. Carefully remove the beef from the pot and shred it using two forks. Discard the onion, garlic, and bay leaves from the broth. Skim off any excess fat from the broth.
  8. Return the shredded beef to the pot with the consommé. Let it simmer gently while you prepare the tacos.
  9. To make the tacos, warm the corn tortillas.
  10. Dip each tortilla briefly into the beef consommé, coating both sides.
  11. Place a portion of the shredded beef and a generous amount of both cheeses onto one half of each tortilla.
  12. Fold the tortillas in half to create tacos.
  13. Heat a lightly oiled skillet or griddle over medium heat. Cook the tacos for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
  14. Serve the cheesy quesabirria tacos immediately with the warm consommé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.

Notes

  • For an even richer flavor, you can add 2-3 dried guajillo or ancho chilies (stems and seeds removed) to the pot with the beef broth and simmer them until softened, then blend them into the consommé before returning the beef.
  • Adjust the spice level by adding more or less cayenne pepper.
  • Ensure your consommé is well-seasoned, as it’s crucial for the dipping sauce.

Nutrition

Find it online: https://spoonsprout.com/cheesy-quesabirria-tacos-with-consomme-recipe/