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Quesa Birria Tacos with Consommé for Dipping

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Quesa birria tacos are crispy, cheesy tacos filled with tender, spiced shredded beef and served with a rich consommé for dipping. A comforting and bold Mexican-inspired dish, they’re perfect for gatherings or a special weekend meal.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 8–10 tacos
  • Category: Main Dish
  • Method: Simmering & Pan-Frying
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • 2–3 lbs beef chuck roast, cut into chunks
  • Water, enough to cover beef
  • Beef bouillon, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • 1 Roma tomato
  • 1 medium onion, peeled
  • 20 dried New Mexico or guajillo chiles, rehydrated
  • 5 roasted garlic cloves
  • Oregano, to taste
  • Cumin, to taste
  • Salt, to taste
  • Peppercorns, to taste
  • ½ tsp ground cloves
  • Small piece of cinnamon stick
  • ½ tsp ginger paste
  • 1 tbsp lard (or oil)
  • Corn tortillas
  • Oaxaca cheese, shredded (or mozzarella, Monterey Jack)
  • Fresh cilantro, chopped
  • White onion, finely diced
  • Lime wedges (optional)

Instructions

  1. In a large pot, cover beef chunks with water. Add beef bouillon, garlic powder, onion powder, Roma tomato, and peeled onion. Bring to a boil, skim foam, cover, and simmer.
  2. Blend rehydrated chiles, roasted garlic, oregano, cumin, salt, peppercorns, cloves, cinnamon, and ginger paste with water until smooth. Strain if needed and stir into beef pot.
  3. Add lard, cover, and simmer for at least 1 more hour until beef is fork-tender. Add water and season to taste as needed.
  4. Remove beef from broth, shred, and set aside. Reserve consommé for dipping.
  5. Heat a skillet or griddle. Dip tortillas in consommé, place on skillet, sprinkle with cheese, and top with shredded beef. Fold and cook until crisp and golden.
  6. Garnish tacos with cilantro, onion, and lime if desired. Serve with consommé in bowls, topped with cilantro and onion, for dipping.

Notes

  • Add chipotle peppers for smokiness or use a mix of short ribs and chuck roast for depth.
  • Oaxaca, mozzarella, or Monterey Jack all work well for melting cheese.
  • Make burritos instead of tacos for a fun twist.
  • Strain chile sauce if blender doesn’t fully smooth it out.
  • Adjust chile quantity for more or less heat.

Nutrition

Find it online: https://savorymomskitchen.com/quesa-birria-tacos-with-consomme-for-dipping/