Slow-Cooked Beef Birria Tacos (Quesabirria) with Consommé

This is the holy grail of tacos. We’re talking about succulent, chili-braised beef tucked into tortillas that have been dipped in flavorful fat, stuffed with melted Oaxaca cheese, and fried until crispy. Served with a side of deep, aromatic consommé for dipping, these Quesabirria tacos are a masterclass in Mexican comfort food. No shortcuts, just pure, authentic flavor.

#mexican #beef #tacos #quesabirria #consomme
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Author Paul C. profile picture
Written by Paul C.
Authentic Birria Tacos with Consommé

Why You'll Love This Recipe

  • The "Taco Dip" Experience: The consommé isn't just a side—it's an essential part of the flavor.
  • Texture Contrast: You get the crunch of the fried corn tortilla, the stretch of the melted cheese, and the tenderness of the beef.
  • Complex Heat: Using dried chilies provides a smoky, earthy warmth rather than a sharp burn.
  • Massive Yield: This makes enough to feed a crowd, and the meat freezes beautifully.
Prep Time
30 minutes
Cook Time
3-4 hours (Stovetop or Oven)
Total Time
4.5 hours

Written by: Paul C.

Recipe Type: Lunch / Dinner

Difficulty Level: Medium

Cuisine: Mexican (Jalisco Style)

Yield: 12–16 Tacos

Ingredients

The Braising Liquid (The Sauce)

The Meat

The Taco Assembly

Instructions

Prep the Chilies: Remove stems and seeds from the dried chilies. Toast them in a dry pan for 2 minutes until fragrant, then soak them in hot water for 15 minutes.

Make the Marinade: Blend the soaked chilies, garlic, onion, vinegar, cinnamon, cloves, cumin, and a splash of soaking water until perfectly smooth.

Sear the Beef: Season the beef with salt and pepper. In a large Dutch oven, sear the meat in oil until browned on all sides.

The Braise: Pour the chili marinade and beef broth over the meat. Add the bay leaves. Cover and simmer on low heat for 3 to 4 hours (or bake at 300°F/150°C) until the beef shreds easily with a fork.

Shred & Separate: Remove the meat and shred it with two forks. Do not throw away the liquid! Skim the red fat off the top of the liquid and put it in a small bowl. The remaining liquid is your Consommé.

The Dip: Heat a non-stick skillet or griddle. Take a corn tortilla and dip it entirely into the red fat you skimmed off the broth.

Fry & Fill: Place the oily tortilla on the skillet. Add a handful of cheese and a pile of shredded beef to one side.

The Crunch: Fold the taco over and fry for 2–3 minutes per side until the cheese is melted and the tortilla is crispy.

Serve: Ladle the hot consommé into small bowls. Serve the tacos hot with onions, cilantro, and plenty of lime.

You Must Know

The "Red Fat" is the secret. That layer of oil on top of the broth is infused with all the chili and beef flavor. If you don't dip your tortillas in it before frying, you’re missing 50% of the flavor profile.

Storage Tips

Fridge: The shredded beef and consommé keep for 5 days.

Freezer: The meat and broth can be frozen for up to 3 months.

Pro Tip: If you have leftover broth, use it as a base for an incredible ramen or noodle soup the next day!

Ingredient Substitutions

  • The Beef: You can use Lamb (traditional in some regions) or even Goat for a more gamey, authentic flavor.
  • The Heat: If you want it mild, remove the Arbol chilies entirely.
  • The Vinegar: White vinegar works if you don't have Apple Cider Vinegar.

Serving Suggestions

These are incredibly rich. Serve with pickled red onions and a very cold Mexican Lager with lime to cut through the fat.

Success Stories

"I’ve seen these tacos all over TikTok but was always intimidated by the dried chilies. This guide made it so simple. The 'red fat' trick is a total game-changer—it gives the tortillas that professional, deep orange color and incredible crunch. My family said these were better than the local food truck!" — Marcus, Austin.

Pro Tips

  • The "Fat Skim": If you have time, make the beef a day in advance and refrigerate it. The fat will solidify on top, making it incredibly easy to remove and save for frying the tacos the next day.
  • Tortilla Quality: If you can find "nixtamalized" corn tortillas, use them. They are sturdier and stand up better to the heavy dipping process.
  • The Bone Secret: Always include at least one marrow bone or bone-in short rib. The gelatin released during the 4-hour simmer is what gives the consommé its "lip-smacking" velvety texture.

Recipe Tips & Advice

Yes! After searing the meat and making the sauce, cook on Low for 8-10 hours or High for 5-6 hours.

As written, it’s a "Medium." The Guajillo and Ancho chilies are mild and fruity. If you’re sensitive to heat, simply remove the Chilies de Arbol (the small skinny ones) entirely.

No problem. Use a "Low-Moisture Mozzarella" or "Monterey Jack." You want a cheese that melts easily and has a good stretch.

Recipe Summary

Yield: 12-16 Tacos

Total Time: 4.5 Hours

Calories per serving: 620 kcal (3 tacos + broth)

Beef Birria is more than just a taco; it’s a weekend project that fills your whole house with the most incredible aroma. Once you’ve dipped that first crispy, cheesy taco into the hot, spiced consommé, you’ll understand why this dish has become a global sensation. It’s messy, it’s bold, and it’s worth every single minute of simmer time.

Enjoy your trip to taco heaven!