Try this delicious Quesabirria recipe! Crispy, beef-and-cheese-stuffed Birria tacos served with consommé for dipping! Topped with pickled onions and fresh cilantro! Braise them in the oven or make them in a pressure cooker!

To this day, the concept of fried, cheesy tacos that you dip in sauce still blows my mind. This recipe will activate every one of your tastebuds, especially when paired with this recipe for delicious aguas frescas !

Birria tacos with a dipping bowl of consomme and fresh lime wedges

What is Consommé?

Consommé is a vital part of this recipe and largely responsible for the virality of quesabirria! It’s a concentrated broth that’s released from the meat as it cooks.

The consommé is reserved to dip the tortillas in prior to frying. When we’re done frying and assembling the tacos we’ll serve the rest of consommé on the side as a dipping sauce!

Origins of Birria

Before we get all crazed and excited like we tend to do on the internet, let’s understand the origins of Birria. It’s not a new concept, it’s actually a Mexican stew that’s traditionally made with goat meat. Read more about its origins here.

Birria tacos have only recently become popular in the US, but are said to have origins in Tijuana. They’re folded corn tortillas that are filled with shredded beef, melted cheese and then fried.

Quesabirria can be described as a cross between a quesadilla and a taco.

Variations and Substitutions

Quesabirria and quesatacos are just alternate names for birria tacos that have cheese in them, the concept is the same.
Traditional birria (stew) uses goat meat but beef is most commonly used for birria tacos.
Other meat substitutes like pork or chicken can be used.
I recommend using corn tortillas for birria tacos but some adapted recipes say it’s ok to use flour tortillas.

Recipe Ingredients

This is quite the list of ingredients, but necessary since the flavors in Birria are complex. Refer the recipe card for exact measurements and quantities.

To season the beef you’ll need: 3 pounds bottom round or chuck roast, crushed garlic, kosher salt, chipotle powder, smoked paprika, black pepper, bay leaves and fresh lime
For the consommé: dried guajillo and pasilla peppers, plum or roma tomatoes, yellow onion, beef broth, ground cumin, cloves, dried oregano, granulated sugar, apple cider vinegar, fresh lime. Optional – 1 pepper from a can of chiles soaked in adobo add a kick and some body to the consommé.
For the quesatacos: corn tortillas, red onions (pickling instructions are in the recipe card), shredded monterey jack cheese, crumbled cotija cheese, cilantro and fresh lime

Tools and Equipment

You’ll need either a dutch oven or pressure cooker. Using a pressure cooker is faster, but I prefer using a dutch oven because it yields a fuller-bodied consommé.
A blender or food processor is needed to puree the base for the consommé.
Fine mesh strainer – removes all the bits from the pureed mixture.

How to make birria tacos with consommé

Step 1: Season the meat

Rub or brush your meat with salt, pepper, chipotle powder, smoked paprika, and crushed garlic. You can add a small amount of oil to help spread the seasonings.

Add the bay leaves and cover the bowl in plastic wrap. Let the meat marinate overnight or at least 2 hours minimum.

seasoned bottom round roast in a bowl with squeezed lime halves

Step 2: Sear and slice

Heat 1-2 tablespoons of cooking oil in a cast iron skillet over medium-high heat. Transfer the roast to the skillet and sear the roast on all sides. You can use the sauté function on your pressure cooker for this step if you’ll be using one.

Close up photo of a beef top-round roast (used to make Mexican birria) being seared in a cast iron skillet

Close up photo of seared beef top-round roast (used to make Mexican birria) in a cast iron skillet)

This is key to a good sear is leaving the roast in tact so that the beef doesn’t release much liquid. The meat will release itself from the pan when it’s ready to be flipped.

Once the beef is slightly charred on all sides, remove it from the skillet (or pan) and slice it into 4 large pieces. I do this so that I can cover the roast easily without having to add too much liquid to the pot.

Step 3: Deglaze the skillet

Deglaze the skillet or pan with a splash of beef broth over medium flame. Use a whisk or wooden spoon to loosen the bits left behind from the roast. Once the liquid simmers and most of the bits are released, proceed to the next step.

Step 4: Start the braise

Place the roast in the dutch oven or pressure cooker and pour the deglaze liquid over it. Add the quartered onions, tomatoes, cinnamon stick and chili peppers.

Pour the deglaze-liquid into the pot, and add enough broth to cover the meat, onions and peppers (about 2-3 cups). Bring the pot to a boil, lower the heat and let simmer for 1 hour (or 15-20 minutes in a pressure cooker).

Once this step is done, the meat and vegetables should look like the image on the right.

A soup pot filled with guajillo and pasilla peppers, beef roast, quartered onions and tomatoes in preparation for making Mexican birria

Stewed guajillo and pasilla peppers, beef roast, quartered onions and tomatoes in preparation for making Mexican birria

Step 5: Puree the onions, peppers and tomatoes

Uncover the roast and turn the flame off. Transfer the roast to a plate and discard the bay leaves. Transfer the onions, peppers, tomatoes and cinnamon stick to a blender or food processor.

Close up of stewed onions and peppers used to make Mexican birria

Add the cumin, cloves, sugar, vinegar, oregano, lime juice and a little cooking liquid to the blender and pulse for about a minute.

Stewed onions, pepper and tomatoes in a blender and going to be pulsed to make birria

Stewed onions, pepper and tomatoes in a blender that have been blended to make birria

Step 6: Finish braising

Preheat the oven to 325°F. Place the meat back in the pot and strain the puree over the meat using a mesh strainer. Discard any bits that are left behind in the strainer.

Top the meat off with just enough broth to cover it. Taste the liquid and add more salt if needed.

Stewed top-round roast, that's been braised in a thick sauce made of stewed peppers, tomatoes and onions for making Mexican birria

Braise the meat in the oven at 325°F for 1.5 hours, then reduce the oven temperature to 275°F and braise for another 1.5-2 hours.

If you’re using a pressure cooker, you can cook it on the same pressure-cook setting for about 45 minutes to an hour.

Step 7: Shred the meat

Once the meat is done, remove it from the pan and transfer to a cutting board. The meat should be tender enough where all you need to do is apply a little pressure with a fork to break it apart.

Leave the consommé in the dutch oven or pressure cooker, so you can dip the tortillas in when it’s time to assemble the Birria tacos.

braised and shredded top-round beef for making Mexican birria tacos

Store the meat in a covered container (separate from the consommé) until you’re ready to assemble the tacos. You can toss the meat in a little of the consommé to keep it juicy and moist.

Step 8: Prep the toppings before assembling the tacos

To make the pickled onions, slice the red onions and place them in a mason jar or small bowl. Pour 1 cup of boiling water, ¼ cup of apple cider vinegar and sprinkle 2-3 tablespoons of sugar over the onions and cover them. Let them seep for about 10 minutes and drain them.

Cut the fresh limes into wedges and chop your cilantro. Shred the monterey jack cheese and set it aside.

Step 9: Fry and assemble the tacos

This step requires the most patience and practice. If you don’t dip quickly the tortillas can absorb too much liquid and fall apart. Have a few extra tortillas on hand in case you mess up.

Heat a greased non-stick skillet over medium heat. Dip one tortilla at a time into the consommé and then place it in the skillet or frying pan.

You’ll notice the edges of the tortillas start to lift once they become firm. If you’re able to get your spatula under the tortilla and lift with very little resistance then it’s ready to be flipped. Flip and repeat this same process for the other side.

Close up shot of a birria taco topped with melted monterey jack cheese being fried in anon-stick skillet

Add your desired amount of beef and shredded cheese to the center of the tortilla. Don’t over-stuff! Once the tortilla has crisped slightly, fold it over to create a taco and let it get crispy on both sides. The tacos might get a little dark in color, but that’s ok!

Step 10: Garnish and serve!

You can serve the birria tacos as you fry them, or you can arrange them on a large baking sheet and keep them warm in the oven until you’re ready to serve them all.

Assemble them on a platter prior to serving and top with pickled onions, chopped cilantro, a sprinkle of cotija cheese, a few lime wedges and a side of consommé.

Birria tacos on a plate being dipped in consomme

Expert tips:

Removing the seeds from the dried peppers is recommended so the heat doesn’t overpower the dish.
Get a good sear on the meat by leaving the roast in tact and letting it sear over a high flame. The meat will loosen from the skillet once it’s ready to be flipped. sear on all sides
The corn tortillas are super-delicate once they’re dipped in consommé. Have extra tortillas on hand in case you mess up!

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Food Safety Tips

Here are some everyday food safety tips:

Don’t leave food sitting out at room temperature for extended periods. Store any leftovers in an airtight container in the refrigerator.
Never leave food unattended while it’s cooking!
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Recipe Rating

Beef Birria Tacos with Consommé (Quesabirria Recipe)

What is Consommé?

Origins of Birria

Variations and Substitutions

Recipe Ingredients

Tools and Equipment