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My Fave Birria Tacos – Authentic Quesabirria Tacos Recipe with a Southern Twist

My Fave Birria Tacos

My Fave Birria Tacos are a flavor-packed fusion of slow-cooked beef, smoky chiles, and crispy, cheesy tortillas dipped in consommé. This Southern-meets-Mexican dish is perfect for cozy nights, parties, or any time you want to wow your taste buds.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 tacos
Course: Tacos
Cuisine: Mexican, Southern Fusion
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Meat and Consommé
  • 2 lbs beef chuck roast or short ribs cut into chunks
  • 3 guajillo chiles deseeded
  • 2 ancho chiles deseeded
  • 2 pasilla chiles deseeded
  • 4 cloves garlic
  • 1 onion quartered
  • 1 cup crushed tomatoes
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth
  • 2 bay leaves
For the Tacos
  • 12 corn tortillas
  • 1 cup Oaxaca or mozzarella cheese shredded
  • fresh cilantro for garnish
  • diced onions for garnish
  • lime wedges for serving

Equipment

  • Large Pot
  • Blender
  • Skillet or Griddle

Method
 

  1. Toast the dried chiles in a dry skillet until fragrant. Soak in hot water for 15 minutes.
  2. Blend soaked chiles with tomatoes, garlic, onion, and all the spices to make the chile sauce.
  3. In a large pot, sear beef until browned. Pour the chile sauce over, add beef broth and bay leaves. Simmer for 3–4 hours until tender.
  4. Remove beef, shred it, and strain the broth to create consommé.
  5. Dip tortillas in consommé, place on skillet, add shredded beef and cheese, then fold and cook until crispy.
  6. Serve hot with cilantro, onions, lime wedges, and a side of consommé for dipping.

Notes

Try ground beef for a quicker version. Make extra consommé for freezing. Use mushrooms or chicken for a twist. Always dip your tortillas for that iconic crispy red shell.