Birria Quesatacos
Crispy corn tortillas dipped in rich birria consommé, filled with fall-apart tender shredded beef, melted cheese, and pickled onions. Complete recipe including the birria stew from scratch. The consommé-dipped tortillas fry to a deeply flavored, crispy shell.
Servings: 8
Calories: 287kcal
Equipment
- Dutch oven or large heavy pot
- thin spatula
Ingredients
For the Birria
- 2½ pounds chuck roast cut into 2-3 inch chunks
- 3-4 bone-in short ribs
- 2 tablespoons oil
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin toasted and ground if possible
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons smoked chile powder ancho-based blend
- 2-3 teaspoons salt
- 1 large white onion chopped
- 6 garlic cloves smashed
- 1 inch fresh ginger peeled and sliced
- 14 ounces canned diced tomatoes fire-roasted preferred
- 4 cups chicken broth
- 2 cups water
- ¼ cup white vinegar
- 1 tablespoon honey
- 3 bay leaves
For the Quesatacos
- 8 corn tortillas
- 2 cups melting cheese (Oaxacan, Monterey jack, or Mexican blend
- 4 cups birria broth for dipping tortillas and for individual servings
- ½ cup pickled onions for serving
- ½ cup fresh cilantro for serving
- lime wedges optional: for serving
- hot sauce optional: for serving
Instructions
For the Birria Stew
- Season the meat. Combine oregano, cumin, cinnamon, cloves, chile powder, and salt in a large bowl. Add chuck roast pieces and short ribs. Toss until thoroughly coated.2½ pounds chuck roast, 3-4 bone-in short ribs, 2 teaspoons Mexican oregano, 1 teaspoon ground cumin, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 teaspoons smoked chile powder, 2-3 teaspoons salt
- Sear the meat. Heat oil in a dutch oven over medium-high heat. Working in batches to avoid crowding, sear the meat until browned on all sides, about 3-4 minutes per batch. Remove and set aside.2 tablespoons oil
- Build the sauce base. In the same pot, sauté onion, garlic, and ginger for 5 minutes until softened. Add tomatoes. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until everything is very soft.1 large white onion, 6 garlic cloves, 1 inch fresh ginger, 14 ounces canned diced tomatoes
- Blend the sauce. Remove from heat. Use an immersion blender to puree until smooth, or carefully transfer to a regular blender and blend in batches.
- Braise. Return puree to the dutch oven. Add the seared meat, chicken broth, water, vinegar, honey, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer gently for 3 to 3½ hours, stirring occasionally, until the meat is completely tender and falling apart.4 cups chicken broth, 2 cups water, ¼ cup white vinegar, 1 tablespoon honey, 3 bay leaves
- Finish the birria. Remove meat from the pot. Shred with two forks, discarding any bones from the short ribs. Skim some fat from the surface of the consommé (reserve for frying tortillas). Return shredded meat to the consommé to keep warm.
For the Questacos
- Heat your pan. Place a cast iron comal or skillet over medium-high heat until hot.
- Dip and fry the tortilla. Using tongs, dip a corn tortilla in the warm consommé, coating both sides. Place on the hot pan8 corn tortillas, 4 cups birria broth
- Add cheese and fillings. Immediately sprinkle cheese over the entire tortilla. On one half, add shredded birria meat, pickled onions, and cilantro.2 cups melting cheese, 1/2 cup pickled onions, 1/2 cup fresh cilantro
- .Fold and crisp. When the cheese begins to melt and the bottom is crispy (about 2 minutes), fold the cheese-only half over the filled half. Press gently with a spatula. Flip and press, frying each side until golden and crispy, about 1-2 minutes more
- Serve. Transfer to a plate. Repeat with remaining tortillas. Serve immediately with small bowls of warm consommé for dipping, lime wedges, and extra pickled onions.lime wedges, hot sauce
Video
Notes
- Make ahead: The birria improves if made 1-2 days ahead. Refrigerate meat and consommé together. The fat will solidify on top for easy skimming. Reheat before making tacos.
- Slow cooker method: Sear meat on stovetop. Combine everything in slow cooker. Cook on LOW 6-8 hours or HIGH 4-5 hours.
- Instant Pot method: Use sauté function to sear meat in batches. Add remaining birria ingredients. Pressure cook on HIGH for 50 minutes with natural release.
- For pickled onions: See my Easy Pickled Onions recipe. They add essential acidity.
- Leftover birria: Makes excellent filling for tamales, burritos, or quesadillas. Or serve as a stew in bowls with warm tortillas.
Nutrition
Calories: 287kcal | Carbohydrates: 12g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 322mg | Potassium: 263mg | Fiber: 2g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2mg