Authentic Mexican Birria Tacos (Crispy Beef Quesabirria with Rich Dipping Consomé)

🛒 Ingredients

• 3 lbs (1.4 kg) beef chuck roast and bone-in beef short ribs, cut into large chunks
• 5 dried Guajillo chiles, stemmed and seeded
• 3 dried Ancho chiles, stemmed and seeded
• 2 dried Chiles de Árbol (optional, for a spicy kick)
• 1 large white onion, halved (plus extra diced for garnish)
• 6 cloves fresh garlic, peeled
• 4 cups rich beef bone broth
• 1 can (14 oz) fire-roasted crushed tomatoes
• 2 tbsp apple cider vinegar
• 1 tbsp Mexican oregano
• 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 2 whole bay leaves
• 2 cups shredded Oaxaca or Chihuahua cheese (or whole-milk low-moisture mozzarella)
• 12 yellow corn tortillas
• Fresh chopped cilantro and lime wedges for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: In a dry skillet over medium heat, toast dried guajillo, ancho, and árbol chiles for 1 to 2 minutes until aromatic. Transfer to a bowl, cover with 2 cups boiling water, and soak for 15 minutes to soften.
2. 2
   Step 2: In a high-speed blender, combine soaked chiles (with 1/2 cup soaking liquid), halved onion, garlic cloves, crushed tomatoes, apple cider vinegar, oregano, cumin, cinnamon, and 2 tsp salt. Blend on high until velvety smooth.
3. 3
   Step 3: Season the beef chuck and short ribs generously with salt and black pepper. In a large Dutch oven over medium-high heat, sear the beef in 2 tbsp oil until deeply browned on all sides.
4. 4
   Step 4: Pour the blended chile sauce and 4 cups beef broth over the meat. Add bay leaves. Bring to a boil, then cover with a tight lid, reduce heat to low, and braise gently for 2.5 to 3 hours until the meat falls apart effortlessly with a fork.
5. 5
   Step 5: Transfer the beef to a cutting board and shred with two forks. Skim the crimson chili fat floating on top of the broth into a shallow bowl for frying the tacos. Strain the remaining broth into a pot to keep warm as your dipping consomé.
6. 6
   Step 6: Heat a large cast-iron skillet or griddle over medium heat. Dip each corn tortilla briefly into the reserved chili fat, then lay flat on the hot skillet.
7. 7
   Step 7: Sprinkle a generous layer of shredded Oaxaca cheese over the tortilla, followed by a hearty scoop of shredded beef. Fold the tortilla in half and press down gently with a spatula.
8. 8
   Step 8: Cook for 2 to 3 minutes per side until the cheese is completely melted and the shell is deeply crisp and caramelized. Ladle hot consomé into bowls with diced onions and cilantro, and serve the tacos with fresh lime wedges!

🥗 Nutrition Facts (Per Serving)