Quesabirria with Crispy Tortillas
Shredded birria beef wrapped in crispy, cheese-filled corn tortillas and dunked in the rich consomé. Charred edges, melted cheese, tender meat, and pure comfort in every bite.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 48g
Ingredients
- 2 lbs beef chuck, cut into 2-inch pieces
- 4 whole dried guajillo chiles, deseeded
- 2 whole dried ancho chiles, deseeded
- ½ whole white onion, halved
- 3 whole garlic cloves
- 5 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 8 whole corn tortillas
- 1.5 cups shredded Oaxaca or mozzarella cheese
Instructions
- 1
Heat a large pot over medium-high. Working in batches, sear beef 2 minutes per side until browned. Set aside.
- 2
Toast guajillo and ancho chiles in the same pot, pressing gently, until fragrant, ~90 seconds.
- 3
Add onion, garlic, broth, vinegar, and cumin. Return beef to pot. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer 45 minutes until beef shreds easily with a fork.
- 5
Remove beef with a slotted spoon and shred. Strain consomé, pressing solids to extract flavor. Discard solids.
- 6
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 7
Dip a tortilla in warm consomé (just 1 second each side), lay flat, add 2 tbsp shredded beef and 3 tbsp cheese.
- 8
Fold tortilla in half. Slide into skillet and fry 2 minutes per side until edges crisp and char slightly.
- 9
Transfer to a plate. Repeat with remaining tortillas, beef, and cheese. Add more oil to skillet as needed.
- 10
Serve quesabirrias with small bowls of warm consomé on the side for dunking.
Tools you’ll need
- large heavy-bottomed pot with lid
- 12-inch cast iron or nonstick skillet
- slotted spoon
- fine-mesh strainer
- tongs
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