Beef birria tacos start with a slow-cooked beef roast, often using brisket or chuck roast, which becomes tender enough to shred easily. The tortillas are crisped in a skillet, then layered with melted cheese and meat.
The consommé sauce, made from tomatoes, chiles, and broth, adds a smoky depth that complements the richness of the meat. It’s a popular street food in Mexico, but you can make it at home with minimal effort.
You don’t need a crockpot to replicate the dish, but it simplifies the process. The key is balancing the meat’s tenderness with the tortilla’s crunch and the cheese’s melt.
About the Ingredients
1.5 lbs (680g) beef brisket or chuck roast
Choose a well-marbled cut for moisture. Substitute with short ribs if preferred.
1 large onion, chopped
Use a sweet onion for milder flavor. A red onion adds more sharpness.
4 cloves garlic, minced
Fresh garlic is best, but pre-minced can work in a pinch.
2 cups (250g) cherry tomatoes, halved
Halving tomatoes ensures even cooking. Substitute with canned diced tomatoes if fresh are unavailable.
10 dried guajillo chiles, stemmed and seeded
Guajillo chiles provide a smoky, slightly sweet heat. Use ancho chiles as a milder alternative.
3 cups (720ml) beef broth
Low-sodium broth is ideal. Use vegetable broth if you prefer a lighter base.
12 small flour tortillas
Flour tortillas crisp better than corn. Substitute with whole wheat for a nuttier flavor.
1 cup (200g) shredded mozzarella or Oaxaca cheese
Oaxaca cheese stretches better. Use Monterey Jack if unavailable.
1/4 cup (30g) masa harina, for thickening consommé
Masa harina adds body to the sauce. Use cornstarch as a substitute, though it’s less traditional.
1/4 cup (50g) chopped fresh cilantro
Cilantro brightens the dish. Substitute with parsley if you can’t find it.
Juice of 1 lime
Lime juice adds acidity. Use lemon juice if lime is unavailable.
1 tbsp olive oil, for crisping tortillas
Extra virgin olive oil has a mild flavor. Substitute with canola oil for a neutral taste.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes, chuck roast or short ribs work well. Choose a cut with enough fat to stay moist during cooking.
Q: How do I crisp tortillas without burning them?
Heat the skillet to medium-high before adding tortillas. Cook each side for 2-3 minutes, using tongs to flip them evenly.
Q: Can I thicken the consommé sauce more?
Simmer it longer or add a spoonful of masa harina. Avoid using cornstarch for a more authentic texture.
Q: What if I can't find Oaxaca cheese?
Monterey Jack is a good substitute. It melts well and has a similar mild flavor.
Step-by-Step Instructions
1. Brown the beef
Heat olive oil in a skillet, then sear the beef on all sides until browned. This builds flavor. Transfer to the slow cooker.
2. Simmer the meat
Add onions, garlic, tomatoes, chiles, and broth to the slow cooker. Cook on low for 8 hours or high for 4. The meat should be fork-tender and glossy.
3. Make the consommé
In a saucepan, combine the slow cooker liquid, masa harina, and lime juice. Simmer until thickened, stirring constantly. The sauce should be rich and slightly syrupy.
4. Crisp the tortillas
Heat a skillet to 350°F (175°C). Place tortillas in the skillet, cooking each side for 2-3 minutes until golden. Use tongs to flip them evenly.
5. Assemble the tacos
Layer shredded beef and cheese onto warm tortillas. Press gently to ensure the cheese melts into the meat.
6. Serve with consommé
Drizzle the consommé over the tacos or serve it on the side. Add cilantro and a squeeze of lime before eating.
Tips & Tricks
- Tortillas should be thin enough to crisp without burning. Press them gently before heating.
- Cheese needs time to melt fully. Let the tacos sit for 2-3 minutes after assembling.
- Consommé should be thick enough to coat the back of a spoon. Simmer it longer if it’s too runny.
Delicious Variations
- Use shredded cheddar instead of mozzarella for a sharper cheese flavor.
- Substitute corn tortillas for a gluten-free option, though they crisp less well.
- Add toppings like pickled onions or avocado for extra texture and tang.
How to Store beef birria tacos (quesabirria)
Refrigerator
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a bit of consommé to revive crispiness.
Freezer
Freeze assembled tacos in a single layer. They keep for 3 months. Thaw in the refrigerator before reheating.
Reheating
Reheat in a dry skillet over medium heat. If the meat is dry, add a splash of consommé to rehydrate it.
Try this recipe for a flavorful, easy-to-make version of Mexican street food. Let me know how your beef birria tacos turn out!
beef birria tacos (quesabirria)
Beef Birria Tacos (Quesabirria) with crispy tortillas and melty cheese, served with rich consommé sauce for a flavorful twist on traditional Mexican street food.
🧂 Ingredients
- 1.5 lbs (680g) beef brisket or chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups (250g) cherry tomatoes, halved
- 10 dried guajillo chiles, stemmed and seeded
- 3 cups (720ml) beef broth
- 12 small flour tortillas
- 1 cup (200g) shredded mozzarella or Oaxaca cheese
- 1/4 cup (30g) masa harina, for thickening consommé
- 1/4 cup (50g) chopped fresh cilantro
- Juice of 1 lime
- 1 tbsp olive oil, for crisping tortillas
📋 Instructions
- 1Brown the beef — Heat olive oil in a skillet, then sear the beef on all sides until browned. This builds flavor. Transfer to the slow cooker.
- 2Simmer the meat — Add onions, garlic, tomatoes, chiles, and broth to the slow cooker. Cook on low for 8 hours or high for 4. The meat should be fork-tender and glossy.
- 3Make the consommé — In a saucepan, combine the slow cooker liquid, masa harina, and lime juice. Simmer until thickened, stirring constantly. The sauce should be rich and slightly syrupy.
- 4Crisp the tortillas — Heat a skillet to 350°F (175°C). Place tortillas in the skillet, cooking each side for 2-3 minutes until golden. Use tongs to flip them evenly.
- 5Assemble the tacos — Layer shredded beef and cheese onto warm tortillas. Press gently to ensure the cheese melts into the meat.
- 6Serve with consommé — Drizzle the consommé over the tacos or serve it on the side. Add cilantro and a squeeze of lime before eating.
