Beef Birria Consommé with Quesa Tacos
Beef Birria Consommé with Quesa Tacos is a medium Mexican recipe that serves 6. 450 calories per serving.
Prep: 30 min | Cook: 2 hrs 55 min | Total: 3 hrs 45 min
Cost: $36.01 total, $6.00 per serving
Ingredients
- 8 pieces Guajillo Chilies (deveined and seeds removed)
- 4 pieces Puya Chilies (deveined and seeds removed, hotter than guajillo)
- 2 pieces Roma Tomatoes (diced medium size)
- 0.5 piece Medium Onion (diced, uniform size)
- 3 pieces Garlic Cloves (minced)
- 2 tbsp Olive Oil (extra virgin recommended)
- 3 cups Water (divided: 2 cups for broth, 1 cup for blending)
- 0.5 tsp Whole Cumin Seeds (adds earthy aroma)
- 0.25 tsp Black Peppercorns (whole)
- 0.5 tsp Dried Oregano
- 2 tsp Salt (adjust at end of cooking)
- 3 sprigs Fresh Mint Leaves (Yerba Buena)
- 1 piece Bay Leaf
- 1 tsp White Wine Vinegar (can use distilled white vinegar)
- 3.5 pounds Beef Short Ribs (bone‑in, trimmed)
- 8 oz Oaxaca Cheese (shredded; mozzarella can substitute)
- 0.25 cup Fresh Cilantro (chopped)
- 1 piece Jalapeño (finely chopped)
- 1 piece Lime (cut into wedges)
- 8 pieces Corn Tortillas (store‑bought or homemade)
Instructions
Prepare Chilies
Remove stems, veins, and seeds from the 8 guajillo and 4 puya chilies. Wear kitchen gloves if desired.
Time: PT10M
Toast Chilies
Place a small skillet on the lowest heat setting and add the chilies in batches. Stir constantly until fragrant, about 2‑3 minutes per batch. Do not let them darken.
Time: PT5M
Rinse and Drain
Transfer toasted chilies to a colander, rinse under warm water, and set aside to drain.
Time: PT2M
Dice Tomatoes and Onion
Dice the 2 roma tomatoes into medium pieces and dice half of a medium onion. Set aside.
Time: PT5M
Sauté Aromatics
In a small skillet, heat 2 tbsp olive oil over medium‑low heat. Add the diced onion and 3 minced garlic cloves; stir constantly until the onion begins to soften.
Time: PT5M
Temperature: medium-low
Cook Tomatoes
Add the diced tomatoes to the skillet and continue stirring until they soften, about 3‑4 minutes.
Time: PT5M
Temperature: medium-low
Add Liquids and Spices
Pour 2 cups water into the skillet, then add ½ tsp whole cumin, ¼ tsp black peppercorns, ½ tsp dried oregano, and the toasted chilies. Stir briefly.
Time: PT5M
Temperature: medium-low
Blend Sauce
Transfer the entire skillet contents to a blender. Blend until completely smooth. If any skins remain, strain through a fine mesh strainer.
Time: PT5M
Boil Water for Broth
In a large pot, bring 8 cups of water to a rolling boil over high heat.
Time: PT10M
Temperature: high
Combine Puree and Additional Water
Stir the blended chili puree into the boiling water. Add the remaining 1 cup water to help swirl the puree off the sides.
Time: PT2M
Temperature: high
Add Beef and Seasonings
Add the 3.5 lb beef short ribs, 2 tsp salt, 3 sprigs mint (or yerba buena), 1 bay leaf, and 1 tsp white wine vinegar to the pot. Stir gently.
Time: PT2M
Temperature: high
Simmer Birria
Bring the mixture back to a boil, then reduce heat to medium‑low, cover, and simmer until the meat is fork‑tender and falling off the bone, about 2 hours 30 minutes.
Time: PT2H30M
Temperature: medium-low
Prep Toppings & Cheese
While the birria simmers, finely chop additional onion, cilantro, and jalapeño; slice the lime into wedges; shred the Oaxaca cheese and keep refrigerated.
Time: PT15M
Skim Fat
When cooking is finished, use a ladle to remove the top layer of fat from the broth and place it in a heat‑proof container for later use.
Time: PT5M
Separate Meat and Broth
Carefully lift the short ribs out of the pot. Transfer the broth to a clean pot, discard any loose bones, and taste; adjust salt if needed. Keep the broth hot.
Time: PT5M
Shred Meat
Roughly chop the tender meat into bite‑size pieces.
Time: PT5M
Heat Skillet for Tacos
Place a non‑stick skillet or comal over medium‑low heat and let it warm for 2 minutes.
Time: PT2M
Temperature: medium-low
Assemble and Cook Quesa Tacos
Dip each corn tortilla briefly in the reserved fat, then lay it in the hot skillet. Sprinkle shredded Oaxaca cheese over half of the tortilla, add a generous amount of shredded meat, fold the tortilla into a half‑moon, and cook until the cheese melts and the bottom is crisp. Flip and crisp the other side.
Time: PT10M
Temperature: medium-low
Finish Tacos
Transfer cooked tacos to a plate, sprinkle with the chopped onion, cilantro, and jalapeño, drizzle with salsa, and squeeze lime juice over top.
Time: PT5M
Serve Consommé
Ladle the hot broth into bowls, garnish with chopped onion, cilantro, jalapeño, and a squeeze of lime. Serve alongside the quesadilla tacos.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten‑Free (when using corn tortillas), High‑Protein, Contains Meat
Allergens: Dairy
Ingredient Substitutions
- Instead of Guajillo Chilies: Ancho chilies
- Instead of Puya Chilies: Thai bird's eye chilies
- Instead of Roma Tomatoes: Plum tomatoes
- Instead of Medium Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Whole Cumin Seeds: Ground cumin (1/4 tsp)
- Instead of Black Peppercorns: Ground black pepper (1/8 tsp)
- Instead of Dried Oregano: Mexican oregano
- Instead of Salt: Sea salt
- Instead of Fresh Mint Leaves (Yerba Buena): Fresh cilantro (1 tbsp)
- Instead of White Wine Vinegar: Distilled white vinegar
- Instead of Beef Short Ribs: Beef chuck roast (cut into chunks)
- Instead of Oaxaca Cheese: Mozzarella
- Instead of Fresh Cilantro: Parsley
- Instead of Jalapeño: Serrano pepper
- Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
Equipment Needed
- Large Pot
- Small Skillet
- Blender
- Fine Mesh Strainer (optional)
- Cutting Board
- Chef's Knife
- Non‑Stick Skillet or Comal
- Ladle
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Prepare Chilies
- Toast Chilies
- Simmer Birria
- Skim Fat
- Assemble and Cook Quesa Tacos
Chef Tips from the Video
- Bone‑in short ribs add gelatin for a richer broth; trim excess fat but keep some for flavor.
- Toast chilies slowly to release their aroma without burning; this prevents bitterness.
- Strain the blended sauce for a crystal‑clear consommé.
- Use the skimmed fat to fry tortillas; it imparts the authentic birria taco flavor.
- Garnish the broth with fresh herbs and lime right before serving for brightness.
Troubleshooting
Broth tastes bitter
Chilies were over‑toasted; next time toast on the lowest heat and remove any darkened pieces before blending.
Meat is tough
Simmer longer until the meat easily pulls apart; ensure the pot stays at a gentle simmer, not a rapid boil.
Sauce is too thick
Stir in additional hot water, a few tablespoons at a time, until desired consistency is reached.
Tortillas become soggy
Make sure the tortilla is fully coated in the reserved fat and cook on medium‑low heat until crisp before adding fillings.
Cheese does not melt
Cover the skillet briefly to trap steam, or increase heat slightly while watching closely.
Storage
Refrigerator: Store broth in airtight containers for up to 3 days; shredded meat separate, reheat gently.
Freezer: Freeze broth and meat separately in freezer‑safe bags for up to 2 months.
Room temperature: Tortillas can sit at room temperature for up to 2 days if kept in a sealed bag.
Make-Ahead Tips
- The consommé can be prepared 1‑2 days ahead; refrigerate and reheat gently before serving.
- Shred the cooked meat and store in the broth for extra moisture.
- Tortillas can be made ahead and stored in a sealed bag; reheat briefly on a dry skillet before assembling.
Frequently Asked Questions
What is the cultural significance and history of Beef Birria in Mexican cuisine?
Birria originates from the state of Jalisco in Mexico and was traditionally made with goat. It was a festive stew served at celebrations, later adapted with beef for wider appeal. Today it is a beloved comfort food often enjoyed with tacos and consommé.
What are the traditional regional variations of birria in Mexican cuisine?
In Jalisco, birria is usually goat cooked with dried chilies and served with a clear broth. In Michoacán, beef birria is common, often accompanied by consomé and cheese‑filled tacos. Some regions add chocolate or cinnamon for a sweeter profile.
How is authentic birria traditionally served in Mexico?
Authentic birria is served as a stew with its rich broth in a bowl, accompanied by warm corn tortillas, chopped onions, cilantro, lime wedges, and sometimes a side of salsa. The tacos are dipped in the broth before eating.
What occasions or celebrations is Beef Birria traditionally associated with in Mexican culture?
Birria is often prepared for holidays such as Christmas, New Year's, and local festivals. It is also a popular weekend or family‑gathering dish because the long simmer creates deep flavor that feeds a crowd.
What other Mexican dishes pair well with Beef Birria Consommé and Quesa Tacos?
Pair the birria with Mexican rice, refried beans, fresh pico de gallo, or a side of grilled nopales. A light margarita or aguas frescas complements the rich flavors.
What are the authentic traditional ingredients for Beef Birria versus acceptable substitutes?
Traditional birria uses goat or beef short ribs, dried guajillo and puya chilies, oregano, cumin, and a touch of vinegar. Substitutes include beef chuck instead of short ribs, ancho chilies for guajillo, and mozzarella for Oaxaca cheese if unavailable.
What are the most common mistakes to avoid when making Beef Birria Consommé at home?
Common mistakes include over‑toasting the chilies, which makes the broth bitter, and cooking the stew at a high boil, which toughens the meat. Also, failing to skim the fat layer can result in a greasy broth.
Why does this Beef Birria recipe use low heat to toast chilies instead of high heat?
Low heat gently releases the chilies' aromatic oils without scorching the skins. High heat can char the chilies, imparting a burnt, bitter flavor that overwhelms the delicate broth.
Can I make Beef Birria Consommé ahead of time and how should I store it?
Yes, the broth can be prepared 1‑2 days ahead. Cool it quickly, refrigerate in airtight containers for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove before serving.
What texture and appearance should I look for when the Beef Birria broth is done?
The consommé should be a clear, ruby‑red liquid with a glossy sheen. It should smell fragrant of chilies and herbs, and the meat should be falling off the bone, indicating tenderness.
How do I know when the Quesa Tacos are done cooking?
The tacos are done when the cheese is fully melted, the tortilla edges are golden‑brown and crisp, and the taco holds together without breaking. A quick flip ensures both sides are evenly crisped.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on authentic Mexican home cooking, sharing traditional recipes, cultural stories, and step‑by‑step tutorials for dishes like birria, tacos, and salsas.
How does the YouTube channel Unknown's approach to Mexican cooking differ from other Mexican cooking channels?
The YouTube channel Unknown emphasizes cultural context and personal memories while providing detailed technique explanations, such as low‑heat toasting chilies and using the rendered fat for crisp tacos—details often omitted by faster‑paced channels.
Last updated: September 2, 2026
