Best Beef Birria Quesatacos

Ingredients

• 2 lb Beef Brisket (trimmed and cut into 2‑inch cubes)
• 2 Tbsp Beef Tallow (for searing; substitute olive oil if unavailable)
• 1 tsp Kosher Salt (plus extra for seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 large Onion (chopped)
• 3 Garlic Cloves (minced)
• 2 medium Tomatoes (diced)
• 2 Tbsp Tomato Paste (canned)
• 3 Dried Guajillo Chilies (seeds removed, rehydrated in hot water)
• 6 cup Water (divided between sauce and simmer)
• 2 cup Beef Stock (low‑sodium)
• 1 sprig Fresh Rosemary (minced)
• 1 Bay Leaf
• 8 Corn Tortillas (6‑inch, warmed)
• 1 cup Oaxaca Cheese (shredded; mozzarella works in a pinch)
• 0.25 cup Fresh Cilantro (chopped)
• 4 Lime Wedges (for serving)

Instructions

1. Season the Beef

   Pat the beef cubes dry, then sprinkle with kosher salt and freshly ground black pepper. Toss to coat evenly.

   Time: PT5M

2. Sear the Beef

   Heat the beef tallow (or olive oil) in a large Dutch oven over medium‑high heat. Add the beef in batches, searing until deeply browned on all sides, about 5‑7 minutes per batch. Transfer browned beef to a plate.

   Time: PT7M

   Temperature: Medium‑high

3. Sauté Aromatics

   In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook another minute, stirring constantly to avoid burning.

   Time: PT4M

   Temperature: Medium

4. Build the Sauce Base

   Stir in the diced tomatoes, tomato paste, and rehydrated guajillo chilies. Cook for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: Medium

5. Simmer the Vegetables

   Add 4 cups of water, bring to a boil, then reduce to a gentle simmer. Cook until the vegetables are very soft, about 15 minutes.

   Time: PT15M

   Temperature: Low simmer

6. Blend the Sauce

   Carefully transfer the hot mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the pot.

   Time: PT5M

7. Combine Beef and Stock

   Return the seared beef to the pot. Add the beef stock, rosemary, bay leaf, and enough water to just cover the meat (about 1‑2 cups). Stir gently.

   Time: PT5M

8. Slow‑Cook the Birria

   Bring the mixture to a low simmer, then reduce heat to maintain a gentle bubble. Cook uncovered for 3‑4 hours, stirring occasionally, until the beef is fork‑tender and falling apart.

   Time: PT3H30M

   Temperature: Low simmer (≈200°F)

9. Shred the Beef

   Remove the beef pieces and shred them with two forks. Return the shredded meat to the pot to soak up more sauce.

   Time: PT2M

10. Warm the Tortillas

    Heat a skillet over medium heat. Quickly toast each corn tortilla for about 15 seconds per side until pliable.

    Time: PT5M

    Temperature: Medium

11. Assemble & Crisp the Tacos

    Place a generous spoonful of shredded beef on a tortilla, sprinkle with shredded Oaxaca cheese, chopped cilantro, and a few onion pieces. Drizzle with the hot consommé. Fold the taco and return to the skillet, pressing lightly. Cook 2 minutes per side until the cheese melts and the tortilla is crispy.

    Time: PT10M

    Temperature: Medium

12. Serve

    Arrange tacos on a serving platter, garnish with extra cilantro and lime wedges. Serve the remaining consommé in a small bowl for dipping.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g