Beef Birria + Quesabirria Tacos Recipe: How to Make Rich, Smoky, Extra Tender Meat

Ingredients

• 2 kg Beef Stew Meat (mix of short ribs, brisket, oxtail) (cut into 3‑4 inch pieces, with some fat for flavor)
• 2 tbsp Vegetable Oil (for browning the meat)
• 2 large Onion (one quartered for the broth, one diced for the chili paste)
• 10 pieces Garlic Cloves (peeled; 4 for broth, 6 for chili paste)
• 4 pieces Bay Leaves
• 1.5 tbsp Salt (adjust to taste)
• 2.5 L Water (enough to fully cover the meat)
• 5 pieces Dried Guajillo Chilies (if unavailable, use extra chili powder)
• 5 pieces Dried Ancho Chilies
• 5 pieces Dried Chili de Árbol (spicy; can be omitted if too hot)
• 2 cans Chipotle Peppers in Adobo Sauce (use both peppers and sauce; one can whole, one can only peppers)
• 5 tbsp Ancho Chili Powder (substitutes for dried ancho chilies)
• 1 tbsp Oregano (dried)
• 1 tbsp Thyme (dried)
• 1 tbsp Cumin (ground)
• 2 pieces Beef Bouillon Cubes (adds depth; can use chicken bouillon or extra salt)
• 1 piece Cinnamon Stick (adds warm note; remove before serving)
• 12 pieces Corn Tortillas (6‑inch, softened under a damp towel before frying)
• 200 g Mozzarella Cheese (shredded; can substitute Monterey Jack)
• 1/2 cup Fresh Cilantro (chopped, for garnish)
• 1 small White Onion (for garnish) (finely diced)

Instructions

1. Brown the Beef

   Heat vegetable oil in the large pot over medium‑high heat. Working in batches, add the beef pieces in a single layer and sear until a deep brown crust forms on each side, about 3‑4 minutes per side. Remove and set aside.

   Time: PT10M

2. Start the Broth

   Return all browned beef to the pot. Add the quartered onion, 4 peeled garlic cloves, 4 bay leaves, 1.5 tbsp salt, and enough water to fully cover (about 2.5 L). Bring to a rapid boil, then reduce to a gentle simmer.

   Time: PT5M

3. Simmer First Hour

   Cover the pot partially and let the beef simmer for 1 hour, stirring occasionally. Check that the meat stays submerged; add more water if needed.

   Time: PT1H

4. Prepare Chili Paste

   While the broth simmers, place the dried guajillo, ancho, and chili de árbol chilies in a small saucepan, cover with 1.5 cups water, and boil until softened (10‑15 min). Transfer chilies to a blender. Add the juice and sauce from 2 cans chipotle peppers in adobo, the second can’s whole peppers, 1 diced white onion, 6 garlic cloves, 5 tbsp ancho chili powder, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp cumin, 2 beef bouillon cubes, and the cinnamon stick (optional). Blend until completely smooth, about 1‑2 min.

   Time: PT20M

5. Combine Paste and Continue Cooking

   Stir the smooth chili paste into the simmering pot. Add the remaining liquid from the chilies (about ½ cup). Drop the cinnamon stick into the pot (if not blended). Cover the pot about three‑quarters full and simmer another 1 hour 30 minutes, or until the beef is fork‑tender.

   Time: PT1H30M

6. Shred the Beef

   Remove the bay leaves and cinnamon stick. Transfer the beef to a large bowl and shred with two forks, leaving some larger chunks for texture.

   Time: PT10M

7. Crisp the Tortillas

   Heat the skillet over medium heat. Dip each corn tortilla quickly into the hot broth (it will be oily and flavorful), then place seam‑side down in the skillet. Sprinkle shredded mozzarella on half of the tortilla, add a generous amount of shredded beef, optional diced onion and cilantro, then top with a little more cheese. Fold the tortilla over and fry until golden and crisp, about 2‑3 min per side. Transfer to a serving plate.

   Time: PT15M

8. Serve

   Ladle the rich broth (consommé) into a shallow bowl. Serve the crispy birria tacos alongside the broth for dipping. Garnish with extra cilantro and diced white onion.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

30 g

Fat

22 g

Fiber

4 g