How To Make Quesa Birria Tacos (Authentic)

Ingredients

• 3 pieces Ancho Chili (dried, stems trimmed, seeds removed)
• 3 pieces Guajillo Chili (dried, stems trimmed, seeds removed)
• 6 pieces Chile de Árbol (small dried chilies, add for heat; optional if you prefer milder)
• 2 pounds Beef Chuck Roast (trim excess fat, cut into 2‑inch cubes)
• 6 cups Beef Stock (low‑sodium; can use homemade or store‑bought)
• 1 large White Onion (halved; one half charred, the other diced for topping)
• 4 cloves Garlic (peeled)
• 1 teaspoon Cumin Seeds (toasted lightly)
• 1 teaspoon Mexican Oregano (more citrusy than Mediterranean oregano)
• ½ cup Tomato Puree (smooth puree, no chunks)
• 2 tablespoons White Vinegar
• 2 pieces Bay Leaf
• ½ teaspoon Ceylon Cinnamon (ground)
• 6 pieces Whole Peppercorns
• 2 pieces Cloves
• 2 tablespoons High Smoke Point Oil (vegetable, canola, or avocado oil)
• 8 ounces Oaxacan Cheese (shredded by hand into thin strands, not grated)
• 8 pieces Corn Tortillas (2‑inch diameter, fresh)
• ¼ cup Fresh Cilantro (roughly chopped)
• 2 pieces Lime (cut into wedges)
• to taste Salt (for seasoning beef)

Instructions

1. Prepare and Toast Chilies

   Trim stems and shake out seeds from the ancho, guajillo, and chile de árbol chilies. Toast the ancho and guajillo in a dry pan over low heat for 3–4 minutes, stirring constantly. Add the chile de árbol for the last 30–45 seconds, then remove from heat.

   Time: PT10M

2. Steep Chilies in Beef Stock (Chili Tea)

   Place the toasted chilies in a pot and cover with 2 cups of beef stock. Bring just to a simmer, then turn off the heat, cover, and let steep for 20 minutes.

   Time: PT20M

3. Trim and Cube Beef

   Remove excess fat strings from the chuck roast, then cut the meat into 2‑inch cubes. Season all pieces generously with salt.

   Time: PT10M

4. Sear Beef

   Heat the heavy bottom pot over medium‑high heat, add enough high‑smoke‑point oil to coat the bottom. Working in batches, sear the beef cubes until a deep golden crust forms on all sides, about 2‑3 minutes per batch.

   Time: PT12M

   Temperature: 350°F

5. Char the Onion (Optional)

   Place the remaining half of the white onion directly over an open flame or under a broiler until the skin is charred, then set aside.

   Time: PT5M

6. Blend Chili Sauce

   In the blender, combine the steeped chilies (including the liquid), the charred onion half, garlic cloves, cumin seeds, and Mexican oregano. Blend until smooth.

   Time: PT5M

7. Strain Sauce

   Pour the blended sauce through a fine mesh strainer back into the pot, using a rubber spatula to press through any remaining puree. Discard seeds and skins.

   Time: PT5M

8. Build the Braising Liquid

   To the strained sauce add white vinegar, tomato puree, bay leaves, Ceylon cinnamon, whole peppercorns, and cloves. Stir, then add enough beef stock to reach about 75% of the height of the meat pieces.

   Time: PT5M

9. Braise Beef

   Return all seared beef cubes to the pot, submerge in the braising liquid, cover, and simmer on low heat for 3 to 4 hours, or until the meat falls apart easily.

   Time: PT3H30M

   Temperature: 190°F

10. Shred Beef and Reserve Consommé

    Remove the pot from heat. Using two forks, shred the beef directly in the pot. Transfer a few ladles of the hot broth to a serving bowl (the consommé) and keep the rest warm on low heat.

    Time: PT10M

11. Prep Toppings

    Dice the remaining half of the white onion finely. Rough‑chop cilantro. Slice limes into wedges.

    Time: PT5M

12. Prepare Oaxacan Cheese

    Pull the Oaxacan cheese apart by hand into thin, meltable strands; avoid grating.

    Time: PT5M

13. Assemble Tacos

    Quickly dip each corn tortilla into the hot consommé, shake off excess, and place on a clean surface. On one half of the tortilla, layer shredded beef, then a handful of cheese strands. Fold the tortilla over and press gently.

    Time: PT10M

14. Crisp Tacos on Griddle

    Heat a skillet or griddle over medium heat, add a thin layer of oil, and cook the assembled tacos for 2–3 minutes per side until the tortilla is crispy and the cheese is melted.

    Time: PT10M

    Temperature: medium

15. Serve

    Transfer tacos to a plate, drizzle or dip in the hot consommé, then garnish with diced onion, cilantro, and a lime wedge.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Ancho Chili: Dried Poblano
• Instead of Guajillo Chili: Pasilla Chili
• Instead of Chile de Árbol: Cayenne pepper flakes
• Instead of Beef Chuck Roast: Beef short ribs
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Mexican Oregano: Regular oregano
• Instead of Tomato Puree: Crushed tomatoes (½ cup)
• Instead of White Vinegar: Apple cider vinegar (2 tbsp)
• Instead of Bay Leaf: None
• Instead of Ceylon Cinnamon: Regular cinnamon
• Instead of Whole Peppercorns: Ground black pepper (¼ tsp)
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of High Smoke Point Oil: Lard
• Instead of Oaxacan Cheese: Mozzarella (for melt)
• Instead of Corn Tortillas: Flour tortillas (will change texture)
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Lime: Lemon wedges
• Instead of Salt: Kosher salt

Equipment Needed

• Heavy Bottom Pot
• Skillet or Griddle
• Blender
• Fine Mesh Strainer
• Rubber Spatula
• Cutting Board
• Chef's Knife
• Tongs
• Ladle

Critical Steps — Do Not Skip

• Toasting the dried chilies without burning them
• Searing the beef to develop a deep crust
• Braising the meat until it is fall‑apart tender
• Straining the blended chili sauce for a smooth broth
• Crisping the assembled tacos without over‑cooking the cheese

Chef Tips from the Video

• Use a high‑smoke‑point oil like avocado oil for a cleaner sear.
• Add a splash of lime juice to the broth right before serving for extra brightness.
• If you can’t find Oaxacan cheese, use a blend of mozzarella and Monterey Jack for meltability.

Troubleshooting

Storage

Refrigerator: Shredded beef and broth can be stored in airtight containers for up to 4 days.

Freezer: Portion the broth and shredded beef separately; freeze for up to 2 months.

Room temperature: Tortillas and cheese should be kept at room temperature, covered, and used within 2 days.

Make-Ahead Tips

• The braised beef and broth can be made 1‑2 days ahead; reheat gently before shredding.
• Strained sauce can be frozen in portion‑size bags for up to 3 months.
• Pre‑shred the cheese and store in a sealed container in the fridge.

Frequently Asked Questions