Quesabirria Tacos Recipe

Prepare chiles

Toast guajillo, ancho, and pasilla chiles briefly in a dry skillet over medium heat until fragrant (about 20–30 seconds per side). Transfer to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain.

Make chile-adobo sauce

Place soaked chiles, roasted roma tomatoes, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper into a blender. Add 1/2 cup of the soaking liquid or beef broth and purée until very smooth. Pass the purée through a fine sieve if you prefer a smoother sauce. Taste and adjust salt.

Brown the beef

Pat the chuck roast dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown the roast on all sides until deeply caramelized, about 3–4 minutes per side. Transfer roast to a plate.

Braise

Lower heat to medium. Pour the chile-adobo into the hot pot and cook 2–3 minutes, stirring, to bloom the flavors. Return the browned beef to the pot, add bay leaves and the remaining beef broth (about 6 cups total — use enough to mostly cover the meat). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 3–3.5 hours until very tender and falling apart. Alternatively, cook in a 300°F (150°C) oven for the same time, or use a slow cooker on low 8 hours.

Shred and reserve liquid

Remove beef to a cutting board. Strain the braising liquid into a fat separator or large bowl; skim off excess fat if desired. Shred the beef with forks, discarding any large pieces of fat. Taste the strained consomé and season with up to 1 teaspoon more salt and the lime juice if desired. Reserve about 4 cups of the consommé for dipping and taco use; keep warm.

Combine 4 cups reserved braising liquid with 1–2 tablespoons of the chile-adobo (from the blender) if you want a deeper color and heat. Simmer gently 5–8 minutes to meld flavors. Taste and adjust with 1 teaspoon salt and 1 tablespoon lime juice as needed. Keep the consommé hot in a small pot or bowl for serving alongside the tacos.

Prepare tortillas

Warm tortillas on a dry skillet or comal until pliable, 20–30 seconds per side. Keep them covered with a damp towel to remain soft.

Assemble and crisp

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Working one or two tacos at a time, lightly dip one side of each tortilla into the hot consommé (just enough to moisten, not fully soak). Place the wet side down in the skillet. Sprinkle a thin layer (about 2–3 tablespoons) of the Oaxaca and Monterey Jack cheese on the tortilla in the skillet, add about 1/4 cup shredded birria meat, then a little more cheese on top. Fold the tortilla in half and press gently with a spatula. Cook 2–3 minutes per side until the cheese is melted and the tortilla is crisp and golden. Add more oil to the pan as needed and repeat.

Finish and serve

Transfer tacos to a platter. Garnish with chopped white onion and cilantro. Serve immediately with hot consommé in small bowls for dipping, plus lime wedges. To eat, dip the crispy edge lightly into the consommé before each bite for maximum flavor.