Jul 13 2026
Restaurants›Fat Rosie's Taco and Tequila Bar›Quesabirria Recipe

Quesabirria Recipe

Inspired by Fat Rosie's Taco and Tequila Bar
Time3h
Serves4

Three crispy corn tortillas stuffed with guajillo-braised beef & Monterey cheese, with pico de gallo & consomé.

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Ingredients

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Beef Filling

Tortillas and Assembly

Consomé

Method

Beef Preparation

  1. 1

    Prepare the Guajillo Sauce

    Remove stems and seeds from guajillo chiles. Soak them in hot water for about 15 minutes until softened.

  2. 2

    Cook the Beef

    In a large pot, add the chuck roast, soaked guajillo chiles, onion, garlic, cumin, oregano, salt, black pepper, and beef broth. Bring to a boil, then reduce heat to low and simmer for about 2 hours until the beef is tender.

  3. 3

    Shred the Beef

    Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the broth.

Tortilla Assembly

  1. 4

    Heat the Tortillas

    In a skillet, heat the corn tortillas over medium heat until warm and pliable.

  2. 5

    Assemble the Quesabirria

    For each tortilla, add a generous amount of the beef filling and sprinkle with Monterey Jack cheese. Fold the tortillas in half to create a taco shape.

  3. 6

    Fry the Quesabirria

    In a separate pan, heat oil over medium heat. Fry the tacos until golden brown and crispy on both sides, about 3-4 minutes per side.

Consomé Preparation

  1. 7

    Prepare the Consomé

    In a separate pot, heat the reserved beef broth. Add chopped onion and allow it to simmer for about 10 minutes. Adjust seasoning as needed.

  2. 8

    Serve

    Serve the quesabirria hot with pico de gallo, cilantro, lime wedges, and a side of consomé for dipping.

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