Queso Birria Taco Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove, let cool. Place chiles in a bowl and cover with hot water; soak 15 minutes until softened. Drain, reserving a little soaking liquid.

Prepare sauce

In a blender combine drained chiles, roasted tomatoes, quartered onion, garlic, apple cider vinegar, chipotle (if using), oregano, cumin, 1 tsp salt and 1/2 tsp pepper. Add 60–120 ml of the chile soaking liquid or water to help blend. Blend until very smooth, about 1–2 minutes.

Sear beef

Pat beef chunks dry and season with remaining salt and pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef on all sides in batches, 3–4 minutes per side. Remove beef and set aside.

Combine and simmer

Lower heat to medium. Pour the blended chile sauce into the pot and cook 2–3 minutes, stirring to remove raw flavor. Return seared beef to pot, add bay leaves and 800 ml beef broth (or water) so meat is mostly submerged. Bring to a simmer, cover, and cook gently 2.5–3 hours on low until meat is very tender and shreddable. Alternatively, cook in a slow cooker on low 6–8 hours or pressure cooker 45–60 minutes.

Shred meat and reduce

Remove beef to a cutting board. Strain and reserve cooking liquid for consomé. Shred beef with two forks, return to the pot with a cup of the strained sauce/consomé to keep it moist. If desired, simmer sauce to reduce and concentrate flavor for 10–15 minutes, adjusting salt.

Strain the reserved cooking liquid through a fine-mesh sieve into a saucepan, discarding solids. Taste and season with salt. If you have less than 500–600 ml, add up to 100 ml additional beef broth or water. Keep warm over low heat until serving.

Prepare station

Arrange shredded birria, shredded cheese, chopped onion, cilantro, tortillas and consomé near the griddle or skillet.

Dip tortillas (optional)

For extra flavor, briefly dip one side of each tortilla in warm consomé so it picks up color and flavor but does not fall apart.

Assemble tacos

Heat a large nonstick skillet or cast-iron griddle over medium heat. Add a little butter or oil. Place one tortilla in skillet, sprinkle a thin even layer of cheese over entire tortilla, add 2–3 tablespoons shredded birria over one half of the tortilla, and fold tortilla in half (cheese will act as glue).

Grill until crisp

Cook 2–3 minutes per side until the tortilla is crisp and golden and cheese is melted. Press gently with spatula to seal. Repeat with remaining tortillas, adding more butter/oil as needed.

Finish and garnish

Slice each folded taco if desired. Top with chopped onion and cilantro and serve immediately with warm consomé for dipping and lime wedges on the side.