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Beef Birria Quesatacos

Slow-braised beef, molten Oaxaca cheese, and chile-red tortillas meet a concentrated consome built for dipping.

Crisp beef birria quesatacos sit beside brick-red consome with onion, cilantro, and lime.

These quesatacos begin with birria, a deeply seasoned chile braise whose broth and rendered fat are as important as the tender beef. Toasted guajillo and ancho chiles give the sauce fruit, warmth, and brick-red color without overwhelming heat.

The defining finish is a corn tortilla lightly coated in clarified birria fat, filled with shredded meat and Oaxaca cheese, then crisped on a griddle. That chile-rich braise and dip distinguishes the dish from simply tucking barbacoa into a fried taco.

Toast without scorching

A brief toast wakes up the dried chiles, but blackened patches can make the entire pot bitter. Stop when they smell fragrant, then soften them in hot water before blending.

Two cuts make a richer braise

Chuck supplies generous, shreddable meat while bone-in short ribs contribute gelatin and beefy depth. Keep the liquid at a gentle simmer so both cuts soften without tightening.

Tender braised beef is shredded beside a Dutch oven of chile-red birria broth and clarified fat. — Tender beef is shredded beside brick-red birria broth before the fat and consome are separated.

Save the red fat

Letting the broth stand gives the rendered fat time to float into a distinct chile-red layer. Use only a light coating on each tortilla so it fries crisp and colorful rather than heavy.

Serve straight from the griddle

Quesatacos are at their best while the shells still crackle and the cheese stretches. Bright onion, cilantro, and lime balance the rich filling, while a small bowl of hot consome catches every dip.

A crisp chile-stained quesataco reveals juicy shredded beef and molten Oaxaca cheese at its broken edge. — A crisp chile-stained tortilla reveals juicy shredded beef and fully melted Oaxaca cheese.

Make time work for you

The braise improves after chilling, and the cold red fat is especially easy to lift from the consome. Store the shredded beef moistened with broth, then reheat both components before assembling the tacos.

Beef Birria Quesatacos

8 servings

310 minutes total

Ingredients

• 3 lb beef chuck roast, cut into 3-inch pieces
• 2 lb bone-in beef short ribs
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 1 lb Roma tomatoes, quartered
• 1 medium white onion, quartered
• 1 cup finely diced white onion, for serving
• 8 garlic cloves, peeled
• 2 tbsp apple cider vinegar
• 2 tsp kosher salt, plus more to taste
• 1 tsp black peppercorns
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• 2 bay leaves
• 4 cups low-sodium beef broth
• 24 small corn tortillas
• 12 oz Oaxaca cheese, shredded
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges

Method

Toast and soak the chiles
Toast the guajillo and ancho chiles in a dry Dutch oven over medium heat for 1 minute per side, just until fragrant, then cover with hot water and soak off heat for 20 minutes.
Look for: The chiles smell fruity and have softened without blackening.
Char the aromatics
Drain the chiles. Set the Dutch oven over medium-high heat and char the tomatoes, quartered onion, and garlic for 8 minutes, turning until their cut faces are deeply browned.
Look for: The tomatoes slump and the onion and garlic carry dark brown spots.
Blend the chile sauce
Blend the softened chiles, charred tomatoes, onion, garlic, vinegar, salt, peppercorns, oregano, cumin, cloves, and 2 cups beef broth until completely smooth.
Look for: The sauce is brick red and pours without coarse chile pieces.
Build the braise
Return the sauce to the Dutch oven with the chuck roast, short ribs, bay leaves, and remaining 2 cups beef broth; bring to a gentle simmer over medium-high heat.
Look for: Small bubbles rise steadily around the beef without a hard boil.
Braise until tender
Cover and braise in a 325 F oven for 3 hours, or maintain a bare stovetop simmer over low heat for 3 hours, turning the beef halfway, until it yields easily to a fork.
Look for: The chuck and short ribs pull apart with almost no resistance.
Shred the beef
Transfer the beef to a tray, discard the bones and bay leaves, shred the meat into bite-size strands, and moisten it with 1 cup of the chile broth.
Look for: The beef is juicy and shreddable with no large pieces of fat or bone.
Clarify the birria fat
Rest the remaining broth for 15 minutes, then skim the clear red fat from the surface into a shallow bowl; strain the broth and season the concentrated consome with salt to taste.
Look for: A clear chile-red fat sits apart from the smooth, savory consome.
Fill the tortillas
Heat a griddle over medium heat. Lightly dip each corn tortilla in the reserved red fat, lay it on the griddle, and top one half with Oaxaca cheese and shredded beef.
Look for: The tortillas sizzle at the edges and the cheese begins to melt.
Crisp the quesatacos
Fold each tortilla over its filling and cook for 2 minutes per side, pressing gently, until crisp and chile-stained outside and the Oaxaca cheese is fully melted.
Look for: Both sides are crisp with lacy cheese at the edges.
Garnish and serve
Ladle the hot consome into small bowls, scatter the quesatacos with the diced white onion and cilantro, and serve immediately with lime wedges for squeezing and dipping.
Look for: The tacos are crisp, the consome is steaming, and the garnishes are fresh.