authentic quesabirria tacos recipe

Written ByJenny Smyth Posted on
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The Best authentic quesabirria tacos recipe

I’ve been obsessed with quesabirria tacos for years, and I’m excited to share my authentic recipe with you. Growing up in California, I was introduced to this delicious dish at a small Mexican restaurant in Los Angeles. The combination of tender beef, crispy tortilla, and rich consommé is a match made in heaven.

My family and I love serving this dish at our weekly dinner gatherings, and it’s always a hit with the kids. The best part? It’s incredibly easy to make and can be customized to suit your taste preferences.

Whether you’re in the mood for something comforting or just looking for a new recipe to try, quesabirria tacos are a great choice. They’re also surprisingly healthy, considering the amount of flavor they pack. With lean beef, plenty of vegetables, and a light consommé broth, this dish is a guilt-free treat that’s perfect for any occasion.

As a busy mom, I appreciate how quickly this recipe comes together – it’s perfect for weeknights or special events alike. My kids can’t get enough of the gooey cheese and savory beef, while I love the simplicity of using store-bought consommé for convenience. So if you’re ready to elevate your taco game and try something new, give my authentic quesabirria tacos recipe a shot!

One thing I’ve noticed is that the key to making great quesabirria tacos lies in the technique – you want to cook the beef until it’s tender but still holds its shape, then assemble the tacos just before serving to ensure everything stays fresh and delicious.

Authentic Quesabirria Tacos

4.8 from 709 votes

Quesabirria tacos are a delicious Mexican street food featuring tender beef, melted cheese, and a rich, spicy consomme. This recipe brings the authentic flavors of Mexico to your kitchen.

Prep Time30 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time3 hrs
Servings: 4Cuisine: InternationalCalories: 600 kcal

🥘Ingredients

For the Beef

2 lbs beef chuck roast
1 onion, sliced
4 cloves garlic, minced
2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper

For the Consommé

1 cup beef broth
1 cup water
1 cup tomato sauce
1 chipotle pepper in adobo sauce
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper

For the Tortillas

8 small corn tortillas
2 cups shredded Oaxaca cheese or mozzarella

👨‍🍳Directions

1Place beef chuck roast in the slow cooker.
2Add onion, garlic, bay leaves, cumin, oregano, salt, and black pepper.
3Cook on low for 8 hours or until beef is tender and easily shreds with a fork.
4Remove beef from slow cooker and shred using two forks.
5Set aside and keep warm.
6Strain the beef broth through a fine-mesh sieve into a bowl, discarding the solids.
Set aside.
7In a medium saucepan, combine beef broth, water, tomato sauce, chipotle pepper, cumin, oregano, salt, and black pepper.
8Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
9Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side until slightly charred and pliable.
10Place 2-3 tablespoons of shredded beef on each tortilla.
11Top with 1-2 tablespoons of shredded cheese.
12Fold the tortilla in half and place in a tortilla warmer to keep warm while preparing the remaining tacos.
13Once all tacos are assembled, ladle 1-2 tablespoons of hot consommé over each taco.
14Serve immediately with additional consommé on the side for dipping.

🔧Equipment

Slow cooker
Skillet
Tortilla warmer

📊Nutrition Facts (per serving)

🔥Calories: 600 kcal🧈Total Fat: 30g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 50g

📝Notes

Tips: You can substitute beef broth with chicken broth for a lighter version. For a spicier consommé, add an additional chipotle pepper.

Watch Video Of How Authentic Quesabirria Tacos Works

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze the cooked beef and assemble the tacos when you’re ready to serve.

Reheating is also a breeze; just warm up some consommé broth on the stovetop or in the microwave and pour it over your assembled tacos for an instant meal.

Serving ideas abound – try using leftover consommé broth as a soup or adding some diced onions and cilantro on top for extra flavor.

❓ Frequently Asked Questions About Quesabirria Tacos

Q: What is quesabirria?

Quesabirria is a Mexican dish that consists of slow-cooked beef short ribs served in a crispy tortilla with melted cheese and consommé broth.

Q: What kind of meat is used in quesabirria?

The traditional meat used in quesabirria is beef short ribs, which are slow-cooked until tender and fall-off-the-bone.

Q: Can I use ground beef instead of short ribs?

Yes, you can use ground beef as a substitute in quesabirria. However, keep in mind that it will change the texture and flavor of the dish slightly.

Q: What is consommé broth?

Consommé broth is a clear broth made from meat stock and vegetables. In quesabirria recipes, it’s typically served on top of the tacos for added flavor.

Q: Can I make quesabirria ahead of time?

You can cook the beef ahead of time but assemble the tacos just before serving to ensure everything stays fresh and delicious.

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