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Flavorful Birria Queso Tacos Recipe with Easy Rich Consomme Sauce

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Tender, spiced beef wrapped in crispy, cheesy tortillas served with a rich consomme dipping sauce. A comforting and flavorful taco experience perfect for casual gatherings.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, seeded and deveined
  • 2 dried ancho chilies, seeded and deveined
  • 1 chipotle pepper in adobo sauce
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 cups beef broth (low-sodium recommended)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Butter or oil for frying tortillas
  • Optional garnishes: chopped fresh cilantro, diced white onion, lime wedges, pickled jalapeños

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes until fragrant, flipping occasionally. Avoid burning.
  2. Soak toasted chilies in hot water for 15 minutes until softened.
  3. Drain chilies and add to a blender with chipotle pepper, quartered onion, garlic cloves, oregano, cumin, cinnamon, and 1 cup beef broth. Blend until smooth, adding more broth if needed to keep sauce thick.
  4. Season beef chunks with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown beef on all sides (3-4 minutes per side). Remove beef and set aside.
  5. Pour chili sauce into Dutch oven and bring to simmer. Add browned beef, remaining beef broth, and bay leaves. Cover and cook low and slow on stovetop for 2.5-3 hours or in slow cooker on low for 6-8 hours until beef is fork-tender.
  6. Remove beef and shred finely with two forks. Return some shredded meat to cooking liquid and stir to create rich consomme broth. Strain broth through fine mesh strainer and keep warm for dipping.
  7. Warm tortillas to make pliable. Heat skillet over medium heat and melt butter or oil. Place tortilla in skillet, sprinkle cheese, add shredded birria meat, top with more cheese, then place another tortilla on top and press gently.
  8. Cook each side for 2-3 minutes until tortillas are crisp and golden and cheese is melted. Repeat with remaining tortillas and filling.
  9. Serve hot with warm consomme on the side for dipping. Garnish with cilantro, diced onions, and lime wedges as desired.

Notes

Toast dried chilies before blending to boost smoky flavor. Brown beef well for caramelization. Stir shredded meat back into consomme to thicken. Avoid overcrowding pan when frying tacos to keep tortillas crispy. Keep consomme warm on low heat for dipping.

Nutrition

Keywords: birria, queso tacos, consomme, Mexican tacos, beef tacos, slow cooker birria, Instant Pot birria, cheesy tacos, comfort food, spicy tacos

Find it online: https://emmayum.com/flavorful-birria-queso-tacos-recipe-with-easy-rich-consomme-sauce/