Beef Birria Quesatacos

Chile-braised chuck and short ribs fill crisp, cheese-laced corn tortillas, with concentrated birria consome alongside for dipping.

310 min

8 servings

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

Large Dutch oven · Blender · Fine-mesh strainer · Large griddle · Tongs

Make the birria ahead

Braise, shred, and chill the beef in its broth. The firm red fat lifts off cleanly; reheat the meat and consome before crisping.

Dip lightly

Coat tortillas with a thin film of red fat rather than soaking them, which keeps the shells crisp instead of greasy.

01. Toast the chiles for 1 minute per side, then soak off heat for 20 minutes; fragrant, pliable skins signal readiness.

02. Char the tomatoes, quartered onion, and garlic for 8 minutes so browned edges deepen the sauce.

03. Blend the drained chiles, charred vegetables, seasonings, vinegar, and 2 cups broth until completely smooth.

04. Add chuck, short ribs, bay leaves, and remaining 2 cups broth; bring only to a gentle simmer.

05. Cover and braise at 325 F for 3 hours, or hold a bare stovetop simmer over low heat, turning halfway.

06. Discard bones and bay leaves, shred the tender beef, and moisten it with 1 cup chile broth.

07. Rest the broth for 15 minutes, skim its clear red fat, then strain and season the concentrated consome.

08. Dip tortillas lightly in birria fat on a medium griddle, then add Oaxaca cheese and beef to one half.

09. Fold and cook for 2 minutes per side, pressing gently, until the shell crisps and cheese melts.

10. Serve immediately with diced onion, cilantro, lime wedges, and steaming consome for dipping.