Crispy Beef Birria Quesatacos with Rich Consomé Dip Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of your consomé, you can add extra aromatics like bay leaves or a splash of apple cider vinegar to the braising liquid. If the consomé is too thin, you can reduce it on the stovetop for a few minutes after removing the beef to concentrate the flavors. This creates a more intense dipping experience that perfectly complements the crispy tacos.

When shredding the beef, try to keep the strands relatively long but manageable. This ensures that each bite of the taco remains substantial and juicy.

If the beef seems too dry, toss it with a small amount of the cooking liquid before placing it on the tortillas. This extra moisture helps keep the filling succulent throughout the frying process and enhances the overall flavor of the finished quesataco.

Variations

• Spicy Birria: Add two extra dried arbol chiles to the braise for a significant increase in heat. The arbol chiles provide a sharp, clean spice that balances the richness of the beef and cheese perfectly.
• Citrus Infusion: Add a strip of orange peel to the Dutch oven during the braising process. The subtle citrus notes cut through the fat of the beef, adding a bright, aromatic dimension to the final dish.

Storage and make-ahead

Fridge

Keep leftover beef and consomé refrigerated in airtight containers for up to 3 days.

Freezer

The braised beef can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Reheat

Reheat the beef and consomé in a saucepan over medium heat until steaming. Fry tacos fresh.

Store leftover beef and consomé in airtight containers in the refrigerator for up to three days. Keep the beef and broth separate to prevent the meat from becoming overly soggy.

Freshly cooked tacos are best enjoyed immediately, as the crispy cheese skirt will lose its crunch when stored. If you have leftover components, it is best to assemble and fry the tacos fresh at the time of serving.

You can braise the beef and prepare the consomé up to two days in advance. In fact, the flavors often deepen after resting in the refrigerator overnight.

Simply reheat the beef and the consomé on the stovetop before proceeding with the assembly and frying steps. This makes the final preparation much faster, allowing you to focus on achieving the perfect crispy taco crust when you are ready to serve.

Serving ideas

Serve the birria quesatacos hot, directly from the griddle. Each plate should include a generous portion of tacos alongside a small, deep bowl of the hot consomé. Provide extra lime wedges on the side, as the acidity of the fresh lime juice cuts through the richness of the beef and cheese, brightening the overall flavor profile of the dish.

For a complete meal, consider serving the tacos with simple sides like pickled red onions or a refreshing cucumber salad. However, the quesatacos themselves are quite substantial, and the consomé serves as both a sauce and a drinkable element of the meal.

Ensure that everyone has plenty of napkins, as the traditional way to eat these is by dipping and enjoying the juicy, savory experience.

Frequently asked questions

Recipe card

Crispy Beef Birria Quesatacos with Rich Consomé Dip

Prep 15 minCook 3 hRest 10 minTotal 3 h 25 minServes 6

Ingredients

• 2 lb beef chuck roast
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 1 cinnamon stick
• 4 cloves garlic cloves
• 12 white corn tortillas
• 3 cups shredded Oaxaca cheese
• 1 cup diced white onion
• 1/2 cup chopped fresh cilantro

Instructions

1. Place the beef chuck roast, dried guajillo chiles, dried ancho chiles, cinnamon stick, and garlic cloves in a Dutch oven with enough water to cover. Simmer covered for three hours until the meat is fork-tender. Once finished, ensure the beef reaches an internal temperature of 145°F (63°C) and let it rest for at least 10 minutes before shredding into juicy strands.
2. Heat a cast-iron flat top griddle over medium-high heat until smoking hot. Skim the flavorful orange chili fat from the top of the birria broth. Dip each corn tortilla into the chili fat, coating both sides thoroughly, and lay them directly onto the hot griddle surface.
3. Heap shredded Oaxaca cheese, a portion of the shredded beef, diced white onions, and fresh cilantro onto the center of each tortilla. Fold the tortillas in half using a metal spatula, pressing down firmly to ensure the cheese melts and forms a crispy, lacey golden skirt against the hot steel. Serve immediately with a side of warm consomé for dipping.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

18 g

Fat

29 g

Fiber

3 g

Sugar

1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.