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Birria Quesa Tacos

I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A...

I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.



Birria De Res:

  • 1lb boneless chuck roast

  • 3 beef short rib

  • 1lb oxtail

  • 5 ancho chilies

  • 5 guajillo chilies

  • 2 chilies de arbol

  • 2.5 quarts rich beef stock

  • 1 cinnamon stick

  • 6 bay leaves

  • 1 Tbsp 5g toasted coriander

  • 1 Tbsp 8g toasted black peppercorns

  • 2 Tbsp fresh oregano, chopped

  • 1 Tbsp 12g tomato paste

  • 1 yellow onion

  • 8 cloves garlic

  • Salt to taste


  • 6 inch corn tortillas (a large pack will do)

  • 1lb Oaxaca cheese, shredded

  • Consomme

  • Shredded beef

Consomme Serving:

  • Consomme

  • Sweet onion, finely diced

  • Fresh cilantro, finely chopped


Birria De Res Method:

  1. Start by removing the stems and seeds of ancho and guajilo chilies, as well as chilies de arbol.

  2. Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side.

  3. Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened.

  4. Once softened, add tomato paste and cook down until paste starts to darken.

  5. At which point, add sliced garlic and saute until fragrant and add rich beef stock. Mix together and add in chilies.

  6. Add the meat back in.

  7. Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.

  8. Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.

  9. After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

  10. Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes.

  11. Remove the meat (and any bones) and shred using a fork.

  12. Season the rest of the broth with salt and place to the side.

Assembly Method:

  1. Take a fresh tortilla and dunk in the broth completely.

  2. Place tortilla in a cast iron skillet set over medium heat.

  3. Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

  4. On one side add the braised shredded meat with a drizzle of consomme.

  5. Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

  6. Serve with a ramekin filled with consomme topped with diced onions and chopped cilantro.


Bill Morash
Bill Morash
Mar 09

Diced onions and chopped cilantro should be added to the tacos before they are folded as well as to the consommé.

Also, if the meat is too lean, browning it in the fat from a half a pound of bacon will add flavor and ensure there is enough fat to crisp up the tortillas. (I like to cook the meat a day before and let the stew sit overnight in the fridge. Then you can scoop the fat off the top of the consommé and dip the tortillas in just fat)


Genova H.
Genova H.
Dec 05, 2023

I'm writing this for those who stumbled upon this in the future. I did double the recipe and it fed a family of 5 easily and had left overs for tomorrow. The tacos were really stuffed and we were able to get about 20+ tacos. You get pretty full after 3 each. We had about 10 tacos left for the next day.


Sep 22, 2023

How many servings is this recipe for? I'm wanting to make this for about six people, but I'm not sure if this is the standard four serving size or not.


Aug 22, 2023

Cilantro is coriander. Fix it

Sep 18, 2023
Replying to

Your completely correct! Its the same plant. But in the US at least in my area, we distinguish the seeds as 'coriander' and the greens as 'cilantro'. So instead of saying 'coriander seeds' and 'coriander greens' we say coriander, and cilantro. :)


Aug 18, 2023

How many servings is this birria recipe?


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