Quesabirria Tacos with Consomme and Pickled Onions
Quesabirria Tacos
Crispy cheese tacos stuffed with braised beef and served with rich consomme for dipping.
Nutrition (per serving)
Quesabirria is the kind of food that invites company: tender, deeply flavored braised beef tucked into cheese-lined corn tortillas and dunked into savory consommé. This version balances rich meat and melty cheese with tangy quick-pickled onions and fresh cilantro, so every bite has texture and brightness.
I keep the method approachable—toast and blend dried chiles for a vibrant braising sauce, slow-braise the beef until it shreds, then crisp the filled tortillas in a skillet for that perfect contrast of crunchy, gooey, and juicy. It’s a little ritual and a lot of comfort, ideal for a weekend dinner or a festive taco night.
Ingredients
- Beef chuck:2 lb
- Corn tortillas (6-inch):12 pieces
- Oaxaca or mozzarella cheese, shredded:8 oz
- Dried guajillo chiles, stems and seeds removed:6 pieces
- Dried ancho chiles, stems and seeds removed:2 pieces
- Roma tomatoes:2 pieces
- Yellow onion:1 large
- Garlic cloves:6 pieces
- Beef broth:4 cups
- Water (hot):1/2 cup
- Apple cider vinegar:1/2 cup
- Red onion (for pickling), thinly sliced:1 medium
- Granulated sugar:1 tbsp
- Kosher salt:2 tsp
- Ground cumin:1 tsp
- Dried oregano:1 tsp
- Bay leaves:2 pieces
- Cinnamon stick:1 piece
- Black pepper:1 tsp
- Olive oil:2 tbsp
- Vegetable oil (for frying):2 tbsp
- Fresh cilantro, chopped:1/2 cup
- Limes:2 pieces
Instructions
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Toast the dried chiles in a dry skillet over medium heat for about 20 seconds per side until fragrant, then place them in a bowl and cover with hot water; soak 15 minutes until soft, then drain.
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Meanwhile, season the beef generously with 1 tsp kosher salt and 1/2 tsp black pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and brown the beef on all sides, 3–4 minutes per side; remove and set aside.
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Roughly chop tomatoes and half the yellow onion; add them to a blender with the drained chiles, garlic, cumin, oregano, cinnamon stick, bay leaves, and 1 cup beef broth. Blend until very smooth.
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Strain the blended sauce through a fine-mesh sieve into the Dutch oven to remove skins and seeds. Return the beef to the pot, add remaining broth to cover about three-quarters of the meat, bring to a simmer, cover, and transfer to a 325°F oven for 2 hours, or simmer gently on the stove until meat is fork-tender.
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While the beef braises, make the quick pickled onions: place sliced red onion in a bowl and pour apple cider vinegar, 1/2 cup hot water, sugar, and 1/2 tsp salt over them. Let sit at room temperature at least 20 minutes, or refrigerate until ready.
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When the beef is tender, remove it to a cutting board and shred with two forks. Strain the cooking liquid into a saucepan, skim excess fat, and simmer the strained liquid 8–10 minutes to concentrate flavors into a rich consomme; taste and adjust salt.
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To assemble each taco: heat a skillet over medium and warm a tortilla briefly. Dip the tortilla into the warm consomme to coat, then place in the skillet with a little vegetable oil. Sprinkle cheese on half the tortilla, add shredded beef, then fold over.
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Cook the folded taco 2–3 minutes per side until cheese is melted and the tortilla is crisp and lightly browned, pressing gently with a spatula; repeat with remaining tortillas.
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Serve tacos hot with a small bowl of consomme for dipping, pickled onions, chopped cilantro, and lime wedges. Spoon a little consomme over the meat in each taco for extra juiciness if you like.
Tips & Notes
- For faster cooking, use a pressure cooker: braise beef under high pressure for 45–50 minutes and natural release.
- Dry-toast chiles carefully—they should be fragrant, not burnt, which makes the sauce bitter.
- If consomme is too thin, simmer uncovered until reduced to a richer dipping liquid; skim fat for a cleaner flavor.
- Use two tortillas per taco (one for structure, one for cheese) if you want extra cheesiness and sturdiness.
