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Crispy Loaded Birria Quesabirria Recipe with Rich Slow-Cooked Consommé Made Easy

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A cozy and indulgent birria quesabirria featuring crispy tortillas filled with tender slow-cooked beef and melty cheese, served with a rich consommé for dipping.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 white onion, quartered
  • 5 garlic cloves, peeled
  • 1 tbsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 4 cups beef broth, low sodium
  • 2 bay leaves
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or a mix with Monterey Jack
  • Chopped white onion and fresh cilantro for garnish
  • Lime wedges for serving
  • Vegetable oil or rendered fat for frying

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes until softened.
  2. Drain the chilies and add them to a blender with quartered onion, garlic, apple cider vinegar, oregano, cumin, smoked paprika, and a pinch of salt. Blend until smooth, adding soaking water if needed to reach a saucy consistency.
  3. Season beef chunks with salt and pepper. Brown the meat on all sides over medium-high heat in a large skillet or Dutch oven.
  4. Transfer the browned meat to a slow cooker or Dutch oven. Pour the chili sauce over the meat, add beef broth and bay leaves. Cover and cook on low for 6-8 hours or simmer on stovetop for 3-4 hours until meat is fork-tender.
  5. Remove the meat and strain the cooking liquid through a fine mesh strainer into a bowl to make consommé. Keep warm.
  6. Shred the beef finely using two forks, removing excess fat or gristle.
  7. Heat a skillet over medium heat and lightly oil it. Dip a corn tortilla quickly into the consommé, place it on the skillet, sprinkle cheese and shredded meat on half the tortilla, fold it over, and cook until cheese melts and tortilla is crispy on both sides (3-4 minutes per side).
  8. Serve quesabirrias hot with a small bowl of consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Toast dried chilies to enhance smoky flavor. Brown meat in batches to avoid crowding. Dip tortillas briefly in consommé to avoid sogginess. Use full-fat Oaxaca or Monterey Jack cheese for best melt and stretch. Keep consommé simmering while crisping quesabirrias. Leftovers store well up to 3 days refrigerated; reheat quesabirrias in skillet and consommé on stove.

Nutrition

Keywords: birria, quesabirria, consommé, slow-cooked beef, crispy tortilla, Mexican, comfort food, easy recipe, crowd-pleaser

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