Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: ~2 hours 55 minutes
Servings: 6–8 (makes ~12 tacos)

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🧂 Ingredients

For the Birria Stew (Meat & Broth)

• 2 ½ lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs (optional but recommended for richness)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon oil
• 6 dried guajillo chiles, seeds removed
• 3 dried ancho chiles, seeds removed
• 2–3 dried chile de arbol (for heat, optional)
• 1 medium onion, quartered
• 5 cloves garlic
• 1 (14 oz) can crushed tomatoes
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 3 bay leaves
• 4 cups beef broth

For the Tacos

• Corn tortillas
• 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
• ½ cup chopped white onion (optional)
• ½ cup chopped cilantro (optional)
• Lime wedges (for serving)

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🍽️ Directions

1. Prepare the Chiles

1. Remove stems and seeds from guajillo, ancho, and arbol chiles.
2. Boil chiles in a small pot of water for 5–7 minutes until softened.
3. Drain and set aside.

2. Make the Birria Sauce

4. In a blender, combine softened chiles, onion, garlic, crushed tomatoes, vinegar, oregano, cumin, cinnamon, salt, and pepper.
5. Add 1–2 cups of beef broth to help blend.
6. Blend until completely smooth.

3. Brown the Meat

7. Season beef chuck and short ribs with salt and pepper.
8. Heat oil in a large pot or Dutch oven over medium-high heat.
9. Sear the meat on all sides until browned.

4. Simmer the Birria

10. Pour your blended chile sauce into the pot with the meat.
11. Add remaining beef broth and bay leaves.
12. Stir, cover, and simmer on low for 2.5 hours, or until meat is very tender and shreddable.
    • Tip: You can also do this in a slow cooker (6–8 hours on low) or pressure cooker (1 hour).

5. Shred the Meat

13. Remove beef from the pot and shred with two forks.
14. Skim excess fat from the top of the broth (reserve for frying tacos).
15. Place shredded meat back into the broth to keep warm.

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🌮 6. Assemble & Fry the Quesabirria Tacos

16. Heat a skillet over medium heat.
17. Dip a tortilla into the top layer of the birria broth (the red fat).
18. Place a tortilla on the skillet.
19. Add a handful of cheese and a generous amount of shredded birria.
20. Fold the tortilla and cook until crispy, about 2 minutes per side.
21. Repeat with the remaining tortillas.

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🍋 7. Serve

22. Serve tacos with:

• Chopped cilantro
• Chopped white onion
• Lime wedges
• A cup of the birria broth for dipping (consomé)

23. Enjoy hot and crispy!