HOW TO MAKE BEEF BIRRIA with Consome /Birria QUESA TACOS ❤

Rich, cozy, and packed with deep chile flavor, these beef birria quesa tacos are the kind of meal that makes the whole kitchen smell amazing. Tender shredded beef simmers in a bold red broth, then gets tucked into cheesy tortillas and served with hot consommé for dipping. It feels special, but the steps are simple enough for a beginner, and the result is absolutely worth it. If you want a dish that gets people excited at the table, this is it.

Ingredients

For the birria

• 1 1/2 pounds beef chuck roast, cut into large chunks
• 2 small meaty beef neck bones
• 1 tablespoon vegetable oil
• 5 cups water
• 1 teaspoon salt, plus more to taste
• 2 bay leaves
• 1 tablespoon white vinegar
• 4 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 dried pasilla chile, seeds removed
• 1 medium onion, cut into thick pieces
• 2 green onions, roughly chopped
• 1 serrano pepper
• 4 garlic cloves
• 2 Roma tomatoes, chopped
• 1 small tomatillo, husk removed and cut into quarters
• 1 small piece cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds, or 3/4 teaspoon ground cumin
• 3 whole cloves
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram

For serving

• 6 small corn tortillas
• 1 cup shredded Oaxaca cheese or mozzarella
• 1/2 small white onion, finely chopped
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• salsa, for serving if desired

Instructions

Start by making the broth base. In a large pot, add the water, neck bones, salt, bay leaves, and vinegar. Bring it up to a gentle boil over medium heat, then lower the heat slightly and skim off any foam from the top so the broth stays clean.

While that heats, toast the guajillo, ancho, and pasilla chiles in a dry skillet over low to medium-low heat for about 20 to 30 seconds per side. They should smell fragrant and look slightly darker, but not burnt. Transfer them to a small saucepan, cover with water, and let them simmer gently for about 10 minutes until softened.

In the same skillet, heat the vegetable oil and sear the beef chuck pieces on all sides until nicely browned. This step adds a lot of flavor, so do not rush it. Once browned, add the beef to the pot with the neck bones.

Now roast the vegetables for the sauce. In a skillet, cook the onion, green onions, and serrano until they get some dark golden spots. Add the garlic and cook briefly for about 1 minute. Add the tomatoes, tomatillo, and cinnamon stick. Cook until the tomatoes soften, then pour in about 1/2 cup water and let everything simmer for 2 to 3 minutes.

Grind the peppercorns, cumin, and cloves as finely as you can. A mortar and pestle is great, but a spice grinder works too.

Add the softened chiles and the roasted vegetable mixture to a blender. Pour in the ground spices, oregano, onion powder, thyme, and marjoram. Add about 1 cup of the chile soaking liquid or broth from the pot, then blend until very smooth.

Strain this sauce directly into the pot with the beef. Stir well, cover, and let it cook at a low simmer for about 2 to 2 1/2 hours, or until the beef is very tender and shreds easily.

When the meat is done, carefully remove it from the broth. Pull out the neck bones and bay leaves and discard them. Shred the meat with two forks or chop it into small pieces.

Skim some of the reddish fat from the top of the broth and save it in a small bowl. Return the shredded beef to the broth to keep it juicy and warm. Taste the broth and add a little more salt if needed.

To make the quesa tacos, heat a skillet over medium-low heat. Brush or spoon a little of the reserved fat onto the pan. Lay down one tortilla, sprinkle on some cheese, add some shredded beef, then fold the tortilla in half. Cook until the outside is lightly crisp and the cheese has melted. Repeat with the remaining tortillas.

Serve the tacos hot with small bowls of consommé on the side for dipping. Top with chopped onion, cilantro, lime juice, and salsa if you like.

Notes and Tips

This version is intentionally scaled for about 2 to 3 servings, so it feels more practical for a home cook and less like a party batch.

If you cannot find Oaxaca cheese, mozzarella or Monterey Jack melts well and still gives you that gooey taco texture.

Do not burn the dried chiles. A light toast gives great flavor, but burned chiles will make the broth bitter.

If your sauce seems too thick before simmering, add a little broth or water. You want a rich stew-like broth, not a paste.

For an even easier version, make the birria a day ahead. The flavor gets even better, and the fat is easier to skim once chilled.

A squeeze of lime at the end wakes everything up and balances the richness beautifully.