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Crispy Birria Quesatacos Recipe Easy Homemade with Consome and Oaxaca Cheese

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This recipe delivers crispy, cheesy quesatacos filled with tender, slow-cooked birria meat and served with a rich, flavorful consome broth. Perfect for a comforting meal that combines crunchy, melty, and savory flavors.

Ingredients

Scale
  • 3 lbs beef chuck roast or short ribs, cut into large chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 4 garlic cloves, peeled
  • 1 white onion, quartered
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • Salt to taste
  • 4 cups beef broth (low sodium preferred)
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 2 cups Oaxaca cheese, shredded
  • Butter or oil for frying (neutral oil like avocado oil recommended)
  • Fresh cilantro, chopped (for serving)
  • Diced white onion (for serving)
  • Lime wedges (for serving)
  • Consome from cooking liquid (strained, for serving)

Instructions

  1. Soak the dried guajillo and ancho chilies in hot water for about 20 minutes until softened. Drain and transfer to a blender along with garlic, onion, oregano, cumin, black peppercorns, cinnamon stick, and apple cider vinegar. Blend until smooth, adding a bit of soaking water if needed to create a thick sauce.
  2. Season the beef chunks generously with salt. In a large Dutch oven, heat a bit of oil over medium-high heat and sear the meat on all sides until browned, about 5 minutes per batch. Remove meat and set aside.
  3. Pour the chili sauce into the Dutch oven, add the seared meat back in along with bay leaves and beef broth. Bring to a simmer, cover, and cook low and slow for about 2 hours, or until the meat is fork-tender and shreds easily.
  4. Remove the meat and set aside to cool slightly. Strain the cooking liquid through a fine mesh strainer into a bowl or pot, discarding solids. Keep the consome warm for serving.
  5. Using two forks, shred the beef finely, mixing in a little consome to keep it juicy and flavorful.
  6. Heat your skillet or griddle over medium heat. Lightly brush one side of a tortilla with butter or oil, place it buttered side down. Sprinkle a generous layer of shredded Oaxaca cheese, then a good handful of shredded birria meat, and more cheese on top. Top with another tortilla, butter side up.
  7. Press down gently with a spatula or another pan, cook for 2-3 minutes until the bottom tortilla is golden and crispy. Carefully flip and cook the other side until crispy and cheese is melted, another 2-3 minutes. Repeat with remaining quesatacos.
  8. Cut quesatacos in halves or thirds, serve immediately with warm consome on the side for dipping, garnished with fresh cilantro, diced onion, and lime wedges.

Notes

Warm tortillas wrapped in a damp towel before assembling to prevent cracking. Use medium heat to avoid burning tortillas or cheese. Keep quesatacos warm in a low oven if making a big batch. Use plenty of cheese as glue to prevent quesatacos from falling apart. Strain consome well for a smooth broth. Slow and low cooking for tender meat.

Nutrition

Keywords: birria, quesatacos, consome, Oaxaca cheese, crispy tacos, Mexican street food, beef birria, homemade birria, easy birria recipe

Find it online: https://siennaspoon.com/crispy-birria-quesatacos-recipe-easy-homemade-with-consome-and-oaxaca-cheese/