Introduction

These Crispy Birria Quesadilla Tacos are loaded with tender shredded beef, gooey melted cheese, caramelized onions, and a rich, spicy consommé for dipping. The tortillas are toasted directly in the flavorful beef fat until deeply golden and crispy.

They’re messy, cheesy, juicy, and absolutely made for a close-up food photo.

Prep Time

25 minutes

Cook Time

3 hours

Total Time

3 hours 25 minutes

Servings

8 tacos

Ingredients

Birria Beef

2½ lbs (1.1 kg) beef chuck roast
1 tablespoon vegetable oil
1 large white onion, quartered
5 garlic cloves
2 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo
2 cups beef broth
1 cup crushed tomatoes
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
2 bay leaves
1½ teaspoons salt
½ teaspoon black pepper

Tacos

8–10 corn tortillas
3 cups shredded Oaxaca or mozzarella cheese
½ cup diced white onion
½ cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Step 1

Cut the beef chuck into large chunks.

Season generously with salt and black pepper.

Step 2

Heat oil in a large Dutch oven over medium-high heat.

Sear the beef in batches until deeply browned on all sides.

Remove and set aside.

Step 3

Toast the dried guajillo and ancho chiles in the same pot for about 20–30 seconds per side.

Don’t let them burn.

Remove the stems and seeds.

Step 4

Add the chiles to a blender with:

Garlic
Chipotle pepper
Crushed tomatoes
Beef broth
Apple cider vinegar
Cumin
Oregano
Smoked paprika
Cinnamon

Blend until completely smooth.

Step 5

Return the beef to the Dutch oven.

Add the quartered onion and bay leaves.

Pour the blended chile sauce over everything.

Bring to a gentle simmer.

Step 6

Cover and cook over low heat for approximately 2½–3 hours, until the beef becomes extremely tender and easily pulls apart with a fork.

Step 7

Remove the beef from the sauce.

Shred it using two forks.

Remove the bay leaves and strain the consommé if desired.

Reserve the flavorful liquid for dipping.

Step 8

Heat a large skillet or griddle over medium heat.

Dip one side of a tortilla lightly into the reddish fat floating on top of the consommé.

Place it fat-side down in the skillet.

Step 9

Add a generous layer of cheese over half of the tortilla.

Top with shredded birria beef.

Add diced onion and cilantro.

Fold the tortilla over.

Step 10

Cook for approximately 2–3 minutes per side, pressing gently with a spatula, until the tortilla is deeply crisp and the cheese has completely melted.

Repeat with the remaining tortillas.