Birria Consomé Quesotacos (Quesabirria)

Written by Updated on July 12, 2022 in Main Course, Mexican
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This traditional Mexican dish is packed with layers of flavor. Quesabirria is a cross between a taco and a quesadilla that involves melted chihuahua cheese and stewed meat. In this case it’s short rib and chuck roast. This dish originates in Tijuana, MX from a food truck called Tacos Aaron (circa 2009) and found it’s way to the states around 2016, being served on food trucks in LA.

They are some of the best tacos I’ve ever eaten and certainly ever made. It’ll take a little time and effort to make this one but they payoff is worth it.

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Birria Consomé Quesotacos
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Birria Consomé Quesotacos

Recipe by Johnny BeaversCourse: MainCuisine: MexicanDifficulty: Medium
Servings

10

servings
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Ingredients

  • Birria

  • 2 LBS Beef Shortrib

  • 5 LBS Beef Chuck Roast

  • 1 White Onion (whole) + 1/2 for dicing and topping the tacos

  • 1 Head Garlic (whole)

  • 4 Bay Leaves

  • 2 Roma Tomatoes (halved)

  • 1 TBSP Kosher Salt

  • I Bunch Cilantro

  • Consomé Sauce

  • 20 Guajillo Chiles

  • 3 Ancho Chiles

  • 5 Arbol Chiles

  • 6 Garlic Cloves

  • 2 TSP Sesame Seeds

  • 1 TSP Szechuan Peppercorn

  • 2 TSB Oregano

  • 2 TSP Whole Cumin

  • 2 TSP Thyme

  • 5 Whole Cloves

  • 4 Bay Leaves

  • 1 Piece Cinnamon Stick

  • 1 Small piece of Ginger

  • 1/4 CUP White Vinegar

Instructions

  • Birria
  • Fill a large pot half way with water. Set to HIGH HEAT.
  • Add a whole White Onion, the head of garlic with the top chopped off (like you’re going to roast it), the Bay Leaves and the halved Roma tomatoes. Bring to a boil.
  • Add the Short Rib and Chuck Roast. Bring to a boil again.
  • Once it’s boiling, skim the funky stuff off the top of the water, reduce heat to MED, cover and allow to cook for 1 hour.
  • When the sauce is ready, remove the onion and the garlic from the meat pot and pour in the sauce.
  • Cover and continue to cook for 1 1/2 to 2 hours or until the meat is tender.
  • Remove meat and chop/shred it and put it in a large bowl.
  • Ladle some Adobo sauce over it and get ready to make your tacos!
  • Consomé Sauce
  • In a medium pot, add all the peppers. Cover with water and set it to HIGH HEAT.
  • Once boiling, turn off the heat and transfer the peppers to a blender.
  • Toast the 6 garlic cloves and add to the blender.
  • Toast the sesame seeds and add to the blender.
  • Toast the herbs (oregano, peppercorn, cumin, thyme) and add to the blender.
  • Toast the Bay Leaves and Cinnamon and add to the blender.
  • Cover the contents of the blender with water from the beef pot.
  • Add a small piece of ginger and the white vinegar and blend until smooth.
  • Pour this sauce back into the cooking meat.
  • Tacos
  • Heat a 12″ non-stick and grab some corn tortillas.
  • Dip the entire tortilla into the Adobo sauce and put it in the pan.
  • After a couple minutes, flip it and cover it with Chihuahua or Mexican cheese blend. (I like to put some cheese down on the skillet that will cook into the tortilla.)
  • Add some Birria to one side, top with white onion and cilantro and fold it shut once the cheese on the inside is melty.
  • Serve with a small bowl of consomé sauce for dipping.