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Savory Birria Queso Tacos Recipe Easy Homemade with Rich Consommé Dip

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These Savory Birria Queso Tacos feature slow-cooked beef with smoky chilies and warm spices, paired with melty cheese and a rich consommé dip. Perfect for family gatherings or casual dinners, they offer nostalgic comfort in every bite.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tablespoon cumin seeds, toasted
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups beef broth
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 2 tablespoons vegetable oil or lard (can substitute olive oil)
  • Fresh chopped cilantro (for serving)
  • Diced white onion (for serving)
  • Lime wedges (for serving)
  • Salsa roja or favorite hot sauce (optional, for serving)

Instructions

  1. Toast the dried guajillo and ancho chilies lightly in a dry pan over medium heat for about 2 minutes, turning occasionally until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until soft.
  2. Drain the chilies and add them to a blender along with quartered onion, garlic cloves, toasted cumin seeds, oregano, smoked paprika, salt, and half a cup of beef broth. Blend until smooth, adding more broth as needed to reach a thick sauce consistency.
  3. Season beef chunks generously with salt and pepper. In a Dutch oven, heat a tablespoon of oil over medium-high heat and sear the meat on all sides until browned, about 5 minutes per batch. Remove and set aside.
  4. Pour the chili sauce into the pot, add the bay leaves, seared beef, and remaining beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, or until the meat is fall-apart tender. Stir occasionally and skim any excess fat.
  5. Remove the beef from the pot and shred with two forks, discarding any large pieces of fat. Strain the consommé if desired for a clearer dip.
  6. Heat a skillet over medium heat and lightly oil it. Dip one tortilla quickly into the consommé, then place it on the skillet. Sprinkle a generous amount of shredded cheese, then add a layer of shredded birria meat. Top with more cheese and another dipped tortilla. Cook until golden and crispy, about 2-3 minutes per side. Repeat with remaining tortillas and filling.
  7. Cut tacos in half and serve hot with bowls of rich consommé for dipping. Garnish with chopped cilantro, diced onion, lime wedges, and salsa roja if desired.

Notes

Use Guajillo chilies from La Costeña for best smoky flavor. For gluten-free, verify broth ingredients. Avoid soaking tortillas too long in consommé to prevent falling apart. Skim fat from consommé for cleaner taste. Cook tacos in batches to maintain crispiness. Slow simmering is key for tender meat. Toast chilies before blending for deeper flavor.

Nutrition

Keywords: birria, birria tacos, queso tacos, consommé, slow-cooked beef, Mexican tacos, homemade birria, comfort food, easy tacos, cheesy tacos

Find it online: https://twinkletaste.com/savory-birria-queso-tacos-recipe-easy-homemade-with-rich-consomm-e-dip/