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Best Easy Quesabirria Recipe

Name: Best Easy Quesabirria Recipe
Total time: 210 min
Yield: 260 g
Ingredients: beef chuck roast 2.5 lbs; corn tortillas 12 pieces; Oaxaca cheese (shredded) 2 cups; yellow onion 1 pieces; bay leaves 2 pieces; dried guajillo chilies 4 pieces; dried ancho chilies 2 pieces; roma tomato 1 pieces; garlic cloves 4 cloves; beef broth 4 cups; apple cider vinegar 2 tbsp; dried oregano 2 tsp; ground cumin 2 tsp; smoked paprika 1 tsp; kosher salt 2 tsp; black pepper 1 tsp; vegetable oil 3 tbsp

Birria-dipped tortillas filled with tender braised beef and melted cheese, served with consomé. This high protein, family-friendly dish is a fresh, trending sensation in Mexican street food.

Cook 210 min Difficulty NORMAL 540 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

beef chuck roast 2.5 lbs
corn tortillas 12 pieces
Oaxaca cheese (shredded) 2 cups
yellow onion 1 pieces
bay leaves 2 pieces
dried guajillo chilies 4 pieces
dried ancho chilies 2 pieces
roma tomato 1 pieces
garlic cloves 4 cloves

Seasonings/Sauce

beef broth 4 cups
apple cider vinegar 2 tbsp
dried oregano 2 tsp
ground cumin 2 tsp
smoked paprika 1 tsp
kosher salt 2 tsp
black pepper 1 tsp
vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 27 g 20%

Protein 31 g 23%

Fat 29 g 57%

Serving size 260g

Cooking steps

1

Remove stems and seeds from guajillo and ancho chilies. In a saucepan over medium heat, toast chilies for 1–2 minutes until fragrant, being careful not to burn. Add enough water to cover, simmer for 5 minutes, and set aside.
2

Pat the beef chuck roast dry. Season with salt and pepper. In a large Dutch oven over medium-high heat, add 1 tbsp oil and sear beef on all sides until deeply browned, about 4–5 minutes per side. Transfer beef to a plate.
3

Add diced onion and garlic to the same pot. Sauté for 3 minutes on medium heat until soft. Add chopped tomato, stir, and cook for 2 more minutes until softened.
4

Blend softened chilies, sautéed onion, tomato, garlic, oregano, cumin, paprika, apple cider vinegar, and 1 cup beef broth until smooth. Return beef to the pot, pour in chili mixture, remaining broth, and bay leaves. Cover and braise on low heat for 2.5–3 hours until beef is fork-tender.
5

Remove beef, shred with forks, and strain consomé (cooking liquid) into a bowl. Heat a skillet over medium heat, dip each tortilla briefly in consomé, then place on skillet. Add shredded beef and cheese, fold and crisp each side for 2–3 minutes until golden and cheese melts. Serve with extra consomé for dipping.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is beef chuck roast, which provides the rich, tender filling for the quesabirria and forms the deep flavors in the consomé. Its slow braise, along with chilies and aromatics, defines the traditional character of this dish.

Q. How do I prevent the beef from drying out during braising?

To prevent dryness, keep the beef covered in liquid throughout braising and maintain a gentle simmer over low heat. Cooking for around 2.5–3 hours ensures the beef becomes fork-tender and juicy for perfect quesabirria.

Q. What gives quesabirria its signature flavor?

A blend of toasted guajillo and ancho chilies, cumin, oregano, and paprika create the signature flavor. Dipping tortillas in the chili-infused consomé before grilling layers in more depth and aroma.

Q. How many calories and how much protein are in each serving?

Each serving contains approximately 540 kcal with 31 grams of protein, making it a high-protein dish suitable for those seeking a satisfying and flavorful meal.

Q. What’s the secret to achieving a crispy exterior without burning the tortilla?

Briefly dipping tortillas in consomé then crisping them on a preheated medium skillet with a little oil ensures a golden, crisp exterior. Avoid high heat to prevent burning before the cheese melts.

Best Easy Quesabirria Recipe

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