Quesabirria | Birria Recipe




  • 6 – 8 pound chuck roast
  • 2 tablespoons old bay seasoning
  • 1 tablespoon granulated onion
  • 2 tablespoons vegetable oil
  • 4 garlic cloves
  • 1 yellow onion, finely diced

Chile Sauce:

  • 4 dried Guajillo chilies (dark red in color)
  • 5 dried New Mexico chilies (blacker in color)
  • 2 Mulato chilies (dark brown and/or black)
  • 3 dried Chile de Árbol (small & red)
  • 2 chipotle peppers in adobo sauce, seeds removed
  • 4 cups beef stock
  • 14.5 ounces stewed tomatoes
  • 6 cloves of garlic
  • 4 bay leaves
  • 1/2 teaspoon allspice
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon peppercorns
  • 1 cinnamon stick (or substitute 2 teaspoons ground cinnamon)
  • 1 inch fresh ginger
  • 1 tablespoon of white distilled vinegar
  • 2 cups water
  • 1 tablespoon or two cubes of beef bouillon


  • Corn tortillas
  • Shredded Monterey Jack cheese
  • Cilantro
  • Diced white onion
  • Lime



  1. Start by cutting the roast into large chunks and season with the old bay and granulated onion.
  2. Heat the oil in a skillet or Dutch oven and sear the meat on all sides.
  3. When all sides are browned, remove the meat and add it to a slow cooker.
  4. Using the same skillet, sauté the finely diced onion and garlic for a few minutes.
  5. Remove from heat and reserve for the chili sauce.

Chile Sauce

  1. Begin by removing the seeds and stems from all of the dried chilies.
  2. Place 2 cups of beef broth in a sauce and bring to a boil.
  3. Using a dry skillet, toast the chilies on medium high heat for about one minute.
  4. STIR OFTEN, you do not want to burn the chilies. When done, remove from heat and place in a heat safe bowl.
  5. Pour the hot beef broth over the chilies. Allow them to soak and soften for 30 minutes.
  6. Pour the softened chilies and broth into blender.
  7. Add the chipotle peppers, stewed tomatoes, sautéed onions and garlic, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, vinegar and additional garlic into the blender.
  8. Puree until fully combined and smooth.
  9. Pour the sauce into a metal mesh strainer over a bowl or the slow cooker. Stir continuously and apply pressure to render as much liquid from the sauce as possible.
  10. Pour in the remaining 2 cups of beef broth, water and beef bouillon. Stir to combine.
  11. Toss in the last 2 bay leaves and cover.
  12. Cook on high for 6 hours or until the beef is fork tender. Remove the meat and shred.
  13. Return the meat to the consommé turn the heat to low until ready to serve.


  1. To make the tacos, heat a skillet or griddle to medium high heat.
  2. Place a handful of Monterey Jack cheese on the hot surface with a sprinkle of white onion. Dip both sides of the tortilla into the consommé before placing it on top of the melting cheese.
  3. Fry until the cheese is as crispy as desired before flipping the tortilla over.
  4. Fill the tortilla with meat and cilantro before folding over and continuing to fry until both sides are crispy.
  5. Serve with a healthy spritz of lime and a side of hot consommé for dipping.

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