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Cheesy Birria Quesadilla Tacos Recipe – Easy Authentic Consommé Dip

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These cheesy Birria quesadilla tacos feature juicy, slow-braised beef, melty cheese, and crispy tortillas, all served with a rich consommé dip. It’s a flavor-packed, crowd-pleasing recipe that’s surprisingly easy to make at home.

Ingredients

Scale
  • 2.5 lbs beef chuck roast (well-marbled for tenderness)
  • 1 lb beef short ribs or oxtail (optional, for richer broth)
  • 3 dried guajillo chiles (stems and seeds removed)
  • 2 dried ancho chiles (stems and seeds removed)
  • 2 dried pasilla chiles (stems and seeds removed, or substitute more guajillo)
  • 4 cups beef broth or water (low-sodium preferred)
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 3 roma tomatoes, halved
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp dried oregano (Mexican if possible)
  • 1/2 tsp ground cumin
  • 1/4 cup apple cider vinegar
  • Salt, to taste
  • 12 corn tortillas (6-inch, or flour tortillas if preferred)
  • 2 cups shredded Oaxaca cheese (or mozzarella, Monterey Jack, or Chihuahua cheese)
  • 1/2 cup reserved consommé (for brushing tortillas)
  • Chopped cilantro and diced onions (for topping, optional)
  • Lime wedges (for serving)
  • Reserved Birria broth (strain out solids for a smooth dip)
  • Extra chopped cilantro and onions (to garnish the dip, optional)
  • Fresh lime juice (just a squeeze for brightness)

Instructions

  1. Prep the Beef and Chiles: Cut beef chuck roast into large chunks (2-3 inches). Remove large pieces of fat but leave some for flavor. Wipe dried chiles with a damp towel, remove stems and seeds, and toast in a dry skillet over medium heat for 1-2 minutes until fragrant.
  2. Make the Chile Sauce: Place toasted chiles, quartered onion, garlic cloves, and halved tomatoes in a saucepan. Cover with water, bring to a boil, and simmer for 8 minutes until softened. Transfer to a blender, add oregano, cumin, black peppercorns, and apple cider vinegar. Blend until smooth, adding soaking liquid if needed. Strain sauce through a mesh sieve for smoothness.
  3. Cook the Birria: In a Dutch oven, slow cooker, or Instant Pot, add beef, blended chile sauce, beef broth, bay leaves, cinnamon stick, and salt. Simmer covered on low heat for 2.5–3 hours (or high pressure for 60 minutes in Instant Pot) until beef is tender. Add extra broth if needed.
  4. Shred the Beef: Remove beef from the pot and shred with two forks. Discard bones and large pieces of fat. Adjust seasoning with salt.
  5. Prepare the Consommé Dip: Strain cooking liquid through a fine-mesh sieve. Skim off extra fat if desired. Taste and adjust salt or add lime juice. For richer consommé, add some shredded beef or extra broth.
  6. Assemble the Quesadilla Tacos: Heat a skillet or griddle over medium-high heat. Brush one side of each tortilla with consommé and place consommé-side down on the skillet. Sprinkle with cheese and add shredded beef on one half. Fold tortilla and cook 2–3 minutes per side until golden and crispy.
  7. Serve and Enjoy: Serve hot, topped with onions, cilantro, and lime. Pour consommé into bowls for dipping. Enjoy immediately for best crunch and gooeyness.

Notes

For extra flavor, brown beef before simmering. Use Oaxaca or Chihuahua cheese for best melt; mozzarella is a good substitute. Brush tortillas with consommé before frying for crispy edges. Keep tacos warm on a wire rack in a low oven. For gluten-free, use corn tortillas. Make ahead: Birria beef and consommé can be prepared up to 3 days in advance.

Nutrition

Keywords: Birria, quesadilla tacos, cheesy tacos, Mexican, beef tacos, consommé dip, authentic, easy, slow-cooker, Instant Pot, party food, comfort food

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