Birria Quesatacos with Consomé

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I’m still conquering my cooking fears this month. Next up, the highly requested Birria Tacos! My pronunciation of these ingredients may be way off. Please forgive me. But this recipe is right on the money! I believe I’ve paired the right spices and chilies to create a robust and addictive consomé. Be forewarned, this recipe is not a quick one. However, I’ve made it as easy to follow as I could. It’s even beginner friendly. If you’re down to embark on a labor of love that is well worth the effort, keep reading.

Chilies or Chilis?


I had to order some of these chilies from Amazon. That’s how dedicated to this flavor profile I was. I knew exactly how I wanted this recipe to taste. That took some preparation. I love this combination of chilies. The Mulato lends a slight smoky, sweet flavor to the paste that shouldn’t been omitted. Track that one down. You need it.

Take your time and remove the seeds and stems from each pepper. The Chile de Árbol is the smallest. But, those suckers can hold some seeds! Dump them out. Wear gloves and do not touch your face or eyes! Please! These things aren’t for sensitive areas. It’s also important to toast the dried chilies in a dry skillet before soaking them. This will enhance their flavors. However, be very careful not to burn the chilies. They will become bitter. That we do not want. So, just toast them over medium high heat for 30 seconds per side.

Now, The Meats.

I love the lean strips of beef from a chuck roast in my tacos. But, I needed that bone flavor. So, I used both chuck roast and beef shank. The flavor was divine! They both cooked beautifully in my slow cooker. I didn’t need a knife or fork to shred the beef. It really fell apart when I picked it up! You can cook the meat in the oven, on the stove top, or in a pressure cooker as well.

Browning your meat on all sides is another must. This locks in the flavor and renders a more tender result. Be sure to sear all sides of the meat.

Spice No Girls

This chile paste doesn’t owe me nothing! I know that incorrect. I had to say it that way. Back to the paste. It’s saporous and very easy to prepare. Don’t let the amount of spices scare you. Each one is necessary and should be readily available in your nearby grocery stores.

Straining the paste into the slow cooker is imperative. If you have a racehorse of a blender, you may be able to skip this step. But, I don’t want to chance getting seeds from the chilies in the finished product. Sometimes we can’t get them all. Some may sneak out into the paste. That’s why straining is advised. Doing so also results in a smoother consomé.

Don’t forget to add the last two bay leaves.

This meat gets so tender that it falls apart when you pick it up. Grab some gloves and shred the beef effortlessly without a fork or knife.

The wonders of slow cooking. You can add the beef back into the consomé. Whatever you decide, hurry up and do it. It’s time to make tacos!

Tacos Monday, TUESDAY, Wednesday, Thursday…

Tuesdays definitely won’t be the only days you’ll want to devour these tacos! I double the tortillas and stuff cheese in between the two. Extra cheesy! I do way too much and you should, too! Get your dip on!

Happy Dipping,

B. Coop

Birria Quesatacos with Consomé

Two cuts of beef slow cooked in a robust and spicy stock filled with spices and flavor. This is the best Birria recipe you’ll find.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes



  • 3-4 lbs chuck roast
  • 1-3 lbs beef shanks
  • 1-2 TBS seasoning salt
  • 1 TBS onion powder
  • 2 TBS vegetable oil
  • 3 garlic cloves + 1 yellow onion finely diced

Chile Paste:

  • 4 guajillo chilies
  • 5 New Mexico chilies
  • 3 Chile de Árbol
  • 2 Mulato chilies
  • 2 chipotle peppers in adobo sauce
  • 14.5 ounces petite diced tomatoes
  • 4 cups beef or chicken stock
  • 2 cups water
  • 3 garlic cloves
  • 4 bay leaves
  • 1 TBS Peppercorns
  • 1 tsp Mexican Oregano
  • 1 tsp Cumin
  • 1 tsp ground Corriander
  • 1/2 tsp Allspice
  • 1/2 inch Cinnamon stick
  • 1 inch Ginger
  • 1 TBS white distilled vinegar


  • Corn tortillas
  • Shredded mozzarella cheese
  • Shredded Monterey Jack cheese
  • Cilantro & Chopped Onions for garnish
  • Lime



  1. Cut the roast into large chunks
  2. Season the roast pieces and beef shanks with the seasoning salt and onion powder
  3. Heat the oil in a skillet
  4. Sear the meat on all sides until browned.
  5. Remove the meat; set aside
  6. Add the finely diced onion and garlic into the same skillet
  7. Sauté for 1-2 mins
  8. Remove and reserve for the chile paste
  9. Spray a slow cooker with nonstick cooking spray
  10. Add the meat to the slow cooker.

Chile Paste:

  1. Remove seeds and stems from all of the dried chilies.
  2. Place the chilies in a dry skillet on medium high heat.
  3. Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.
  4. Boil 2 cups of beef stock
  5. Place the dried chilies in a heat safe bowl
  6. Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.
  7. Pour the softened chilies and stock into blender
  8. Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.
  9. Blend until well combined and smooth.
  10. Pour the paste into a strainer over the slow cooker containing the meat.
  11. Strain the paste into the slow cooker
  12. Pour in the remaining 2 cups of beef stock and two cups of water.
  13. Stir.
  14. Add the remaining 2 bay leaves and cover with the lid.
  15. Cook on HIGH for 4 hours or until the beef is fork tender.
  16. Remove the meat and shred it. Discard the bones.
  17. Ladle out 2 cups of the consomé to dip the tortillas in

Quesa Tacos:

  1. Dip the tortillas into the consomé.

  2. Fry in a hot skillet until it’s as crispy as desired
  3. Add the meat, cheese, and toppings of your choice
  4. Fold the tortilla over and continue heating until cheese is melted.
  5. Enjoy!