Quesabirria Tacos - Beef Birria Recipe

There are many ways to make birria, but this version might just be the most flavor-packed and satisfying of them all. Rich, deeply seasoned, and slow-cooked to perfection, this Beef Birria recipe uses bold dried chiles, warm spices, and the unbeatable flavor of The Bearded Butcher Original Seasoning Blend and The Bearded Butcher Taco Seasoning Blend. Each bite delivers deep, comforting flavor that’s practically made for next-level Quesabirria Tacos.

Ingredients: 

Birria 

• 3 Ancho Chiles, de-seeded
• 4 Guajillo Chiles, de-seeded
• 2 Chiles de árbol, de-seeded
• 2.5-3 lb Chuck Roast, Cut into Large Chunks
• 2 Tbsp of The Bearded Butcher Taco Seasoning Blend
• 1 Tbsp of The Bearded Butcher Original Seasoning Blend
• 2 Tbsp Beef Tallow
• 1 Medium White Onion, Cut in Half
• 3 Roma Tomatoes 
• 6 Garlic Cloves
• 1-2 Cinnamon Sticks
• 2 tsp Mexican Oregano
• 3 Bay Leaves
• 4-6 Whole Cloves
• 1/2 tsp Ground Ginger
• 1 Tbsp White Vinegar
• 1 (14.5 oz) Can Fire-Roasted Diced Tomatoes

For Serving 

• Flour or Corn Tortillas 
  
• Fresh Cilantro
• Diced Red Onion 
• Queso or Shredded Cheese
• Lime Wedges

Instructions: 

1. Season the Beef - Cut the chuck roast into large chunks and season generously with The Bearded Butcher Original Seasoning Blend. Set aside while you prepare the sauce. 
2. Toast the Chiles - De-seed the ancho, guajillo, and chiles de árbol. Heat a dry skillet over medium heat and lightly toast the chiles until fragrant. This step is key - It adds a deep, smoky richness to the final sauce. 
3. Simmer the Sauce Base - In a large pot or Dutch oven, add all the ingredients except the beef and beef tallow. Cover with hot water until the pot is ¾ full. This includes: Toasted Chiles, Onion, Roma Tomatoes, Garlic, Cinnamon Stick, Mexican Oregano, Bay Leaves Cloves, Ground Ginger, White Vinegar, Fire-Roasted Canned Tomatoes, and The Bearded Butcher Taco Seasoning Blend. Bring to a light simmer and cook until the tomatoes and onions are softened and everything is well hydrated.
4. Blend & Strain - Once softened, strain the liquid - but save it. Remove the cinnamon sticks, then transfer the solids to a blender with about ¼ cup of the reserved liquid. Blend until smooth. The sauce will be thick, so strain it through a fine sieve back into a clean bowl ensure a silky, rich consommé.
5. Sear the Beef - Clean and preheat the Dutch oven over medium-high heat. Add beef tallow and sear the seasoned chuck roast on all sides until deeply browned.
6. Braise to Perfection - Pour the strained sauce and reserved broth over the beef. Cover and either simmer gently on the stove top or place in a 325°F oven. Cook for about 3 hours, or until the beef is fork-tender and easily shred able. Trust us - it’s worth the wait.
7. Shred the Beef - Remove the beef from the pot and shred it using forks. Return it to the consommé or keep separate for serving.

Step-by-Step Instructions on How to Build Quesabirria Tacos: 

1. Now it’s time to assemble the ultimate quesabirria taco. Once the beef has been simmered until tender, shredded, and returned to the broth, gather your ingredients - tortillas (we prefer flour), cheese, and the birria beef. 
2. Preheat a skillet over low heat. Take a tortilla and quickly dunk it into the birria broth to coat it lightly, which adds flavor and helps soften it.
3. Place the tortilla onto the warm skillet, sprinkle on a layer of cheese, then use tongs to add a generous amount of the beef birria. Top with a little more cheese, then fold the tortilla in half. 
4. Let it cook until the cheese is fully melted and the tortilla becomes crispy and golden to your liking.
5. To serve, place the tacos on a plate with a small cup of the consommé for dipping, and finish with chopped cilantro, diced red onion, and a lime wedge. This is the ultimate way to enjoy beef birria.

This Beef Birria recipe is bold, rich, and layered with incredible flavor, thanks to the carefully balanced spices and the punch of The Bearded Butcher Original Seasoning Blend and The Bearded Butcher Taco Seasoning Blend. Whether you’re cooking for a crowd or just treating yourself, this is a recipe you’ll come back to again and again. Give it a try, experiment with your favorite serving style, and let us know how it turns out - you’ll definitely be going back for seconds.