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Flavorful Birria-Style Ground Beef Quesabirria Tacos Recipe with Easy Consomé

birria-style ground beef quesabirria tacos - featured image
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A quick and easy birria-style ground beef quesabirria taco recipe served with a rich consomé for dipping, perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 1 pound (450g) ground beef (preferably 80/20 for juiciness)
  • 1/2 cup (120ml) beef broth
  • 2 dried guajillo chilies, stemmed and seeded
  • 1 dried ancho chili, stemmed and seeded
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 teaspoon ground black pepper
  • Salt to taste (start with 1 teaspoon)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil
  • 8 small corn tortillas
  • 1 1/2 cups (170g) shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for serving
  • 2 cups (480ml) beef broth (for consomé)
  • Reserved cooking juices from the birria meat
  • Additional dried chilies (optional, for extra heat)

Instructions

  1. Prepare the dried chilies: Remove stems and seeds from guajillo and ancho chilies. Toast lightly in a dry skillet for 1-2 minutes until fragrant. Soak in hot water for 10 minutes to soften.
  2. Make the chili sauce: Drain chilies and blend with 1/2 cup beef broth until smooth. Set aside.
  3. Sauté aromatics: Heat vegetable oil in a large skillet over medium heat. Cook chopped onion and garlic until translucent, about 3-4 minutes.
  4. Cook the ground beef: Add ground beef to skillet, break up with spatula, and cook until browned and no longer pink, about 8-10 minutes.
  5. Add spices and sauce: Stir in cumin, smoked paprika, oregano, black pepper, and salt. Pour in blended chili sauce, apple cider vinegar, and remaining beef broth. Mix well.
  6. Simmer birria mixture: Reduce heat to low and simmer gently for 20 minutes, stirring occasionally. Add water or broth if mixture looks dry.
  7. Prepare consomé: Pour reserved cooking juices and additional beef broth into a small saucepan. Warm over low heat. Optionally add extra dried chilies or seasoning.
  8. Assemble quesabirria tacos: Warm tortillas. Dip each tortilla lightly into birria sauce, transfer to clean skillet or cast iron pan. Sprinkle cheese on half, spoon meat on top, fold over, and cook 2-3 minutes per side until cheese melts and tortilla crisps.
  9. Serve tacos with chopped onion, cilantro, lime wedges, and warm consomé for dipping.

Notes

Toast dried chilies before soaking to enhance smoky flavor. Control spice level by removing or keeping chili seeds. Avoid overcooking ground beef to keep it juicy. Dip tortillas briefly in birria sauce to avoid sogginess. Use medium heat when frying tacos to melt cheese and crisp tortillas evenly. Save and skim cooking juices for a rich consomé. Cover pan briefly if cheese melts slowly.

Nutrition

Keywords: birria, quesabirria, ground beef tacos, consomé, Mexican tacos, easy birria recipe, comfort food, cheesy tacos

Find it online: https://novanosh.com/flavorful-birria-style-ground-beef-quesabirria-tacos-recipe-with-easy-consom-e/