Ingredients
— The Meat & Marinade —
3 lbs (1.3kg) beef chuck roast, cut into large chunks
1 tablespoon vegetable oil
4 dried Guajillo chilies, seeds and stems removed
2 dried Ancho or Pasilla chilies, seeds and stems removed
1 dried Chile de Arbol (optional for heat)
1 medium white onion, quartered
6 cloves garlic, peeled
3 cups beef broth
1 tablespoon apple cider vinegar
1 tablespoon dried oregano (Mexican oregano preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
2 bay leaves
— For the Tacos —
12-16 corn tortillas
3 cups shredded Oaxaca cheese (or Mozzarella/Monterey Jack)
1 medium white onion, finely diced
1 bunch fresh cilantro, chopped
2 limes, cut into wedges
Instructions
1. **Step 1: Make the Adobo Sauce**
2. In a small pot, boil 2 cups of water. Remove from heat and soak the dried chilies (Guajillo, Ancho, Arbol) for 15 minutes until soft.
3. Transfer the softened chilies to a blender. Add the quartered onion, garlic, apple cider vinegar, oregano, cumin, coriander, cinnamon, cloves, salt, pepper, and splash of the beef broth.
4. Blend until completely smooth. Set aside.
5. **Step 2: Cook the Beef (Choose Method)**
6. **Option A: Instant Pot (Fastest – 60 Mins):** Turn Instant Pot to ‘Sauté’. Sear the beef chunks in oil until browned. Pour the blended sauce over the meat. Add the beef broth and bay leaves. Seal lid. Cook on High Pressure for 45 minutes. Natural release for 10 minutes.
7. **Option B: Dutch Oven/Stovetop (Traditional – 3 Hours):** Sear beef in a large pot. Add sauce, broth, and bay leaves. Bring to a boil, cover, reduce heat to low, and simmer for 3 to 3.5 hours until meat is fork-tender.
8. **Step 3: Shred the Meat**
9. Remove the beef from the pot. Discard bay leaves. Shred the meat using two forks.
10. Season the remaining broth (consommé) with salt to taste. Reserve about 1 cup of the fat/oil that floats to the top of the broth (this is the ‘gold’ for frying!).
11. **Step 4: Assemble & Fry**
12. Heat a non-stick skillet or griddle over medium heat.
13. Dip a corn tortilla quickly into the reserved top layer of fat/broth. Place it on the hot skillet.
14. Sprinkle cheese over the tortilla. Top with a generous amount of shredded beef. Fold the tortilla in half to make a taco.
15. Fry for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.
16. **Step 5: Serve**
17. Serve the tacos hot, garnished with fresh onion and cilantro.
18. Pour the hot consommé into small bowls for dipping. Squeeze fresh lime over everything before eating.
Notes
Cheese: Authentic Quesabirria uses Oaxaca cheese, which melts beautifully like mozzarella but has a richer flavor. Monterey Jack is a great substitute.
Chilies: Don’t skip the dried chilies; they provide the signature deep red color and earthy flavor. They are usually found in the international aisle of most grocery stores.
Make Ahead: Birria actually tastes better the next day! You can cook the meat a day in advance, refrigerate it, and fry the tacos when you are ready to eat.
- Prep Time: 30
- Cook Time: 60
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free