Birria Quesa Tacos

Birria Quesa Tacos

Why serve plain tacos when you can use our steakdust blend on the top your favorite steak? This simple birria taco recipe fills any dinner table with a new spin on a classic tradition.


For Beef

  • 3 lb chuck roast
  • Salt & pepper

For The Chili Mixture

  • 4 guajillo chilis
  • 3 ancho chilis
  • 2 pasilla chilis
  • 8 chile de árbol
  • 1 carrot chopped
  • 1 onion quartered
  • 6 cloves of garlic
  • 1 inch of ginger
  • 2 chipotles in adobo
  • 1 tbsp adobo sauce
  • 1 tbsp worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • Water

For The Tacos

  • corn tortillas
  • mozzarella cheese
  • 1 bunch of cilantro
  • 1/2 onion diced
  • lime wedged or quartered
  • jalapeno sliced


Making The Birria Consomé

  1. Cut the chuck roast in chunks which will make searing easier later on. Season with salt & pepper and set aside.
  2. Add onion, carrot, ginger, garlic, and chilis into a pot and cover with water. Bring to a boil over medium heat and cook uncovered for 15 minutes. Drain bitter liquid from the veggies.
  3. Add the veggies, seasoning, apple cider vinegar, Worcestershire sauce, and 2 cups or water to a blender. Blend until smooth,
  4. On the sauté function of the multi cooker, sear the beef on all sides for 2-3 minutes. Sear in batches depending on how many pieces you have.
  5. Add all of the beef back to the pot along with chili mixture and 3 cups of water. Cook on HIGH pressure for 45 minutes with a natural release after for about 30 minutes.
  6. After pressure is released open the pot and remove the beef into a large bowl. Using 2 forks shred the beef into small pieces.
  7. Turn pot on sauté function and let boil for 20 minutes to reduce the consomé and really bring those flavors together

Making Birria Quesa Tacos

  1. In a hot non stick skillet over medium heat add 1 tbsp vegetable oil and 3 tbsp consomé. (This is depending on how big the skillet and how many tortillas fit in the pan.) Add 3 tortillas to the pan and swirl them around to coat.
  2. Brush tops of the tortillas with consomé and then add a layer of cheese to cover. Add shredded beef to half of the tortilla and then fold them in half. Fry until desired crispness. If making batches place the finished tacos in a 200° oven to keep warm.

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