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–+ servings
Crispy quesabirria tacos with perfectly melted cheese and tender shredded birria beef, served with rich consommé for dipping. The golden-brown tortillas are beautifully charred and stuffed with savory meat and cheese.

Shortcut Beef Birria Tacos

40aprons.com/queso-birria-tacos/
Made with tender, slow-cooked beef in a rich, smoky enchilada sauce and crispy cheese-crusted tortillas, these birria tacos deliver all the incredible flavor of traditional birria in a fraction of the time. This recipe will have everyone asking for seconds (and thirds!).
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Recipe Makes (Approximate): 8

Equipment

  • 1 Instant Pot/Pressure Cooker (6+ quart capacity)
  • Or Slow cooker/Crockpot (6+ quart capacity)
  • Or Large pot or Dutch oven (for stovetop method)
  • 1 Large skillet

Ingredients

For the Birria

  • 1 tbsp vegetable oil
  • 2-3 lb. beef chuck roast or short ribs
  • 1 (28-ounce) can red enchilada sauce
  • 4 cups  beef broth or stock, divided
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 bay leaves
  • Salt and black pepper to taste

For Assembly

  • corn tortillas
  • shredded mozzarella or Oaxaca cheese
  • chopped fresh cilantro for garnish
  • diced white onions for garnish

Instructions

Instant Pot Method

  • Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.
  • Set Instant Pot to Sauté setting. Once heated, add 1 tablespoon vegetable oil.
  • Press Cancel on Instant Pot. Add 2 cups beef broth over the beef.
  • In a bowl, stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour mixture over beef.
  • Close lid and ensure pressure-release valve is sealed. Cook on Manual high pressure for 50 minutes.
  • Allow natural pressure release for 10 to 15 minutes until lid opens safely.
  • Transfer beef to cutting board and shred with two forks. Return shredded meat to pot and keep warm.

Slow Cooker Method

  • Season chuck roast all over with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Sear beef until browned on all sides, about 5 minutes. Transfer to slow cooker.
  • Stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour over beef in slow cooker.
  • Add 2 cups beef broth and stir gently.
  • Cover and cook on low for 7 to 9 hours or high for 4 to 6 hours, until beef shreds easily.
  • Remove beef and shred with forks. Return to slow cooker and mix with sauce.

Stovetop Method

  • Season beef generously with salt and pepper.
  • Heat 1 tablespoon oil in large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, 5 to 10 minutes.
  • Stir together enchilada sauce, garlic, cumin, and bay leaves. Pour over beef.
  • Add 2 cups beef broth and bay leaves. Bring to boil, then reduce heat to low.
  • Cover and simmer for 3 hours, until meat is tender and shreds easily.
  • Remove beef, shred with forks, and return to pot. Mix with sauce.

Prepare Consommé

  • Remove shredded beef from cooking liquid and set aside. Strain cooking liquid and combine 1 cup with remaining 2 cups beef broth in saucepan.
  • Heat over medium heat and season generously with salt. Keep warm for serving.

Assemble the Tacos

  • Heat a large skillet over medium heat.
  • Dip corn tortilla into birria cooking liquid to coat lightly on both sides.
  • Place tortilla in hot skillet. Add shredded cheese to one half, then top with birria meat.
  • Fold tortilla in half and cook until golden and crispy, 2-3 minutes per side.
  • Repeat with remaining tortillas.
  • Serve tacos immediately, garnished with chopped cilantro and diced onions. 9. Serve warm consommé alongside for dipping.

Recipe Notes

Make it Keto: Use low-carb tortillas or lettuce wraps instead of corn tortillas. The birria meat itself is naturally keto-friendly.
Make it Ahead: The birria meat can be prepared up to 3 days in advance and stored in the refrigerator. Just reheat gently before assembling tacos.
Spice Level: This recipe is mild to medium in heat. For more spice, add 1 to 2 chipotle peppers in adobo sauce when cooking the meat, or serve with hot sauce on the side.
Storage and Reheating: Leftover birria meat keeps in the refrigerator for up to 4 days or freezer for up to 3 months. The consommé can be frozen separately for up to 6 months.

Nutrition Information (Approximate)

Calories: 209calProtein: 23gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 94mgPotassium: 386mgTotal Carbs: 1gFiber: 0.1gSugar: 0.03gNet Carbs: 1gVitamin A: 20IUVitamin C: 0.4mgCalcium: 24mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/queso-birria-tacos/