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Flavorful Loaded Quesabirria Tacos Recipe with Easy Rich Consommé Dip

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These loaded quesabirria tacos feature tender slow-cooked beef, melted cheese, and a rich consommé dip, perfect for a quick, satisfying meal that’s full of bold flavors and crispy textures.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into chunks
  • 4 dried guajillo chiles, seeds removed and soaked
  • 2 dried ancho chiles, seeds removed and soaked
  • 3 cloves garlic, peeled
  • 1 small white onion, quartered
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 cups beef broth
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1 cup chopped white onion
  • 1 cup chopped fresh cilantro
  • Lime wedges for serving
  • Optional toppings: pickled jalapeños, radish slices, avocado slices or guacamole

Instructions

  1. Soak dried guajillo and ancho chiles in hot water for about 20 minutes to soften.
  2. Transfer soaked chiles to a blender with garlic, onion, oregano, cumin, and a pinch of salt. Blend until smooth, adding soaking water as needed to form a thick sauce.
  3. Season beef chunks with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown beef on all sides, about 10 minutes. Remove beef and set aside.
  4. Pour chile sauce into the Dutch oven and cook for about 5 minutes to deepen flavors.
  5. Add beef back to the pot along with bay leaves and beef broth. Bring to a simmer, cover, and cook on low for 2 to 2.5 hours until beef is fork-tender.
  6. Remove beef from broth and shred with two forks. Strain consommé broth if desired and keep warm for dipping.
  7. Warm tortillas slightly to make pliable. Dip each tortilla briefly into consommé, then place in a hot skillet.
  8. Sprinkle shredded cheese over one half of the tortilla, add shredded beef, chopped onion, and cilantro, then fold the tortilla over.
  9. Cook folded tacos on medium heat for 2-3 minutes per side, pressing lightly with a spatula until cheese melts and tortilla is golden and crispy.
  10. Serve tacos hot with a small bowl of warm consommé for dipping and garnish with lime wedges and optional toppings.

Notes

Brown the beef well before simmering to lock in juices and add flavor. Soak tortillas briefly in consommé to avoid tearing. Keep skillet at medium heat when crisping tacos to prevent burning or sogginess. Leftover consommé can be used as a soup base. For dairy-free, use vegan cheese or omit cheese.

Nutrition

Keywords: quesabirria, tacos, consommé, beef, Mexican, loaded tacos, easy recipe, comfort food

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