Imagine a taco where every bite is a culinary adventure. Tender, shredded beef, infused with the smoky, earthy tones of dried chiles and the warmth of Mexican spices, takes center stage. The meat is nestled in a corn tortilla, crisp and golden-brown from a quick sear. A vibrant medley of Mexican corn, sweet and slightly spicy, adds a refreshing contrast. And to top it off, a dollop of spicy ranch sauce adds a tangy kick.

But that’s not all. To elevate your dining experience even further, dip your tacos into the rich, flavorful birria consommé and queso sauce. The consommé, a savory broth infused with the essence of the birria, adds a depth of flavor while the queso sauce provides a creamy, cheesy complement.

The combination of textures and flavors is a culinary masterpiece that will leave you craving more.

Beef Birria Queso Tacos

This recipe features a flavorful birria, made with a slow-cooked chuck roast seasoned with Mexican spices and chilies. The birria is served in tacos with a variety of toppings, including Mexican corn, spicy ranch, and queso sauce. The dish offers a delicious blend of savory, spicy, and cheesy flavors.

Course Main Course

Cuisine Mexican

Keyword Birria, Consomme, Mexican corn, Mexican food, Oaxaca, Spicy Ranch, Tacos

Prep Time 1

Cook Time 3

Servings 25 Tacos

Author Chef Cameron

Ingredients

Birria

3 lbs Chuck roast
2 tbsp Olive oil
2 tbsp Black pepper
2 tbsp Salt
1 can Mexican beer
3 tsp Cumin
3 tsp Coriander
1 Cinnamon stick
5 Dried ancho chiles Rinsed, stemmed, and seeded
5 Dried guajillo chiles Rinsed, stemmed, and seeded
5 Dried chile de arbol Rinsed, stemmed, and seeded
¼ cup Soy sauce
1 Onion Diced
5 cloves Garlic Minced
3 tsp Dried oregano
2 cups Beef stock
2 tbsp Ginger Minced
¼ cup Apple cider vinegar
1 can Fire-roasted tomatoes
1 can Chipotle peppers in adobo sauce
4 Tomatillos
2 Poblano peppers Roasted

Mexican corn

2 cups Corn Cooked
1 Poblano pepper Roasted, deskinned, diced
1 tbsp Lime juice
1 tbsp Salt
2 tbsp Chili lime seasoning
¼ cup Cotija cheese
4 tbsp Sour cream

Spicy Ranch

½ cup Mayonnaise
½ cup Sour cream
3 tbsp Habanero sauce
2 tbsp Chili lime seasoning
1 Ranch seasoning packet

Queso sauce

1 Onion Diced
4 cloves garlic minced
2 Poblano peppers Roasted, deskinned, diced
2 cans Evaporated milk
2 cups Shredded cheese
1 cup Birria consommé
2 tbsp Oil

For the tacos

25 Corn tortillas
2 lb Oaxaca cheese Shredded

Instructions

Prepare Birria: Season the chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear the meat on both sides until browned. Remove meat and set aside. Sauté onion until translucent, then add garlic and sauté for 30 seconds. Add remaining birria ingredients to the pot. Bring to a boil, then reduce to a simmer. Cook for 10 minutes. In batches, transfer to a blender and blend. Strain the liquid back into the pot. Return the seared meat to the pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 3 hours, or until meat is tender. Remove meat and shred. Add 1 cup of the birria liquid to the shredded meat.
Prepare Mexican Corn: Combine all Mexican corn ingredients in a bowl and mix well.
Prepare Spicy Ranch: Combine all spicy ranch ingredients in a bowl and mix well.
Prepare Queso Sauce: Sauté onion and garlic in oil until fragrant. Add poblano peppers and sauté for 30 seconds. Stir in evaporated milk and consommé. Bring to a boil, then reduce to a simmer. Gradually add shredded cheese, stirring until thickened. Remove from heat.
Assemble Tacos: Heat oil in a large pan over medium heat. Dip tortillas in birria consommé. Fill tortillas with cheese, beef, corn, and spicy ranch. Fold in half. Cook tacos on both sides for 2-3 minutes, or until golden and crispy.
Serve: Serve tacos with additional birria consommé and queso sauce.

Beef Birria Queso Taco