These Cheesy Quesabirria Tacos are a perfect fusion of tender beef birria and melted cheese, packed into crispy tortillas, and dipped in a savory consommé for a bold and comforting meal.
Toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 15 minutes.
Blend the soaked chiles, tomatoes, garlic, cumin, cinnamon, and 1 cup of beef broth until smooth.
Sear the beef in a large pot with oil until browned on all sides.
Pour the blended sauce over the beef, add the remaining beef broth and bay leaves, and bring to a boil. Reduce heat and simmer for 3 hours until the beef is tender.
Shred the beef, return it to the pot, and simmer uncovered for another 20 minutes to thicken the sauce.
Dip the tortillas into the consommé, heat in a skillet, and fill with cheese and shredded beef. Fold and fry until golden and crispy.
Serve with cilantro, lime wedges, and extra consommé for dipping.
Notes
You can make the birria a day ahead and it will taste even better when reheated.