Print

Crispy Baked Birria Quesatacos

crispy baked birria quesatacos - featured image
Print Recipe

A flavor-packed, crowd-pleasing meal featuring crispy baked quesatacos filled with tender birria meat and melty cheese, served with a rich, savory consommé dip. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into chunks (or short ribs)
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 cups beef broth (preferably low sodium)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • 2 tablespoons vegetable oil or melted butter
  • 2 cups strained birria cooking liquid
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh cilantro and finely chopped white onion (optional garnish)

Instructions

  1. Soak dried guajillo and ancho chiles in hot water for 10 minutes until soft. Drain and add to blender with chipotle pepper, quartered onion, garlic cloves, cumin, oregano, cinnamon, apple cider vinegar, salt, pepper, and 1 cup beef broth. Blend until smooth, adding more broth if needed to keep sauce thick.
  2. Place beef chunks in slow cooker or large pot. Pour chile sauce over meat and add remaining 1 cup beef broth. Cover and cook on low for 4-5 hours in slow cooker or simmer gently on stovetop for 2.5 hours until meat is fork-tender.
  3. Remove meat and shred with two forks. Strain cooking liquid through fine sieve to remove solids and set aside as consommé dip.
  4. Preheat oven to 400°F (200°C). Lightly brush one side of each tortilla with oil or melted butter. On the unbrushed side, sprinkle cheese and add shredded birria meat. Fold tortilla over to form half-moon with oil side facing out.
  5. Arrange quesatacos on baking sheet (wire rack optional). Bake for 15-20 minutes, flipping halfway, until tortillas are golden and crispy and cheese is melted. Serve hot with warm consommé dip garnished with cilantro and onion.

Notes

Keep an eye on quesatacos near the end of baking to avoid burning. Use fresh tortillas for best folding and crisping. Save some consommé for reheating as it keeps flavor well. For dairy-free, substitute cheese with plant-based melting cheese. For gluten-free, ensure tortillas and spices are gluten-free.

Nutrition

Keywords: birria, quesatacos, baked tacos, consommé dip, Mexican recipe, crispy tacos, easy dinner, comfort food

Find it online: https://sparklespoon.com/crispy-baked-birria-quesatacos-recipe-5-easy-steps-for-perfect-dip/