Whining, Wine-ing & Winning

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Quesabirria tacos are one of my all-time favorites. They’re kind of like a sloppy joe taco — if it doesn’t get all over the place, it’s not really worth it. These will absolutely do just that, so maybe put on a bib and avoid wearing white.

The flavors of all the meat and veggies blend really well together. I originally followed a recipe I found online years ago, but once I find something I like, I tend to start doing my own thing with it. I’ve tweaked some of the ingredients, added a few of my own spices, and made a couple adjustments to the cooking process along the way.

This recipe might look a little overwhelming at first, but it’s actually pretty simple. It’s kind of like a crockpot dinner that you assemble at the end — except we’re using a Stock Pot because there just isn’t enough room in a crockpot for this one.

First, gather all of your ingredients.

INGREDIENTS:
☐ 4 lbs chuck roast, cut into large chunks
☐ 2 lbs bone-in short ribs (or back ribs)
☐ 1 large white onion, cut in half
☐ 1 whole garlic bulb, top trimmed off
☐ 2 carrots, cut into large pieces
☐ 10 guajillo chiles, stems removed and seeds shaken out
☐ 7 dried bay leaves
☐ 2 tsp ground cumin
☐ 2 tsp Mexican oregano
☐ 1–2 tsp chili powder (adjust depending on heat preference)
☐ 3 tbsp chicken bouillon
☐ 7–8 cups hot water
☐ 1 tsp salt (adjust to taste)

You will need a Stock. Pot for this recipe. Add all the ingredients to the pot and fill it with water until everything is covered.

Simmer on low for 3–5 hours, or until the meat is easy to shred. During the cooking process, a foam will appear from the ingredients cooking together. This is completely normal — just skim the foam off the top with a mesh strainer.

After about 3 hours, remove the chilis (they should be soft by now) and add them to a food processor. Blend them until you have a puree, then add it back into the pot and continue simmering.

Make the tacos

Dip a corn tortilla into the broth, place it in a skillet, add cheese and shredded meat, then fold and cook until crispy.

Top with cilantro and onion and serve with a bowl of consume for dipping.

Serve

By the time everything comes together, you’ll understand why these tacos are worth the effort. The crispy tortillas, the melty cheese, and that rich birria consomé for dipping make every bite ridiculously good.

Just be prepared — these are not neat tacos. They’re messy, cheesy, dripping with flavor, and absolutely impossible to eat gracefully. But honestly, that’s part of the fun.

If you end up with consomé on your plate, cheese on your fingers, and taco filling falling everywhere… congratulations. You did it right. Below you will find links for the tools I used to purchase from Amazon .

Meat Shredder

Spatulas

Cast Iron Skillet

Handle Mitts

Mesh Strainer’

Stock Pot

Ninja Food Processor

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