Quesabirria Potato Tacos with Oaxaca Cheese
Tender shredded beef braised in a rich guajillo-ancho chile consommé, layered with golden Yukon Gold potatoes and melty Oaxaca cheese, then tucked into corn tortillas and served with fresh onion, cilantro, lime, and consommé for dipping.
Ingredients
Birria
- 2½ lbs grass-fed beef chuck roast
- 2 tsp ghee
- 1½ tsp sea salt plus more to taste
- ¾ tsp black pepper
Chile Sauce
- 2½ tbsp guajillo chile powder
- 2 tbsp ancho chile powder
- 1½ tbsp chili powder
- ¼–½ tsp cayenne pepper to taste
- 3 organic garlic cloves minced
- ½ organic yellow onion roughly chopped
- ½ cup organic crushed tomatoes
- 1¼ tbsp apple cider vinegar
- ¾ tsp Mexican oregano
- ¾ tsp ground cumin
- ⅓ tsp ground cinnamon
- ⅛ tsp ground cloves
- 4 cups beef broth plus 1–2 additional cups or as needed
- ½ cup water
- 2 bay leaves
Golden Potatoes
- 3 medium Yukon Gold potatoes about ¾ lb
- 5 tbsp ghee
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
For the Tacos
- 10 corn tortillas
- 8–10 oz Oaxaca cheese shredded
- ⅓–½ organic white onion finely diced
- ⅓ cup organic fresh cilantro chopped
- 2 limes cut into wedges
- Birria consommé for dipping and finishing
Instructions
Preheat the Oven
- Preheat your oven to 325°F.
Prepare & Sear the Beef
- Cut the chuck roast into large 3–4-inch chunks. Pat the beef dry and season all over with sea salt and black pepper.
- Heat 2 teaspoons ghee in a large Dutch oven over medium-high heat. Working in batches, sear the beef for 2–3 minutes per side until deeply browned. Transfer the beef to a plate.
Make the Chile Sauce
- Reduce the heat to medium. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add the garlic and cook for about 30 seconds.
- Add the guajillo chile powder, ancho chile powder, chili powder, cayenne, cumin, cinnamon, and cloves. Stir constantly for about 30 seconds, being careful not to burn the spices.
- Add the crushed tomatoes and apple cider vinegar. Cook for another 1–2 minutes.
- Slowly add the beef broth and water, scraping the bottom of the Dutch oven to release the browned bits. Bring to a gentle simmer.
Blend the Sauce
- Carefully transfer the sauce to a blender and blend until completely smooth. Work in batches if necessary and use caution when blending hot liquids.
- Pour the sauce back into the Dutch oven and taste. Add additional salt if needed.
Braise the Beef
- Return the seared beef to the Dutch oven and add the bay leaves.
- The liquid should come about halfway to two-thirds of the way up the beef. Add additional beef broth if needed.
- Bring the liquid to a gentle simmer, cover the Dutch oven, and transfer it to the oven.
- Cook for approximately 3 hours, checking around the 2½-hour mark. The beef is ready when it pulls apart effortlessly with a fork.
Cook the Potatoes
- While the birria cooks, cut the Yukon Gold potatoes into approximately ½-inch cubes.
- Heat 5 tablespoons of ghee in a large skillet over medium heat. Add the potatoes and season with garlic powder, paprika, sea salt, and black pepper.
- Cook for about 15–20 minutes, turning every few minutes, until golden and tender.
- If the potatoes are browning too quickly before becoming tender, reduce the heat to medium-low and cover for 3–4 minutes. Remove the lid and continue cooking until done.
- Transfer the potatoes to a plate.
Shred the Birria
- Remove the Dutch oven from the oven and discard the bay leaves.
- Using two forks, shred the beef directly in the Dutch oven.
- The beef should be surrounded by plenty of consommé. If the meat has absorbed most of the liquid, add ½ cup beef broth at a time until there is enough flavorful liquid surrounding the beef.
- Taste and adjust the seasoning if needed.
Assemble & Cook the Tacos
- Heat a large skillet or griddle over medium heat.
- Give each tortilla a light dip in the birria consommé.
- Place the tortilla into the skillet and add Oaxaca cheese, shredded birria, golden potatoes, and a little more Oaxaca cheese.
- Fold the tortilla in half and cook for about 2–3 minutes per side, gently pressing with a spatula, until the cheese has melted and the tortilla is heated through.
- If the tortilla becomes too soft from the consommé, continue cooking it in the skillet until it firms up. Once heated through, you can spoon a small amount of consommé over the taco and continue cooking briefly.
- Repeat with the remaining tacos.
Garnish & Serve
- Top the tacos with diced white onion and fresh cilantro.
- Serve immediately with warm birria consommé for dipping and plenty of fresh lime wedges.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.