🫓 Griddle
Quesabirria has been all over the internet for a reason — melty cheese, crispy griddle-fried tortillas, and a rich, deeply spiced beef that you dip into its own consomé. It's a Sunday project, not a weeknight throw-together, but every step earns its place. The beef gets its flavor from a blend of dried chiles, chipotle in adobo, and warm aromatics like cinnamon and clove, then it's braised low and slow until it shreds with almost no effort.
The real move happens at the griddle. Dipping the tortillas straight into the warm consomé before they hit the heat means they crisp up already carrying that deep red color and flavor — no plain tortilla in sight. We ran this one on the Pit Boss griddle, and the flat-top made quick work of getting a dozen-plus tacos crisped and the cheese fully melted without babysitting a skillet one at a time.
Beef & Marinade
Braising Broth & Aromatics
Tacos & Toppings
Place the dried chiles in a bowl of warm water and soak for 10–15 minutes until softened and pliable. In a blender, combine the rehydrated chiles, fire-roasted tomatoes, chipotle peppers in adobo, garlic, vinegar, smoked paprika, cumin, and oregano. Blend on high until completely smooth.
Place the cubed chuck roast into a large bowl. Pour the blended marinade over the beef and toss until thoroughly coated.
Turn on the multi-cooker and lightly sauté the diced white onion. Add the marinated beef and all remaining marinade directly into the pot. Pour in broth until the meat is submerged, then add the cinnamon stick, whole cloves, and bay leaves. Seal the lid and pressure cook on High for 45 minutes, followed by a 15-minute natural pressure release (or slow cook on Low for 6–8 hours).
Remove the tender beef chunks and shred using two forks. Strain the remaining liquid into a bowl or pot — this is your rich dipping consomé. Keep the top layer of rendered chile oil intact; it's what you'll use to fry the tortillas.
Preheat your outdoor griddle to medium-high heat. Dip each corn tortilla directly into the warm consomé, coating both sides in the surface fat and broth, then lay flat onto the hot griddle. Layer with shredded cheese, shredded birria beef, and a spoonful of diced onion and cilantro. Fold each taco in half with a spatula, pressing down lightly, and griddle for 2–3 minutes per side until the tortilla is crisp and the cheese is fully melted and bubbly.
Plate the hot, crispy tacos and garnish with extra chopped cilantro. Serve alongside small bowls of warm consomé for dipping, plus Mexican crema and sliced fresh avocado on the side.
Don't skip skimming that chile oil off the top of the consomé for dipping the tortillas — that's where the color and flavor payoff comes from. Ran this one on the Pit Boss griddle instead of a skillet, and it made assembling a dozen-plus tacos at once way more manageable than working in single-skillet batches. Keep the consomé warm on the side burner or stovetop while you griddle so every taco gets dipped at the same temperature.