Loaded Beef Quesabirria Burrito with Melted Cheese

Tender shredded beef birria, melted Oaxaca cheese, cilantro rice, and pinto beans wrapped in a consomé-dipped flour tortilla and griddled until golden and crispy.

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Prep Time 25

Cook Time 3 15

Total Time 3 40

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 780

Ingredients Equipment Method Notes

Ingredients

For the Beef Birria & Consomé:
- 3 lbs Beef Chuck Roast cut into large 3-inch chunks
- 4 Dried Guajillo Chiles stemmed and seeded
- 2 Dried Ancho Chiles stemmed and seeded
- 1-2 Dried Chiles de Árbol optional for extra heat
- 1 Large Yellow Onion cut in half
- 5 Cloves Garlic peeled
- 1 Can 14.5 oz Diced Tomatoes
- 4 cups Low-Sodium Beef Broth
- 1 tbsp Mexican Oregano 1 tsp Cumin, 1 Cinnamon Stick
- 1.5 tsp Kosher Salt & 1/2 tsp Black Pepper
For Burrito Assembly:
- 4 Extra-Large Flour Tortillas 12-inch burrito style
- 2.5 cups Oaxaca Cheese or Monterey Jack shredded
- 1.5 cups Cooked Mexican White or Cilantro Rice
- 1 cup Warm Pinto or Black Beans
- 1/2 cup Fresh White Onion finely diced
- 1/2 cup Fresh Cilantro chopped
- Lime wedges for serving

Equipment

5-to-7 Quart Heavy Dutch Oven
Cast Iron Skillet or Flat-Top Griddle
High-Speed Blender
Tongs & Fine Mesh Strainer

Method

Toast and Rehydrate Chiles: Heat a dry skillet over medium heat and toast guajillo, ancho, and árbol chiles for 1–2 minutes until fragrant. Transfer to a bowl of boiling water and soak for 15 minutes to soften.
Make the Birria Marinade: In a blender, combine softened chiles, canned tomatoes, onion half, garlic, Mexican oregano, ground cumin, 1 cup of beef broth, salt, and pepper. Blend on high speed until completely smooth. Strain through a fine mesh strainer if needed.
Braise the Beef: Season chuck roast chunks with salt and pepper. Place in a heavy Dutch oven, pour the blended chile sauce over the top, add the remaining 3 cups of beef broth, and drop in the cinnamon stick. Bring to a boil, cover tightly with a lid, and simmer on low heat for 2.5 to 3 hours until the beef is melt-in-your-mouth tender.
Shred and Separate Consomé: Remove beef chunks and shred using two forks. Strain the remaining liquid into a large bowl to create the consomé. Let it settle for 3 minutes; skim 1/2 cup of the bright red layer of rendered fat off the top into a shallow dish.
Layer the Loaded Burrito: Lightly dip one side of a large flour tortilla into the reserved red birria oil. Lay the tortilla (oil-side down) on a warm flat-top griddle or skillet over medium heat. Sprinkle a generous layer of shredded Oaxaca cheese, warm rice, beans, a heap of shredded beef birria, diced onions, and fresh cilantro down the center.
Fold, Sear, and Serve: Fold the ends inward and roll the tortilla tightly into a burrito. Griddle for 2–3 minutes per side, pressing gently until the exterior is deep golden-red, crispy, and the cheese inside is completely melted. Serve hot alongside a bowl of warm birria consomé for dipping and fresh lime wedges.

Notes

Best Beef Cuts for Birria: Chuck roast is the gold standard, but adding 1 pound of beef short ribs to the braise increases richness and creates an even more luxurious consomé thanks to the bone marrow and extra fat.

Why You Must Skim the Fat:The bright red layer of fat that rises to the top of the consomé is infused with chile flavor and is essential for creating the crispy, golden exterior on the burrito. Do not skip this step.

Tortilla Strength Matters: Use thick, 12-inch burrito-style flour tortillas. Thin fajita tortillas will tear when dipped in consomé and cannot support the weight of the filling.

Folding Technique: Leave 2 inches of space on each side of the filling, fold the short ends inward first, then roll tightly from one long side. Press down gently to seal as you fold.

Griddle Temperature Control: Medium heat (325°F–350°F) is critical. Too hot and the exterior burns before the cheese melts. Too low and the tortilla turns greasy instead of crispy.

Make-Ahead Instructions: The beef birria and consomé can be made up to 3 days in advance and stored separately in the fridge. Reheat before assembling fresh burritos.

Freezing Protocol: Freeze the shredded beef and consomé together in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Slow Cooker Adaptation: Combine all birria ingredients in a slow cooker and cook on low for 7–8 hours or high for 4–5 hours until the beef is fall-apart tender.

Serving Suggestions: Serve with pickled jalapeños, Mexican crema, sliced radishes, or a side of guacamole. The consomé can also be sipped as a rich soup on its own.

- Reheating Leftover Burritos: Reheat griddled burritos in a dry skillet over medium-low heat to re-crisp the exterior without drying out the interior.