Pat the beef dry with paper towels first, then season all sides generously with salt and black pepper. Drying the meat helps it brown properly instead of steaming, which creates deeper flavor for the final tacos. Let the beef sit at room temperature for about 15–20 minutes while you prepare the other ingredients so it cooks more evenly.

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until the oil is hot and shimmering. Carefully place the beef into the pot and sear it for several minutes on each side until a deep golden-brown crust develops. Avoid moving the meat too often during this step so it caramelizes properly. The browned bits left in the pot help create a rich, flavorful consommé later.

While the beef sears, remove the stems and seeds from the dried chilies. Place the chilies into a bowl and cover them with hot water. Let them soak for about 10–15 minutes until softened and flexible. Softening the chilies helps them blend smoothly into the sauce and releases their smoky flavor more evenly.

Add the softened chilies, garlic, onion, cumin, oregano, and broth into a blender. Blend everything on high speed until completely smooth and velvety. The sauce should look deep red and smell smoky, savory, and slightly earthy. If the sauce seems too thick, add a small splash of extra broth to help it blend more easily.

Pour the chili sauce over the seared beef inside the pot. Cover with a lid and let the beef cook slowly over low heat for several hours, or until it becomes incredibly tender and easy to pull apart with forks. Slow cooking allows the meat to absorb all the rich chili and spice flavors while creating a deeply savory consommé.

Once the beef is fully tender, carefully remove it from the pot and transfer it to a large bowl or cutting board. Use two forks to shred the meat into bite-sized pieces. The beef should pull apart effortlessly and stay juicy from the slow cooking process.

Warm the tortillas slightly so they become flexible and easier to fold without cracking. Lightly dip each tortilla into the warm consommé, coating both sides with a thin layer of the flavorful broth. Avoid soaking them too long, or the tortillas may become too soft and difficult to handle.

Place the dipped tortillas onto a hot skillet or griddle over medium heat. Sprinkle one side with shredded cheese, then add a generous spoonful of shredded beef on top. Fold the tortilla gently in half and press lightly with a spatula so the filling stays in place while cooking.

Cook the tacos for about 2–3 minutes per side until the tortillas become crispy and golden brown and the cheese melts completely. Adjust the heat if needed to prevent burning while still achieving that classic crispy quesabirria texture. The edges should look lightly crisp while the inside stays juicy and cheesy.

Transfer the finished tacos to a serving plate and top with freshly chopped cilantro and diced onions for brightness and crunch. Serve immediately with lime wedges and warm consommé on the side for dipping. The rich broth paired with the crispy tacos creates the classic quesabirria experience that makes every bite deeply comforting and flavorful.