Quesabirria Tacos
If there’s one dish that gets my family and friends to crowd around the table, it’s Quesabirria Tacos.
These crispy and cheesy tacos are a love letter to traditional Mexican street food, with a modern twist that takes the flavor to the next level.
These tacos combine birria (a slow-cooked, spiced meat stew) with the crispy texture of a pan-fried tortilla and the irresistible pull of melted cheese.
When I first made them, I was hooked from the very first bite.
Today, I’m sharing my take on this easy birria recipe so you can bring this dish experience into your own kitchen.
Whether you’re cooking for a crowd or just treating yourself, these tacos are guaranteed to impress.
Ingredients
For the Birria:
- 3 pounds chuck roast
- 8 dried guajillo chilies
- 4 Roma tomatoes, quartered
- 1 whole garlic bulb
- 1 white onion, quartered
- 1 tsp whole cumin
- 1 tsp whole coriander
- 1 tsp dried oregano
- 1 tsp whole peppercorns
- 4-5 whole cloves
- 4 cups beef broth
- 4 cups water
- 3 bay leaves
- 1 tsp salt, or to taste
For the Consomé (Birria Broth):
- Reserved cooking liquid from the birria
- ½ white onion, finely chopped
- ¼ cup chopped cilantro
For Assembling the Tacos:
- 12 corn tortillas
- 12 oz grated Oaxaca cheese
- 2 tbsp chopped cilantro
- ½ white onion, finely chopped
- Lime wedges
How to Make Quesabirria Tacos
Preparing the Ingredients
- Remove the seeds from the guajillo chilies.
- Peel and chop the onion.
- Cut the top off a whole garlic bulb and remove some of the outer skin.
- Cut the beef into large pieces for even cooking.
- Grind the cumin, coriander, peppercorns, cloves, and oregano into a fine powder.
Cooking the Birria
- In a large pot, combine the beef, guajillo chilies, chopped onion, garlic bulb, bay leaves, ground spice mix, salt, beef broth, and water. Bring to a boil over high heat, cooking for about 30 minutes.
- In a blender, add the quartered Roma tomatoes along with the softened guajillo chilies, onion, garlic (peeled), and about half a cup of the broth. Blend until smooth.
- Strain the blended sauce and stir it back into the pot with the birria. Reduce the heat to low-medium, cover partially, and simmer for 3 hours. Stir every 30 minutes to ensure even cooking.
Preparing the Tacos
- Once the meat is tender, remove it from the pot and let it cool slightly. Shred the meat with two forks.
- Skim the oil from the surface of the broth and place it in a dish.
- Dip each tortilla in the reserved oil.
- Then, add a layer of cheese and shredded beef.
- Heat a skillet over medium heat. Place the tortilla in the skillet and cook for about 1 minute, then fold it in half.
- Cook the folded taco for another minute on each side until golden brown. Repeat with the remaining tortillas.
Making the Consomé
- Ladle about a cup of the birria broth into a bowl.
- Stir in finely chopped onions and cilantro for a fresh and flavorful consomé.
Serving the Tacos
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.
- Serve your delicious Birria tacos with the consomé for dipping.
Tips for the Best Quesabirria Tacos
- Choosing the Right Meat: Chuck roast is perfect for this recipe because it becomes melt-in-your-mouth tender after slow cooking. You can also experiment with short ribs or brisket for added flavor.
- Adjusting the Spice Level: If you prefer a milder flavor, reduce the number of guajillo chilies or remove all the seeds. For more heat, add a few dried arbol chilies to the mix.
- Serving Suggestions: Serve your quesabirria tacos with extra lime wedges, freshly chopped cilantro, and diced onion. Don’t forget to keep that consommé warm and ready for dipping!
FAQ: Quesabirria Tacos
Can I use a slow cooker or Instant Pot?
Yes! Cook the birria on low for 8-10 hours in a slow cooker or for about 1 hour in an Instant Pot, following the same ingredient prep and blending steps.
Can I make this recipe ahead of time?
Absolutely! The birria and consomé can be made a day in advance and reheated when you’re ready to assemble the tacos.
What can I use instead of guajillo chilies?
You can substitute ancho or pasilla chilies, which have a similar smoky, mild flavor.
How do I store leftovers?
Store the shredded meat and consommé separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
There’s a reason quesabirria tacos have taken the world by storm.
They’re crispy, cheesy, savory, and downright satisfying.
Whether you’re craving traditional taco recipes or a fun twist on Mexican street food, these tacos deliver every time.
Try this easy birria recipe, and don’t forget to share your creation. I’d love to see how you make them your own!
Quesabirria Tacos
Ingredients
For the Birria:
- 3 pounds chuck roast
- 8 dried guajillo chilies
- 4 Roma tomatoes, quartered
- 1 whole garlic bulb
- 1 white onion, quartered
- 1 tsp whole cumin
- 1 tsp whole coriander
- 1 tsp dried oregano
- tsp whole peppercorns
- 4-5 whole cloves
- 4 cups beef broth
- 4 cups water
- 3 bay leaves
- 1 tsp salt, or to taste
For the Consomé (Birria broth):
- Reserved cooking liquid from the Birria
- ½ white onion, finely chopped
- ¼ cup chopped cilantro
For Assembling Tacos:
- 12 Corn tortillas
- 12 oz Grated Oaxaca cheese
- 2 tbsp cilantro
- ½ white onion, finely chopped
- Lime wedges
Instructions
Preparing the Ingredients
- Remove the seeds from the guajillo chilies.
- Peel and chop the onion.
- Cut the top off a whole garlic bulb and remove some of the outer skin.
- Cut the beef into large pieces for even cooking.
- Grind the cumin, coriander, peppercorns, cloves, and oregano into a fine powder.
Cooking the Birria
- In a large pot, combine the beef, guajillo chilies, chopped onion, garlic bulb, bay leaves, ground spice mix, salt, beef broth, and water. Bring to a boil over high heat, cooking for about 30 minutes.
- In a blender, add the quartered Roma tomatoes along with the softened guajillo chilies, onion, garlic (peeled), and about half a cup of the broth. Blend until smooth.
- Strain the blended sauce and stir it back into the pot with the birria. Reduce the heat to low-medium, cover partially, and simmer for 3 hours. Stir every 30 minutes to ensure even cooking.
Preparing the Tacos
- Once the meat is tender, remove it from the pot and let it cool slightly. Shred the meat with two forks.
- Skim the oil from the surface of the broth and place it in a dish.
- Dip each tortilla in the reserved oil.
- Then, add a layer of cheese and shredded beef.
- Heat a skillet over medium heat. Place the tortilla in the skillet and cook for about 1 minute, then fold it in half.
- Cook the folded taco for another minute on each side until golden brown. Repeat with the remaining tortillas.
Making the Consomé
- Ladle about a cup of the birria broth into a bowl.
- Stir in finely chopped onions and cilantro for a fresh and flavorful consomé.
Serving the Tacos
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.
- Serve your delicious Birria tacos with the consomé for dipping.
