Quesabirria Tacos

by

Quesabirria tacos are a delicious Mexican favorite made by filling crispy, cheese-crusted tortillas with tender, slow-cooked beef birria. The tortillas are dipped in the rich, flavorful birria consommé before frying, giving them their signature red color and incredible taste. Served with a warm cup of consommé for dipping, these tacos are perfect for family dinners, celebrations, or weekend gatherings.

Prep Time: 30 minutes
Cook Time: 3½ hours (or 8 hours in a slow cooker)
Total Time: 4 hours
Servings: 8 (16 tacos)

Ingredients

For the Birria

  • 3 pounds (1.4 kg) beef chuck roast, cut into large chunks
  • 1 pound (450 g) beef short ribs (optional, for extra flavor)
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil

Dried Chiles

  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried árbol chiles (optional, for extra heat)

Sauce Ingredients

  • 1 medium onion, quartered
  • 6 garlic cloves
  • 2 Roma tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Tacos

  • 16 corn tortillas
  • 3 cups shredded Oaxaca cheese or mozzarella
  • Shredded birria beef
  • Birria consommé (from cooking liquid)
  • 1 tablespoon vegetable oil (if needed)

Garnishes

  • Finely diced white onion
  • Fresh chopped cilantro
  • Lime wedges
  • Sliced radishes (optional)
  • Pickled jalapeños (optional)

Instructions

Step 1: Toast the Chiles

Heat a dry skillet over medium heat.

Toast the guajillo, ancho, and árbol chiles for about 30 seconds per side, just until fragrant. Avoid burning them.

Transfer the chiles to a bowl and cover with hot water.

Let soak for 15 minutes until softened.

Step 2: Sear the Beef

Pat the beef dry and season generously with salt and pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat.

Sear the beef in batches for 3–4 minutes per side until well browned.

Transfer to a plate.

Step 3: Make the Birria Sauce

In a blender combine:

  • Soaked chiles
  • Onion
  • Garlic
  • Tomatoes
  • Beef broth
  • Apple cider vinegar
  • Cumin
  • Oregano
  • Smoked paprika
  • Cinnamon
  • Salt
  • Pepper

Blend until completely smooth.

Step 4: Cook the Birria

Pour the sauce into the Dutch oven.

Add the bay leaves.

Return the beef to the pot.

Bring to a gentle simmer.

Cover and cook:

  • Oven: 325°F (163°C) for 3–3½ hours
  • Stovetop: Simmer gently for about 3 hours
  • Slow Cooker: Low for 8 hours
  • Pressure Cooker: High pressure for 60 minutes with a 15-minute natural release

The beef is done when it shreds easily with two forks.

Step 5: Shred the Beef

Remove the beef from the cooking liquid.

Discard bones and bay leaves.

Shred the meat into bite-sized pieces.

Skim excess fat from the top of the consommé, but reserve a little of the red fat for frying the tacos.

Step 6: Prepare the Quesabirria Tacos

Heat a large skillet or griddle over medium heat.

Dip one corn tortilla lightly into the top layer of the consommé so it becomes coated with the flavorful red fat.

Place the tortilla on the hot skillet.

Sprinkle one side generously with shredded cheese.

Add shredded birria beef over the cheese.

Fold the tortilla in half.

Cook for 2–3 minutes per side until the tortilla is crispy and golden and the cheese is melted.

Repeat with the remaining tortillas.

Step 7: Serve

Serve the tacos immediately while hot and crispy.

Top with diced onion and fresh cilantro.

Serve with lime wedges and a small bowl of hot consommé for dipping.

Chef’s Tips

  • Use corn tortillas for the authentic texture and flavor.
  • Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack are excellent substitutes.
  • Don’t overfill the tacos, or they’ll be harder to flip and may fall apart.
  • Cook over medium heat so the tortillas crisp without burning.
  • Make the birria a day ahead—the flavors deepen overnight, and the tacos taste even better.

Variations

Beef and Lamb

Use half beef chuck and half lamb shoulder for a richer, more traditional flavor.

Chicken Quesabirria

Replace the beef with boneless chicken thighs and reduce the cooking time to about 1½ hours.

Spicy Version

Add extra árbol chiles or a chipotle pepper in adobo sauce to the blending mixture.

Cheese Lover’s Version

Mix Oaxaca, Monterey Jack, and cheddar cheeses for an extra gooey filling.

Storage

Store the shredded birria and consommé separately in airtight containers in the refrigerator for up to 4 days.

Freezing

Freeze the shredded meat and consommé for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

  • Stovetop: Warm the meat gently in some consommé over medium-low heat.
  • Microwave: Heat in 30-second intervals until hot.
  • Skillet: Re-crisp assembled tacos over medium heat for 2–3 minutes per side.

Nutrition (Per Taco, Approximate)

  • Calories: 340
  • Protein: 22 g
  • Carbohydrates: 18 g
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Cholesterol: 70 mg
  • Sodium: 520 mg
  • Fiber: 2 g
  • Sugar: 2 g

Serving Suggestions

Complete your meal with Mexican rice, charro beans, refried beans, grilled street corn (elote), guacamole, fresh salsa, or tortilla chips. Finish with a refreshing glass of horchata, agua fresca, or a classic Mexican soda for an authentic restaurant-style experience.

Leave a Comment