Introduction
Quesabirria tacos are the perfect combination of tender, slow-cooked meat, crispy tortillas, gooey melted cheese, and a rich, flavorful consommé for dipping. This dish brings together the bold flavors of traditional Mexican birria with the irresistible crispiness of a pan-fried taco. Originally from Jalisco, Mexico, these tacos have become a sensation in the U.S., loved for their deep, smoky, and spicy flavor.
Whether you’re preparing them for a special gathering, a cozy family dinner, or a fun taco night, these tacos promise to deliver an unforgettable experience.
Why You’ll Love This Recipe
- Rich and Flavorful – A deep, smoky, and spicy birria broth infuses every bite.
- Cheesy and Crispy – The crispy tortilla and melted cheese create the perfect texture.
- Perfect for Dipping – The consommé adds an extra layer of flavor and juiciness.
- Authentic Taste – Uses traditional Mexican spices and techniques.
Ingredients for Quesabirria Tacos
For the Birria (Slow-Cooked Meat):
- 3 pounds beef chuck roast or short ribs (or goat meat for a traditional version)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 5 cloves garlic, minced
- 1 large onion, chopped
- 3 roma tomatoes, chopped
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 bay leaves
- ½ teaspoon cinnamon
- Salt and black pepper to taste
For the Tacos:
- Corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
- 1 small onion, finely diced
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Prepare the Birria (Slow-Cooked Meat)
- Toast the Chiles: Heat a dry skillet over medium heat and toast the guajillo, ancho, and chipotle chiles for about 30 seconds per side until fragrant.
- Soak the Chiles: Place the toasted chiles in a bowl, cover them with hot water, and let them soak for 15 minutes until softened.
- Blend the Sauce: In a blender, combine the soaked chiles, garlic, onion, tomatoes, cumin, oregano, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Sear the Meat: Heat a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned.
- Slow Cook the Meat: Pour the blended chile sauce over the meat, add the remaining beef broth and bay leaves, then bring to a simmer. Cover and cook for 3 to 4 hours on low heat until the meat is fork-tender and shreds easily.
Step 2: Make the Consommé (Dipping Sauce)
- Strain the broth to remove any solid bits, leaving a smooth and flavorful dipping sauce.
- Skim off excess fat from the top and set the consommé aside for serving.
Step 3: Assemble the Tacos
- Shred the Meat: Using two forks, shred the slow-cooked beef into bite-sized pieces.
- Dip the Tortillas: Take each corn tortilla and dip it lightly into the birria broth to coat it with flavor.
- Add the Filling: Place the tortilla on a hot skillet and sprinkle Oaxaca cheese on one half. Add a portion of shredded beef, then fold the tortilla in half.
Step 4: Cook the Tacos
- Pan-Fry Until Crispy: Cook the tacos in a hot cast-iron skillet or griddle over medium-high heat. Cook for 2-3 minutes per side, pressing down gently until the cheese melts and the tortilla turns crispy and golden.
- Repeat for All Tacos: Continue until all the tacos are cooked.
Step 5: Serve the Quesabirria Tacos
- Garnish with diced onions and fresh cilantro for extra flavor.
- Serve with lime wedges and a bowl of warm consommé for dipping.
- Enjoy hot and crispy!
Tips for the Best Quesabirria Tacos
- Use a mix of dried chiles to get a rich, smoky, and slightly spicy flavor in the broth.
- For a more tender texture, cook the birria low and slow for at least 3 hours.
- Dip the tortillas in the consommé before frying to add extra flavor and color.
- Use a cast-iron skillet for the best crispy finish.
- Experiment with spices – add extra cinnamon or cloves for a deeper, more aromatic broth.
What to Serve with Quesabirria Tacos
- Mexican Rice: A side of seasoned rice pairs perfectly with these tacos.
- Refried Beans: Creamy beans balance the crispy tacos.
- Guacamole: A fresh and creamy dip to enjoy alongside.
- Salsa Roja or Salsa Verde: Add an extra kick of spice with homemade salsa.
Health Benefits of Quesabirria Tacos
- High in protein – Slow-cooked beef is a great source of protein for muscle and energy.
- Rich in antioxidants – Chiles and spices are full of vitamins and anti-inflammatory properties.
- Balanced flavors – Enjoy a mix of healthy fats, protein, and carbohydrates for a satisfying meal.
Nutritional Information (Per Taco)
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 3g
Storage & Reheating Tips
Refrigeration:
- Store leftover birria meat in an airtight container in the fridge for up to 4 days.
- Keep extra consommé in a separate container and reheat as needed.
Freezing:
- Freeze the shredded birria meat for up to 3 months in a sealed bag.
- Reheat slowly on the stove with a bit of broth to keep it moist.
Reheating:
- Skillet: Reheat tacos on a hot skillet for 2-3 minutes per side to crisp them up.
- Oven: Heat at 375°F (190°C) for 10 minutes until warm and crispy.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes! Goat, lamb, or even chicken can be used instead of beef.
2. What cheese works best?
Oaxaca cheese is traditional, but mozzarella or Monterey Jack also work well.
3. Can I make birria in a slow cooker or Instant Pot?
Yes! Cook in a slow cooker on LOW for 6-8 hours or use an Instant Pot for 45 minutes on high pressure.
4. How spicy are quesabirria tacos?
The spice level depends on the chiles used. Remove seeds for a milder taste, or add extra chipotle for more heat.
5. Can I make quesabirria tacos ahead of time?
Yes! Prepare the birria meat in advance, store it, and assemble tacos fresh before serving.
Final Thoughts
Quesabirria tacos are a perfect blend of crispy, cheesy, and savory flavors, making them an instant favorite. Whether enjoyed on their own or dipped into the rich consommé, these tacos bring authentic Mexican flavors to your table.
Try this recipe today and elevate your next taco night with the best homemade quesabirria tacos!