Quesabirria tacos are a delicious and trendy Mexican dish that has taken the culinary world by storm. These tacos are made by stuffing corn tortillas with a combination of juicy, flavorful birria (a spiced stew typically made with goat or beef) and melted cheese, then frying them to perfection.

The result is a crispy, gooey taco that’s often served with a side of the rich consommé it was cooked in, perfect for dipping. Not only do they offer an irresistible blend of textures and flavors, but they also provide a comforting and satisfying meal that’s perfect for any day of the week.

Ingredients Needed for This Recipe

For 4 servings, you will need:

For the Birria:

2 lbs beef chuck roast, cut into large chunks
4 dried guajillo chiles, seeds removed

4 dried ancho chiles, seeds removed
3 cloves of garlic
1 medium onion, quartered

2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon
2 bay leaves
Salt and pepper to taste

6 cups beef broth
2 tablespoons apple cider vinegar

For the Tacos:

8 corn tortillas

2 cups shredded mozzarella or Oaxaca cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

1 medium onion, finely chopped (for serving)

Instructions for Making Quesabirria Tacos

Prepare the Birria:

Toast the dried chiles in a dry pan over medium heat until fragrant, then soak them in hot water for about 30 minutes. After soaking, blend the chiles with garlic, onion, cumin, oregano, cloves, cinnamon, and a bit of the soaking liquid to create a smooth paste.

Season the beef chunks with salt and pepper. In a large pot, brown the beef on all sides. Add the chile paste, bay leaves, and beef broth to the pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 3 hours, or until the meat is very tender and shreds easily.
Remove the beef from the pot, shred it, and then return it to the pot. Stir in the apple cider vinegar and adjust the seasoning as needed.

Assemble and Cook the Tacos:

Heat a skillet over medium heat. Dip a corn tortilla into the birria broth to lightly coat it, then place it in the skillet. Sprinkle cheese on one half of the tortilla, and then some of the shredded beef on top of the cheese. Fold the tortilla over to form a taco.
Cook until the tortilla is crispy and golden brown on one side, then flip and cook until the other side is crispy. Repeat with the remaining tortillas, cheese, and beef.

Serve:

Serve the quesabirria tacos hot, garnished with chopped onions and cilantro, and with lime wedges on the side for squeezing. Don’t forget to serve the remaining birria broth as a dipping sauce for the tacos. Enjoy your delicious and comforting meal!

Tips for Perfecting the Recipe

Selecting the Right Cut of Meat: For the most flavorful and tender birria, use a mix of beef chuck roast and beef shank. These cuts have the perfect balance of meat and fat, which not only contributes to the depth of flavor but also ensures the meat becomes exceptionally tender during the slow-cooking process. If using goat meat, opt for shoulder cuts for the best results.

Toasting and Soaking the Chiles: Properly toasting the dried chiles until they are fragrant (but not burnt) is crucial for developing the deep, complex flavors characteristic of birria. Soaking them in hot water afterward softens the chiles and makes them easier to blend into a smooth paste. This step is essential for creating a rich, flavorful sauce that thoroughly seasons the meat.

Balancing the Spices: The unique spice blend gives birria its signature flavor. While the recipe provides a starting point, feel free to adjust the quantities of cumin, oregano, cloves, and cinnamon to suit your taste. Fresh spices will offer the best flavor, so consider grinding them yourself if possible.

Slow Cooking is Key: Birria benefits from slow cooking, which allows the meat to become incredibly tender and the flavors to meld beautifully. If you have a slow cooker, consider using it as an alternative to stovetop cooking. This method requires minimal supervision and can be left to cook on low for 6-8 hours or until the meat falls apart easily.

Skimming the Fat: After cooking, you may notice a layer of fat on the surface of the broth. While this fat is flavorful, skimming off some of it before serving can prevent the dish from feeling too heavy. This step is especially important if you plan to serve the birria broth as a dipping sauce for the tacos.

Using the Right Tortillas: Corn tortillas are traditional for tacos because they offer a distinct flavor and hold up well when filled and fried. For the best experience, use freshly made corn tortillas if possible. They are more pliable and less likely to break when folded.

Achieving the Perfect Crisp: To get that irresistible crispy texture on the outside of your tacos, ensure the skillet is hot before adding the dipped tortillas. A non-stick or cast-iron skillet is ideal for frying the tacos to perfection without sticking.

Serving Suggestions

With Traditional Garnishes: Serve your quesabirria tacos with finely chopped onions, fresh cilantro, and lime wedges. These garnishes add a burst of freshness and acidity that balances the rich flavors of the meat and cheese.

With a Side of Consommé: The birria broth, rich in flavor from hours of simmering, makes a perfect dipping sauce for the tacos. Serve it hot in small bowls, allowing guests to dip their tacos into the broth with each bite.

Avocado or Guacamole: The creaminess of avocado or guacamole adds a refreshing contrast to the savory tacos. Serve slices of avocado on the side or a bowl of guacamole for guests to add to their tacos as they please.

With a Refreshing Salad: A simple salad of mixed greens dressed with lime vinaigrette can offer a light, refreshing side that complements the richness of the tacos.

Drinks to Pair: A cold Mexican beer or a glass of tangy, sweet agua fresca can balance the spiciness and richness of the quesabirria tacos. Consider flavors like hibiscus (agua de Jamaica) or lime to keep the palate refreshed.

Storage Tips

Storing Leftover Meat and Broth: Store any leftover meat and broth in separate airtight containers in the refrigerator. The meat and broth will keep for up to 3-4 days. Reheat the broth to a simmer and the meat gently in a pan or in the microwave when ready to serve.

Freezing for Later Use: Both the birria meat and broth freeze well. Freeze them in airtight containers or zip-top bags, laying the bags flat for efficient storage. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Refreshing Leftover Tacos: While the tacos are best enjoyed fresh, if you find yourself with leftovers, reheat them in a skillet over medium heat to help recrisp the tortillas. Alternatively, a toaster oven or air fryer can achieve a similar effect.

Frequently Asked Questions

Can I make quesabirria tacos with chicken? Yes, you can use chicken (thighs are best for flavor and tenderness) as a substitute for beef or goat in this recipe. Adjust the cooking time accordingly, as chicken will cook faster.

How do I prevent my tortillas from breaking? If you’re finding that your tortillas break when folded, there are a couple of tricks to help prevent this. First, ensure your tortillas are warm before you start assembling the tacos. Warming them makes them more pliable and less likely to crack. You can warm them in a dry skillet, on a comal, or wrapped in a damp cloth in the microwave for a few seconds. Another tip is to dip the tortillas in the birria broth as suggested, which adds moisture and flavor, further reducing the likelihood of breaking.

Can I use flour tortillas instead of corn? While corn tortillas are traditional for this dish, you can use flour tortillas if you prefer. Keep in mind that flour tortillas will give a different texture and flavor to your tacos. They’re also more pliable, which can be easier for wrapping but won’t offer the same crispy exterior when fried.

Is it possible to make a vegetarian version? For a vegetarian take on quesabirria tacos, use mushrooms or jackfruit as the filling. Both
options can be cooked down with the same blend of spices and chiles to mimic the texture and flavors of traditional birria. Mushrooms, in particular, offer a meaty texture, while jackfruit has a pull-apart quality similar to shredded meat.

Quesabirria Tacos

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Ingredients

For the Birria:

2 lbs beef chuck roast cut into large chunks
4 dried guajillo chiles seeds removed

4 dried ancho chiles seeds removed
3 cloves of garlic
1 medium onion quartered

2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon
2 bay leaves
Salt and pepper to taste

6 cups beef broth
2 tablespoons apple cider vinegar

For the Tacos:

8 corn tortillas

2 cups shredded mozzarella or Oaxaca cheese
Fresh cilantro chopped (for garnish)
Lime wedges for serving

1 medium onion finely chopped (for serving)

Instructions

Prepare the Birria:

Toast the dried chiles in a dry pan over medium heat until fragrant, then soak them in hot water for about 30 minutes. After soaking, blend the chiles with garlic, onion, cumin, oregano, cloves, cinnamon, and a bit of the soaking liquid to create a smooth paste.
Season the beef chunks with salt and pepper. In a large pot, brown the beef on all sides. Add the chile paste, bay leaves, and beef broth to the pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 3 hours, or until the meat is very tender and shreds easily.

Remove the beef from the pot, shred it, and then return it to the pot. Stir in the apple cider vinegar and adjust the seasoning as needed.

Assemble and Cook the Tacos:

Heat a skillet over medium heat. Dip a corn tortilla into the birria broth to lightly coat it, then place it in the skillet. Sprinkle cheese on one half of the tortilla, and then some of the shredded beef on top of the cheese. Fold the tortilla over to form a taco.
Cook until the tortilla is crispy and golden brown on one side, then flip and cook until the other side is crispy. Repeat with the remaining tortillas, cheese, and beef.

Serve:

Serve the quesabirria tacos hot, garnished with chopped onions and cilantro, and with lime wedges on the side for squeezing. Don’t forget to serve the remaining birria broth as a dipping sauce for the tacos. Enjoy your delicious and comforting meal!