Easy From-Scratch Quesabirria Tacos Recipe
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Quesabirria tacos combine crispy tortillas, juicy shredded beef, melty cheese, and a rich consommé for dipping. It’s like a mix between a cheesy quesadilla and a slow-cooked stew in taco form! The texture hits all the right notes, and it’s a fun, satisfying option whether you’re planning a casual dinner or feeding a hungry crowd.
Mexican-style dishes are a regular thing in our kitchen. We often enjoy nacho chips with salsa ranchera as a snack and taco soup for meal times but these tacos have quickly taken the spotlight.
The beef turns out tender and full of flavor, the cheese gets perfectly gooey, and the consommé on the side brings it all together. I always make extra because the leftovers heat up beautifully and make lunch the next day a whole lot better.
Why You’ll Love This Recipe
- Meal prep friendly: Make the beef filling ahead of time and keep it in the fridge so tacos are always within reach.
- Big on flavor: The beef is tender and juicy, the tortillas get golden and crisp, and every bite comes with a satisfying cheese pull.
- Total comfort food
- Quick and easy
How to Make Quesabirria Tacos
These quesabirria tacos are totally worth the time it takes to make them. It takes just minutes to prep, leave the beef to cook as you go about your day, and come back to quickly assemble your tacos in time for dinner. Once you take that first bite, you’ll be glad you made the effort.
Scroll down for the full recipe, including ingredients, measurements, and step-by-step instructions to help you make it happen at home.
Ingredients You Need
For the birria:
- Chuck roast: This cut is my go-to because it’s well-marbled and turns incredibly tender after a long, slow cook.
- Dried guajillo chilies: Add a mild heat with a smoky-sweet flavor that’s key to that classic birria taste.
- Tomatoes: Romas are best for bringing flavor and adding body to the sauce.
- Garlic and onion
- Cumin, coriander, oregano, peppercorns, cloves: I grind these into a fine powder to make an earthy spice mix with a hint of citrus.
- Beef broth: These keep the roast juicy and flavorful as it cooks.
- Water
- Bay leaves
- Salt
For the consommé (birria broth):
- Reserved cooking liquid: This broth is packed with flavor from the roast and spices, and it’s what you’ll be dipping your tacos into.
- White onion and cilantro: Stir these in at the end for a fresh, crunchy finish that balances all the richness.
For the tacos:
- Corn tortillas: These crisp up beautifully and hold up well when dipped. I don’t recommend flour tortillas, since they tend to fall apart in the consommé.
- Oaxaca cheese: It melts like a dream and gives that perfect cheese pull.
- Cilantro
- White onion
- Lime wedges: Just a squeeze adds the brightness that pulls it all together.
Step-By-Step Instructions
Quesabirria tacos can seem a little intimidating at first, but once you get started, it all comes together easily! Prep your ingredients, slow-cook the birria, assemble and crisp the tacos, make the consommé for dipping, and serve everything fresh and hot.
Step 1: Prepare the ingredients
- Take off the seeds from guajillo chilies.
- Slice the top off a head of garlic and peel off some of the outer layers.
- Cut the chuck roast into large chunks for even cooking.
- Use a mortar and pestle to grind the cumin, coriander, peppercorns, cloves, and oregano into a fine spice mix.
Step 2: Cook the birria
- Add the beef, guajillo chilies, onion, garlic, bay leaves, ground spices, salt, beef broth, and water to a large pot. Bring to a boil over high heat and cook for about 30 minutes.
- In the meantime, blend the tomatoes.
- Scoop out the softened chilies, onion, garlic, and about half a cup of broth. Add them to the blender with the tomatoes and blend until smooth.
- Strain the blended sauce and pour it back into the pot.
- Lower the heat and simmer gently for about 3 hours. Keep the lid slightly ajar and stir every 30 minutes.
Step 3: Prepare the tacos
- Once the meat is fork-tender, remove it with a slotted spoon and place in a bowl to cool slightly.
- Chop half of the cilantro and remove stems from the rest. Set aside.
- Shred the beef using two forks.
- Skim the fat from the surface of the broth and spoon it onto a rimmed plate.
- Dip each tortilla into the fat, then add cheese and shredded beef.
- Heat a bit of oil in a pan and cook the tortillas flat for about a minute.
- Fold into tacos and continue cooking for about a minute per side until golden and crisp. Repeat for all tortillas.
Step 4: Make the consommé
- Scoop about a cup of broth into a small bowl.
- Stir in the chopped cilantro and diced onion to make a fresh, flavorful dipping sauce.
Step 5: Serve
- Garnish the tacos with cilantro leaves, diced onions, and lime wedges.
- Serve hot with consommé on the side for dipping.
Substitutions
- Chuck roast: Brisket and short ribs are great alternatives with lots of flavor. If you prefer something leaner, top round works too, but it won’t be as juicy.
- Dried guajillo chilies: Try using dried ancho or pasilla chiles instead.
- Tomatoes: Canned tomatoes, either whole or diced, work just fine. You can also use tomato paste with a splash of water to adjust the consistency.
- Spice mix: Mix 1 teaspoon each of ground cumin, ground coriander, and dried oregano, plus ½ teaspoon ground black pepper and a pinch of ground cloves or allspice.
- Beef broth: Feel free to use chicken broth, vegetable broth, or even water mixed with bouillon cubes or paste.
- Bay leaves: A small pinch of dried basil or thyme will do the trick.
- White onion: Red onion or green onions are easy swaps and offer a slightly different flavor profile.
- Cilantro: If cilantro isn’t your thing, parsley is a great backup.
- Corn tortillas: You can use flour tortillas if that’s what you have, or go with grain-free options like cassava, almond flour, or a trusted low-carb brand.
- Oaxaca cheese: Mozzarella or Monterey Jack melt nicely and give a similar creamy pull.
- Lime wedges: Lemons can be used in place of limes, especially for that bright pop of citrus at the end.
Expert Tips
- Let it rest: If time allows, chill the birria overnight. The flavors settle in, and everything tastes even more intense the next day.
- Shred well: Finely shredded beef soaks up more of the consommé and melts right into the cheese and tortillas for the best texture.
- Sear the meat first: Taking a few minutes to brown the meat before slow cooking brings out a deep, savory flavor that makes a big difference in the end result.
- Fresh toppings: Add chopped onion, fresh cilantro, and a squeeze of lime just before serving to brighten everything up and balance the richness.
- Dip before frying: Always dip your tortillas into the broth before filling and frying. That’s how you get those golden, crispy, flavor-packed shells.
- Keep tacos warm: While you cook the rest, keep finished tacos in a 200 F oven on a baking sheet so they stay hot and crispy until it’s time to eat.
How to Store This Recipe
Store any leftover birria meat in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Keep the meat and braising liquid separate until you’re ready to use them.
When reheating, warm the meat gently in a pot over medium-low heat until heated through. If frozen, let it thaw overnight in the fridge before reheating.
What to Serve with Quesabirria Tacos
I like to keep quesabirria tacos simple with some crunchy tortilla chips and guacamole or a bowl of beans to round things out. You could also serve them with something fresh like a tangy coleslaw or a scoop of cilantro rice if you’re feeding a group.
For something a bit more fun, try grilled corn or even a quick veggie soup. Don’t forget to top it all off with a little extra lime and cilantro for that perfect finishing touch!
More Easy Main Recipes To Try
- Baby back ribs
- Honey garlic pork chops
- Apricot chicken
- Cheese stuffed meatloaf
- Chicken asparagus bake
Crispy and Cheesy Quesabirria Tacos Recipe
Ingredients
For the Birria:
- 3 pounds chuck roast
- 8 individual guajillo chilies dried
- 4 medium Roma tomatoes quartered
- 1 whole garlic bulb
- 1 medium white onion quartered
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon dried oregano leaf
- 1 teaspoon whole peppercorns
- 4-5 whole cloves
- 4 cups beef broth
- 4 cups water
- 3 individual bay leaves
- 1 teaspoon salt
For the Consommé (Birria broth)
- reserved cooking liquid from the Birria
- ½ medium white onion finely chopped
- ¼ cup cilantro chopped
For the Tacos:
- 12 induvidual corn tortillas
- 12 ounces oaxaca cheese grated
- 2 tablespoons cilantro
- ½ medium white onion finely chopped
- 8 induvidual lime wedges
Instructions
Prepare the Ingredients
- Take off the seeds from guajillo chilies.
- Slice the top off a head of garlic and peel off some of the outer layers.
- Cut the chuck roast into large chunks for even cooking.
- Use a mortar and pestle to grind the cumin, coriander, peppercorns, cloves, and oregano into a fine spice mix.
Cook the Birria
- Add the beef, guajillo chilies, onion, garlic, bay leaves, ground spices, salt, beef broth, and water to a large pot. Bring to a boil over high heat and cook for about 30 minutes.
- In the meantime, blend the Roma tomatoes.
- Scoop out the softened chilies, onion, garlic, and about half a cup of broth. Add them to the blender with the tomatoes and blend until smooth.
- Strain the blended sauce and pour it back into the pot.
- Lower the heat and simmer gently for about 3 hours. Keep the lid slightly ajar and stir every 30 minutes.
Prepare the Tacos
- Once the meat is fork-tender, remove it with a slotted spoon and place in a bowl to cool slightly.
- Chop half of the cilantro and remove stems from the rest. Set aside.
- Shred the beef using two forks.
- Skim the fat from the surface of the broth and spoon it onto a rimmed plate.
- Dip each tortilla into the fat, then add cheese and shredded beef.
- Heat a bit of oil in a pan and cook the tortillas flat for about a minute.
- Fold into tacos and continue cooking for about a minute per side until golden and crisp. Repeat for all tortillas.
Make the Consommé
- Scoop about a cup of broth into a small bowl.
- Stir in the chopped cilantro and diced onion to make a fresh, flavorful dipping sauce.
Serve
- Garnish the tacos with cilantro leaves, diced onions, and lime wedges.
- Serve hot with consommé on the side for dipping.
Notes
- If time allows, chill the birria overnight. The flavors settle in, and everything tastes even more intense the next day.
- Finely shredded beef soaks up more of the consommé and melts right into the cheese and tortillas for the best texture.
- Taking a few minutes to brown the meat before slow cooking brings out a deep, savory flavor that makes a big difference in the end result.
- Add chopped onion, fresh cilantro, and a squeeze of lime just before serving to brighten everything up and balance the richness.
- Always dip your tortillas into the broth before filling and frying. That’s how you get While you cook the rest, keep finished tacos in a 200 F oven on a baking sheet so they stay hot and crispy until it’s time to eat.
