Crispy and Cheesy Quesabirria Tacos Recipe
These homemade quesabirria tacos have it all with crispy tortillas, melty cheese, and tender beef full of rich, savory flavor. Whether you're feeding a crowd or keeping it simple for dinner, you can easily tweak it to fit your style and still end up with something seriously satisfying.
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.
Nutrition
Calories: 125kcalCarbohydrates: 5gProtein: 8gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 265mgSodium: 753mgPotassium: 1857mgFiber: 1gSugar: 6gVitamin A: 972IUVitamin C: 24mgCalcium: 247mgIron: 10mg
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