Quesabirria Tacos

Description

Quesabirria Tacos are one of the most flavorful and satisfying Mexican dishes, featuring tender slow-cooked shredded beef, melted cheese, and crispy corn tortillas dipped in a rich, seasoned birria broth. The tacos are pan-fried until golden and crispy, then served with a warm cup of consommé for dipping. Every bite delivers a perfect combination of juicy beef, gooey cheese, and savory spices. These tacos are perfect for family dinners, parties, taco nights, or whenever you’re craving authentic restaurant-style Mexican food at home.

Ingredients For the Beef

• 3 lbs (1.4 kg) beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Birria Sauce

• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 medium onion, quartered
• 4 garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp smoked paprika
• 4 cups beef broth

For the Tacos

• 12 corn tortillas
• 2 cups shredded Oaxaca cheese or mozzarella
• ½ cup chopped onion
• ½ cup chopped cilantro

For Serving

• Lime wedges
• Reserved consommé (broth)

Step-by-Step Instructions

Step 1: Prepare the Chilies

Remove the stems and seeds from the dried chilies. Place them in hot water and soak for 15 minutes until softened.

Step 2: Season the Beef

Pat the beef roast dry and season with salt and black pepper on all sides.

Step 3: Sear the Beef

Heat olive oil in a large Dutch oven or skillet. Sear the beef for 3–4 minutes per side until browned.

Step 4: Make the Birria Sauce

Transfer the softened chilies, onion, garlic, tomatoes, cumin, oregano, smoked paprika, and 2 cups of beef broth to a blender. Blend until completely smooth.

Step 5: Cook the Beef

Place the beef in a large pot or slow cooker. Pour the blended sauce over the meat and add the remaining beef broth.

Step 6: Slow Cook

Cook on LOW for 8–9 hours in a slow cooker or simmer on the stovetop for about 3 hours until the beef becomes fork-tender.

Step 7: Shred the Beef

Remove the beef from the broth and shred it using two forks. Return a portion of the shredded beef to the broth to stay moist.

Step 8: Prepare the Consommé

Strain the cooking liquid if desired and reserve it for dipping the tacos.

Step 9: Dip the Tortillas

Dip each corn tortilla into the top layer of the consommé where the flavorful oils collect.

Step 10: Assemble the Tacos

Place the dipped tortilla in a hot skillet. Add shredded cheese to one side, followed by shredded beef.

Step 11: Cook Until Crispy

Fold the tortilla in half and cook for 2–3 minutes per side until crispy and golden brown.

Step 12: Repeat

Continue assembling and frying the remaining tacos.

Step 13: Garnish

Top with chopped onion and fresh cilantro.

Step 14: Serve

Serve immediately with warm consommé and lime wedges for dipping.

Tips & Notes

• Beef chuck roast produces the most tender shredded meat.
• Dip tortillas lightly to prevent them from becoming too soft.
• Oaxaca cheese gives the most authentic flavor and stretch.
• Make the birria a day ahead for even better flavor.
• Keep finished tacos warm in a low oven while preparing the rest.

Q&A

Can I make the beef ahead of time?

Yes. The birria meat can be prepared up to 3 days in advance and stored in the refrigerator.

Can I freeze the meat?

Absolutely. Freeze shredded birria and consommé separately for up to 3 months.

What cheese works best?

Oaxaca cheese is traditional, but mozzarella or Monterey Jack are excellent substitutes.

Why do you dip the tortillas in the broth?

The consommé adds flavor and helps create the signature crispy, reddish-golden exterior.

Servings

6 servings (12 tacos)

Nutrition (Per Serving)

• Calories: 520
• Protein: 34g
• Carbohydrates: 22g
• Fat: 32g
• Fiber: 3g
• Sugar: 4g
• Sodium: 780mg

Quesabirria Tacos are the ultimate combination of crispy tortillas, tender shredded beef, melted cheese, and rich consommé. Packed with authentic Mexican flavors and irresistible textures, these tacos are guaranteed to be the highlight of any meal. Once you try dipping a crispy, cheesy taco into warm birria broth, you’ll understand why this recipe has become a worldwide favorite.