Quesabirria Tacos are a rich and indulgent Mexican street food favorite made with tender, slow-cooked beef, infused with bold spices, and served inside crispy, cheese-lined tortillas dipped in flavorful consommé. Whether you’re hosting a gathering or simply craving comfort food, this recipe offers irresistible flavor and texture in every bite.
Why You’ll Love This Recipe
Quesabirria Tacos are the perfect combination of juicy, shredded beef, melty cheese, and crisp tortillas. The meat is simmered for hours in a robust chili and spice-infused broth, creating a consommé that doubles as a dipping sauce. The result is a satisfying taco experience that’s rich, savory, and unforgettable. Ideal for batch cooking and sharing, these tacos are both authentic and customizable.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 lbs beef chuck roast or brisket, cut into 1-inch cubes
1 white onion, roughly chopped
5 garlic cloves
2 bay leaves
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo (optional for spice)
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
Salt and pepper to taste
4 cups beef broth
1 tablespoon apple cider vinegar
Corn tortillas (10–12)
1½ cups shredded mozzarella or Oaxaca cheese
Fresh chopped cilantro and diced onion (for garnish)
Lime wedges (for serving)
directions
Prepare the Chili Sauce
In a saucepan, bring dried guajillo and ancho chiles to a simmer in water for about 10 minutes until softened. Transfer to a blender along with chipotle (if using), cumin, oregano, cloves, apple cider vinegar, garlic cloves, and 1 cup beef broth. Blend until smooth.
Sear the Meat
In a large Dutch oven or heavy pot, season beef with salt and pepper. Sear over medium-high heat until browned on all sides. Remove and set aside.
Combine and Simmer
In the same pot, sauté chopped onion until softened. Return beef to the pot and pour in the blended chili sauce. Add remaining beef broth, bay leaves, and more salt to taste. Simmer covered on low heat for 3 hours, or until beef is tender and shreds easily. Alternatively, use a pressure cooker (45–50 minutes) or slow cooker (8 hours on low).
Shred the Meat
Remove bay leaves and shred the cooked beef using two forks. Return it to the pot to soak in the consommé.
Assemble the Tacos
Heat a skillet over medium. Lightly dip corn tortillas into the surface of the consommé to coat, then place in the skillet. Sprinkle cheese on one side and add shredded beef. Fold and cook until crispy on both sides and the cheese is melted.
Serve
Serve hot with chopped cilantro, diced onion, and lime wedges. Pour consommé into a small bowl for dipping.
Servings and timing
Servings: 10–12 tacos
Prep Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Calories: Approximately 350 kcal per taco
Variations
Spicy version: Add more chipotle or arbol chiles for extra heat.
Cheese options: Use Monterey Jack or a blend of mozzarella and cheddar for a different flavor.
Different meat: Try lamb or goat for a more traditional birria flavor.
Vegetarian version: Substitute jackfruit or mushrooms and use vegetable broth.
storage/reheating
Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat the meat in a skillet and consommé on the stovetop. Assembled tacos can be reheated in a pan to restore crispness. Freeze meat and broth for up to 2 months—thaw overnight in the refrigerator before using.
FAQs
Can I use store-bought tortillas?
Yes, but use corn tortillas for the best texture and flavor. Heat them slightly before use to prevent tearing.
Can I make Quesabirria Tacos ahead of time?
Yes. The meat and consommé can be made a day ahead and stored in the fridge. Assemble tacos just before serving.
Is birria traditionally made with beef?
Traditionally, birria is made with goat, but beef is a common and widely accepted alternative.
Can I skip the cheese?
Yes, but cheese enhances the texture and helps hold the taco together.
What’s the best way to get crispy tortillas?
Dip tortillas in the consommé and fry in a well-heated pan. Avoid overcrowding the skillet.
Do I need to strain the chili sauce?
Straining is optional but helps achieve a smoother consommé.
Can I use flour tortillas?
Corn tortillas are recommended for authenticity and texture, but flour tortillas can be used for a softer version.
How do I make it less spicy?
Use only guajillo chiles, which are mild, and omit chipotle or arbol chiles.
What sides go well with Quesabirria Tacos?
Mexican rice, refried beans, or elote (Mexican street corn) pair perfectly.
Can I cook this in an Instant Pot?
Yes, cook on high pressure for 45–50 minutes with a natural release, then shred and serve.
Conclusion
Quesabirria Tacos are a bold, flavorful, and indulgent dish that showcases the depth of Mexican cuisine. From the rich consommé to the crispy, cheese-filled tacos, every component brings its own charm. Whether served as a main course or party favorite, this recipe will undoubtedly win over anyone who takes a bite.
Delicious Quesabirria Tacos Recipe
- Total Time: 3–4 hours (or 1 hour pressure cooked)
- Yield: 10–12 tacos
Description
Quesabirria Tacos are a rich and flavorful Mexican dish featuring tender, slow-cooked beef simmered in a bold, spiced broth and tucked into cheesy, crispy tortillas. Dunked in savory consommé and seared to perfection, they’re a viral taco sensation that lives up to the hype! Keywords: Quesabirria tacos, birria beef tacos, beef consommé tacos, cheesy birria tacos, authentic Mexican taco recipe.
Ingredients
For the Beef & Broth:
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2 lbs beef chuck roast or brisket, cut into 1-inch cubes
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1 white onion, roughly chopped
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5 garlic cloves
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2 bay leaves
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3 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1 chipotle pepper in adobo (optional for heat)
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1 tsp cumin
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1 tsp dried oregano
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1/2 tsp ground cloves
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1 tsp smoked paprika
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4 cups beef broth
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Salt and pepper to taste
→ For the Tacos:
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Corn tortillas
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Shredded mozzarella or Oaxaca cheese
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Chopped onions and cilantro (for garnish)
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Lime wedges (for serving)
Instructions
Step 1: Make the Birria Stew
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In a large pot, add beef, onion, garlic, bay leaves, and enough water to cover. Simmer for 10 minutes to parboil.
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Drain and rinse the beef. Set aside.
Step 2: Prepare the Chile Sauce
3. In a saucepan, simmer guajillo and ancho chiles in water until soft (about 5–7 minutes).
4. Blend softened chiles with cumin, oregano, cloves, smoked paprika, chipotle (if using), and 1 cup of beef broth until smooth.
Step 3: Cook the Beef
5. Return beef to a pot or slow cooker. Add the chile sauce, remaining broth, and season with salt and pepper.
6. Simmer on low for 3–4 hours, or pressure cook for 1 hour, until beef is fork-tender.
7. Shred the beef and keep warm in the broth (consommé).
Step 4: Assemble the Tacos
8. Heat a skillet over medium heat. Dip tortillas in consommé and place in the skillet.
9. Top with cheese and shredded beef. Fold and cook until crispy on both sides and cheese is melted.
Step 5: Serve
10. Serve tacos with extra consommé for dipping. Garnish with chopped onions, cilantro, and a squeeze of lime.
Notes
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Make the beef ahead and reheat when ready to assemble tacos.
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For added richness, add a bit of tomato paste to the chile blend.
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Best served immediately for ultimate crispiness.
- Prep Time: 30 minutes
- Category: Main Course
- Method: Braised or Pressure Cooked
- Cuisine: American
