Short Description
Birria Tacos, also known as Quesabirria Tacos, are a rich and flavorful Mexican dish featuring slow-cooked, spiced beef served in crispy, cheesy tortillas dipped in a savory consommé. These tacos are perfect for a special meal or a weekend feast.
Why You’ll Love This Recipe
- Deep, Rich Flavor: The slow-cooked beef is packed with authentic Mexican spices.
- Crispy and Cheesy: The tortillas are pan-fried with cheese for an irresistible crunch.
- Dippable Goodness: Served with a delicious consommé for the perfect finishing touch.
- Great for Gatherings: A crowd-pleasing dish that’s fun to eat and share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast or short ribs
- Dried guajillo chiles
- Dried ancho chiles
- Dried arbol chiles
- Garlic cloves
- Onion
- Roma tomatoes
- Apple cider vinegar
- Bay leaves
- Beef broth
- Ground cumin
- Oregano
- Paprika
- Cinnamon
- Salt and black pepper
- Corn tortillas
- Shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions
- Prepare the Chiles: Remove stems and seeds from dried chiles. Soak them in hot water for 10 minutes until softened.
- Make the Sauce: Blend softened chiles with garlic, onion, tomatoes, vinegar, and spices until smooth.
- Cook the Meat: In a large pot or Dutch oven, sear the beef on all sides. Add the blended sauce and beef broth. Cover and simmer for 3-4 hours until the meat is tender and shreddable.
- Shred the Meat: Remove the beef from the pot and shred it with forks. Strain the remaining broth to create the consommé.
- Assemble the Tacos: Dip each tortilla into the consommé, then place it in a hot skillet. Add shredded cheese and birria meat. Fold and cook until crispy.
- Serve: Serve tacos with a side of consommé for dipping. Garnish with fresh cilantro and lime wedges.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Spicy Version: Add extra arbol chiles for more heat.
- Pork Birria: Substitute beef with pork shoulder for a different take.
- Cheese-Free: Skip the cheese for a more traditional birria taco.
- Instant Pot Method: Cook on high pressure for 1 hour for a quicker version.
Storage/Reheating
- Storage: Store leftover meat and consommé in airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat meat in a pan over low heat. Warm tortillas separately before assembling.
- Freezing: Freeze shredded birria meat and consommé for up to 3 months.
FAQs
What cut of beef is best for birria tacos?
Beef chuck roast or short ribs are ideal due to their marbling and tenderness after slow cooking.
Can I make birria tacos ahead of time?
Yes! Prepare the meat and consommé in advance and reheat before serving.
What kind of cheese should I use?
Oaxaca or Monterey Jack cheese melts well and complements the flavors perfectly.
Can I use flour tortillas instead of corn tortillas?
Traditionally, corn tortillas are used, but flour tortillas can work if preferred.
How do I make a milder version?
Reduce or omit the arbol chiles for a less spicy dish.
What sides go well with birria tacos?
Rice, beans, guacamole, or a simple Mexican slaw pair well with this dish.
Can I cook birria in a slow cooker?
Yes! Cook on low for 8-10 hours or high for 5-6 hours until the meat is tender.
How do I prevent my tortillas from breaking?
Dip them lightly in the consommé and warm them on a skillet before assembling.
Can I use chicken instead of beef?
Yes! Chicken thighs work well as a lighter alternative.
How do I make a thicker consommé?
Simmer the broth uncovered for a longer time to reduce and concentrate the flavors.
Conclusion
Birria Tacos (Quesabirria Tacos) are the ultimate comfort food, combining tender, slow-cooked beef with crispy, cheesy tortillas and a rich consommé for dipping. Whether for a gathering or a weeknight indulgence, these tacos are sure to impress. Try different variations and enjoy this flavorful dish!
PrintThe BEST Birria Tacos (Quesabirria Tacos)
- Prep Time: 20 minutes
- Cook Time: 3–4 hours (or Instant Pot: 45 minutes)
- Total Time: ~4 hours
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Braising & Frying
Description
These Quesabirria Tacos feature tender, slow-braised beef in a deeply flavorful consommé, stuffed into crispy, cheese-crusted tortillas. Dip them into the rich broth for the ultimate taco experience!
Ingredients
- For the Birria (Braised Beef):
- 3 lbs beef chuck roast, cut into large chunks (or mix with short ribs)
- 2 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 1 chipotle pepper in adobo (optional, for extra smokiness)
- 4 cups beef broth
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 roma tomatoes, chopped
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 2 bay leaves
- Salt & pepper, to taste
- 2 tbsp vegetable oil
- For the Tacos:
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped
- 1 small onion, finely diced
- Lime wedges, for serving
Instructions
- Step 1: Make the Birria
- Toast the dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Blend the sauce: In a blender, combine toasted chilies, chipotle in adobo, tomatoes, vinegar, tomato paste, cumin, oregano, smoked paprika, cinnamon, and 1 cup of beef broth. Blend until smooth.
- Sear the beef: In a large pot or Dutch oven, heat oil over medium-high heat. Season the beef with salt & pepper, then sear for 3–4 minutes per side until browned.
- Simmer: Add onions, garlic, bay leaves, remaining beef broth, and the blended sauce. Stir well, cover, and simmer on low for 3–4 hours, or until the beef is fall-apart tender. (Alternatively, cook in a slow cooker on low for 6–8 hours or an Instant Pot on high pressure for 45 minutes).
- Shred the beef and return it to the pot to soak in the rich broth.
- Step 2: Assemble & Fry the Tacos
- Prepare the tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the consommé (birria broth) to coat it with flavor.
- Add cheese & beef: Place the tortilla on the skillet, sprinkle cheese, and add shredded beef. Fold the tortilla in half.
- Crisp them up: Cook for 2–3 minutes per side until crispy and golden.
- Serve: Top with chopped cilantro, diced onions, and lime wedges. Serve with a bowl of warm consommé for dipping.
Notes
- Don’t skip the consommé! The rich broth is key to the best birria tacos—perfect for dipping!
- Use a mix of beef cuts like short ribs for extra richness.
- Make ahead: The birria tastes even better the next day! Store in the fridge for up to 4 days or freeze for 3 months.
- Spicy? Adjust the heat by adding more or fewer chipotle peppers.
- Details
Nutrition
- Calories: ~320
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
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