The BEST Birria Tacos (Quesabirria Tacos)

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.
The BEST Birria Tacos (Quesabirria Tacos) 9 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.


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

  1. Prepare the Chiles: Remove stems and seeds from dried chiles. Soak them in hot water for 10 minutes until softened.
  2. Make the Sauce: Blend softened chiles with garlic, onion, tomatoes, vinegar, and spices until smooth.
  3. 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.
  4. Shred the Meat: Remove the beef from the pot and shred it with forks. Strain the remaining broth to create the consommé.
  5. 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.
  6. 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.
The BEST Birria Tacos (Quesabirria Tacos)


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!

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The BEST Birria Tacos (Quesabirria Tacos)

The BEST Birria Tacos (Quesabirria Tacos)

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  • Author: Maria B. Evans
  • 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

Units Scale
  • 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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