Quesabirria Tacos Recipe

Quesabirria Tacos are a tantalizing fusion of flavors, combining tender, slow-cooked birria meat with melted cheese inside crispy, golden corn tortillas. This recipe highlights traditional Mexican flavors with rich, smoky chiles and aromatic spices.

Paired with the flavorful consommé for dipping, these tacos deliver a satisfying, savory experience that’s perfect for a cozy dinner or a festive gathering.

Why You’ll Love This Recipe:

Rich and Bold Flavors: The combination of tender, slow-cooked birria beef infused with aromatic spices and chilies creates an unforgettable depth of flavor.

Crispy and Cheesy Goodness: The crispy, golden tortillas paired with gooey melted cheese and savory beef make for the ultimate comfort food.

Interactive Dining Experience: Dipping the tacos into the flavorful consommé adds an interactive and fun element, making each bite even more satisfying.

Customizable Toppings: Fresh onion, cilantro, and lime offer a burst of brightness, while the recipe allows for personal touches like avocado, hot sauce, or your favorite salsa.

Authentic Appeal: Quesabirria tacos bring the taste of traditional Mexican street food to your kitchen, making it a treat for food enthusiasts and those who love exploring global cuisines.

Key Ingredients:

Dried Chiles (Guajillo, Ancho, and Chiles de Arbol): Provide the deep, smoky, and slightly spicy base for the birria sauce.

Chuck Roast: A tender, flavorful cut of beef that becomes melt-in-your-mouth after slow cooking.

Oaxaca Cheese or Monterey Jack: Adds a creamy, melty layer that pairs perfectly with the spiced birria.

Corn Tortillas: Crisped to perfection after being dipped in the rich consommé.

Aromatic Spices (Cumin, Oregano, and Cinnamon): Enhance the sauce with warmth and depth.

Quesabirria Tacos Recipe

Ingredients

For the Birria

4 dried Guajillo chiles stems and seeds removed

3 dried Ancho chiles stems and seeds removed

2-3 dried chiles de arbol stems and seeds removed

2 tablespoons vegetable oil divided

1 white onion roughly chopped

1 pound tomatoes roughly chopped

5 cloves garlic chopped

1 tablespoon Mexican oregano

1 tablespoon kosher salt or to taste

1 teaspoon ground cumin

1 teaspoon ground black pepper

½ teaspoon ground cinnamon

4 tablespoons apple cider vinegar

2 pounds chuck roast cut into 3-inch pieces

3 cups low-sodium beef stock

For the Tacos

Vegetable oil

16 corn tortillas

1 pound Oaxaca cheese or Monterey jack

1 white onion finely chopped

¼ cup chopped fresh cilantro

2 limes cut into wedges

Instructions

Heat a large cast iron skillet over medium-high heat. Add the chilis and toast, stirring often, until fragrant. Place in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.

To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.

Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon and apple cider vinegar. Blend until smooth.

Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.

Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender.

Tamales de Pollo con Chile Verde

Chicharron Guacamole

Loaded Cauliflower Casserole

Place the meat in a bowl and use two forks to shred it into bite-sized pieces. Reserve the consommé, or sauce, from the beef.

Heat a cast iron skillet over medium-high heat. Add enough oil to just coat the bottom of the pan. Dip both sides of a corn tortilla in the consommé. And place it in the pan.

Add cheese and birria meat. Once the cheese starts to melt, fold the tortilla in half. Continue to cook until the tortilla is golden and crisp on both sides. Repeat with the remaining tortillas. Serve with onion, cilantro, and the remaining consommé for dipping.

Notes:

Adjust Spice Level:

For milder heat, reduce the chiles de árbol. To make it spicier, add more of them or include a pinch of cayenne pepper.

Cheese Options:

Oaxaca cheese is traditional, but Monterey Jack, mozzarella, or even a queso blend works if Oaxaca isn’t available.

Cooking Time:

Slow cooking the beef for at least 3 hours is key for tender, fall-apart meat. A pressure cooker or Instant Pot can speed up the process while maintaining flavor.

Extra Consommé:

Keep extra consommé on hand for dipping the tacos—it’s one of the highlights of the dish! Skim off excess oil from the sauce if you prefer a lighter dip.

Prep Ahead:

The birria can be made a day in advance to deepen the flavors. Simply reheat when ready to assemble the tacos.

Serving Tips:

Serve with fresh lime wedges, diced onion, and chopped cilantro for brightness and added texture.

Nutrition Information:

Nutrition Facts for One Serving (1 taco with meat, cheese, and toppings):

Frequently Asked Questions:

What types of dried chiles are used in the birria sauce?

The recipe calls for dried Guajillo chiles, dried Ancho chiles, and dried chiles de arbol. These chiles contribute to the rich and flavorful base of the birria sauce.

Can I use a different type of cheese for the Quesabirria Tacos?

While Oaxaca cheese and Monterey jack are recommended, you can experiment with other melting cheeses like cheddar, mozzarella, or a cheese blend to suit your taste.

How do I rehydrate the dried chiles?

The dried chiles are toasted in a skillet and then covered with boiling water for 20 minutes to rehydrate. This softens the chiles and helps create a flavorful base for the sauce.

Can I make the birria meat in advance?

Yes, you can prepare the birria meat ahead of time and store it in the refrigerator. The flavors often deepen when the meat sits overnight, making it a great option for meal planning.

Is there a vegetarian version of this recipe?

You can certainly experiment with a vegetarian version by using meat alternatives or vegetables like mushrooms and tofu.

For the rich flavors of birria, you might need to adapt the sauce to complement the vegetarian ingredients.

Can I adjust the spiciness level of the birria sauce?

Yes, you can control the spiciness by adjusting the number of dried chiles de arbol used in the recipe.

Using fewer chiles de arbol will result in a milder sauce, while using more will make it spicier.

How do I know when the beef is tender and cooked in the birria?

The beef should become tender and easily shred after cooking for about 3 hours.

You can test its tenderness by gently pulling it apart with two forks. If it shreds easily, it’s ready.

Can I use a slow cooker or Instant Pot to make the birria?

Yes, you can adapt this recipe to a slow cooker or Instant Pot. After browning the beef and preparing the sauce, transfer everything to your preferred appliance and cook according to its instructions.

Can I freeze the leftover birria for later use?

Absolutely! The birria can be frozen in an airtight container for future meals.

Thaw and reheat in a skillet or microwave, adding a bit of beef stock to maintain its moisture.

Can I make these tacos ahead of time for a party?

While the tortillas are best when freshly cooked, you can prepare the birria, cheese, and toppings ahead of time.

Assemble and cook the tacos just before serving to ensure they’re warm and crispy.