Yummy Quesabirria Tacos

Quesabirria Tacos are a rich, cheesy, and deeply flavorful Mexican street food favorite. Slow-cooked beef is braised in a bold chile-based consommé, then shredded and stuffed into crispy corn tortillas with melted cheese. These tacos are pan-fried to perfection and served with a side of savory broth for dipping.

Why You’ll Love This Recipe:

Bold Flavor: A mix of dried chiles, aromatic spices, and slow-simmered beef creates irresistible depth.

Cheesy & Crispy: Melty Monterey Jack cheese gives each taco a crispy edge and gooey interior.

Dippable Delight: Served with rich, spiced broth (consommé) that takes tacos to the next level.

Great for Gatherings: This recipe feeds a crowd or makes plenty for leftovers.

Key Ingredients for Quesabirria Tacos:

Beef Chuck Roast:
A well-marbled, tender cut that’s perfect for slow braising and shredding.

Dried Chiles (California, Guajillo, Árbol):
These bring layered heat, earthiness, and deep red color to the consommé.

Aromatics & Spices:
Garlic, onion, bay leaves, cumin, oregano, thyme, marjoram, cloves, and ginger create bold, complex flavor.

White Vinegar:
Adds acidity to balance the richness of the beef and spices.

Corn Tortillas:
Traditional choice for holding the juicy beef and cheese.

Monterey Jack Cheese:
Melts beautifully and adds creamy richness inside the crispy tacos.

Fresh Garnishes (Cilantro, Onion, Lime):
Bright, herby, and acidic elements that lift the richness of the dish.

Quesabirria Tacos

Ingredients:

For the Meat:

6 lbs beef chuck roast, cut into large chunks

1 large onion, peeled and halved

6 garlic cloves

3 bay leaves

Salt and consommé powder, to taste

For the Chile Sauce:

15 dried California chiles

4 dried guajillo chiles

5 dried chile de árbol (use fewer if you prefer less heat)

1 tbsp cumin

2 tbsp dried oregano

1 tsp ground ginger

4 whole cloves

4 garlic cloves

2 bay leaves

1/2 tsp whole black peppercorns

1 tsp thyme

1 tsp marjoram

1/4 cup white vinegar

Salt and consommé powder, to taste

For Serving:

Corn tortillas

Monterey Jack cheese, shredded

Fresh cilantro, chopped

Diced white onion

Lime wedges

Instructions:

1. Prepare the Meat Broth (Birria Base):

In a large pot, combine the beef chuck, halved onion, 6 garlic cloves, 3 bay leaves, salt, and consommé powder.

Cover with water and bring to a boil. Lower the heat and simmer for about 2 hours, or until the beef is fork-tender.

2. Make the Chile Sauce:

Remove stems and seeds from all dried chiles. Rinse well.

In a medium pot, simmer the chiles, bay leaves, and garlic cloves in water for 10 minutes until softened.

Drain the chiles and add to a blender along with cumin, oregano, ginger, cloves, peppercorns, thyme, marjoram, white vinegar, and about 1 cup of the meat broth.

Blend until very smooth. Strain the sauce if needed to remove any bits.

3. Combine & Simmer:

Add the blended chile sauce back into the beef pot.

Simmer everything together for another 30–45 minutes to deepen the flavor.

Adjust salt and consommé to taste.

Once done, remove the meat, shred it with forks, and return it to the broth.

4. Assemble the Tacos:

Heat a skillet or griddle over medium heat.

Lightly dip each tortilla into the top layer of the broth (for color and flavor).

Place tortilla on skillet, sprinkle with cheese, then add shredded birria meat.

Fold and press gently. Cook until crispy and the cheese is melted, about 2–3 minutes per side.

5. Serve:

Serve with a side of hot consommé for dipping.

Garnish with chopped onion, fresh cilantro, and a squeeze of lime.

Important Notes for Quesabirria Tacos:

Use a Mix of Chiles for Depth:
California and guajillo chiles provide body and color, while chile de árbol adds heat. If you prefer a milder consommé, reduce or omit the árbol chiles.

Strain the Chile Sauce for Smoothness:
After blending the chile sauce, strain it through a fine mesh sieve to remove skins and seeds for a smoother, silkier broth.

Simmer Low and Slow:
The beef should cook at a gentle simmer for a few hours to become fall-apart tender and absorb all the flavors from the broth.

Shred Meat Coarsely:
Don’t shred the beef too fine—larger strands hold up better in the tacos and keep the filling juicy.

Dip Tortillas in Fat Layer of Broth:
Skim a bit of the red oil from the top of the consommé and dip the tortillas in it before frying—this is what gives quesabirria tacos their signature crispy, reddish crust.

Pan-Fry for Crisp Texture:
Cook each taco in a hot skillet until both sides are golden and the cheese is melted—this step transforms the tacos from good to amazing.

Serve with Hot Consommé:
Always serve with a small bowl of consommé on the side for dipping—it’s the heart of the quesabirria experience.

Make Ahead Friendly:
You can prepare the meat and broth a day ahead—flavors deepen overnight, and it reheats beautifully.

Use a Melty Cheese:
Monterey Jack is ideal, but you can also use Oaxaca, mozzarella, or a blend—just make sure it melts easily and stretches.

Fresh cilantro, diced onion, and lime juice brighten up the rich, meaty tacos and balance every bite.

Nutrition Information

(per taco, includes meat, cheese, and tortilla):

Calories: ~350 | Protein: ~22g | Fat: ~20g | Carbohydrates: ~18g | Sodium: ~600mg | Fiber: ~2g

Frequently Asked Questions:

Can I make this in a slow cooker or Instant Pot?
Yes! Cook the meat in a slow cooker on LOW for 8–10 hours or in an Instant Pot on HIGH pressure for about 1 hour.

What cut of beef is best?
Chuck roast is ideal—affordable, marbled, and falls apart when slow-cooked.

Is it spicy?
Mild to medium. Reduce chile de árbol for less heat or add more for a spicier version.

Can I freeze leftovers?
Yes! Freeze the meat and broth separately for up to 3 months.

What cheese substitutes can I use?
Oaxaca cheese, mozzarella, or a Mexican blend work well if Monterey Jack isn’t available.

Do I need to strain the chile sauce?
Straining ensures a silky broth, especially if you don’t have a high-speed blender.

Can I make the consommé ahead of time?
Yes! The flavors improve overnight. Store in the fridge and skim off excess fat before reheating.

Can I use flour tortillas?
Corn is traditional and holds up better to dipping, but you can use flour if preferred.

How do I avoid greasy tacos?
Skim some fat off the broth before dipping tortillas, or pat tortillas slightly before frying.

What’s the best way to serve for a party?
Keep the broth hot in a slow cooker and fry tacos to order. Serve with lime, onion, and cilantro on the side.