Quesabirria Tacos Recipe

Quesabirria tacos are a flavorful fusion of two beloved Mexican dishes: birria and quesadillas. These mouthwatering tacos combine slow-cooked, tender, and juicy beef birria with melted cheese inside a crispy tortilla. Dipped in the rich, savory broth (consomé) from the birria, these tacos are an irresistible treat. Whether you’re hosting a taco night or just want to indulge in a flavorful meal, quesabirria tacos are sure to be a hit.

What is Birria?

Birria is a traditional Mexican stew that originated in the state of Jalisco. Traditionally made with goat, it has evolved over the years, and many versions now use beef. The meat is slow-cooked with a blend of dried chiles, spices, and herbs, resulting in a tender, flavorful dish that’s often served in tacos, enchiladas, or even on its own.

Step-by-Step Instructions

Step 1: Prepare the Chiles and Sauce

1. Toast the Dried Chiles: Begin by toasting the dried guajillo, ancho, and chipotle chiles in a dry skillet over medium heat for 1-2 minutes on each side. This enhances their flavor and gives the sauce a deeper taste.
2. Soak the Chiles: After toasting, place the chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until they are soft.
3. Blend the Sauce: Once the chiles are soft, add them to a blender along with the chopped Roma tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, cloves, smoked paprika, and 1 cup of the beef broth. Blend until you have a smooth sauce. Set aside.

Step 2: Brown the Beef

1. Season the Beef: Generously season the beef chuck roast or short ribs with salt and pepper on all sides.
2. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef to the pot and sear it on all sides until browned. This step locks in the flavor and creates a nice crust on the outside of the meat. Once browned, remove the beef from the pot and set aside.

Step 3: Cook the Birria

1. Add the Sauce: In the same pot you seared the beef, add the blended chile sauce. Cook the sauce for 5 minutes over medium heat to allow the flavors to meld and deepen.
2. Add the Broth: Return the seared beef to the pot and pour in the remaining beef broth (or water) until the meat is fully submerged. Add the bay leaf and bring the mixture to a simmer.
3. Slow Cook: Cover the pot and reduce the heat to low. Allow the beef to simmer for 2.5 to 3 hours, or until the meat is fall-apart tender. You can also transfer the pot to a preheated 325°F (163°C) oven and cook for the same amount of time if you prefer.
4. Check for Doneness: After the cooking time has passed, check the meat. It should be so tender that it easily pulls apart with a fork. If it’s not tender enough, let it cook for another 30 minutes.
5. Shred the Meat: Remove the beef from the pot and shred it using two forks. Set the shredded meat aside and keep the broth (consomé) warm, as it will be used for dipping the tacos later.

Step 4: Assemble the Quesabirria Tacos

1. Prepare the Tortillas: Heat a separate skillet or griddle over medium heat. Dip each corn tortilla into the consomé to coat both sides lightly. This step will help create that golden, crispy texture on the outside of the tacos.
2. Add the Cheese: Place the dipped tortilla onto the hot skillet. Sprinkle a generous amount of shredded Oaxaca cheese (or mozzarella) onto one side of the tortilla.
3. Add the Shredded Meat: Place a portion of the shredded birria meat on top of the cheese.
4. Fold the Tortilla: Fold the tortilla in half, pressing down slightly with a spatula to ensure the cheese melts and the taco stays together.
5. Crisp the Taco: Cook each side of the taco for about 2-3 minutes, or until the tortilla is crispy and golden brown, and the cheese is melted and gooey.
6. Repeat: Repeat this process with the remaining tortillas, cheese, and birria meat.

Step 5: Serve and Garnish

1. Garnish: Once the quesabirria tacos are crispy and golden, remove them from the skillet and place them on a serving platter. Top with fresh chopped cilantro and diced white onion for added flavor and texture.
2. Serve with Consomé: Pour some of the reserved consomé into small bowls and serve alongside the tacos for dipping.
3. Add a Squeeze of Lime: Serve each taco with lime wedges on the side. A squeeze of fresh lime juice adds brightness and cuts through the richness of the cheese and meat.

Tips for the Best Quesabirria Tacos

1. Use Fresh Corn Tortillas: Fresh corn tortillas will hold up better during cooking and dipping in the consomé, giving you that perfect crispy exterior.
2. Don’t Skimp on the Cheese: The melted cheese is a key component of these tacos, so don’t be shy about adding a generous amount. Oaxaca cheese is the traditional choice, but mozzarella or Monterey Jack are good substitutes if you can’t find it.
3. Make the Meat Ahead: Birria is a dish that improves with time as the flavors develop. You can make the birria meat a day ahead and store it in the refrigerator. When ready to serve, simply reheat and assemble the tacos.
4. Customize Your Toppings: While cilantro and onions are traditional toppings, feel free to get creative! Add sliced avocado, pickled jalapeños, or even a drizzle of hot sauce for an extra kick.
5. Cook the Tacos in Batches: If you’re making a large batch, cook the tacos in batches to avoid overcrowding the skillet. Overcrowding will steam the tortillas rather than crisp them.

Variations

1. Lamb or Goat: While beef is the most popular meat for quesabirria tacos, you can use lamb or goat for a more traditional birria experience. The cooking process remains the same, but you may need to adjust the cooking time depending on the cut of meat.
2. Cheese Variations: Experiment with different cheeses. Try using a mix of Oaxaca and cheddar for a slightly sharper flavor or add a bit of crumbled queso fresco on top for added texture.
3. Birria Ramen: If you have leftover birria and consomé, use them to make a delicious birria ramen! Add cooked ramen noodles to the consomé, top with shredded birria, and garnish with cilantro, lime, and a soft-boiled egg.

Storing and Reheating

Storing: If you have leftover birria meat, store it in an airtight container along with the consomé. The birria will last for up to 3-4 days in the refrigerator.

Freezing: Birria meat freezes well. Transfer the meat and consomé into separate freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat the birria in a skillet with a bit of broth to keep it moist. The consomé can be reheated in a saucepan over medium heat. If you have leftover tacos, crisp them up in a skillet or under the broiler to bring back their crunch.

What to Serve with Quesabirria Tacos

• Mexican Rice: Serve the tacos with a side of fluffy Mexican rice for a more filling meal.
• Guacamole: Creamy guacamole adds a nice contrast to the richness of the tacos.
• Pico de Gallo: A fresh, tangy pico de gallo can brighten up the dish and add a refreshing element.
• Refried Beans: Serve these tacos with a side of refried beans for a classic combination.

Yield: 6

Quesabirria Tacos Recipe

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Quesabirria tacos are a flavorful fusion of two beloved Mexican dishes: birria and quesadillas. These mouthwatering tacos combine slow-cooked, tender, and juicy beef birria with melted cheese inside a crispy tortilla. Dipped in the rich, savory broth (consomé) from the birria, these tacos are an irresistible treat. Whether you’re hosting a taco night or just want to indulge in a flavorful meal, quesabirria tacos are sure to be a hit.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• For the Birria (Beef Stew):
• 2 lbs (900g) beef chuck roast, cut into large chunks
• 1 lb (450g) short ribs (optional, for added flavor)
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo (from a can)
• 4 cloves garlic
• 1 medium onion, quartered
• 2 bay leaves
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1 tbsp apple cider vinegar
• 1 tbsp salt
• 4 cups beef broth or water
• For the Quesabirria Tacos:
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Fresh cilantro, chopped (for garnish)
• Diced onion (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the Birria Sauce:

• In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes until fragrant, being careful not to burn them.
• Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until softened.
• Once the chiles are softened, transfer them to a blender. Add the chipotle pepper, garlic, onion, cumin, oregano, cloves, cinnamon, apple cider vinegar, and about 1/2 cup of the soaking liquid from the chiles. Blend until smooth.

2. Cook the Birria:

• In a large pot or Dutch oven, add the beef chuck roast and short ribs. Pour the chile sauce over the beef and add the bay leaves, salt, and beef broth. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the beef is tender and easily shredded.
• Once the beef is fully cooked, remove it from the pot and shred it using two forks. Strain the broth (consommé) if needed and set aside for dipping the tacos.

3. Assemble the Quesabirria Tacos:

• Heat a skillet or griddle over medium heat. Dip each tortilla into the birria broth (consommé) to coat it, then place it on the hot skillet.
• Sprinkle a generous amount of shredded cheese on one half of the tortilla, followed by the shredded birria meat. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy, about 2-3 minutes per side.

4. Serve:

• Once the tacos are ready, remove them from the skillet and garnish with fresh cilantro, diced onion, and a squeeze of lime juice.
• Serve the crispy quesabirria tacos with a small bowl of the warm consommé on the side for dipping.

Notes

Slow Cooker Option: You can also cook the birria in a slow cooker on low for 6-8 hours or until the meat is tender and shreds easily.

Cheese Options: Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or even cheddar can be used as substitutes.

Customizing Spice Level: Add more chipotle peppers or fresh jalapeños for extra heat.