Quesabirria Tacos Recipe

Quesabirria Tacos are the ultimate in crave-worthy comfort food—a spectacular marriage of melty, cheesy tacos with the deep, savory flavor of birria stew. Each bite bursts with rich, slightly spicy beef, golden cheese, and crispy tortillas, all ready to dip into a luscious, fragrant broth. Once you try them, you’ll find that these indulgent tacos instantly become a go-to favorite for family gathers, weeknight feasts, or just something memorable for taco night!

Ingredients You’ll Need

The magic of Quesabirria Tacos comes from a handful of carefully chosen, easy-to-find ingredients. Every component—from the meaty chuck roast to the tender guajillo chiles—plays a role in building that famously irresistible flavor and satisfying crunch.

• Chuck roast (4 lbs): This well-marbled cut gives the beef a perfect balance of tenderness and meaty flavor after hours of slow simmering.
• Short ribs or back ribs (2 lbs, bone-in): Bones are essential for a rich, luscious broth—don’t skip them!
• White onion (1 large, halved): Adds sweetness and aromatic depth to both the broth and as a garnish.
• Garlic bulb (whole, top cut off): Roasts sweetly in the broth, then gets blended for an extra punch of flavor.
• Carrot (large, cut in 4 pieces): Offers subtle sweetness and color to the stew base.
• Bay leaves (5): Infuses the broth with classic herbal notes.
• Guajillo chiles (8, stems/seeds removed): These mild, dried chiles bring gorgeous red color and a gentle heat.
• Chicken bouillon (3 tbsp): Heightens the umami and boosts savory flavors—just trust!
• Chili powder (1-2 tsp): Lets you amp up the color and dial in the heat exactly as you like.
• Mexican oregano (1 tsp): Adds earthy, slightly citrusy depth characteristic of classic birria.
• Ground cumin (1 tsp): Warms up the stew with that familiar smoky, peppery note.
• Salt (1 tsp, or to taste): What would tacos be without just the right seasoning?
• White corn tortillas (14-16): Go for sturdy tortillas so they can hold all those juicy, cheesy fillings without falling apart.
• Quesadilla cheese or similar melting cheese (2 cups): Think Monterey Jack, mozzarella, or Oaxaca if you can’t find quesadilla cheese—just make sure it melts!
• Fresh cilantro & white onion (for garnish): These add a cool, fresh finishing touch to balance out all the deep, meaty flavors.
• Lime juice (for serving): Just a squeeze wakes everything up right before that first big bite.

Variations

One of the best things about Quesabirria Tacos is how flexible they are! You can tweak the filling, cheese, spice level, or even how they’re cooked, making this classic Mexican street food totally your own.

• Chicken or Pork Quesabirria: Swap the beef for boneless chicken thighs or pork shoulder for a lighter twist—just be sure to include some bones for broth richness.
• Cheese Lover’s Quesabirria: Add an extra layer of cheese inside or try a medley of your favorite melting cheeses for extra gooeyness.
• Spice It Up: Toss in a dried arbol chile or two with the guajillos, or sprinkle in chipotle powder for more heat.
• Gluten-Free & Dairy-Free Options: Choose certified gluten-free tortillas and use your favorite plant-based cheese if you’re avoiding dairy.

How to Make Quesabirria Tacos

Step 1: Build the Flavorful Broth

Start by adding your stew beef (chuck roast and short ribs or back ribs), onion, garlic, carrot, bay leaves, and guajillo chiles to a large pot. Pour over enough hot water to fully cover everything, then stir in chicken bouillon, oregano, cumin, and salt. Bring this mixture to a brisk boil—get ready for your kitchen to smell amazing already!

Step 2: Skim and Blend the Goodness

After 30 minutes, skim away any foam or impurities that float to the surface of your simmering broth. Next, use tongs or a slotted spoon to remove the softened chiles, onion, garlic, and carrot. Carefully blend them together until silky smooth, adding a splash of broth if needed. This blended mixture is the heart and soul of your birria stew!

Step 3: Create the Consommé

If you want, strain the blended mixture to remove any tough skin bits. Stir the blended chiles smoothly back into the broth. Sprinkle in chili powder for vibrant color and to tweak the spice to your liking. Lower the heat, cover, and simmer gently for about 3 hours, stirring occasionally and tending to the pot with a loving hand.

Step 4: Skim the Fat & Shred the Beef

Once the beef is melt-in-your-mouth tender, skim off that glorious, reddish fat from the surface and save it in a bowl—this liquid gold will make your Quesabirria Tacos unforgettable! Take out all the beef, remove the bones, and chop or shred the meat until fine.

Step 5: Fry Up Quesabirria Tacos

To assemble Quesabirria Tacos, heat a skillet or griddle over medium. Dip a corn tortilla into the reserved fat, lay it on the hot pan, and quickly top with chopped birria meat and cheese. Fold in half, press gently, and cook until golden, crisp, and a little cheesy on both sides. Repeat with remaining tortillas—your kitchen will smell irresistibly toasty and cheesy!

Step 6: Serve & Dip!

Spoon some broth into small bowls and top with onion and cilantro. Serve your fresh, hot Quesabirria Tacos with a bowl for dipping. Don’t be shy—each taco is best dunked, dripping, and enjoyed right away!

How to Serve Quesabirria Tacos

Garnishes

The finishing touch for Quesabirria Tacos is a simple sprinkle of finely diced white onion and a generous handful of chopped cilantro. Don’t forget a fresh squeeze of lime—the brightness cuts through the richness and really wakes up every flavor. Feel free to add sliced radishes or a drizzle of your favorite salsa for extra flair!

Side Dishes

While these tacos are stars on their own, they’re even more fun with some light, vibrant sides. Serve up a platter of roasted street corn (elote), a refreshing cucumber-avocado salad, or classic Mexican rice and creamy refried beans. Anything crisp and cool is a great counterbalance to the warm, meaty tacos.

Creative Ways to Present

Quesabirria Tacos are absolutely made for sharing! Pile them high on a big platter with lime wedges and mini bowls of consommé for dipping. For a party, set up a taco bar with toppings, or serve individually on cast-iron skillets for that hot-off-the-grill feel. A sprinkle of queso fresco or a handful of pickled onions also makes for a fun, colorful touch.

Make Ahead and Storage

Storing Leftovers

Any leftovers are a treasure! Store the cooked meat and consommé in separate airtight containers in the fridge for up to four days. It’s best to assemble and fry fresh tacos each time so you don’t lose that signature crunch.

Freezing

Both the shredded birria beef and broth freeze beautifully. Cool completely, then portion into freezer-safe bags or containers. They’ll keep well for up to three months—just thaw overnight in the fridge before reheating and enjoying more Quesabirria Tacos whenever you crave them!

Reheating

To reheat, gently warm your consommé in a saucepan, and reheat beef either in a skillet with a splash of broth or microwaved with a cover to keep it moist. Always dip your tortillas in the reserved fat before frying up new Quesabirria Tacos for that just-made taste and crispness.

FAQs

Final Thoughts

If you’re looking for a show-stopping dish that feels as much like a celebration as it does a meal, Quesabirria Tacos simply can’t be beat. Pour your heart into the process, and you’ll be rewarded with tacos that amaze at first bite—don’t be surprised if these quickly become your new favorite tradition!

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