Description
Quesabirria tacos are a Mexican specialty from Tijuana, featuring tender birria beef and melty cheese wrapped in corn tortillas, then crisped to perfection. Served with onions, cilantro, and a side of rich consommé for dipping, they’re a savory, indulgent taco experience.
Introduction
These tacos combine slow-cooked, flavorful beef with melted cheese and a lightly crisped tortilla. Perfect for gatherings, weeknight dinners, or any time you want a comforting, restaurant-quality meal at home.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
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 (for frying)
- 16 corn tortillas
- 1 pound Oaxaca cheese or Monterey Jack, shredded
- 1 white onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 limes, cut into wedges
Recommended Equipment
- Cast Iron Skillet
- High-Powered Blender
- Dutch Oven
Instructions
1. Toast & Rehydrate Chiles
- Heat a cast iron skillet over medium-high heat.
- Add the chiles and toast, stirring frequently, until fragrant.
- Place in a bowl and cover with 3 cups of boiling water. Let rehydrate for 20 minutes.
2. Cook Vegetables
- In the same skillet, add 1 tablespoon oil.
- Sauté the onion and tomatoes until softened, about 5–7 minutes.
- Add garlic and cook for 60 seconds until fragrant.
3. Make the Sauce
- Transfer the vegetable mixture to a blender.
- Add rehydrated chiles and their soaking liquid, oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar.
- Blend until smooth.
4. Cook the Beef
- Heat remaining oil in a Dutch oven over medium-high heat.
- Brown the beef in batches until deeply seared.
- Pour in the blended sauce and beef stock. Stir to combine.
- Bring to a simmer, cover, and cook for 3 hours, or until the beef is tender.
5. Shred the Meat
- Remove the beef and shred into bite-sized pieces using two forks.
- Reserve the consommé (cooking liquid) for dipping.
6. Assemble the Quesabirria Tacos
- Heat a skillet over medium-high heat and add enough oil to coat the bottom.
- Dip both sides of a corn tortilla into the consommé, then place in the skillet.
- Add shredded cheese and birria meat.
- Fold the tortilla in half and cook until golden and crisp on both sides.
- Repeat with remaining tortillas.
7. Serve
- Serve tacos with chopped onion, cilantro, lime wedges, and a side of consommé for dipping.
Tips
- Use a high-powered blender to get a smooth, velvety sauce.
- Toasting the chiles enhances their flavor and aroma.
- Dip tortillas in the consommé for maximum flavor and crispiness.
- Make extra consommé—it’s perfect for dipping or sipping.
Variations
- Substitute beef with lamb or goat for traditional flavors.
- Add a bit of chipotle for a smoky, spicy kick.
- Use flour tortillas if preferred, though corn is traditional.
Serving Suggestions
- Serve with pickled onions or jalapeños for extra tang.
- Pair with Mexican rice, beans, or a fresh salad.
- Enjoy with your favorite Mexican beer or a fresh margarita.
Storage
- Refrigerate leftover beef in an airtight container for up to 3 days.
- Freeze the birria sauce for up to 3 months; reheat before serving.
Nutrition (per taco, estimated)
- Calories: 350
- Protein: 22g
- Fat: 18g
- Carbs: 28g
- Fiber: 3g
- Sodium: 700mg
Conclusion
Quesabirria tacos are a flavorful, comforting meal that combines tender, slow-cooked beef, melted cheese, and crispy tortillas. Perfect for sharing with friends and family, they deliver authentic Mexican flavors right at home.