Quesabirria tacos are a mouthwatering fusion of traditional Mexican birria and crispy, cheesy quesadillas. These tacos are stuffed with tender, slow-braised beef, melted cheese, and then fried to crispy perfection, served with a rich, flavorful consommé for dipping. Originating in Tijuana, Mexico, quesabirria has become a global phenomenon, with food trucks and restaurants worldwide serving their own versions.
This dish is special because it combines the deep, savory flavors of birria—traditionally a goat or beef stew slow-cooked with chilies and spices—with the satisfying crunch of a pan-fried taco filled with gooey cheese. The combination of the juicy, slow-braised meat and crispy tortilla makes it irresistible.
While the traditional filling is beef or goat, some variations use chicken, lamb, or even jackfruit for a vegetarian option. Whether you’re making it for a special family dinner or impressing guests, these tacos are sure to be a hit!
Ingredients
For the Birria (Slow-Braised Meat)
- 3 lbs beef chuck roast (or a mix of short ribs and shank for extra richness)
- 4 cups beef broth (or water with bouillon)
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 2 roma tomatoes, roughly chopped
- ½ medium white onion, chopped
- 4 garlic cloves, peeled
- 2 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp black pepper
- 2 bay leaves
- 1 tbsp salt, or to taste
- 1 tbsp cooking oil
For the Quesabirria Tacos
- 12 corn tortillas (or flour tortillas for a softer bite)
- 2 cups shredded Oaxaca or mozzarella cheese (Oaxaca melts best but mozzarella is a great substitute)
- ½ cup finely chopped cilantro
- ½ cup diced white onion
- Lime wedges, for serving
For the Consommé (Dipping Broth)
- Reserved birria braising liquid
- 1 tbsp chopped fresh cilantro
- ½ small white onion, finely chopped
- Salt to taste
Instructions
Step 1: Prepare the Birria Sauce
- Heat a dry skillet over medium heat and toast the dried chilies for about 30 seconds per side until fragrant. Be careful not to burn them.
- Transfer the chilies to a bowl and cover them with hot water. Let them soak for 10-15 minutes until softened.
- Meanwhile, in the same skillet, add a bit of oil and sauté the chopped onion, tomatoes, and garlic until softened (about 5 minutes).
- Drain the soaked chilies and blend them with the sautéed onion, tomatoes, garlic, apple cider vinegar, oregano, cumin, cinnamon, paprika, black pepper, and 1 cup of beef broth. Blend until smooth. Strain if needed to remove any chunks.
Step 2: Cook the Birria
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with salt and sear it on all sides until browned (about 2-3 minutes per side).
- Pour the blended birria sauce over the beef and add the remaining beef broth and bay leaves.
- Bring to a simmer, cover, and cook on low heat for 3-4 hours until the meat is tender and easily shredded. Alternatively, you can use:
- Instant Pot: Cook on high pressure for 45 minutes, then natural release for 15 minutes.
- Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.
Step 3: Shred the Meat & Prepare the Consommé
- Once the meat is tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat.
- Strain the braising liquid to remove solids, reserving the broth for dipping. Adjust salt if needed.
- Add a ladleful of broth to the shredded meat to keep it juicy.
Step 4: Assemble & Cook the Quesabirria Tacos
- Heat a skillet or griddle over medium heat.
- Lightly dip each tortilla in the reserved birria broth to coat it with flavor and color.
- Place the tortilla on the skillet, then add a layer of shredded cheese and a generous amount of birria meat.
- Fold the tortilla in half and press lightly. Cook for about 2-3 minutes per side until crispy and the cheese is fully melted.
- Repeat with the remaining tortillas.
Step 5: Serve & Enjoy!
- Serve the tacos with a bowl of warm consommé on the side for dipping.
- Garnish with chopped cilantro, diced onions, and lime wedges.
- Enjoy the tacos while they are hot and crispy!
Tips for the Best Quesabirria Tacos
✅ Use bone-in cuts like short ribs or oxtail for extra depth of flavor.
✅ Toast and soak the chilies properly to bring out their full flavor without bitterness.
✅ Don’t rush the braising process—low and slow cooking makes the meat extra tender.
✅ For extra crunch, cook tacos in a nonstick or cast iron skillet without overloading them with oil.
✅ If your tortillas keep breaking, warm them slightly before dipping in broth.
Storage & Reheating Instructions
- Storage: Store leftover birria meat and consommé separately in airtight containers in the fridge for up to 4 days or freeze for 3 months.
- Reheating: Reheat the meat in a pan with a splash of broth to keep it juicy. Warm tacos in a skillet to regain crispiness.
Variations & Customizations
🌱 Vegetarian Option: Use jackfruit or mushrooms instead of beef.
🔥 Spicier Version: Add a few dried arbol chilies or extra hot sauce.
🧀 Extra Cheesy: Use a mix of Oaxaca, mozzarella, and Monterey Jack cheese.
🥩 Alternative Meats: Try lamb, pork, or even chicken for different flavors.
Nutrition (Per Taco)
- Calories: ~300
- Protein: ~18g
- Carbs: ~24g
- Fat: ~14g
- Fiber: ~2g
- Sodium: ~450mg
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Birria tastes even better the next day as the flavors meld. Store the meat and broth separately and reheat before assembling tacos.
What’s the best cheese for quesabirria?
Oaxaca cheese is the best choice, but mozzarella or Monterey Jack work well too.
Can I use flour tortillas instead of corn?
Yes! Flour tortillas will give a softer texture but still taste great.
What should I serve with quesabirria tacos?
They pair well with Mexican rice, refried beans, and a cold agua fresca or horchata.
Quesabirria tacos are a showstopping dish that brings together rich, slow-cooked flavors with crispy, cheesy goodness. Whether you’re a birria lover or trying them for the first time, this recipe will turn your kitchen into the best taco stand in town. 🌮🔥 Enjoy!