Quesabirria Tacos

Quesabirria Tacos

Quesabirria Tacos Recipe

Quesabirria tacos are a delicious fusion of birria (a traditional Mexican stew) and quesadillas. These tacos are filled with flavorful, tender meat and cheese, then fried until crispy. Served with a side of rich consommé for dipping, they are a treat for the senses.


For the Birria:

  • 2 lbs beef chuck roast, cut into chunks
  • 1 lb beef shank (or short ribs)
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 dried chipotle chile
  • 1 large onion, quartered
  • 4 cloves garlic
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste

For the Tacos:


  • Corn tortillas
  • Shredded mozzarella cheese (or Oaxaca cheese)
  • Chopped fresh cilantro
  • Diced onions
  • Lime wedges


1. Prepare the Birria:

  • Remove the stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
  • Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
  • In a blender, combine the soaked chiles, onion, garlic, diced tomatoes, and a cup of the beef broth. Blend until smooth.
  • In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and shank, searing them until browned on all sides.
  • Pour the blended chile mixture over the beef, then add the remaining beef broth, bay leaves, cinnamon stick, oregano, cumin, salt, and black pepper.
  • Bring to a boil, then reduce the heat to low and simmer for 2.5 to 3 hours, or until the meat is tender and shreds easily.
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2. Shred the Meat:

  • Remove the meat from the pot and shred it using two forks. Discard any bones and return the shredded meat to the pot. Keep the consommé warm for serving.

3. Assemble the Tacos:

  • Heat a large skillet or griddle over medium heat. Dip each tortilla into the warm consommé to coat both sides.
  • Place the dipped tortilla on the skillet and sprinkle a generous amount of shredded cheese on one half.
  • Add a spoonful of shredded birria meat on top of the cheese.
  • Fold the tortilla over to create a taco and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.

4. Serve:

  • Serve the quesabirria tacos with chopped cilantro, diced onions, and lime wedges on the side.
  • Ladle the warm consommé into small bowls for dipping the tacos.

Tips for Perfect Quesabirria Tacos

  1. Meat Selection: Beef chuck roast and shank provide a good balance of tenderness and flavor. You can also use goat or lamb for a more traditional birria.
  2. Cheese: Oaxaca cheese is the traditional choice, but mozzarella works well if it’s more readily available.
  3. Consommé: Be sure to skim off any excess fat from the consommé before serving. The fat can be used to fry the tortillas for extra flavor.
  4. Make Ahead: The birria can be made a day ahead and reheated. The flavors will deepen and improve with time.
  5. Serving Size: This recipe makes enough for about 12-15 tacos, depending on the size of your tortillas and the amount of filling.

Enjoy these quesabirria tacos as a rich, flavorful meal that’s perfect for any occasion!

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