Print

How to Make Quesabirria : Crispy, Cheesy, and Absolutely Irresistible

Cooking Quesabirria Tacos recipes
Print Recipe

Quesabirria tacos combine tender, slow-cooked birria meat, melted Oaxaca cheese, and crispy fried tortillas served with a rich consomé for dipping. This authentic Mexican dish is packed with bold flavors and textures, perfect for Taco Tuesday or any festive occasion.

Ingredients

Scale
    • 2 lbs beef chuck roast (or lamb/goat)
    • 4 guajillo chilies (seeded and deveined)
    • 2 ancho chilies (seeded and deveined)
    • 2 cloves garlic
    • 2 medium tomatoes (roughly chopped)
    • 1 medium onion (quartered)
    • 1/4 cup vinegar
    • 2 cups beef broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1 tbsp olive oil
    • Salt and pepper to taste
  • For the Tacos:
    • 12 corn tortillas
    • 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)
    • 1/2 cup diced onions
    • 1/4 cup chopped fresh cilantro
    • Lime wedges for serving

Instructions

1. Prepare the Birria:

  1. Toast guajillo and ancho chilies in a skillet over medium heat until fragrant.
  2. Blend chilies with garlic, tomatoes, onion, vinegar, cumin, oregano, cinnamon, and cloves into a smooth paste.
  3. Heat olive oil in a Dutch oven or slow cooker. Season beef with salt and pepper, then sear on all sides until browned.
  4. Pour the chili paste and beef broth over the beef. Cover and simmer for 3–4 hours (or cook on high in a slow cooker for 6–8 hours) until the meat is tender and shreddable.

2. Assemble the Tacos:

  1. Shred the birria meat and save the juices for consomé.
  2. Heat a skillet over medium heat. Dip each tortilla lightly in the consomé and place on the skillet.
  3. Add shredded cheese and birria meat to one side of the tortilla. Fold in half and press gently.

3. Cook the Tacos:

  1. Fry the tacos for 2–3 minutes on each side until crispy and golden.
  2. Repeat for all tortillas.

4. Serve with Style:

  1. Garnish tacos with diced onions, fresh cilantro, and lime wedges.
  2. Serve with warm consomé in small bowls for dipping.

 

Notes

  • Birria meat can be stored in the fridge for up to 5 days or frozen for up to 6 months.
  • To reheat, add a splash of consomé to the meat and warm in a skillet.
  • Adjust the spice level by adding more or fewer chilies.

Nutrition

Keywords: quesabirria

Find it online: https://batchrecipes.com/quesabirria/