Description
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:
- Toast guajillo and ancho chilies in a skillet over medium heat until fragrant.
- Blend chilies with garlic, tomatoes, onion, vinegar, cumin, oregano, cinnamon, and cloves into a smooth paste.
- Heat olive oil in a Dutch oven or slow cooker. Season beef with salt and pepper, then sear on all sides until browned.
- 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:
- Shred the birria meat and save the juices for consomé.
- Heat a skillet over medium heat. Dip each tortilla lightly in the consomé and place on the skillet.
- Add shredded cheese and birria meat to one side of the tortilla. Fold in half and press gently.
3. Cook the Tacos:
- Fry the tacos for 2–3 minutes on each side until crispy and golden.
- Repeat for all tortillas.
4. Serve with Style:
- Garnish tacos with diced onions, fresh cilantro, and lime wedges.
- 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.
- Prep Time: 30 min
- Cook Time: 3 h 30 min
- Category: Main Course
- Method: Slow Cooking & Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
Keywords: quesabirria