Welcome to taco heaven, friends! If you’ve been scrolling through social media lately, you’ve undoubtedly come across those drool-worthy videos of crispy red tacos being dipped into a savory broth. That’s quesabirria – the Mexican culinary masterpiece that’s taken the food world by storm. Today, I’m sharing my foolproof quesabirria tacos recipe that will transport your taste buds straight to the vibrant streets of Jalisco, Mexico, where this delicious dish originated.
As someone who’s tested countless quesabirria recipes in my kitchen, I promise this version strikes the perfect balance of authentic flavors while remaining accessible for home cooks. The combination of tender, slow-cooked beef, melty cheese, and rich consommé for dipping creates an unforgettable taste experience that’s worth every minute of preparation.
So roll up your sleeves and prepare to impress family and friends with this show-stopping quesabirria tacos recipe. Let’s dive in!
What is Quesabirria?
Before we jump into the cooking process, let’s understand what makes quesabirria so special. Quesabirria is a delicious fusion that blends classic Mexican birria—usually made with beef or goat—with cheesy, flavor-packed tacos.
The name itself tells the story: “quesa” refers to cheese, while “birria” is the succulent meat stew.
Originating from Jalisco, Mexico, quesabirria has evolved from its humble beginnings into a global food sensation. What makes the quesabirria tacos recipe unique is how the corn tortillas are dipped in the fat rendered from the meat (consommé) before being crisped on a griddle, giving them that distinctive red color and incredible flavor. When stuffed with tender meat and melty cheese, then dipped into the rich consommé, it creates a taste experience unlike any other taco.
The beauty of learning how to make quesabirria tacos at home is that you control the ingredients, spice level, and can customize to your family’s preferences. While traditional quesabirria recipes might use goat meat, our version uses beef chuck roast and short ribs for an accessible yet authentic approach.
Ingredients You’ll Need for Quesabirria Tacos Recipe
For the Birria Meat:
- Cut 3 pounds of beef chuck roast into bite-sized 2-inch pieces.
- 1 pound beef short ribs (for extra flavor)
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried chipotle chilies (optional, for extra heat)
- 1 medium white onion, quartered
- 6 garlic cloves, peeled
- 1 tablespoon vegetable oil
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon dried thyme
- 1 teaspoon cumin seeds (or ground cumin)
- 1 teaspoon black peppercorns
- 3 whole cloves
- 2 tablespoons apple cider vinegar
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 4 cups beef broth
- Salt to taste
For the Tacos:
- 16-20 corn tortillas (small to medium size)
- Shred 4 cups of Oaxaca or quesadilla cheese — Monterey Jack is a great alternative if needed.
- 1/2 cup vegetable oil for frying tacos
- 1 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
For Serving:
- Lime wedges
- Fresh cilantro
- Diced onions
- Radishes, thinly sliced
- Your favorite salsa
Essential Equipment for the Perfect Quesabirria Recipe
Before you start making quesabirria tacos, gather these essential kitchen tools:
- Dutch oven or large heavy pot (for slow cooking the meat)
- Blender (for creating the chile sauce)
- Large skillet or griddle (for crisping the tacos)
- Tongs (for dipping and flipping tortillas)
- Meat thermometer (optional, but helpful)
- Slotted spoon (for removing meat)
- Strainer (for the consommé)
- Small bowls (for serving consommé)
Having the right equipment ready will make the quesabirria tacos recipe process much smoother!
How to Make Quesabirria Tacos: Step-by-Step Instructions
Preparing the Chile Sauce
Toast the dried chilies: Warm a skillet (without oil) over medium heat. Place dried chilies on the skillet and toast for 1-2 minutes per side until they become aromatic and slightly pliable. Make sure not to let them burn — it can make the flavor turn bitter.
Soak the chilies: Place toasted chilies in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.
Prepare aromatics: As the chilies soak, warm 1 tablespoon of oil in a Dutch oven over medium heat. Add the quartered onion and garlic cloves, and sauté for around 5 minutes until they’re tender and lightly golden.
Blend the sauce: Drain the softened chilies and add them to a blender along with the sautéed onion, garlic, fire-roasted tomatoes, apple cider vinegar, and 1 cup of beef broth. Blend until completely smooth. This vibrant sauce is the flavor foundation of our quesabirria tacos recipe.
Cooking the Birria Meat
Season the meat: Pat the beef chuck and short ribs dry with paper towels. Season generously with salt on all sides.
Sear the meat: Using the same Dutch oven, add another tablespoon of oil and heat it over medium-high heat. Working in batches to avoid crowding, sear the meat on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor in your quesabirria recipe.
Add spices: Once all meat is seared, return it to the pot. Add bay leaves, cinnamon stick, oregano, thyme, cumin seeds, peppercorns, and cloves.
Combine with sauce: Pour the blended chile sauce over the meat and spices. Pour in the rest of the beef broth, making sure the meat is almost fully covered.
Slow cook to perfection: Let the mixture come to a gentle simmer, then lower the heat to maintain a slow, steady cook. Cover and cook for 3-4 hours, or until the meat is fork-tender and easily shreds. Slow cooking is key to achieving the rich, authentic flavor of traditional quesabirria tacos.
Shred the meat: When the meat becomes fork-tender, take it out of the broth and let it cool for a few minutes. When cool enough to handle, shred the meat using two forks, discarding any bones and excess fat.
Strain the consommé: Strain the cooking liquid through a fine-mesh sieve into a clean pot to create the consommé. Spoon off the excess fat, but be sure to save about 1/4 cup — you’ll need it for dipping the tortillas. Season the consommé with salt to taste and keep warm.
Assembling and Cooking the Quesabirria Tacos
Prepare the tortillas: Place a large skillet or griddle over medium heat and let it warm up. Dip a corn tortilla into the reserved fat from the consommé, coating both sides.
Crisping the first side: Place the dipped tortilla on the hot skillet and cook for about 30 seconds until it starts to firm up but is still pliable.
Add fillings: Add a generous layer of shredded cheese to one side of the tortilla. Add about 2-3 tablespoons of the shredded birria meat on top of the cheese. Sprinkle with a few diced onions and fresh cilantro.
Fold and crisp: Carefully fold the tortilla in half to create a half-moon shape. Press down gently with a spatula and cook for 2-3 minutes until the bottom is crispy and golden.
Flip and finish: Flip the taco and cook for another 2-3 minutes until the other side is equally crispy and the cheese inside is completely melted.
Repeat: Continue this process with remaining tortillas and fillings. You can keep finished tacos warm in a 200°F oven while you complete the batch.
Serving Your Quesabirria Tacos
The traditional way to enjoy a quesabirria tacos recipe is to serve the crispy tacos alongside small bowls of warm consommé for dipping. Here’s how to create the perfect serving:
- Place 2-3 quesabirria tacos on each plate.
- Ladle the hot consommé into small bowls for dipping.
- Garnish the tacos with fresh cilantro.
- Serve with lime wedges, sliced radishes, and small bowls of diced onions.
The real flavor explosion comes when you bite into the crispy taco and follow it with a dip into the savory consommé. The contrast between the crunchy exterior and the tender, flavorful meat inside creates an unforgettable taste experience. This is what makes the quesabirria tacos recipe so special!
Tips for the Best Quesabirria Tacos Recipe
After analyzing multiple quesabirria recipes and making this dish countless times, I’ve gathered these essential tips to help you achieve taco perfection:
Meat Selection and Preparation
Choose the right cuts: The combination of chuck roast and short ribs provides both meat and fat content needed for authentic flavor. If you’re looking for an economical option, you can use all chuck roast in your quesabirria recipe.
Don’t rush the sear: Taking time to properly brown the meat develops deep flavor compounds that make your birria extraordinary.
Cook until fork-tender: The meat should effortlessly shred when done. If it’s still tough after the recommended cooking time, continue cooking for 30-minute intervals until perfectly tender.
Consommé Perfection
Skim but don’t remove all fat: A good quesabirria tacos recipe needs some of that flavorful fat for dipping tortillas. Too much makes the dish greasy, but too little reduces flavor.
Balance the heat: If your consommé tastes too spicy, add a splash of heavy cream or a small amount of sugar to balance the heat.
Make ahead: The flavor of the consommé actually improves after sitting overnight, making this a perfect make-ahead dish.
Tortilla Techniques
Choose the right tortillas: While flour tortillas can work, traditional corn tortillas provide the authentic texture and flavor essential to a proper quesabirria tacos recipe.
Double-dip method: For extra-crispy tacos, dip the tortilla in consommé, place on the griddle briefly, then dip again before adding fillings.
Keep warm properly: If making a large batch, keep finished tacos on a wire rack in a warm oven (200°F) to maintain crispness without becoming soggy.
Make-Ahead and Storage Instructions
One of the best things about this quesabirria recipe is that you can prepare components ahead of time:
Make-Ahead Options:
Prepare the birria meat and consommé 1-2 days in advance. Refrigerate the shredded meat and strained consommé in separate airtight containers to keep them fresh.
Reheat the meat and consommé on the stovetop before assembling tacos.
Storage Guidelines:
Leftover assembled tacos: While best eaten fresh, leftover tacos can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until crispy and heated through.
Freezing options: The shredded meat and consommé freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Consommé storage: Keep any leftover consommé in an airtight container — it will stay fresh in the fridge for up to 5 days or can be frozen for up to 3 months. It makes an excellent base for soups or other Mexican dishes.
Variations on the Classic Quesabirria Tacos Recipe
While traditional quesabirria is spectacular, here are some delicious variations to try once you’ve mastered how to make quesabirria tacos:
Protein Variations
Chicken Quesabirria: Substitute beef with 4 pounds of bone-in, skin-on chicken thighs for a lighter option. Reduce cooking time to about 1.5-2 hours.
Lamb Quesabirria: Use 4 pounds of lamb shoulder for a flavor closer to traditional birria de chivo (goat). The cooking method remains the same.
Mushroom Quesabirria (Vegetarian): Replace meat with 2 pounds of mixed mushrooms (portobello, oyster, and shiitake work well). Roast them first to develop flavor, then simmer in the chile broth for just 45 minutes.
Cheese Options
Cheese blend: Experiment with different combinations like Oaxaca and Chihuahua cheese, or try adding a small amount of sharp cheddar for a flavor twist.
Queso fresco finish: After the tacos are cooked, sprinkle with crumbled queso fresco for a fresh contrast to the melted cheese inside.
Serving Alternatives
Quesabirria Pizza: Spread the birria meat and cheese over a pizza crust, bake until crispy, then serve with consommé for dipping. Click here to check it out!.
Quesabirria Nachos: Layer tortilla chips with shredded birria meat and cheese, bake until melted, then top with traditional garnishes and serve with consommé on the side. Click here to check it out!
Quesabirria Grilled Cheese: Use the meat and cheese as filling for a decadent grilled cheese sandwich, using the consommé fat to cook the bread.Click here to check it out!
What to Serve with Quesabirria Tacos
Complete your quesabirria tacos recipe experience with these complementary sides and drinks:
Side Dishes
- Mexican Rice: The perfect accompaniment to soak up extra consommé.
- Refried Beans: Adds heartiness and balances the richness of the tacos.
- Fresh Avocado Salad: The cool creaminess provides contrast to the spicy, rich tacos.
- Elote (Mexican Street Corn): Adds sweetness and another texture dimension.
Beverages
- Horchata: This creamy cinnamon-infused rice drink is the perfect match for bold, spicy dishes.
- Mexican Beer: A light cerveza with lime adds refreshment.
- Margaritas: Classic or tamarind margaritas pair beautifully with the rich flavors.
- Agua Frescas: Particularly cucumber or hibiscus for a non-alcoholic option.
Frequently Asked Questions About Quesabirria Tacos
1. Birria tacos Vs Quesabirria tacos
Birria tacos are made with stewed meat (traditionally goat) in a chile-based broth and served in tortillas. Quesabirria tacos take this a step further by adding cheese and crisping the tortillas that have been dipped in the fatty consommé. The “quesa” in quesabirria refers to the cheese element that transforms these into the gooey, crispy sensation that’s become so popular.
2. Is it possible to prepare quesabirria tacos using a slow cooker or Instant Pot?
Absolutely! For slow cooker quesabirria recipe: Follow the steps for making the chile sauce and searing the meat, then transfer everything to a slow cooker and cook on low for 8 hours or high for 5-6 hours. For Instant Pot: Use the sauté function for the initial steps, then pressure cook on high for 45 minutes with a 15
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Description
This quesabirria tacos recipe combines tender, slow-cooked beef with melty cheese, rich consommé, and crisped corn tortillas for an irresistible meal.
Ingredients
For the Birria Meat:
For the Tacos:
For Serving:
Instructions
- Toast the Chilies:
- Place guajillo, ancho, and chipotle chilies in a dry skillet over medium heat. Toast for 1–2 minutes per side until aromatic, being careful not to burn.
- Soak the Chilies:
- Transfer toasted chilies to a bowl, cover with hot water, and let soak for 20–30 minutes until softened.
- Sauté Aromatics:
- In a Dutch oven, heat 1 tbsp oil over medium heat. Add quartered onion and garlic cloves. Sauté for about 5 minutes until tender and golden.
- Blend the Sauce:
- Blend the softened chilies with sautéed onion, garlic, fire-roasted tomatoes, apple cider vinegar, and 1 cup beef broth until smooth.
- Season and Sear the Meat:
- Pat beef chuck and short ribs dry. Season with salt. In the same Dutch oven, heat 1 tbsp oil and sear meat in batches until browned on all sides.
- Add Spices and Sauce:
- Return all meat to the pot. Add bay leaves, cinnamon stick, oregano, thyme, cumin, peppercorns, and cloves. Pour in blended sauce and remaining broth.
- Simmer Slowly:
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 3–4 hours until meat is fork-tender.
- Shred the Meat:
- Remove meat, let cool slightly, then shred using two forks. Discard bones and excess fat.
- Strain the Consommé:
- Strain the cooking liquid into a clean pot. Skim excess fat but reserve about 1/4 cup for frying tortillas. Season consommé with salt and keep warm.
- Dip the Tortillas:
- Preheat a skillet or griddle over medium heat. Dip tortillas into reserved fat and place on the skillet.
- Assemble the Tacos:
- Add a layer of shredded cheese to one side of the tortilla. Top with 2–3 tbsp shredded meat, chopped onion, and cilantro.
- Fold and Crisp:
- Fold tortillas into half-moons and press lightly. Cook for 2–3 minutes per side until crispy and cheese is melted.
- Serve:
- Serve hot with small bowls of warm consommé for dipping. Garnish with lime wedges, diced onions, cilantro, and sliced radishes.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 11g56%
- Cholesterol 85mg29%
- Sodium 740mg31%
- Potassium 420mg12%
- Total Carbohydrate 27g9%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 30g60%
- Calcium 250 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
One thing I love about this recipe is how flexible it is — I’ve tried it with lamb and even chicken, and the results are always amazing