If you have a craving for a dish that’s bursting with rich flavors, melty cheese, and that perfect crunch, you’re in for a treat. This Crispy, Cheesy Quesabirria Tacos Recipe combines tender, slow-cooked beef steeped in aromatic spices with gooey, melted cheese hugged by crispy tortillas. Each bite delivers a harmonious blend of savory, tangy, and spicy notes that feel like a warm culinary hug. Whether you’re making it for a cozy dinner at home or impressing friends at a gathering, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Gathering ingredients for these tacos is wonderfully straightforward, and each one plays a crucial role in creating that iconic flavor and texture. From the tender beef to the smoky chilies and the stretchy cheese, these elements come together like a dream.
- 2 lbs beef chuck roast or short ribs: The star protein that becomes tender and flavorful after slow cooking.
- 2 dried guajillo chilies: Bring fruity heat and beautiful color to the birria sauce.
- 2 dried ancho chilies: Add depth and mild smokiness to the broth.
- 1 dried pasilla chili (optional): For extra richness and complexity in the sauce.
- 1 medium onion, quartered: Provides a sweet base flavor when simmered with the chilies.
- 4 cloves garlic, smashed: Infuses bold aroma and flavor throughout the beef and sauce.
- 2 bay leaves: Enhance the aroma and add subtle herbal notes.
- 1 cinnamon stick: Adds a hint of warm spice that rounds out the sauce.
- 4 cups beef broth (or water): Forms the flavorful cooking liquid for the birria.
- 1 teaspoon cumin: Earthy spice that complements the chilies beautifully.
- 1 teaspoon oregano: Adds a touch of herbal brightness.
- 1/2 teaspoon black pepper: For a gentle kick of heat.
- Salt to taste: Essential seasoning to balance the flavors.
- 10-12 corn tortillas: Traditional base that crisps up perfectly when cooked.
- 2 cups shredded mozzarella cheese (or Oaxaca cheese): Melts smoothly and adds creamy, cheesy goodness.
- Fresh cilantro, chopped: Bright, fresh garnish that cuts through the richness.
- 1/2 cup finely diced onion: Adds crunch and sharpness as a topping.
- Lime wedges: Bring a refreshing citrus zing at serving.
- Oil for frying: Needed to crisp up those tortillas to golden perfection.
- 1 1/2 cups reserved birria broth: Used for dipping, intensifying every bite.
- 1 small onion, finely chopped: Incorporated into the dipping broth for extra flavor.
- 1 clove garlic, minced: Enhances the savoriness of the consommé.
- 1 tablespoon vinegar: Adds brightness and balance to the dip.
- 1/2 teaspoon chili powder (optional): For a hint of smoky heat in the consommé.
How to Make Crispy, Cheesy Quesabirria Tacos Recipe
Step 1: Toasting the Chilies and Preparing the Sauce
Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them gently in a dry skillet over medium heat for about two to three minutes until fragrant—this step unlocks smoky, complex flavors essential to the birria broth. Then blend these toasted chilies with onion, garlic, cumin, oregano, and black pepper, along with a cup of beef broth. Aim for a smooth sauce that’s the backbone of our aromatic birria.
Step 2: Browning the Beef
Heat a splash of oil in a large pot or Dutch oven over medium-high heat. Brown your beef chunks in batches, making sure to get that beautiful caramelized crust all around. This searing step locks in juices and layers rich flavor that will make your Quesabirria tacos irresistible.
Step 3: Simmering the Birria
After browning, pour the chili sauce back into the pot, cooking it for five minutes to deepen the flavors. Add remaining beef broth, bay leaves, cinnamon stick, and the seared beef. Bring everything to a boil, then lower the heat and cover. Let it simmer gently for two to three hours until the beef is tender enough to shred effortlessly with two forks.
Step 4: Preparing the Dipping Broth
Once the birria beef is tender, remove it and shred it. Discard the bay leaves and cinnamon stick. Save about one and a half cups of that delicious broth for dipping. Simmer this broth with finely chopped onion, minced garlic, vinegar, and chili powder for five to ten minutes to enhance its flavor before seasoning with salt.
Step 5: Assembling and Cooking the Tacos
Now the fun part: heat a skillet lightly oiled over medium heat. Dip a corn tortilla into the reserved birria broth to give it moisture and incredible flavor, then place it on the skillet. Sprinkle a generous amount of shredded cheese on one side, top with a good heap of shredded beef, and fold the tortilla over to form a taco. Cook each side for two to three minutes until the tortilla crisps up beautifully and the cheese melts into gooey heaven.
Step 6: Garnish and Serve
Remove the crispy, cheesy quesabirria tacos from the skillet and top them with fresh cilantro and diced onion. Serve these beauties immediately with lime wedges and a small bowl of your flavorful birria consommé for dipping. Every bite is a delicious journey!
How to Serve Crispy, Cheesy Quesabirria Tacos Recipe
Garnishes
Fresh, chopped cilantro and diced white onion are classic toppings that add brightness and crunch, perfectly balancing the rich meat and melty cheese. A squeeze of lime juice over each taco brightens the overall flavor and wakes up your taste buds.
Side Dishes
Consider serving your Crispy, Cheesy Quesabirria Tacos Recipe alongside a simple Mexican rice, refried beans, or a fresh cabbage slaw for contrast. These sides complement the deep, savory flavors of the tacos while adding texture and color to the plate.
Creative Ways to Present
For a festive touch, set up a taco bar with all the garnishes and dipping consommé on the side so everyone can customize their tacos. You can also serve mini quesabirria sliders by chopping larger tacos into smaller bites, perfect for parties or casual snacking with friends.
Make Ahead and Storage
Storing Leftovers
Leftover shredded birria beef and broth can be refrigerated in airtight containers for up to four days. Keep the broth separate if possible to prevent the meat from getting soggy.
Freezing
You can freeze the cooked birria beef and broth separately for up to three months. When ready, thaw them overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat the shredded beef in a pan with a splash of broth to keep it moist. For the tortillas, briefly warm them on a skillet before assembling the tacos again and crisping them up fresh with cheese for that irresistible texture.
FAQs
What cut of beef is best for birria tacos?
Beef chuck roast or short ribs are ideal due to their marbling and connective tissues that break down during slow cooking, resulting in tender, flavorful meat perfect for birria.
Can I make this recipe spicy?
Absolutely! Including the pasilla chili and adding chili powder to the dipping broth are great ways to boost heat without overpowering the other flavors. Adjust according to your spice preference.
What cheese works best for quesabirria tacos?
Oaxaca cheese is traditional and melts wonderfully, but shredded mozzarella is a fantastic, easily accessible alternative that provides great stretch and creaminess.
Can I use flour tortillas instead of corn?
Corn tortillas are preferred for their authentic flavor and crisping ability. Flour tortillas can be used but may not achieve the same crispy texture and slightly sweet corn flavor.
How do I make the birria broth for dipping?
The dipping broth, or consommé, is made by reserving some of the birria cooking liquid, then simmering it with onion, garlic, vinegar, and spices to intensify the flavor. It’s essential for dunking your quesabirria tacos!
Final Thoughts
I can’t recommend this Crispy, Cheesy Quesabirria Tacos Recipe enough—it’s one of those dishes that brings people together effortlessly with its unbeatable combination of textures and bold, soulful flavors. Whether you’re a taco newbie or a seasoned lover, this recipe invites you to enjoy the magic of homemade birria that’s crisp on the outside and melty on the inside. Give it a try, and trust me, these tacos will have a permanent spot on your must-make list.
Print
Crispy, Cheesy Quesabirria Tacos Recipe
- Total Time: 3 hours 35 minutes
- Yield: 10 servings 1x
Description
These Crispy, Cheesy Quesabirria Tacos feature tender, slow-simmered beef chuck roast in a flavorful chili-spiced broth, folded with melted mozzarella cheese inside crispy corn tortillas. Served with fresh cilantro, diced onion, lime wedges, and rich birria consommé for dipping, these tacos combine authentic Mexican flavors with a satisfyingly crunchy texture perfect for any taco lover.
Ingredients
Birria Meat and Broth
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional for extra depth)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth (or water)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Salt to taste
Tacos
- 10–12 corn tortillas
- 2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- Oil for frying
Garnishes and Dipping Sauce
- Fresh cilantro, chopped (for garnish)
- 1/2 cup finely diced onion (for garnish)
- Lime wedges (for serving)
- 1 1/2 cups reserved birria broth (from braising the beef)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon vinegar
- 1/2 teaspoon chili powder (optional)
- Salt to taste
Instructions
- Toast the Chilies: Remove stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until aromatic, taking care not to burn.
- Prepare Chili Sauce: Add the toasted chilies, quartered onion, smashed garlic, cumin, oregano, and black pepper to a blender. Pour in 1 cup of beef broth or water and blend until smooth. Add more broth if needed to achieve a sauce consistency.
- Brown the Beef: Heat a bit of oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches, searing all sides. Remove the beef and set aside.
- Cook the Birria: In the same pot, add the chili sauce and cook for about 5 minutes while stirring occasionally. Add remaining beef broth, bay leaves, cinnamon stick, and the seared beef. Bring to a boil, then lower heat to a simmer. Cover and cook for 2-3 hours until the beef is tender and shreds easily.
- Shred the Beef: Remove beef from the pot and shred using two forks. Discard bay leaves and cinnamon stick. Reserve 1 1/2 cups of the broth for dipping.
- Prepare Dipping Consommé: In a small saucepan, combine reserved birria broth, finely chopped onion, minced garlic, vinegar, and chili powder if using. Simmer over medium heat for 5-10 minutes. Season with salt and set aside.
- Heat Tortillas: Warm a skillet or griddle over medium heat and lightly oil it. Dip each corn tortilla into the reserved birria broth to soften, then place on the heated skillet.
- Assemble Tacos: Sprinkle shredded cheese on one half of the tortilla placed on the skillet. Add a generous amount of shredded birria beef on top of the cheese, then fold the tortilla over to create a taco.
- Cook Tacos: Cook each side of the folded taco for 2-3 minutes until the tortilla becomes crispy and golden and the cheese inside melts.
- Serve: Remove tacos from skillet and garnish with freshly chopped cilantro and diced onion. Serve immediately with lime wedges and the warm birria consommé for dipping.
Notes
- Remove seeds from chilies to avoid bitterness and overly spicy flavor.
- Use mozzarella cheese as a substitute if Oaxaca cheese is unavailable.
- The simmering time can be adjusted based on beef tenderness; longer braising yields more tender meat.
- Dipping the tortillas in birria broth softens them and adds flavor while helping them crisp as they cook.
- Leftover birria and consommé keep well refrigerated for up to 3 days and may be reheated gently on stovetop.
- Prep Time: 30 minutes
- Cook Time: 3 hours 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
