Quesabirria tacos have taken the culinary world by storm, but their roots trace back to the traditional birria dish from Jalisco, Mexico. Originally, birria was a flavorful, slow-cooked stew made with goat meat, served during festive occasions. Over time, the dish evolved as different regions, and chefs experimented with it, leading to the birth of the now-famous quesabirria tacos.
This mouthwatering taco variation gained popularity in Tijuana and eventually spread across Mexico and the United States. The name “quesabirria” comes from the combination of “queso” (cheese) and “birria” (slow-cooked meat stew), resulting in a taco that’s crispy on the outside, filled with melty cheese, tender braised beef, and served with a side of rich consommé for dipping.
Today, quesabirria tacos are a favorite at street food stands, taco trucks, and home kitchens worldwide. They’re loved for their bold flavors, crispy texture, and comforting appeal, making them perfect for gatherings, weeknight dinners, or weekend feasts.
In this post, I’ll guide you through a step-by-step recipe for making authentic quesabirria tacos at home. You’ll also find tips for perfecting your tacos, creative variations, and answers to frequently asked questions. Whether you’re a taco enthusiast or a first-time birria maker, this guide will help you create a restaurant-quality dish in your kitchen!
Ingredients You’ll Need for Quesabirria Tacos
Making authentic quesabirria tacos requires a mix of bold spices, tender meat, and cheesy goodness; all served with a flavorful consommé for dipping. Here’s what you’ll need to make these mouthwatering tacos at home:
Essential Ingredients
- Beef: Choose cuts like chuck roast, short ribs, or beef shank for tender, melt-in-your-mouth meat.
- Dried Guajillo Chilies and Ancho Chilies: These mild chilies add depth, smokiness, and a beautiful red color to the broth.
- Garlic: Fresh garlic cloves for robust flavor.
- Onions: Yellow or white onions to add sweetness and balance the spices.
- Bay Leaves: Enhances the aroma of the braising liquid.
- Oregano and Cumin: Key spices in Mexican cuisine give the meat a bold, earthy flavor.
The Consommé
- Beef Broth: The base of the rich dipping sauce.
- Tomatoes: Adds natural sweetness and a slight tang to the consommé.
- Fresh Cilantro and Lime Juice: For a fresh, zesty finish.
The Tacos
- Corn Tortillas: Traditional for authentic tacos. Use fresh, soft tortillas for the best texture.
- Oaxaca or Mozzarella Cheese: These cheeses melt beautifully, giving the tacos their signature gooey texture.
- Optional Toppings:
- Diced Onions
- Fresh Cilantro
- Lime Wedges
Pro Tip
Use high-quality beef and fresh tortillas to elevate the flavor and authenticity of your quesabirria tacos. For the best results, lightly toast the tortillas on a hot skillet before assembling your tacos to give them a crispy, golden finish.
Step-by-Step Instructions for Making Quesabirria Tacos
Follow these step-by-step instructions to create authentic, flavorful quesabirria tacos that will impress any crowd. From preparing the tender birria beef to assembling and serving crispy tacos, this guide has you covered.
Prepare the Birria Beef
- Rehydrate the Chilies: Place dried guajillo chilies and ancho chilies in a bowl and pour boiling water over them. Allow them to soak for approximately 15 minutes until they become soft and flexible.
- Blend the Marinade: Combine the rehydrated chilies, garlic, onion, oregano, cumin, and a splash of the chili-soaking water in a blender. Blend until smooth.
- Marinate the Beef: Coat the beef with the chili marinade, ensuring every piece is well covered. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor.
Slow-cook the Beef
- Add the Marinated Beef to the Pot: Place the marinated beef in a large pot, slow cooker, or Dutch oven.
- Add Consommé Ingredients: Pour the beef broth, diced tomatoes, bay leaves, and seasonings. Stir to combine.
- Simmer Until Tender: Cover and simmer over low heat for 3–4 hours or until the beef is tender and can be easily shredded with a fork.
Assemble the Tacos
- Dip Tortillas in Consommé: Heat a nonstick or cast iron skillet to medium. Dip each corn tortilla into the consommé, making sure both sides are fully coated.
- Add Shredded Beef and Cheese: Place the shredded birria beef and Oaxaca or mozzarella cheese onto one side of the tortilla.
- Fold and Cook: Fold the tortilla in half and cook for 2–3 minutes on each side or until the tortilla is crispy and the cheese is melted.
Serve with Consommé
- Ladle the Consommé: Pour the rich consommé into small bowls for dipping.
- Garnish and Serve: Garnish the tacos and consommé with fresh cilantro and lime wedges. Serve hot and enjoy the perfect balance of crispy tacos and flavorful broth.
Pro Tip
For optimal results, cook with a cast iron skillet. It retains heat evenly, ensuring your tortillas get that perfect crispy texture without burning.
Tips for Perfect Quesabirria Tacos
Making the perfect quesabirria tacos requires attention to detail, from selecting the proper cut of beef to achieving crispy golden tortillas. Follow these tips to elevate your tacos to restaurant-quality perfection.
Choosing the Right Beef
- Use Fatty Cuts: Cuts like chuck roast, beef shank, or short ribs are ideal because they become tender and flavorful after slow cooking.
- Trim Excess Fat: While you want some fat for flavor, trimming excessive fat ensures your consommé isn’t overly greasy.
Achieving Crispy Tortillas
- Heat the Skillet First: Ensure your skillet or cast iron pan is hot before placing the dipped tortillas on it. This helps achieve that signature crispy texture.
- Don’t Overcrowd the Pan: Cook the tacos in batches to avoid lowering the pan’s temperature.
- Golden and Crispy: Cook each side of the taco for 2–3 minutes until it’s golden brown and crispy.
Balancing the Flavors
- Adjust the Spice Level: Use more or fewer chilies depending on your heat preference. For a milder version, reduce the number of guajillo and ancho chilies.
- Add Brightness: A splash of lime juice in the consommé or over the tacos adds a fresh, citrusy note that balances the rich flavors.
- Garnish with Fresh Herbs: Finish with fresh cilantro and diced onions for a burst of freshness.
Pro Tip
Let the tacos rest for a minute after cooking to lock in the crispy texture before serving. This prevents the tortillas from becoming soggy too quickly when dipped in the consommé.
Creative Variations for Quesabirria Tacos
Quesabirria tacos are versatile, allowing you to customize the recipe to suit your tastes. Whether you’re craving extra cheese, more heat, or a vegetarian option, these creative variations will take your tacos to the next level.
Cheesy Quesabirria
- Add Extra Cheese: For a gooey, melty filling, increase the cheese in the tacos. Oaxaca, mozzarella, or Monterey Jack work well.
- Double Dip: Dip the tacos in the consommé before and after cooking to enhance the flavor and create an irresistible cheesy crust.
Spicy Quesabirria
- Use Chipotle Chilies: Add chipotle peppers in adobo sauce to the marinade for a smoky, spicy kick.
- Hot Sauce: Serve with your favorite hot sauce, or add cayenne pepper to the consommé for extra heat.
- Jalapeño Garnish: Top with sliced fresh jalapeños or pickled serrano peppers for a spicy finish.
Vegetarian Version
- Jackfruit: Replace the beef with shredded jackfruit for a meat-free option that mimics the texture of pulled meat.
- Mushrooms: Use a mix of portobello and shiitake mushrooms for a hearty, umami-packed filling.
- Vegetable Consommé: Make a vegetable broth with tomatoes, onions, garlic, and chilies for a rich, vegetarian consommé.
Seafood Quesabirria
- Shrimp or Fish: Swap the beef for shrimp or a firm white fish like cod or halibut for a coastal twist on the classic dish.
- Cajun Seasoning: Add a touch of Cajun seasoning or Old Bay for a unique flavor profile.
- Creamy Sauce: Serve with a lime crema or chipotle aioli to complement the seafood flavors.
Pro Tip
Experiment with different cheeses to customize the flavor of your quesabirria tacos. Cheddar, pepper jack, or queso fresco can add unique textures and taste to the dish.
FAQs and Storage Tips for Quesabirria Tacos
Here are some frequently asked questions and helpful tips to ensure your quesabirria tacos stay delicious and fresh. From making them ahead of time to storing leftovers, these tips will help you enjoy this flavorful dish whenever you want.
FAQs
Can I make quesabirria tacos ahead of time?
Yes! Prepare the birria beef and consommé and store them in the fridge. When ready to serve, reheat the meat and broth before assembling the tacos.
How do I store leftover tacos?
Leftover tacos can be stored in an airtight container in the fridge for up to 3 days. To prevent them from becoming soggy, separate the tacos from the consommé.
Can I freeze birria beef?
Absolutely! You can freeze shredded birria beef in portions for up to 3 months. This makes it easy to reheat and assemble tacos anytime you’re craving quesabirria.
Storage Tips
- Separate Storage: Store the tacos and consommé separately to keep them crispy and prevent them from soaking up too much liquid.
- Reheating: Reheat tacos in a skillet or griddle to bring back their crispy texture. Avoid microwaving, as it can make the tortillas soft and chewy.
- Consommé Storage: Store consommé in a sealed container to retain its rich, savory flavor. It can be refrigerated for up to 5 days or frozen for extended storage.
Pro Tip
Always store consommé separately in a sealed container to preserve its rich flavor. This way, you can enjoy a fresh, flavorful dipping sauce each time you serve quesabirria tacos.
Conclusion
Making authentic quesabirria tacos at home is a rewarding way to enjoy Mexican street food’s bold, rich flavors. With tender braised beef, crispy tortillas, melted cheese, and a savory consommé for dipping, this dish will become a favorite in your home.
Don’t be afraid to experiment with variations like spicy quesabirria or cheesy twists to suit your taste. Love quesabirria? You’ll also enjoy our Quesabirria Pizza—a creative fusion that combines all the best quesabirria flavors with a cheesy pizza base.
Whether you’re cooking for a family dinner, a festive gathering, or to treat yourself, these tacos never fail to impress.
We’d love to see your creations! Try the recipe and share your tips, variations, or photos in the comments below or tag us on social media. Let’s celebrate this flavorful tradition together—one crispy, cheesy, and delicious taco at a time!
Quesabirria Tacos
Ingredients
For the Birria Beef:
- 2 lbs beef (chuck roast, short ribs, or beef shank)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 onion, chopped
- 2 tsp oregano
- 1 tsp cumin
- 4 cups beef broth
- 2 bay leaves
- 2 tomatoes, diced
- Salt and pepper, to taste
For the Tacos:
- 12 corn tortillas
- ½ cups Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Prepare the Birria Beef:
- Place guajillo and ancho chilies in a bowl and pour boiling water over them. Soak for 15 minutes until softened.
- Blend the softened chilies with garlic, onion, oregano, cumin, and a bit of the soaking water until smooth.
- Marinate the beef with the chili mixture, cover, and refrigerate for at least 4 hours or overnight.
Slow-Cook the Beef:
- In a large pot or Dutch oven, place the marinated beef.
- Add beef broth, diced tomatoes, bay leaves, salt, and pepper.
- Cover and simmer over low heat for 3–4 hours until the beef is tender and easily shredded.
- Remove the beef from the pot, shred it, and set aside. Reserve the broth as consommé for dipping.
Assemble the Tacos:
- Heat a skillet over medium heat. Dip each tortilla into the consommé to coat both sides.
- Place the tortilla in the skillet and add shredded birria beef and cheese on one half.
- Fold the tortilla in half and cook for 2–3 minutes on each side until the tortilla is crispy and the cheese is melted.
Serve:
- Ladle consommé into small bowls for dipping.
- Garnish the tacos with fresh cilantro and serve with lime wedges.
