Quesabirria Tacos

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Quesabirria Tacos

Description

Quesabirria Tacos are a delicious Mexican-inspired dish featuring tender, slow-cooked beef birria tucked inside crispy tortillas with melted cheese. The tortillas are dipped in the rich birria broth (consomé) before being grilled, creating a flavorful, golden exterior. Served with a side of warm consomé for dipping, these tacos deliver a perfect combination of savory meat, gooey cheese, and bold spices. Ideal for family dinners, celebrations, or weekend gatherings, quesabirria tacos have become a favorite for their irresistible texture and rich flavor.

Ingredients

For the Birria

  • 2 lbs (900g) beef chuck roast, cut into chunks
  • 1 tablespoon olive oil
  • 1 dried guajillo chili, seeded
  • 2 dried ancho chilies, seeded
  • 3 cloves garlic
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 4 cups beef broth
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste

For the Tacos

  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped cilantro
  • Diced onion
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large pot and sear the beef chunks until browned on all sides.
  2. Soak the dried chilies in hot water for 10 minutes until softened.
  3. Blend the softened chilies, garlic, onion, cumin, oregano, paprika, vinegar, and 1 cup of beef broth until smooth.
  4. Pour the sauce over the beef and add the remaining broth.
  5. Simmer on low heat for 2½–3 hours, or until the beef is fork-tender.
  6. Remove the beef, shred it, and return it to the broth. Reserve the broth as consomé.
  7. Dip a tortilla lightly into the top layer of the broth.
  8. Place it on a hot skillet, sprinkle with cheese, add shredded beef, and fold in half.
  9. Cook until crispy and golden on both sides.
  10. Repeat with the remaining tortillas and filling.
  11. Garnish with cilantro and diced onion. Serve with warm consomé and lime wedges.

Recipe Notes

  • Chuck roast provides excellent flavor and tenderness.
  • The dipping broth is essential for authentic quesabirria tacos.
  • Adjust chili quantities for your preferred spice level.

Tips

  • Prepare the birria a day ahead for even richer flavor.
  • Use freshly shredded cheese for the best melt.
  • Keep cooked tacos warm in a low-temperature oven while finishing the batch.

Servings

Serves: 6 (approximately 12 tacos)

Nutritional Information (Per Serving)

  • Calories: 520
  • Protein: 36g
  • Carbohydrates: 24g
  • Fat: 30g
  • Fiber: 3g
  • Sodium: 780mg

Health Benefits

  • Beef provides high-quality protein, iron, zinc, and vitamin B12.
  • Homemade broth contains collagen and minerals from slow cooking.
  • Corn tortillas offer whole-grain carbohydrates and are naturally gluten-free.
  • Fresh cilantro, onion, and lime add vitamins and antioxidants.
  • Making quesabirria at home allows better control over sodium and ingredients.

Frequently Asked Questions

Q: Can I make birria in a slow cooker?

A: Yes. Cook on low for 8–10 hours or until the beef is very tender.

Q: What cheese is best for quesabirria?

A: Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or Chihuahua cheese work well.

Q: Can I freeze the birria?

A: Absolutely. Store the meat and broth in airtight containers for up to 3 months.

Q: What should I serve with quesabirria tacos?

A: Mexican rice, refried beans, roasted corn, or a fresh salad pair wonderfully.

Q: How do I store leftovers?

A: Refrigerate the meat and broth separately for up to 4 days. Reheat gently before serving.

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