Quesabirria Tacos are crispy, cheesy tacos filled with juicy shredded beef birria and dipped in a rich consommé. They’re a fusion of traditional Mexican birria and a grilled quesadilla—perfectly melty, meaty, and mouthwatering.
Ingredients:
For the Birria Beef:
2½ lbs beef chuck roast or short ribs
2 dried guajillo chiles
2 dried ancho chiles
2 dried chiles de arbol (optional, for spice)
1 white onion, quartered
5 garlic cloves, peeled
1 (14 oz) can fire-roasted tomatoes
1 tsp cumin
1 tsp oregano
½ tsp ground cloves
2 bay leaves
4 cups beef broth
Salt & pepper to taste
2 tbsp apple cider vinegar
For the Tacos:
10–12 corn tortillas
2 cups Oaxaca cheese or shredded mozzarella
Chopped onions & cilantro, for garnish
Lime wedges, for serving
Instructions:
1. Prepare the Chiles:
Toast the dried chiles in a hot pan for 1–2 minutes.
Remove stems and seeds, then soak them in hot water for 15 minutes until softened.
2. Make the Birria Sauce:
In a blender, combine soaked chiles, onion, garlic, tomatoes, cumin, oregano, cloves, vinegar, and 1 cup of beef broth. Blend until smooth.
3. Cook the Birria:
In a large pot or Dutch oven, season the beef with salt & pepper. Sear until browned.
Pour in the birria sauce, remaining beef broth, and add bay leaves.
Simmer covered on low heat for 3 hours, or until the beef is fork-tender. Shred the meat and reserve the consommé (broth) for dipping.
4. Assemble the Quesabirria Tacos:
Heat a skillet or griddle. Dip tortillas in the birria consommé, then place on the skillet.
Top with shredded beef and cheese. Fold into a taco and cook until the tortilla is crispy and the cheese is melted.
5. Serve:
Garnish with onions, cilantro, and a squeeze of lime.
Serve with a side of warm consommé for dipping.
Tips:
Slow Cooker Version: Cook the beef and sauce on low for 8 hours in a crockpot.
Cheese Choice: Use melty cheese like Monterey Jack or mozzarella if you can’t find Oaxaca cheese.
Freeze Extra Meat: The birria filling freezes well for quick taco nights!
