Quesabirria Tacos – Juicy Beef, Crispy Tortillas, and Cheesy Perfection

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!