Quesabirria tacos

Quesabirria tacos

Quesabirria tacos have taken the culinary world by storm, becoming a beloved staple in Mexican cuisine. These delectable tacos are a fusion of quesadilla and birria, a traditional Mexican stew. Originating from the state of Jalisco, birria was originally made with goat meat, but modern variations often use beef for its rich, tender texture.

The preparation involves slow-cooking beef in a flavorful, aromatic broth made with dried chiles, spices, and herbs until it is incredibly tender and infused with a deep, savory flavor. This succulent meat is then tucked into corn tortillas dipped in the luscious birria broth, filled with gooey melted cheese, and grilled to crispy perfection.

Served with a side of the savory birria broth for dipping, known as “consomé,” these tacos offer an explosion of flavors and textures that are utterly irresistible. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you step-by-step to create restaurant-quality quesabirria tacos in the comfort of your home. Get ready to impress your family and friends with this mouthwatering dish that is sure to become a favorite!


For the Birria:

– 3 lbs beef chuck roast or short ribs, cut into chunks
– 5 dried guajillo chiles
– 3 dried ancho chiles
– 3 dried pasilla chiles
– 1 white onion, quartered
– 5 cloves garlic
– 2 cups beef broth
– 1 cup water
– 2 tbsp apple cider vinegar
– 1 cinnamon stick
– 1 bay leaf
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1 tsp ground thyme
– 1 tsp black pepper
– Salt to taste

For the Tacos:

– Corn tortillas
– Shredded mozzarella or Oaxaca cheese
– Chopped cilantro
– Diced onions
– Lime wedges
– Optional: Radishes, avocado slices, salsa


Prepare the Birria:

1. Toast the Chiles:
– In a dry skillet over medium heat, toast the dried chiles for a few seconds on each side until fragrant. Be careful not to burn them.

2. Rehydrate the Chiles:
– Place the toasted chiles in a bowl and cover with hot water.Soak them for roughly 20 minutes, or until they become tender.

3. Make the Sauce:
– After draining the chiles, take off the seeds and stems. Add the chiles, onion, garlic, beef broth, water, vinegar, cinnamon stick, bay leaf, oregano, cumin, thyme, black pepper, and a pinch of salt to a blender. Blend until smooth.

4. Cook the Birria:
– Heat some oil in a big pot or Dutch oven over medium-high heat. Brown the beef chunks on all sides, then pour in the blended sauce. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the meat is tender and can be easily shredded. If more broth or water is needed during cooking, add it.

5. Shred the Meat:
– When the steak is soft, take it out of the saucepan and use two forks to shred it. Return the shredded meat to the pot and mix it with the sauce.

Assemble the Quesabirria Tacos:

1. Heat the Tortillas:
– Turn up the heat to medium on a griddle or big skillet. Dip each tortilla in the birria broth to coat it lightly, then place it on the griddle.

2. Add Cheese and Meat:
– Dredge a sizable portion of cheese onto one tortilla half. Add some shredded birria meat on top of the cheese.

3. Fold and Cook:
– Fold the tortilla in half to create a taco. Press down lightly with a spatula. Cook for two to three minutes on each side, or until the cheese is melted and the tortilla is crispy.

4. Serve:
– Serve the quesabirria tacos with chopped cilantro, diced onions, and lime wedges. You can also serve them with a side of the birria broth for dipping, known as “consomé.”

5. Optional Additions:
– Garnish with radishes, avocado slices, and salsa if desired.

Enjoy your delicious quesabirria tacos!

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