Here’s a simple guide to making Quesabirria Tacos—crispy, cheesy, and packed with flavorful beef 🌮🧀
Quesabirria Tacos
Ingredients (serves 4)
For the birria beef:
- 2 lbs beef chuck or short ribs
- 4 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 3 cloves garlic
- 1 small onion
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cups beef broth
- Salt & pepper, to taste
- 2 tbsp vegetable oil
For the tacos:
- 8–10 corn tortillas
- 1½ cups shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
- Chopped onions & cilantro, for garnish
- Lime wedges
Optional:
- Dipping consomé (reserved from birria cooking)
Instructions
- Prepare the chilies
- Toast dried chilies lightly in a pan, then soak in hot water 10–15 minutes until soft.
- Make birria sauce
- Blend softened chilies, garlic, onion, cumin, oregano, salt, and ½ cup broth until smooth.
- Cook the beef
- Heat oil in a pot or Dutch oven over medium heat. Brown beef on all sides.
- Pour in blended sauce and remaining broth. Simmer, covered, 2–3 hours until beef is tender and shreds easily.
- Shred beef
- Remove beef, shred with forks, and mix back into some sauce. Reserve the rest as consomé for dipping.
- Assemble tacos
- Heat a skillet or griddle. Dip a tortilla lightly into consomé, then place on skillet.
- Sprinkle cheese, add shredded beef, top with more cheese, and fold. Cook 2–3 minutes per side until tortilla is crispy and cheese melted.
- Serve
- Garnish with onions, cilantro, and a squeeze of lime. Serve with warm consomé for dipping.
Tips & Variations
- Crispier tacos: Brush a little oil on the skillet before cooking.
- Make ahead: Beef can be cooked a day ahead; just reheat in sauce.
- Cheese choice: Oaxaca or mozzarella melts best and gives that classic stretchy texture.
- Spicy version: Add a chopped fresh chili to the sauce or garnish.
I can also give a slow cooker version or instant pot quesabirria tacos method if you want.
