Quesabirria consists of spicy, shredded beef cooked with melty cheese and served inside of tortillas for a dish that comes out like a cross between tacos and quesadillas. In other words, it’s the most delicious Mexican food! The birria beef is slow-cooked in a well-seasoned chile sauce, then served like crispy, cheesy tacos. Make these for Cinco de Mayo and don’t forget the margaritas!
What’s in Quesabirria?
Tender beef is simmered in a flavorful stew, shredded, and served with a side of consomé for the ultimate indulgent taco. This cheesy take on birria tacos is sure to leave you satisfied!
- Beef: I like to use boneless beef chuck roast. However, you can also use a combination of chuck roast and bone-in short ribs. If you have it available, you can also use oxtail in place of the short ribs.
- Chiles: Stemmed and seeded dried Guajillo chiles, dried Ancho chiles, and dried chiles de arbol give birria beef its characteristic deep red color and rich, complex flavor.
- Vegetable Oil: Helps the beef and tacos to brown without burning.
- Onion: Adds earthy flavor to the meat and a bite to the finished tacos.
- Tomatoes: Help form the base of the braising liquid, and adds acidity and rich tomato flavor.
- Garlic: Adds earthy flavor.
- Spices: Mexican oregano, kosher salt, cumin, black pepper, and ground cinnamon are classic Mexican seasonings.
- Apple Cider Vinegar: Adds acidity to the braising liquid.
- Beef Stock: Forms the base of the braising liquid.
- Tortillas: I like corn tortillas for these quesabirria tacos because they get really crispy, but flour or cassava flour tortillas also work.
- Cheese: If you can find Oaxaca cheese, there’s nothing quite like it! Monterey jack works well in a pinch.
- Cilantro + Lime: Perfect bright and fresh accompaniments to birria meat.
Pro Tip: These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
Variations on Quesa Birria
Believe it or not, you can make quesabirria with just about any meat. For chicken, swap the beef for boneless, skinless chicken thighs. For pork birria tacos, use pork shoulder. For a vegetarian version, try using jackfruit and vegetable broth.
To make vegan birria tacos, you’ll also need to swap out the cheese for a vegan alternative.
The main difference between birria and quesabirria is the addition of cheese! Quesabirria tacos have a lot more cheese and end up more of a cross between a taco and a quesadilla.
As long as you use corn tortillas, these tacos are gluten-free!
Chuck roast is the best meat for these tacos. You could also use a mix of half chuck roast and half beef short ribs or oxtail.
I use dried Guajilo, Ancho, and chiles de arbol, as they give you this wonderfully smoky, fruity flavor. However, you can use others. Just be aware that the spice levels and flavor will change slightly.
Typically they are found in the spice or condiment aisles.
These tacos are medium spicy but you can dial it up by adding in some chili powder or cayenne pepper.
Corn tortillas are classic and crisp up really well in the pan, but flour tortillas will also work.
How to Store and Reheat
Store leftover quesabirria meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. Reheat in the microwave or in a pot set over medium-low heat until warmed through.
How to Freeze
Freeze quesa birria taco meat separately from the braising liquid in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Whether you are serving these tacos up for Cinco de Mayo food or Taco Tuesday, you can serve yummy side dishes, like Mexican Corn on the Cob, Mexican Street Corn Dip, Rotel Dip, or Tomatillo Avocado Salsa.
Traditional Mexican Rice and Refried Beans would also be delish! And they taste even better when served with your favorite margaritas.
Quesabirria Tacos Recipe
Ingredients
For the Birria
- 4 dried Guajillo chiles stems and seeds removed
- 3 dried Ancho chiles stems and seeds removed
- 2-3 dried chiles de arbol stems and seeds removed
- 2 tablespoons vegetable oil divided
- 1 white onion roughly chopped
- 1 pound tomatoes roughly chopped
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon kosher salt or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 4 tablespoons apple cider vinegar
- 2 pounds chuck roast cut into 3-inch pieces
- 3 cups low-sodium beef stock
For the Tacos
- Vegetable oil
- 16 corn tortillas
- 1 pound Oaxaca cheese or Monterey jack
- 1 white onion finely chopped
- ¼ cup chopped fresh cilantro
- 2 limes cut into wedges
Recommended Equipment
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the chilis and toast, stirring often, until fragrant. Place in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.4 dried Guajillo chiles, 3 dried Ancho chiles, 2-3 dried chiles de arbol
- To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.2 tablespoons vegetable oil, 1 white onion, 1 pound tomatoes, 5 cloves garlic
- Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon and apple cider vinegar. Blend until smooth.1 tablespoon Mexican oregano, 1 tablespoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, 4 tablespoons apple cider vinegar
- Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.2 pounds chuck roast
- Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender.3 cups low-sodium beef stock
- Place the meat in a bowl and use two forks to shred it into bite-sized pieces. Reserve the consommé, or sauce, from the beef.
- Heat a cast iron skillet over medium-high heat. Add enough oil to just coat the bottom of the pan. Dip both sides of a corn tortilla in the consommé. And place it in the pan.16 corn tortillas, Vegetable oil
- Add cheese and birria meat. Once the cheese starts to melt, fold the tortilla in half. Continue to cook until the tortilla is golden and crisp on both sides. Repeat with the remaining tortillas. Serve with onion, cilantro, and the remaining consommé for dipping.1 pound Oaxaca cheese, 1 white onion, ¼ cup chopped fresh cilantro, 2 limes
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use more or less arbol chilis for spice.
- Don’t forget to save the braising liquid for dipping!
Nutrition Information
More Beef Taco Recipes We Love
- Ground Beef Tacos
- Slow Cooker Beef Tacos
- Barbacoa Tacos
- Crockpot Beef Carnitas
- Steak and Egg Breakfast Tacos
