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You will love my Quesabirria tacos! This Mexican street food favorite combines juicy slow-cooked beef, melted cheese, and crispy tortillas. Make delicious Quesabirria tacos at home with my easy recipe for the ultimate cheesy, beefy taco night.
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Quesabirria is a Mexican street food favorite that brings together tender stewed meat, spicy chiles, tacos, and plenty of melted cheese. These beef birria tacos are rich, savory, a little spicy, and perfectly crispy - with a flavorful broth for dipping that's so good, you’ll want to drink it!
If making birria sounds complicated, don't worry - this is the easiest Quesabirria recipe you'll find. Every step is worth it for that delicious cheesy beef flavor, just like the famous Quesabirria Jalisco tacos.
The best part? It's easy to make your own! Use beef birria, pork, chicken, or lamb. For the most authentic birria, try traditional goat meat for amazing flavor. However you make them, these tacos are an instant favorite for taco night!
Notes & Substitutions for Quesabirria Tacos Ingredients
For the Birria
- Boneless Chuck Roast: A fantastic, budget-friendly cut for tender, juicy birria. Substitute: Beef brisket or beef short ribs work well too. You can also use other meats, like chicken, pork, or goat.
- Olive Oil: Adds rich flavor and helps sear the meat. Substitute: Vegetable oil or canola oil.
- Guajillo Chiles: Mild dried chiles for deep red color and mild heat. Substitute: New Mexico, Pasilla, or California peppers.
- Ancho Chiles: Sweet, smoky dried peppers. Substitute: New Mexico, Pasilla, California peppers, or extra guajillo chiles if needed.
- Tomato: Adds sweetness and balances the spices. Substitute: Canned whole tomatoes or tomato paste (use less).
- Onion: White or yellow onions both work well.
- Garlic: Fresh garlic for bold, aromatic taste. Substitute: ¼ teaspoon garlic powder per clove if needed. You can also use garlic paste.
- Cinnamon Stick: Adds warm, authentic spice without overpowering the flavor of the dish. Avoid using ground cinnamon as a substitute.
- Bay Leaf: Dried gives the broth subtle herbal notes. Substitute: Fresh bay leaf or skip if you don't have it; optional.
- Oregano: Mexican oregano is best for flavor. Substitute: Regular dried oregano.
- Cumin Seed: Earthy spice that pairs perfectly with beef. Substitute: ¼ teaspoon ground cumin.
- Thyme: Fresh or dried thyme adds herbal balance.
- Salt and Pepper: Use kosher salt or sea salt flakes, and freshly cracked black pepper, for best results.
- Beef Broth: The base for the flavorful birria consommé. Substitute: Chicken broth or vegetable broth.
For the Tacos Assembly
- Corn Tortillas: You can also use flour tortillas if you prefer.
- Cilantro: Leave it out if you don't like cilantro, or substitute parsley.
- Oaxaca Cheese: Or any melty cheese you prefer - such as chihuahua quesadilla cheese or mozzarella.
- Lime: For the perfect zing of flavor to finish your tacos.
How to Make Quesabirria Tacos Step-by-Step with Photos
Step 1: Place your largest pot, or a large dutch oven, over medium-high heat on the stove. Add olive oil. When the oil shimmers and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot and sear on all sides. After searing, add half of your onions and cook for 2 more minutes, then remove the dutch oven from the heat.
Step 2: Using kitchen scissors or a sharp knife, carefully remove the stems and seeds from the dried chile peppers. To amp up the spiciness, you can skip removing the seeds.
Step 3: In a medium pot, combine chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick, and bay leaf. Add 4-5 cups of water, or enough to completely submerge the ingredients. Place on the stove over medium-high heat. As soon as it reaches a boil, bring the heat down to low and let it simmer, uncovered, for 10 minutes.
Step 4: Add all of the remaining seasonings to the sauce pot - oregano, cumin seeds, thyme, salt, and pepper. Stir and let it simmer for 10 more minutes. Remove from the heat and allow it to cool.
Step 5: Pour the sauce and veggie mixture into a large mesh strainer over a bowl. Discard the cinnamon stick and bay leaf from the strained solids, then add the remaining solids to a blender.
Step 6: Add 2 cups of the sauce to the blender, plus 1 cup of beef broth. Blend on high until smooth and add salt to taste.
Step 7: Return the pot with the beef and onions to the stove over medium heat. Pour the blended birria sauce over the beef. If more liquid is needed, add additional beef broth until the beef is completely submerged with liquid.
Step 8: Let the broth come to a simmer before lowering the heat and covering it. Let it simmer for 2½ to 3 hours. Once the beef has cooked completely and is tender and soft, remove the birria from the heat. Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.
Step 9: Heat a large skillet or a griddle to medium heat. Again with tongs, dip a corn tortilla into the top of the stew to get it coated in the floating fat. Place the dipped tortilla fat-side-down on the skillet, then top with shredded beef and cheese, plus onions and cilantro if desired.
Step 10: Fold the tortilla over, then fry for about a minute per side, until crispy. Remove from the heat and keep warm while you repeat this process for each taco.
Step 11: Serve warm with a squeeze of lime juice and a dish of birria stew. To eat, dip each taco in the broth, and enjoy! The dipping sauce is absolutely key and makes these tacos truly incredible!
Isabel's Top Tips for Making Quesabirria Tacos
- The seasonings and broth are what make this dish so incredible, so feel free to change up what meat you use! Try this recipe with pork for an ultra-budget-friendly dish, or try it out with chicken for Chicken Birria Tacos!
- Looking to spice it up even more? Kick up the heat level for the bravest of your family members by adding Chiles de Árbol. They're super sharp and spicy, and perfectly complement the earthy birria sauce!
- You're going to be making a LOT of food with this recipe, so use the biggest pot you have! Leftover birria meat can be frozen in an airtight container and reheated on the stove or preheated oven any time!
- To save time, prep the stew base ahead of time and store it in the fridge. Then all you need to do is sear and stew the beef!
- Quesabirria meat is loaded with flavor, so be sure to use a mild melty cheese! If you can find it, I can't recommend Oaxaca enough. It's a beautiful Mexican cheese braided into a rope with just enough salty kick.
- Remember, don't skimp out on using that quesabirria sauce! Make sure to dip the tortillas in the fat before frying them, and dip the completed tacos in the sauce. You won't believe how flavorful they are!
- If you love Quesabirria, you'll also love my Ropa Vieja Recipe!
FAQ
Yes, you can skip frying if you want a lighter option. Just fill warm tortillas with birria and cheese, then heat on a skillet or griddle until the cheese melts. They won't be as crispy, but still delicious!
To keep them crispy, fry each taco in a hot pan with a little oil and serve right away. If you're making a big batch, keep finished tacos warm in a low oven (around 200°F) on a wire rack so they don't get soggy.
Yes - use corn tortillas, which are naturally gluten-free, and double-check that your broth and spices are gluten-free. Most traditional recipes are gluten-free!
Try using other mild dried chiles like pasilla or New Mexico chiles. If you can't find any dried chiles, you can use a mild chili powder blend, but the flavor won't be quite the same.
How Many Quesabirria Tacos Per Person
It would be a shame to not have enough for everyone, especially with a recipe like this where it's too good to pass up seconds! Just remember: guests tends to overfill tacos made for themselves, so assume 2 tacos per person.
| Number of Guests | Amount of Birria | Amount of Tacos |
|---|---|---|
| 4-8 | 50% more (2.5-3 lbs. roast) | 8-16 |
| 8-12 | Double recipe (4-4.5 lbs. roast) | 16-24 |
| 12-15 | 150% more (4.5-5 lbs. roast) | 24-30 |
| 15-20 | Triple recipe (6-6.5 lbs. roast) | 30-40 |
What to Serve with Quesabirria Tacos
More Irresistible Taco Recipes
Quesabirria Tacos
Video
Equipment
- Blender or food processor
- Kitchen sheers
- Medium pot
Ingredients
- 3 lbs Boneless chuck roast - cut into large chunks
- 2 Tablespoon Olive oil
- 3 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Roma tomatoes - quartered
- 1 medium Onion - halved
- 3 cloves Garlic
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Dried oregano
- ½ teaspoon Cumin seeds - or ¼ teaspoon ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt - + more to taste
- ½ teaspoon Black peppercorns
- 2 cups Beef broth
Instructions
Quesabirria Stew
- Place your largest pot or dutch oven over medium-high heat, and add in the olive oil. When the oil is shimmering and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot to sear on all sides.3 lbs Boneless chuck roast,1 medium Onion,2 Tablespoon Olive oil
- Add in the half of the onions, cooking for two more minutes, then remove the dutch oven from the heat.
- Using kitchen scissors or a sharp knife, remove the stems and seeds from the dried chile peppers. To amp up the spiciness, you can skip removing the seeds.3 Dried guajillo chiles,2 Dried ancho chiles
- In a medium pot, combine the chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick and bay leaf.2 Roma tomatoes,3 cloves Garlic,1 Cinnamon stick,1 Bay leaf,1 medium Onion
- Add 4-5 cups of water, or enough to completely cover all of the ingredients. Place it on the stove over medium-high heat. As soon as it comes to a boil, bring the heat down to low, and let it simmer uncovered for 10 minutes.
- Add all of the remaining seasonings to the sauce pot, including oregano, cumin seeds, thyme, salt, and peppercorns. Stir, and let simmer another 10 minutes, then remove from the heat and allow to cool for a few more minutes.1 teaspoon Dried oregano,½ teaspoon Cumin seeds,1 teaspoon Dried thyme,1 teaspoon Salt,½ teaspoon Black peppercorns
- Pour the sauce and vegetable mixture into a large mesh strainer over a bowl. Remove the cinnamon stick and bay leaf from the strained solids and discard them, then add the solids to a blender.
- Add 2 cups of the sauce to the blender, plus 1 cup of beef broth. Blend on high until smooth, adding salt to taste.2 cups Beef broth
- Return the pot with beef and onions to the stove on medium heat, then pour the blended vegetable sauce over the beef. If more liquid is needed, add beef broth until the beef is completely covered. Let the broth come to a simmer before lowering the heat and covering, letting it simmer for 2½ to 3 hours.
- Once the beef has cooked completely and is tender and soft, remove the birria from the heat. Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.
Quesabirria Tacos
- Heat a large skilled or a griddle to medium heat. Again with tongs, dip a corn tortilla into the top of the stew to get it coated in the floating fat. Place the dipped tortilla fat-side-down on the skillet, then top with shredded beef and cheese, plus onions and cilantro if desired.
- Fold the tortilla over, then fry for about a minute per side, until crispy. Remove from the heat and keep warm while you repeat this process for each taco.
- Serve warm with lime slices and a dish of birria stew. To eat, dip each taco in the broth, and enjoy! The dipping sauce is absolutely key and makes these tacos truly incredible!
Betty says
I actually have not made the recipe yet but I can tell from reading the ingredients and directions that this is going to be an authentically flavored and decedent dish. It is very similar to my pasole that I have made many times. I cannot wait to try this recipe.
Em Beitel says
Betty, that is so awesome to hear! Thank you so much for such a lovely comment, it means a lot to us. Please enjoy!
cat says
am i missing something - where are the ingredients and amounts for the tacos themselves?
Isabel Laessig says
Hi Cat! The ingredients with the amounts will be at the bottom of the post in the recipe card. You can click "jump to recipe" at the top of the page if you want to jump right there! Enjoy!
Brit Conger says
This recipe is amazing! A real crowd pleaser and my go-to recipe for birria! Can’t recommend enough!
Isabel Laessig says
So glad you enjoyed it, Brit! Thank you so much!
Josh says
Great recipe! I appreciate your attention to detail, thank you for sharing.
Isabel Laessig says
Thank you very much, Josh!