Quesabirria  Tacos

time to make

Seriously, they’re just that good! And with my foolproof recipe for Quesabirria Tacos, you’ll be fast on your way to your family’s new favorite taco dinner!

You will need...

Boneless Chuck Roast Olive oil Guajillo chiles Ancho chiles Tomato Onion Garlic Cinnamon stick Bay leaf Oregano Cumin seed Thyme Salt Pepper Beef broth

Yeast Package


Corn tortillas Onion Cilantro Oaxaca  Lime

Yeast Package

It's so easy!

Don't be intimidated by the number of steps compared to a classic taco, but don’t worry. This is the easiest and best Quesabirria tacos recipe out there!

Flour Bowl

Heat a pot and add oil. When hot, season the beef with salt and pepper, then add it to the pot to sear.


Add onions and cook then remove from heat. Remove the stems and seeds from the dried chile peppers. 


In a pot, combine the chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick and bay leaf.


Add water. Place it on the stove and bring to a boil. Reduce to low, and let it simmer uncovered for 10 minutes.


Add all of the remaining seasonings to the pot, including oregano, cumin seeds, thyme, salt, and peppercorns. Stir, and let simmer for 10 minutes.


Pour the sauce and vegetable mixture into a large mesh strainer over a bowl. Remove the cinnamon stick and bay leaf and discard them, then add the solids to a blender.


Add the sauce to the blender, plus beef broth. Blend on high until smooth, adding salt to taste.


Return the pot to medium heat, then pour over the vegetable sauce over the beef.


Let the broth come to a simmer before lowering the heat and covering, letting it simmer for 2½ to 3 hours.


 Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.


Dip a corn tortilla into the top of the stew. Place the tortilla fat-side-down on a hot skillet, then top with shredded beef, cheese, and onions


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!


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