Quesabirria Tacos Recipe

Quesabirria tacos have quickly become a favorite in our household. They’re the kind of dish that takes a bit of time and patience but rewards you with so much flavor that it’s impossible not to fall in love. The process starts with a 3-pound chuck roast, which, when slow-cooked in a rich broth of guajillo chilies, garlic, onions, and a mix of aromatic spices, becomes tender and flavorful. The broth itself is a gift, a perfect combination of savory and slightly spicy, which you’ll later use as both a dipping sauce and a base for the consommé. As the meat cooks, the smell fills the house, setting the stage for what’s about to come. It’s a dish that makes the kitchen feel like a celebration.

Once the birria is ready, the next step is assembling the tacos. I love dipping the corn tortillas into the flavorful oil floating on top of the broth – this makes the tortillas crispy and adds an extra layer of flavor. Then comes the cheese – Oaxaca cheese is a must, as it melts beautifully and gives that perfect gooey texture. I pile it on with shredded beef, letting everything meld together before giving the tacos a quick crisp in the pan. When you bite into them, the combination of the crispy tortilla, melted cheese, and tender beef is just magic. To finish, I add a sprinkle of cilantro, a squeeze of lime, and a few fresh onions for brightness.

The consommé is the finishing touch, and it takes these tacos from delicious to irresistible. The broth from cooking the birria is so flavorful that you can’t help but dip each bite of taco into it. I mix it with some chopped onions and cilantro for a little added freshness, and the result is a taco experience that feels as authentic as anything you’d find in a taco truck. These tacos are more than just a meal; they’re an event. The process may take a few hours, but trust me, the result is worth every minute.

Ingredients

For the Birria:

• 3 pounds chuck roast – This is the hearty, tender beef that’ll melt in your mouth after simmering in all those amazing spices, giving your tacos that rich, meaty flavor everyone loves.

• 8 dried guajillo chilies – These chilies bring the perfect level of heat and a smoky richness to the broth, making the birria wonderfully flavorful and full of depth.

• 4 Roma tomatoes, quartered – These juicy tomatoes add a little sweetness and acidity to balance the bold flavors of the broth. It’s the perfect fresh kick!

• 1 whole garlic bulb – Garlic is one of those ingredients that just makes everything better. Roasting it with the beef gives the broth a warm, savory punch.

• 1 white onion, quartered – Onions are key to building a flavorful base for the birria, adding a touch of sweetness and depth as they cook down in the broth.

• 1 tsp whole cumin – This spice is aromatic and earthy, giving the birria that irresistible, warm flavor that makes it impossible to stop eating.

• 1 tsp whole coriander – Coriander adds a citrusy, slightly nutty vibe that perfectly complements the earthy cumin and other spices.

• 1 tsp dried oregano – A sprinkle of oregano adds a touch of earthiness and a subtle herbal note that rounds out the flavors in the broth.

• 1 tsp whole peppercorns – These peppercorns bring a mild heat and subtle spice, infusing the birria with just the right amount of warmth.

• 4-5 whole cloves – A little goes a long way with cloves. Their sweet, aromatic scent adds a touch of warmth and complexity to the mix.

• 4 cups beef broth – This is the heart of the birria. The beef broth infuses the meat with rich, savory flavors and makes the consommé just perfect for dipping.

• 4 cups water – The water helps balance the strength of the beef broth, creating the perfect consistency for your birria.

• 3 bay leaves – Bay leaves add a little subtle, herbaceous note that elevates the flavor of the broth without overpowering it.

• 1 tsp salt, or to taste – A pinch of salt is essential to bring out all those incredible flavors in the birria.

For the Consommé (Birria broth):

• Reserved cooking liquid from the Birria – Don’t throw away that flavorful broth! It’s packed with all the richness from the beef and spices, and you’ll need it for dipping and sipping.

• ½ white onion, finely chopped – This fresh onion brings a little crunch and brightens up the consommé with its sharp, savory flavor.

• ¼ cup chopped cilantro – Cilantro adds a pop of freshness and a zesty finish that’s perfect when stirred into the consommé.

For Assembling Tacos:

• 12 Corn tortillas – These tortillas are the foundation of your tacos, soft yet slightly crispy, ready to hold all that cheesy, meaty goodness.

• 12 oz Grated Oaxaca cheese – The Oaxaca cheese is the star of the show—mild, creamy, and stretchy, making each bite of taco ooze with melted cheesy perfection.

• 2 tbsp cilantro – Fresh cilantro is a must for these tacos, adding a vibrant, herbaceous bite that brightens up the rich, smoky flavors.

• ½ white onion, finely chopped – A little raw onion goes a long way in adding a sweet and sharp crunch that pairs beautifully with the tender beef.

• Lime wedges – A squeeze of lime just before serving adds the perfect zesty punch, cutting through the richness and brightening up every bite!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Preparing the Ingredients:

1. Remove the seeds from 8 guajillo chilies.

2. Peel and chop one onion.

3. Slice the top off a whole garlic bulb and peel away some of the outer layers.

4. Cut the beef into large chunks.

5. Grind cumin, coriander, peppercorns, cloves, and oregano together into a fine powder.

Cooking the Birria:

1. In a large pot, combine the beef, guajillo chilies, chopped onion, garlic, bay leaves, ground spices, salt, beef broth, and water. Bring to a boil over high heat and cook for about 30 minutes.

2. Place quartered Roma tomatoes into a blender.

3. Remove the guajillo chilies, onion, garlic (after peeling), and about half a cup of the broth from the pot. Blend them with the tomatoes until smooth.

4. Strain the blended sauce and add it back to the pot with the broth. Reduce the heat to low-medium and cook for 3 hours, partially covering the pot and stirring every 30 minutes.

Preparing the Tacos:

1. Once the meat is tender, remove it from the pot and let it cool slightly.

2. Finely chop the remaining onion.

3. Cut the limes into wedges.

4. Finely chop half of the cilantro and set the other half aside, removing the stems.

5. Shred the cheese.

6. Shred the cooled beef using two forks.

7. Skim the oil floating on top of the broth and set it aside on a plate.

8. Dip each tortilla into the reserved oil, then fill with cheese and beef.

9. Heat a little oil in a pan over medium heat. Cook the tacos for about 1 minute, then fold them in half.

10. Cook the folded tacos for another minute on each side until golden brown. Repeat with the remaining tortillas.

Making the Consommé:

In a bowl, mix about a cup of the broth with the finely chopped cilantro and diced onions to make the consommé.

Serving the Tacos:

1. Garnish the tacos with cilantro leaves, lime wedges, and the remaining diced onions.

2. Serve the tacos with the consommé on the side for dipping. Enjoy!

Top Tips

• Patience is Key: The slow cooking process is what makes the beef so tender and flavorful. Don’t rush it! Allow the birria to simmer low and slow for at least 3 hours to get that melt-in-your-mouth texture.

• Use Chuck Roast: For the best flavor and tenderness, opt for chuck roast. It has the right balance of fat and meat that turns super tender when cooked slowly, making it ideal for birria.

• Toast the Dried Chilies: Before removing the seeds, lightly toast the dried guajillo chilies in a dry pan for 30 seconds to bring out their full flavor. Just be careful not to burn them!

• Don’t Skip the Oil for the Tortillas: When you dip the tortillas in the oil from the broth, it gives them extra flavor and helps crisp them up perfectly when frying. It’s an important step that makes a difference!

• Balance Your Spices: Taste as you go with the spices. If you want more heat, add extra chilies, but remember that the guajillos give more flavor than heat. Adjust the salt to your preference and feel free to add extra oregano or cumin for a deeper flavor profile.

• Shred the Beef While Hot: It’s easier to shred the beef when it’s still warm. Once it cools down, it might get a little tougher to break apart.

• Strain the Sauce: Straining the blended tomato and chili sauce removes any rough bits, leaving you with a smooth, velvety broth that soaks perfectly into the tortillas.

• Serve with Lime and Cilantro: Fresh cilantro and lime wedges brighten up the rich, savory flavors of the tacos. Don’t skip this final step—it makes all the difference!

• Don’t Overcrowd the Pan: When cooking the tacos, make sure to do them in batches so they get crispy without sticking together or losing that perfect golden-brown crust.

• Make Extra Consommé: You can never have enough consommé! It’s delicious on the side for dipping and sipping, so make sure you have plenty of it to enjoy alongside your tacos.

Perfect Pairings and Serving Ideas for Your Quesabirria Tacos

• Tangy Pickled Vegetables: Serve your tacos with some quick-pickled red onions, jalapeños, or carrots. The acidity from the vinegar will complement the richness of the birria and add a nice crunch.

• Cilantro Lime Rice: A side of fluffy cilantro lime rice is a great accompaniment. The freshness of cilantro and the bright lime will balance out the savory, flavorful birria.

• Mexican Street Corn (Elote): Creamy, spicy, and tangy elote pairs perfectly with the bold flavors of Quesabirria tacos. The sweet corn and creamy cotija cheese are a great contrast to the rich beef and smoky broth.

• Mexican Grilled Vegetables: Grilled vegetables like bell peppers, zucchini, and corn on the cob can make a light and smoky side dish to complement the tacos. The charred flavor from the grill pairs beautifully with the tender beef.

• Fresh Salsa and Guacamole: A chunky, fresh salsa verde or a smoky chipotle salsa will add some freshness and heat to your tacos. Pair with a creamy guacamole for a cool contrast to the spiced birria.

• Beer or Margarita: For drinks, pair your Quesabirria tacos with a cold Mexican lager like Corona or Modelo. If you prefer something more festive, a refreshing margarita with a salted rim will complement the richness of the tacos beautifully.

• Tropical Fruit Salad: A refreshing tropical fruit salad with mango, pineapple, and cucumber, lightly seasoned with chili powder and lime, will add a touch of sweetness and refreshment between bites.

• Pinto or Black Beans: Serve your tacos with a side of pinto or black beans, seasoned with garlic, onions, and a touch of cumin. The beans add heartiness to the meal without overpowering the flavors of the birria.

• Sour Cream or Crema: A dollop of sour cream or Mexican crema on top of the tacos can help balance the spice and add a creamy richness that complements the smoky flavors.

• Warm Tortilla Chips with Salsa or Queso: For an appetizer, serve some warm tortilla chips alongside your tacos, with either a fresh salsa or a rich queso dip to snack on while you enjoy the main dish.