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Quesabirria Tacos Recipe

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*Yield: 8-10 tacos | Prep Time: 30 minutes | Cook Time: 3 hours 30 minutes | Total Time: 4 hours*
Intensity Level: Moderate (requires patience for slow cooking, but assembly is quick and fun)

There are tacos, and then there are Quesabirria Tacos—the glorious, internet-famous creation that transformed a traditional Mexican stew into a crispy, cheesy, dippable phenomenon. Imagine tender, spice-braised beef tucked into a griddled tortilla with molten Oaxaca cheese, then crisped to perfection and served with a side of rich, consomé for dipping. This recipe breaks down the process into manageable steps, resulting in a deeply flavorful, restaurant-quality experience at home. Perfect for a weekend project or a show-stopping meal for friends.

Ingredients

For the Birria & Consomé:

  • 3-4 lbs beef chuck roast, cut into 3-inch chunks

  • 1 lb beef short ribs or oxtail (for extra richness)

  • 1 large white onion, quartered

  • 1 head of garlic, halved crosswise

  • 4 bay leaves

  • 8-10 cups water or low-sodium beef broth

  • 2 tsp salt, plus more to taste

For the Adobo (Chile Paste):

  • 4-5 large dried guajillo chiles, stems and seeds removed

  • 2-3 dried ancho chiles, stems and seeds removed

  • 2 dried chiles de árbol (optional, for heat)

  • 1 (14.5 oz) can diced tomatoes, drained

  • 4 cloves garlic

  • 1 tsp dried Mexican oregano

  • 1 tsp ground cumin

  • ½ tsp ground cloves

  • ½ tsp ground cinnamon

  • 2 tsp apple cider vinegar

  • 1 tsp black pepper

For Assembling Tacos:

  • 12-16 white corn tortillas (good quality, semi-thick)

  • 2 cups shredded Oaxaca cheese or low-moisture mozzarella

  • 1 large white onion, finely chopped

  • ½ cup fresh cilantro, finely chopped

  • 2 limes, cut into wedges

  • Vegetable oil or beef fat (from the consomé) for frying

Instructions

Part 1: The Birria (3 hours 15 minutes)

1. Toast and Soak the Chiles: In a dry skillet over medium heat, toast the dried chiles for 1-2 minutes per side until fragrant but not burnt. Place them in a bowl and cover with hot water. Let soak for 15-20 minutes until softened.

2. Sear the Meat: Pat the beef chunks dry with paper towels. Season generously with salt. In a large Dutch oven or heavy pot over medium-high heat, sear the meat in batches until deeply browned on all sides. Remove and set aside.

3. Make the Adobo Paste: To a blender, add the soaked chiles (drained), diced tomatoes, garlic, oregano, cumin, cloves, cinnamon, vinegar, and black pepper. Blend on high until a completely smooth, vibrant red paste forms, adding a splash of the chile soaking water if needed to get it moving.

4. Braise the Meat: Return the seared meat and any juices to the pot. Add the quartered onion and halved garlic head. Pour the blended adobo paste over the meat, coating every piece. Add enough water or broth to just cover the meat (about 8 cups). Add the bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, until the beef is fork-tender and shreds easily.

5. Shred and Strain: Using tongs, remove the beef chunks to a bowl and shred with two forks. Discard the bones from the short ribs. Strain the remaining broth (the consomé) through a fine-mesh sieve into a separate pot. Skim off excess fat from the top, but reserve about ¼ cup of this flavorful fat in a small bowl—this is liquid gold for frying your tacos. Season the consomé with salt to taste and keep warm on the stove.

Part 2: Assembly & Frying (15 minutes)

1. Prepare Your Station: Have your shredded birria, chopped onion, cilantro, shredded cheese, tortillas, bowl of reserved beef fat/oil, and a large non-stick or cast-iron skillet ready.

2. Dip and Griddle: Heat your skillet over medium heat. Dip a tortilla into the warm consomé, coating both sides lightly. Place it in the hot skillet.

3. Build the Taco: Immediately sprinkle a generous amount of cheese on one half of the tortilla, followed by a large pinch of shredded beef. Fold the tortilla over to create a half-moon.

4. Fry to Perfection: Cook for 2-3 minutes until the bottom is crispy and browned. Carefully flip and cook the other side for another 1-2 minutes until crispy and the cheese is fully melted. Repeat with remaining tortillas, adding a bit of the reserved fat to the pan as needed.

Serve Immediately:

Serve the crispy Quesabirria tacos with small bowls of the warm consomé for dipping, and topped with fresh onion, cilantro, and a squeeze of lime. The ritual is essential: take a bite of the taco, then dip it back into the consomé before the next glorious bite.

Nutrition Information (Per serving, 2 tacos estimated):

  • Calories: ~680 kcal

  • Total Fat: 38g

  • Saturated Fat: 16g

  • Cholesterol: 145mg

  • Sodium: 980mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 6g

  • Sugars: 5g

  • Protein: 48g

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