Quesabirria tacos are the glorious, cheesy cousin of traditional birria tacos. Originating from Tijuana, they’re made by filling tortillas with tender, slow-cooked birria beef and melty cheese, then pan-frying until golden and crispy. Served with a side of the rich consommé for dipping, they’re crunchy, juicy, meaty, and outrageously satisfying—street food perfection.
⏲️ Prep & Cook Time
| Stage | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3.5 to 4 hours |
| Total Time | ~4.5 hours |
| Servings | 6–8 servings |
🔧 Equipment Needed
- Large Dutch oven or heavy pot
- Blender
- Tongs
- Strainer (optional)
- Skillet or griddle
- Cutting board & knives
- Ladle
🛒 Ingredients
For the Birria Stew:
- 3 lbs beef chuck roast, cut into chunks
- 1 lb beef short ribs (optional, for extra richness)
- 1 onion, halved
- 1 garlic bulb, halved crosswise
- 6 cups beef broth
- 3 bay leaves
- Salt and pepper, to taste
Dried Chiles:
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1–2 chile de árbol (optional, for heat)
For the Adobo Sauce:
- 1 medium tomato, roasted or boiled
- 1 chipotle in adobo sauce (optional, smoky heat)
- 1 tsp cumin seeds or ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cinnamon
- 5 whole cloves or 1/4 tsp ground
- 1/2 tsp black peppercorns or ground pepper
- 2 tbsp apple cider vinegar
For the Tacos:
- Corn tortillas (or flour for a softer taco)
- 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
🧾 Ingredient Notes
- Chiles: Toast chiles lightly in a dry pan before soaking. This enhances flavor.
- Cheese: Oaxaca is traditional and super melty; mozzarella is a solid substitute.
- Meat: Chuck roast shreds beautifully; short ribs add bone flavor but can be omitted.
- Tortillas: Corn tortillas are more traditional and hold up to frying better than flour.
🍳 Instructions
1. Toast & Soak Chiles
- Toast dried chiles briefly in a skillet until fragrant (10–15 seconds each side).
- Remove stems and seeds, then soak in hot water for 15–20 minutes.
2. Make the Adobo Sauce
- In a blender, combine softened chiles, tomato, chipotle, spices, vinegar, and a splash of broth.
- Blend until smooth. Strain for a silky texture (optional).
3. Cook the Birria
- In a large pot, sear the beef chunks in oil until browned. Remove and set aside.
- In the same pot, add onion and garlic. Sauté until golden.
- Return meat to the pot, pour in the adobo sauce and beef broth to cover.
- Add bay leaves, season with salt and pepper.
- Cover and simmer on low for 3–4 hours, until meat is fall-apart tender.
4. Shred the Beef
- Remove meat, shred with forks, and return to the pot. Keep warm.
- Skim fat from the top of the broth and save it for frying tacos!
5. Assemble Quesabirria Tacos
- Heat a skillet over medium heat. Dip tortillas into the top layer of fat/consommé and place on the skillet.
- Sprinkle cheese on one side of each tortilla, add shredded beef, and fold like a quesadilla.
- Cook both sides until crispy and cheese is melted.
6. Serve
- Serve with a side of hot consommé for dipping. Garnish with onion, cilantro, and lime.
🔢 Nutrition Facts (Per Taco with Cheese – Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~350–400 kcal |
| Protein | ~25g |
| Fat | ~22g |
| Carbs | ~20g |
| Fiber | ~2g |
| Sodium | ~500mg |
Varies based on tortilla size and cheese quantity.
💡 Tips
- Make ahead: Birria gets even better the next day. Store meat and consommé separately.
- Skim & Save Fat: Use the red oil on top of the consommé to fry the tacos—it adds flavor and crunch.
- Cheese Crisp: Let the cheese melt out a bit for golden cheese crust on the tortilla edges.
- Prevent Soggy Tacos: Don’t overfill; let excess juice drip before adding meat to tortillas.
🔁 Variations
- Birria Quesadilla: Use flour tortillas and make large folded quesadillas.
- Birria Nachos: Layer shredded birria and cheese over tortilla chips, broil, and top with fresh toppings.
- Birria Ramen: Add the shredded meat and broth to ramen noodles for a viral-worthy twist.
- Lamb Birria: Try with lamb shoulder for a more traditional take.
