Quesabirria Tacos

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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.