Quesabirria Tacos are a mouthwatering Mexican dish featuring tender, slow-cooked spiced beef served in pan fried corn tortillas with cheese, elevated by a rich and flavorful birria sauce made from dried chilies and aromatic spices.
Quesabirria tacos are an iconic Mexican dish that is all about rich, flavorful, and tender beef, wrapped in cheesy warm corn tortillas. But what truly sets this dish apart is the deep, complex flavors of the birria sauce, made from a blend of dried chilies and aromatic spices.
My favorite authentic Mexican restaurant closed recently. So now that there aren't any birria tacos near me, I have to make my own again!
This recipe is a firm family favorite. I tend to make a double batch of the birria meat, and save it in the freezer for another meal.
You can serve these quesabirria tacos un-fried and without cheese, and that will make them Birria Tacos.
Serve it up in a taco bar with Pork Carnitas, Mexican Stuffed Poblano Peppers, Sheet Pan Mexican Ground Beef (perfect on nachos), plus nachos or elotes for a full Mexican meal.
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Why You Should Make This Recipe
- Flavor Explosion: Birria sauce, with its rich, smoky, and slightly spicy flavor, elevates the humble taco to a whole new level of deliciousness.
- Tender Beef: The slow-cooked beef chuck roast becomes incredibly tender, practically melting in your mouth.
- Versatile: Quesabirria Tacos are incredibly versatile. You can customize them with your favorite toppings, making each taco uniquely yours.
- Perfect for Gatherings: Whether it's a family dinner or a party with friends, Birria Tacos are a crowd-pleaser that will have everyone asking for seconds.
- Authentic Mexican Flavor: This dish brings the authentic flavors of Mexico right to your kitchen, allowing you to savor a taste of Mexico without leaving your home.
What is Birria?
Birria is a classic Mexican dish known for its slow-cooked, flavorful meat (usually beef or goat) simmered in a savory sauce made from dried chilies and spices.
It's celebrated for its rich and aromatic flavors and is often enjoyed in various forms like tacos, quesadillas, or stews, served with toppings like onions, cilantro, and lime wedges.
Birria is a beloved part of Mexican cuisine, originating in the state of Jalisco.
What is the difference between Quesabirria Tacos and Birria Tacos?
Both types of tacos have tender, spiced slow cooked meat (usually beef) served inside corn tacos.
The key distinction between quesabirria and birria tacos lies in the presence of cheese (usually oaxaca) in quesabirria tacos, and pan frying the tacos, creating a crispy and cheesy element that sets them apart from the traditional birria tacos.
Both versions are cherished for their rich flavors and have gained popularity not just in Mexico but also internationally.
Ingredients
- Boneless beef chuck roast: This cut of meat becomes incredibly tender when slow-cooked and is perfect for Quesabirria Tacos.
- Dried guajillo chilies: These chilies provide a deep, smoky flavor to the birria sauce.
- Dried ancho chilies: Anchos add a mild heat and a sweet, fruity note to the sauce.
- Dried pasilla chilies: Pasilla chilies contribute a rich, earthy flavor to the sauce.
- Small onion: The onion adds a sweet and savory element to the sauce.
- Garlic: Minced garlic lends a pungent and aromatic kick to the birria sauce.
- Ground cumin: Cumin brings warmth and earthiness to the sauce.
- Ground coriander: Coriander adds a citrusy, slightly nutty note to the sauce.
- Dried oregano: Oregano contributes a fragrant, earthy flavor.
- Ground cloves: Cloves provide a hint of sweetness and warmth.
- Black pepper: Freshly ground black pepper adds a gentle kick.
- Ground cinnamon: Cinnamon offers a subtle, warming spice.
- Beef broth: It serves as the base for the birria sauce, adding depth and richness.
- Bay leaves: Bay leaves infuse the sauce with a subtle herbal aroma.
- Salt: To season the birria sauce to taste.
- To serve: corn tortillas, cheese (oaxaca or mozzarella), cilantro and finely diced onion.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this taco recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
1. Prepare the Dried Chilies:
Remove the stems and seeds from the dried chilies.
Toast them in a dry skillet over medium heat for a few seconds until fragrant.
Place the toasted chilies in a bowl, cover with hot water, and let them soak for 15-20 minutes until softened.
Once softened, drain the chilies and reserve 1 cup of the soaking liquid.
2. Blend the Chili Paste:
In a blender, combine the soaked chilies, quartered onion, minced garlic, and spices and seasonings.
Add the reserved chili soaking liquid and blend until a smooth thick paste.
3. Prepare the Beef:
Heat oil in a large skillet or Dutch oven over medium-high heat.
Brown the chunks of beef on all sides, working in batches if necessary, and then remove them from the skillet.
4. Cook the Birria:
In the same skillet or Dutch oven, add the chili paste and cook over medium heat for about 5 minutes, stirring frequently, until it thickens and darkens.
Return the browned beef to the pot and stir to coat the meat with the chili paste.
Add the beef broth and bay leaves. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the birria simmer for 2-3 hours until the beef is tender and can easily be shredded with a fork.
As the birria cooks, check the liquid level and add more broth or water if needed.
5. Shred the Beef:
Once the beef is tender, remove it from the skillet and shred it using two forks.
Return the shredded beef to the birria sauce and let it simmer for an additional 20-30 minutes to absorb the flavors. Save any leftover liquid (consommé) for dipping.
6. Assemble the Tacos:
Brush both sides of the tortillas with the birria sauce, then place on a hot griddle or skillet.
Add a portion of the beef birria in the center of a tortilla, then sprinkle shredded cheese, cilantro and diced onions on top of the birria.
Fold the tacos and fry on each side until crispy. Serve with a bowl of the birria sauce (consommé) for dipping.
Serving Suggestions
Birria Tacos are delicious on their own, but you can take them to the next level with some of these serving suggestions:
- Salsa: Offer a selection of salsas, from mild to fiery, for those who like an extra kick.
- Pickled Red Onions: Tangy and colorful, pickled red onions add a delightful crunch and zing to your tacos.
- Avocado: Sliced or mashed avocado provides creaminess and freshness.
- Sour Cream or Crema: A dollop of sour cream or Mexican crema balances the heat and adds a luscious touch. Try Lime Crema.
- Hot Sauce: For those who can't get enough heat, a bottle of hot sauce on the table is a must.
Variations
- Birria Tostadas: Swap out the tortillas for tostada shells for a crunchy twist on this classic dish.
- Birria Burritos: Wrap the birria meat, along with some rice and beans, in a large tortilla for a hearty birria burrito.
- Vegetarian Option: For a meatless version, you can substitute the beef with roasted or sautéed mushrooms, jackfruit, or cauliflower florets.
- Birria Tacos: Leave out the cheese, and don't pan fry the tacos, and you have birria tacos.
Storage Advice
If you find yourself with leftover Quesabirria Tacos (though that's a rare occurrence), here's how to handle them:
- Refrigeration: Store the leftover birria meat in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop before assembling fresh tacos.
- Freezing: Birria meat can be frozen for up to 3 months. Make sure it's tightly wrapped to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
Recipe Tips
- Blending the Chili Paste: When blending the soaked chilies, aim for a smooth, thick paste. You can adjust the thickness by adding more soaking liquid if needed.
- Tortilla Crisping: Crisp up your tortillas by brushing both sides with the birria sauce before placing them on the griddle or skillet. This step adds an extra layer of flavor and texture.
- Adjust the Heat: Control the spiciness of your birria sauce by removing the seeds and membranes from the dried chilies. Keep more seeds for a spicier kick, or remove them for a milder flavor.
FAQ
Quesabirria Tacos are a traditional Mexican dish consisting of tender, slow-cooked beef, plus cheese, served in crispy fried corn tortillas. What sets them apart is the birria sauce, a rich and flavorful concoction made from dried chilies and aromatic spices.
While boneless beef chuck roast is the traditional choice, you can experiment with other cuts like beef shank or short ribs for different textures and flavors.
Yes, you can prepare the birria meat in advance and reheat it when you're ready to assemble the tacos. The flavors often intensify with time, making it a great make-ahead option for parties or gatherings.
📖 Recipe
Quesabirria Tacos
Equipment
- Dutch Oven
- Skillet
Ingredients
For the Birria:
- 2 pounds boneless beef chuck roast cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 small onion quartered
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 4 cups beef broth
- 2 bay leaves
- Salt to taste
For serving:
- Small corn tortillas
- Oaxaca or Monterey Jack, or mozzarella cheese, shredded
- Fresh cilantro leaves chopped
- Finely diced onions
- Lime wedges
Instructions
Prepare the Dried Chilies:
- Remove the stems and seeds from the dried chilies.
- Toast them in a dry skillet over medium heat for a few seconds until fragrant.
- Place the toasted chilies in a bowl, cover with hot water, and let them soak for 15-20 minutes until softened.
- Once softened, drain the chilies and reserve 1 cup of the soaking liquid.
Blend the Chili Paste:
- In a blender, combine the soaked chilies, quartered onion, minced garlic, ground cumin, ground coriander, dried oregano, ground cloves, black pepper, ground cinnamon, and a pinch of salt.
- Add the reserved chili soaking liquid and blend until you have a smooth, thick paste. Set aside.
Prepare the Beef:
- Heat a large skillet or Dutch oven over medium-high heat and add a bit of oil.
- Brown the chunks of beef on all sides, working in batches if necessary, and then remove them from the skillet.
Cook the Birria Meat:
- In the same skillet, add the chili paste and cook over medium heat for about 5 minutes, stirring frequently, until it thickens and darkens.
- Return the browned beef to the skillet and stir to coat the meat with the chili paste.
- Add the beef broth and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the birria simmer for 2-3 hours until the beef is tender and can easily be shredded with a fork.
- As the birria cooks, check the liquid level and add more broth or water if needed.
Shred the Beef:
- Once the beef is tender, remove it from the skillet and shred it using two forks.
- Return the shredded beef to the birria sauce and let it simmer for an additional 20-30 minutes to absorb the flavors. Save any leftover liquid (consommé) for dipping.
Assemble the Tacos:
- Brush both sides of the tortillas with the birria sauce, then place on a hot griddle or skillet.
- Add a portion of the beef birria in the center of a tortilla, then sprinkle shredded cheese, cilantro and diced onions on top of the birria. Fold the tacos and fry on each side until crispy.
- Squeeze fresh lime juice over the taco for a burst of flavor.
- Serve your delicious Beef QuesaBirria Tacos hot with a bowl of birria sauce/consommé for dipping.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Farah Abumaizar says
I love tacos and these look like an ultimate version! So saucy and delicious, can't wait to try these out!
Dannii says
These tacos were incredible. The meat literally melts in your mouth.,
Stephanie says
Another amazing recipe from this site! The quesabirria tacos are satisfying, delicious and perfectly spiced.
Toni says
This quickly became a favorite at my house! I will definitely make it again!
Beth Sachs says
This was such a tasty dish. The beef is melt in the mouth tender! I made it as part of a taco bar for a party, with lots of fillings, but this was the biggest hit!
Alison Corey says
OMG we loved this! Just like from our fave restaurant. Soooo good. Thanks!