Last Updated on August 18, 2025 by Casia Valdés
Quesabirria tacos are the ultimate marriage of rich, slow-braised Mexican beef and gooey melted cheese, all tucked into a crispy, pan-fried tortilla. This dish is famous for its deep, savory flavor and the ritual of dipping each taco into the luscious, chile-infused consommé.
Originating in Mexico and skyrocketing in popularity across the globe, quesabirria combines the traditional birria stew with a modern taco twist. The beef is slow-simmered in a spiced chile-tomato broth until fall-apart tender, then folded into tortillas with cheese and crisped on the griddle. Every bite is juicy, cheesy, and irresistibly bold.
This recipe may take a bit of time, but the flavor payoff is unmatched—perfect for a weekend cooking project or impressing friends and family.
Table of Contents
Why You’ll Love This Recipe
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Restaurant-Worthy Flavor at Home: Deep, rich broth and melt-in-your-mouth beef
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Cheesy and Crispy: Perfect textural balance in every bite
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Freezer-Friendly: Make a large batch and enjoy later
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Customizable Heat: Adjust spice levels with chile seeds
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Perfect for Gatherings: A showstopper main dish everyone will remember
Ingredients (Serves 8–10)
For the Birria Stew
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3 pounds boneless chuck roast (cut into large chunks)
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2 tablespoons olive oil
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3 dried guajillo chiles (stems and seeds removed; keep seeds for more heat)
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2 dried ancho chiles (stems and seeds removed)
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2 Roma tomatoes (quartered)
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1 medium onion (halved)
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3 cloves garlic (peeled)
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1 cinnamon stick
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1 bay leaf
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1 teaspoon dried oregano
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½ teaspoon cumin seeds (or ¼ teaspoon ground cumin)
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1 teaspoon dried thyme
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1 teaspoon salt (plus more to taste)
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½ teaspoon black peppercorns
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2 cups beef broth (plus more as needed)
For Serving
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Corn tortillas
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Oaxaca or mozzarella cheese (shredded, for melting)
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Fresh cilantro and diced onions (for garnish)
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Lime wedges (for squeezing)
Step-by-Step Instructions
1. Sear the Beef
Place a large pot or Dutch oven over medium-high heat and add olive oil. Season beef chunks with salt and pepper, then sear on all sides until browned. Add half of the onion to the pot, cook for 2 more minutes, then remove from heat.
2. Prepare the Chile Sauce
In a medium pot, combine guajillo chiles, ancho chiles, tomatoes, the other half of the onion, garlic cloves, cinnamon stick, and bay leaf. Add 4–5 cups water, enough to cover ingredients. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes.
3. Season and Simmer
Add oregano, cumin seeds, thyme, salt, and peppercorns to the chile pot. Stir and simmer for another 10 minutes. Remove from heat and let cool slightly.
4. Blend the Sauce
Strain the chile mixture through a mesh strainer over a bowl, discarding the cinnamon stick and bay leaf. Transfer solids to a blender, add 2 cups of the strained liquid and 1 cup beef broth, and blend until smooth. Season with salt to taste.
5. Braise the Beef
Return the pot with beef to the stove over medium heat. Pour the blended sauce over the beef, adding more broth if needed to cover. Bring to a simmer, then reduce heat, cover, and cook for 2½–3 hours until beef is tender.
6. Shred the Meat
Remove beef from the sauce and shred with forks. Skim excess fat from the surface of the sauce if desired—this is your consommé for dipping.
7. Make the Quesabirria Tacos
Heat a skillet or griddle over medium heat. Dip tortillas into the top layer of the consommé, place on the skillet, sprinkle with cheese, add shredded beef, fold, and cook until crispy on both sides. Serve with small bowls of consommé for dipping.
Pro Tips for Success
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Char Your Chiles: Lightly toast dried chiles before simmering to deepen flavor
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Cheese Choice Matters: Oaxaca is traditional, but mozzarella melts beautifully too
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Don’t Rush the Beef: Low and slow cooking creates the most tender meat
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Double the Batch: Birria freezes well for quick tacos later
Serving Suggestions
Serve tacos with fresh cilantro, diced onion, and lime wedges. Pair with Mexican rice, refried beans, or a crisp side salad.
Storage & Leftovers
Refrigerate beef and consommé separately for up to 4 days. Freeze for up to 2 months. Reheat beef in consommé to keep it juicy.
Why This Recipe Works
A blend of dried chiles, warm spices, and slow-braised beef creates a consommé that’s rich, complex, and perfect for dipping. The crispy tortilla-cheese-meat combo delivers every flavor and texture you crave in one bite.
Recipe FAQ
Q: Can I make this in a slow cooker?
A: Yes—after blending the chile sauce, add it and the beef to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Q: Can I make it less spicy?
A: Remove all seeds from the chiles and choose mild varieties.
Q: Can I use a different cut of meat?
A: Short ribs, brisket, or lamb work beautifully for birria.
Q: What’s the best cheese for quesabirria?
A: Oaxaca is traditional, but Monterey Jack or mozzarella are great substitutes.
Final Thoughts
Quesabirria Tacos are a flavor-packed indulgence that combines slow-cooked beef, melty cheese, and crispy tortillas into one unforgettable bite. The rich consommé takes these tacos over the top, making them perfect for special occasions, weekend feasts, or any time you want to bring restaurant-quality Mexican flavors into your own kitchen.
Quesabirria Tacos
Ingredients
Method
- Place a large pot or Dutch oven over medium-high heat and add olive oil. Season beef chunks with salt and pepper, then sear on all sides until browned. Add half of the onion to the pot, cook for 2 more minutes, then remove from heat.
- In a medium pot, combine guajillo chiles, ancho chiles, tomatoes, the other half of the onion, garlic cloves, cinnamon stick, and bay leaf. Add 4–5 cups water, enough to cover ingredients. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes.
- Add oregano, cumin seeds, thyme, salt, and peppercorns to the chile pot. Stir and simmer for another 10 minutes. Remove from heat and let cool slightly.
- Strain the chile mixture through a mesh strainer over a bowl, discarding the cinnamon stick and bay leaf. Transfer solids to a blender, add 2 cups of the strained liquid and 1 cup beef broth, and blend until smooth. Season with salt to taste.
- Return the pot with beef to the stove over medium heat. Pour the blended sauce over the beef, adding more broth if needed to cover. Bring to a simmer, then reduce heat, cover, and cook for 2½–3 hours until beef is tender.
- Remove beef from the sauce and shred with forks. Skim excess fat from the surface of the sauce if desired—this is your consommé for dipping.
- Heat a skillet or griddle over medium heat. Dip tortillas into the top layer of the consommé, place on the skillet, sprinkle with cheese, add shredded beef, fold, and cook until crispy on both sides. Serve with small bowls of consommé for dipping.
