Quesabirria Tacos are a delicious fusion of two Mexican classics: birria (a slow-cooked, flavorful stew) and quesadillas (cheese-filled tortillas). These tacos are typically made with birria meat (usually beef or goat), cheese, and a flavorful broth, resulting in a crispy, cheesy taco that’s dipped in the rich, savory consommé. Here’s how to make them at home!
Quesabirria Tacos Recipe
Ingredients:
For the Birria:
- 1 kg (2.2 lbs) beef short ribs, beef shank, or a mix (you can also use goat meat for more authentic birria)
- 2 dried guajillo chilies
- 2 dried pasilla chilies
- 2 dried ancho chilies
- 1 chipotle pepper in adobo sauce (optional, for smokiness)
- 4 cloves garlic
- 1 medium onion, quartered
- 2 medium tomatoes, halved
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp ground thyme
- 4-6 cups beef broth
- Salt and pepper to taste
- 1-2 bay leaves
- 1 tbsp olive oil (for searing the meat)
For the Tacos:
- Corn tortillas (preferably thick, sturdy tortillas)
- Shredded mozzarella cheese or queso Oaxaca (for that gooey, melty cheese effect)
- Fresh cilantro, chopped (for garnish)
- Diced onion, chopped (for garnish)
- Lime wedges (for serving)
- Birria consommé (for dipping)
Instructions:
- Prepare the Birria Stew:
- Toast the dried chiles: In a dry skillet over medium heat, toast the guajillo, pasilla, and ancho chilies for about 1-2 minutes, just until they become fragrant. Remove from the skillet and allow them to cool slightly. Cut off the stems and remove the seeds.
- Blend the sauce: In a blender, combine the toasted chiles, chipotle pepper (if using), garlic, onion, tomatoes, apple cider vinegar, cumin, oregano, thyme, and about 1 cup of beef broth. Blend until smooth, adding more broth if necessary to help it blend.
- Cook the Meat:
- Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear the meat on all sides until browned (about 4-5 minutes per side). Remove the meat and set aside.
- Add the blended sauce to the same pot and cook for about 3-4 minutes, allowing the sauce to cook through and deepen in flavor.
- Return the seared meat to the pot. Add beef broth (enough to cover the meat by a few inches), bay leaves, and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Let the meat simmer for 2-3 hours, or until it’s tender and falls apart easily. Alternatively, you can cook it in a slow cooker on low for 6-8 hours or use a pressure cooker to speed up the process.
- Shred the Meat:
- Once the meat is tender, remove it from the pot and shred it with two forks. Discard any bones (if using short ribs) and set the shredded meat aside. Strain the consommé to remove any solids and set it aside in a bowl—this rich broth will be used for dipping.
- Assemble the Tacos:
- Heat the tortillas on a griddle or in a hot skillet until they are warm and slightly crispy.
- In the same skillet, add a small amount of oil or butter, and place a tortilla in the pan. On one half of the tortilla, add a generous amount of shredded cheese and shredded birria meat. Fold the tortilla over the filling to form a taco. Let it cook for about 2 minutes on each side, until the cheese has melted and the taco is crispy.
- Serve:
- Serve the quesabirria tacos with chopped cilantro, diced onions, and lime wedges. Pour the birria consommé into small bowls for dipping.
- Optionally, you can dip the tacos in the consommé before taking a bite for that extra layer of flavor!
Tips for the Perfect Quesabirria Tacos:
- Broth flavor: You can add a few dashes of cinnamon or cloves to the birria stew for a subtle, warm, aromatic depth.
- Taco customization: Some people like to dip the tortillas in the consommé before assembling the tacos, giving them a slightly soaked but extra flavorful texture.
- Cheese: While mozzarella works perfectly, using queso Oaxaca or even cheddar can give the tacos a unique twist.
Enjoy these quesabirria tacos with their rich, juicy filling and crispy, cheesy shell! They are perfect for a weekend feast, taco night, or any time you’re craving something truly special.