If you have a craving for something that’s crunchy, melty, and bursting with robust flavors, this Crispy, Cheesy Quesabirria Tacos Recipe is going to become your new obsession. Imagine tender, slow-cooked beef infused with smoky, spicy chiles, nestled inside a crisp corn tortilla layered with gooey cheese, then quickly fried to golden perfection. Each bite delivers a perfect harmony of texture and taste, with the warm consommé on the side adding an indulgent dipping experience like no other. This recipe is more than just tacos—it’s a celebration of Mexican street food magic in your own kitchen.
Ingredients You’ll Need
The beauty of the Crispy, Cheesy Quesabirria Tacos Recipe lies in its simple but essential ingredients. Each item plays a vital role, whether it’s the aromatic dried chiles lending a layered smokiness, or the Oaxaca cheese adding that irresistible gooey stretch. Using quality corn tortillas ensures the perfect crisp while soaking up the rich consommé, making every component shine in harmony.
- 3 pounds beef chuck roast: Perfect for slow cooking, this cut becomes incredibly tender and flavorful when braised.
- 1 tablespoon salt: Enhances all the natural flavors in the beef and spices.
- 1 teaspoon black pepper: Adds just the right amount of mild heat and depth.
- 2 tablespoons vegetable oil: Needed for searing the beef to lock in juices and flavor.
- 5 dried guajillo chiles: These give a rich, fruity, and mild smoky flavor to the sauce.
- 3 dried ancho chiles: Offer a deep, slightly sweet earthiness essential to authentic birria.
- 1 chipotle pepper in adobo sauce: Brings a smoky heat that perfectly balances the richness of the beef.
- 1 medium onion, quartered: Adds sweetness and depth to the sauce.
- 5 garlic cloves, peeled: Infuses the broth with pungent warmth.
- 1 tablespoon white vinegar: Brightens and balances the deep flavors of the chiles and beef.
- 1 teaspoon ground cumin: Contributes a warm, earthy aroma.
- 1 teaspoon dried oregano: Lends a subtle herbal note.
- ½ teaspoon ground cloves: Adds a hint of aromatic spice.
- 2 bay leaves: Steeps into the broth for a complex, savory undertone.
- 4 cups beef broth: Forms the rich base of the braising liquid and consommé.
- 2 cups shredded Oaxaca or mozzarella cheese: Melts perfectly to create that prized cheesy layer inside the tacos.
- 12 corn tortillas: Essential for authentic texture and flavor; soak in consommé before frying for that crispy, juicy combo.
- Chopped cilantro and diced white onion: Fresh garnishes that add brightness and crunch.
- Lime wedges: Bring a refreshing zing to finish each bite.
How to Make Crispy, Cheesy Quesabirria Tacos Recipe
Step 1: Searing the Beef
Start by heating vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season your beef chuck chunks generously with salt and pepper. Sear them on all sides until beautifully browned. This step locks in flavor and creates a perfect caramelized crust that will deepen the richness of your birria.
Step 2: Preparing the Chile Sauce
While the beef rests, toast your dried guajillo and ancho chiles lightly on the hot surface for 1 to 2 minutes until fragrant. In a blender, combine the toasted chiles, chipotle pepper in adobo, quartered onion, garlic cloves, white vinegar, cumin, oregano, cloves, and one cup of beef broth. Blend everything to a smooth, silky sauce that will become the flavorful braising liquid.
Step 3: Braising the Beef
Pour the chile sauce back into the pot and nestle the seared beef inside. Add the remaining three cups of beef broth and toss in the bay leaves. Bring the pot to a boil, then reduce the heat to low and cover. Let it simmer gently for 3 hours, or until the beef is tender enough to shred effortlessly. The slow braise folds all the complex flavors together beautifully.
Step 4: Assembling the Tacos
Remove the bay leaves, then shred the beef into bite-sized pieces. Heat a nonstick skillet or griddle over medium heat. Dip each corn tortilla briefly into the shimmering layer of birria consommé on top of the pot. Place the soaked tortilla on the hot pan, sprinkle with a generous amount of shredded Oaxaca or mozzarella cheese, and add shredded beef on one half. Fold the tortilla over, pressing gently, and cook until it’s crispy and golden on both sides. Repeat until all tortillas are transformed into heavenly quesabirria tacos.
How to Serve Crispy, Cheesy Quesabirria Tacos Recipe
Garnishes
No quesabirria taco experience is complete without fresh toppings. Sprinkle chopped cilantro and diced white onion over your crispy tacos to add brightness and crunch. A squeeze of fresh lime juice right before eating brings a zesty punch that cuts through the rich, meaty flavor, balancing every bite wonderfully.
Side Dishes
Serve your quesabirria tacos alongside a small bowl of the warm consommé for dipping—this flavorful broth enhances each bite with extra moisture and a subtle smokiness. For a full meal, try pairing these tacos with Mexican rice, refried beans, or a fresh avocado salad to complement the hearty main star.
Creative Ways to Present
If you’re aiming to impress guests, consider serving the Crispy, Cheesy Quesabirria Tacos Recipe as a build-your-own taco bar. Present the warm consommé, assortment of garnishes, fresh lime wedges, and side dishes family-style, allowing everyone to customize their plate. You can also add a drizzle of crema or a sprinkle of cotija cheese for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover shredded birria beef keeps beautifully in an airtight container in the refrigerator for up to four days. Store the consommé separately to preserve its depth and freshness. This allows for quick reheating and taco assembly anytime you want a speedy Crispy, Cheesy Quesabirria Tacos Recipe fix.
Freezing
You can freeze the braised beef and consommé in portioned containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove to keep the meat tender and the flavors vibrant, so your quesabirria tacos taste just as delicious as the first time around.
Reheating
When ready to enjoy leftover quesabirria, reheat the shredded beef slowly in a pot with some consommé to keep it moist. Dip corn tortillas again in warm consommé before pan-frying with cheese and beef to recreate the perfect crisp texture and melty cheese every time.
FAQs
Can I use a different cut of beef for the birria?
Absolutely! Beef chuck roast is ideal for its fat content and tenderness after slow cooking, but brisket or short ribs can also work well if you prefer those cuts.
What if I can’t find guajillo or ancho chiles?
If those dried chiles aren’t available, you can substitute with mild to medium dried red chiles like New Mexico or pasilla. Just toast and blend them as directed for a balanced flavor.
Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free if you use certified gluten-free corn tortillas and ensure your broth and spices have no added gluten-containing ingredients.
Can I prepare the birria meat in a slow cooker instead of on the stovetop?
Definitely! After searing the beef and blending the sauce, transfer everything to a slow cooker on low for 6 to 8 hours for tender, flavorful birria.
What cheese works best for quesabirria tacos?
Oaxaca cheese is traditional and melts beautifully with a mild, creamy flavor. Mozzarella is a convenient substitute if you can’t find Oaxaca, as it also provides that stretchy, cheesy goodness.
Final Thoughts
Trust me, once you try this Crispy, Cheesy Quesabirria Tacos Recipe, you’ll be hooked on the rich flavors and irresistible textures that come together in every bite. It’s a stunning way to bring a taste of authentic Mexican street food into your home kitchen, perfect for sharing with family and friends on any occasion. So grab those ingredients, heat up your skillet, and get ready to savor taco heaven!
Print
Crispy, Cheesy Quesabirria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Crispy, Cheesy Quesabirria Tacos combine tender, slow-simmered beef with rich, flavorful broth and melted cheese inside crispy corn tortillas. This traditional Mexican street food favorite features succulent beef chuck roast cooked low and slow in a smoky, spiced chile sauce, then pan-fried with cheese for a deliciously crunchy exterior. Served with fresh cilantro, diced onion, lime wedges, and a side of the savory consommé for dipping, these tacos offer an irresistible blend of textures and bold flavors.
Ingredients
Meat and Seasoning
- 3 pounds beef chuck roast, cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Chiles and Sauce
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce
- 1 medium onion, quartered
- 5 garlic cloves, peeled
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
Assembly and Garnish
- 2 cups shredded Oaxaca or mozzarella cheese
- 12 corn tortillas
- Chopped cilantro, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them on all sides until well browned. Remove the beef and set aside to keep warm.
- Toast the Chiles: In the same pot, add the dried guajillo and ancho chiles and toast them for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
- Prepare the Sauce: Transfer the toasted chiles, chipotle pepper, quartered onion, garlic cloves, white vinegar, cumin, oregano, ground cloves, and 1 cup of beef broth to a blender. Blend until the mixture is smooth and well combined.
- Simmer the Birria: Pour the blended chile sauce back into the pot. Add the seared beef pieces, bay leaves, and the remaining 3 cups of beef broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 3 hours or until the beef is very tender and can be shredded easily.
- Shred the Meat: Remove the bay leaves from the pot. Take out the beef and shred it finely using forks or your hands. Keep the broth (consommé) warm for dipping.
- Assemble the Tacos: Heat a nonstick skillet or griddle over medium heat. Dip a corn tortilla briefly into the top layer of the birria broth to soak up some flavor. Place the tortilla on the hot skillet, sprinkle a generous amount of shredded cheese, then add a portion of shredded beef on one half of the tortilla.
- Cook Until Crispy: Fold the tortilla over the filling to form a taco. Cook the taco for a few minutes on each side until the cheese melts and the tortilla turns crispy and golden brown. Repeat the process with the remaining tortillas and filling.
- Serve: Serve the crispy quesabirria tacos hot with a side of the hot consommé for dipping. Garnish tacos with chopped white onion, fresh cilantro, and a squeeze of lime juice for added brightness.
Notes
- You can prepare the birria meat a day in advance to enhance the flavor as it marinates in the sauce overnight.
- For the most authentic texture and taste, use corn tortillas. However, flour tortillas can be substituted if preferred.
- Ensure tortillas are briefly dipped in the birria broth before cooking to infuse flavor and help the cheese melt properly.
- If you prefer spicier tacos, add more chipotle peppers or include some of the adobo sauce from the chipotle can.
- Leftover consommé can be reheated and served as a flavorful broth or soup.
