Quesabirria Tacos
Here’s a full, flavorful recipe blog post for **Quesabirria Tacos** — the rich, cheesy, crispy tacos that broke the internet and belong in your kitchen!
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## 🌮🧀 Quesabirria Tacos: Crispy, Cheesy, and Absolutely Unforgettable
**Quesabirria Tacos** are the ultimate indulgence. Originally from the Mexican state of Jalisco and made viral in Los Angeles, these tacos combine rich, slow-stewed beef birria with melty cheese inside crispy griddled tortillas — all dunked in flavorful consommé. They’re bold, juicy, messy (in the best way), and totally worth the effort.
This recipe brings authentic flavor to your home kitchen with step-by-step instructions for both the beef and the tacos. Ready for taco greatness?
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## 🧾 Ingredients
### **For the Birria (Stewed Beef)**
* **3 lbs beef chuck roast** (or a mix of chuck, short ribs, or oxtail)
*Well-marbled cuts become tender and shreddable.*
* **5 dried guajillo chiles** – stems and seeds removed
* **3 dried ancho chiles** – stems and seeds removed
*Adds smoky, earthy flavor and deep red color.*
* **1 chipotle pepper in adobo**
*Brings heat and depth.*
* **4 roma tomatoes** – roasted or boiled
* **6 garlic cloves**
* **1 onion** – quartered
* **2 tsp cumin**
* **1 tsp dried oregano**
* **½ tsp ground cloves**
* **1 cinnamon stick**
* **2 bay leaves**
* **2 tsp salt (plus more to taste)**
* **4 cups beef broth**
* **2 tbsp apple cider vinegar**
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### **For the Quesabirria Tacos**
* **Corn tortillas**
*Sturdier than flour and crisp up beautifully in the consommé.*
* **Shredded Oaxaca or mozzarella cheese**
*Melts easily and stretches perfectly.*
* **Chopped white onion & fresh cilantro**
*Classic garnishes for brightness and crunch.*
* **Lime wedges** – for serving
* **Reserved consommé** – for dipping!
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## 👩🍳 Instructions
### 🔥 Step 1: Make the Birria
1. **Toast chiles** lightly in a dry pan until fragrant (30 seconds). Then soak them in hot water for 10 minutes.
2. In a blender, add soaked chiles, chipotle, tomatoes, garlic, onion, vinegar, and all spices. Blend until smooth.
3. In a large Dutch oven or slow cooker, add the beef, blended sauce, bay leaves, and beef broth.
4. Simmer:
* **Stovetop:** Low heat for 3–4 hours
* **Slow Cooker:** LOW for 8 hours
* **Instant Pot:** HIGH pressure for 60 minutes, natural release
5. When meat is fork-tender, shred it and keep it in the birria broth (this becomes the **consommé**).
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### 🧀 Step 2: Assemble the Quesabirria Tacos
1. Heat a skillet over medium heat.
2. Dip both sides of a tortilla into the consommé, then place it in the skillet.
3. Sprinkle one side with cheese, then top with shredded beef.
4. Fold tortilla in half and cook until crispy and golden, about 2 minutes per side.
5. Repeat with remaining tortillas.
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### 🥣 Step 3: Serve
* Serve tacos hot, with chopped onions, cilantro, and a side of consommé for dipping.
* Add lime juice for a pop of acidity.
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## 🍽 Pro Tips
* **Use beef and lamb or goat** for a more traditional birria blend.
* **Strain the consommé** before serving if you prefer a smoother dip.
* **Toast tortillas in rendered fat** from the birria for extra flavor.
* **Make ahead:** Birria tastes even better the next day — just reheat and griddle!
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## ❤️ Why You’ll Love These Quesabirria Tacos
* Melty cheese + crispy tortilla = ultimate texture combo
* Rich, slow-simmered beef packed with spice and flavor
* Satisfying, indulgent, and perfect for taco night
* Great for feeding a crowd or freezing lefto
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