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Quesabirria Tacos

Quesabirria Tacos
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Quesabirria Tacos are a flavorful Mexican delicacy featuring slow-cooked, tender beef chuck roast immersed in a rich and smoky birria sauce made with dried guajillo and ancho chiles. The tacos are filled with melty Oaxaca or mozzarella cheese and dipped in the savory broth before crisping the tortillas to perfection. Served with a warm consommé for dipping and garnished with fresh onions, cilantro, and lime, these tacos offer a perfect balance of textures and layers of bold flavors—a must-try comfort food with a gourmet twist.

Ingredients

Scale

Meat & Sauce Ingredients

  • 3–4 lbs Beef Chuck Roast
  • 4–5 Dried Guajillo Chiles
  • 2–3 Dried Ancho Chiles
  • 4 Garlic Cloves
  • 1 Medium Onion, quartered
  • 2 tbsp White Vinegar
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 3 Cloves
  • 6–8 cups Beef Broth or Water
  • Salt to taste

Taco Assembly

  • Oaxaca or Mozzarella Cheese, shredded (about 2 cups)
  • Corn Tortillas (12-16, soft and fresh)

Garnishes & Serving

  • Chopped Fresh Onions
  • Chopped Fresh Cilantro
  • Fresh Lime Wedges

Instructions

  1. Prepare the Birria Sauce: Soak dried guajillo and ancho chiles in hot water for about 20 minutes until softened. Blend the soaked chiles with garlic, onion, white vinegar, cumin, oregano, cloves, and some soaking water until you achieve a smooth, flavorful birria sauce.
  2. Cook the Beef: Place the beef chuck roast in a heavy pot or slow cooker. Pour the birria sauce over the meat and add enough beef broth or water to cover the roast. Simmer gently on low heat for 3-4 hours (or slow cook 6-8 hours) until the meat is fall-apart tender.
  3. Shred the Meat: Remove the beef from the pot and shred it finely using forks. Mix the shredded meat back into the cooking liquid to absorb the rich flavors fully. Keep the broth reserved for dipping.
  4. Assemble the Tacos: Dip each corn tortilla briefly into the hot birria broth to soak. Place the dipped tortilla onto a hot griddle or skillet. Add a generous amount of shredded beef and shredded cheese, then fold the tortilla over. Cook slowly on medium heat until the tortilla edges become crispy and the cheese melts thoroughly.
  5. Serve with Consommé: Serve the crispy quesabirria tacos hot with small bowls of warm birria consommé on the side for dipping. Garnish with chopped onions, cilantro, and a squeeze of fresh lime juice to enhance the flavors.

Notes

  • Toast dried chiles and whole spices lightly before blending to deepen the birria sauce’s flavor.
  • Use authentic melty cheeses like Oaxaca for the best gooey texture inside the tacos.
  • Reserve plenty of birria broth (consommé) for dipping the tacos to keep each bite moist and flavorful.
  • Cook the dipped tortillas on medium heat slowly to get crispy edges without burning.
  • Let shredded beef soak in the birria sauce for at least 30 minutes before assembling tacos for maximum flavor absorption.
  • Store leftover meat and broth separately in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months.
  • Reheat gently with a splash of broth and crisp tortillas fresh on the skillet.

Nutrition

Keywords: Quesabirria Tacos, Mexican tacos, Birria, Slow cooked beef, Melty cheese tacos, Consommé, Authentic Mexican recipe

Find it online: https://marygourmet.com/quesabirria-tacos/