Quesabirria Tacos – Crispy, Cheesy, and Packed with Flavor

Quesabirria Tacos are the ultimate fusion of rich, savory birria stew and melty cheese tucked into crispy tortillas. Born out of Mexican street food, these tacos are dipped in a flavorful broth (consomé), fried to perfection, and filled with tender beef and gooey cheese. Each bite is juicy, cheesy, and bursting with spices, making them one of the most crave-worthy tacos you’ll ever make.

Why You’ll Love This Recipe

Street Food Favorite: Crispy, cheesy, and indulgent.
Rich Flavor: Slow-simmered beef infused with chili and spice.
Cheese Lover’s Dream: Melty cheese balances the bold birria.
Party-Perfect: A showstopper for taco night or gatherings.

Ingredients

For the Birria Beef:

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb short ribs (optional, for richness)
• 2 dried guajillo peppers, stemmed and seeded
• 2 dried ancho peppers, stemmed and seeded
• 2 dried pasilla peppers (optional, for depth)
• 4 cups beef broth
• 1 medium onion, quartered
• 4 garlic cloves
• 1 large tomato, roasted or boiled
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp ground cloves
• 1 bay leaf
• Salt & pepper, to taste

For the Tacos:

• Corn tortillas
• 2 cups Oaxaca cheese (or mozzarella, shredded)
• Fresh cilantro and chopped onion (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the Chili Sauce
Toast the dried peppers in a skillet until fragrant (don’t burn). Soak in hot water for 15 minutes until softened. Blend with roasted tomato, onion, garlic, vinegar, and spices until smooth.

2. Cook the Birria
Place beef in a large pot or Dutch oven. Pour in chili sauce and beef broth. Add bay leaf, season with salt and pepper, then simmer for 2 ½ – 3 hours until the meat is fall-apart tender. Shred the beef and reserve the broth (consomé).

3. Assemble the Tacos
Heat a skillet over medium heat. Dip a tortilla into the consomé, then place it on the skillet. Sprinkle with cheese, add shredded beef, and fold in half. Cook until crispy and cheese is melted, flipping once. Repeat with remaining tortillas.

4. Serve
Serve tacos hot with a side of warm consomé for dipping. Garnish with cilantro, onions, and lime juice.

Nutritional Information

Calories: 280
Carbohydrates: 15g
Fat: 14g
Protein: 22g
Fiber: 2g

Tips for Success

• Use the Right Cheese: Oaxaca or mozzarella melts best for that gooey texture.
• Don’t Skip the Dip: Dipping tortillas in consomé before frying gives them bold flavor and crispiness.
• Make Ahead: The birria can be made a day ahead—the flavors deepen overnight.
• Freeze Friendly: Store leftover birria and broth for easy taco nights later.

Why This Recipe Works

The slow-simmered beef brings deep, authentic flavor, while the fried tortillas and cheese add crunch and creaminess. Dipping in the rich consomé takes these tacos from delicious to unforgettable. It’s a perfect balance of textures and flavors that makes every bite a fiesta.

Quesabirria Tacos are a celebration of flavor—crispy, cheesy, juicy, and comforting all at once. They’re a little extra work, but every step pays off in the final bite. Perfect for taco nights, gatherings, or when you just want to treat yourself, this recipe will become a new favorite at your table.