Cheesy Quesabirria Tacos are a crave-worthy fusion of tender, slow-cooked beef birria and melty cheese, all packed into crispy, golden-fried tortillas dipped in flavorful consommé. These tacos are bold, juicy, and perfect for taco night or any time you’re looking to impress with a comforting, meaty dish. Each bite delivers rich spices, gooey cheese, and satisfying crunch.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roastdried guajillo chilesdried ancho chileswhite oniongarlic clovesroma tomatoesbay leaveswhole clovesblack peppercornscinnamon stickoregano (Mexican if available)thymeground cuminbeef brothcorn tortillasshredded mozzarella or Oaxaca cheesefresh cilantrolime wedgesvegetable oil
directions
Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet until fragrant.
Place chiles in a bowl and cover with hot water. Let them soak for 15 minutes.
In a blender, add soaked chiles, tomatoes, onion, garlic, spices, and 1 cup of beef broth. Blend until smooth.
Sear beef chunks in a large pot with a bit of oil until browned on all sides.
Pour the chile sauce into the pot with the beef. Add remaining broth, bay leaves, and bring to a boil.
Reduce heat, cover, and simmer for 3 hours, or until beef is tender and shreds easily.
Remove beef, shred it, and return it to the pot. Simmer uncovered for another 20 minutes to thicken the sauce slightly.
Heat a skillet over medium heat. Dip each tortilla into the consommé (broth) and place in the skillet.
Sprinkle with cheese, add shredded birria, and fold the tortilla in half.
Cook until crispy and golden on both sides, with cheese melted inside.
Serve with a side of warm consommé for dipping, and garnish with chopped cilantro and lime wedges.
Servings and timing
This recipe yields approximately 10 tacos.Preparation time: 30 minutesCook time: 3.5 hoursTotal time: 4 hours
Variations
Use lamb or goat instead of beef for a traditional twist.
Add chopped white onion inside the tacos for texture and bite.
Swap mozzarella with Oaxaca or Monterey Jack for extra meltiness.
Serve with pickled red onions for a tangy contrast.
Turn it into a quesabirria pizza or birria ramen using the same meat and consommé.
storage/reheating
Store leftover birria and consommé in separate airtight containers in the fridge for up to 4 days.Tacos can be assembled fresh and reheated in a skillet to crisp them up again.You can also freeze the meat and broth for up to 2 months—thaw and reheat on the stove.
FAQs
What is quesabirria?
Quesabirria is a hybrid of quesadilla and birria taco, where the tortilla is filled with meat and cheese, then fried to a crisp.
What’s the best cheese for quesabirria?
Oaxaca, mozzarella, or Monterey Jack work well for their melting properties.
Can I make this in a slow cooker?
Yes, sear the beef first, then cook on low for 8 hours in the slow cooker with the sauce.
Is this dish spicy?
It has a mild-to-medium heat level, but you can adjust by adding or omitting certain chiles.
Can I use flour tortillas?
You can, but corn tortillas hold up better when dipped in consommé and fried.
Do I have to fry the tacos?
Frying is key for the crispy texture, but you can bake or griddle them with less oil if preferred.
What can I do with leftover consommé?
Use it as a dipping sauce, soup base, or to cook rice for added flavor.
How do I keep the tortillas from falling apart?
Dip quickly, don’t oversoak, and use quality tortillas that can handle moisture.
Can I make the meat ahead?
Yes, birria tastes even better the next day and reheats well.
Can I make these tacos without cheese?
Yes, but the melted cheese is what makes them “quesabirria”—you can skip it if needed.
Conclusion
Cheesy Quesabirria Tacos are the ultimate comfort food—crispy, cheesy, juicy, and packed with rich, savory flavor. Whether you’re feeding a crowd or treating yourself, this recipe brings the bold taste of birria to your kitchen in the most delicious way. Dip, bite, and enjoy every melty, meaty mouthful.
PrintCheesy Quesabirria Tacos
These Cheesy Quesabirria Tacos are crispy, cheesy, and loaded with tender, flavorful beef simmered in a rich, spicy birria broth. Dunked in the warm consommé for extra flavor, these tacos are pure comfort food with a bold Mexican twist.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 10–12 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For the Birria Beef:
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3 lbs beef chuck roast, cut into large chunks
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1 tbsp salt
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1/2 tbsp black pepper
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1 tbsp oil (for searing)
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1 white onion, chopped
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6 garlic cloves
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3 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1 chipotle pepper in adobo
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1 (14 oz) can fire-roasted tomatoes
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2 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp cinnamon
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3 cups beef broth
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2 bay leaves
For the Tacos:
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Corn tortillas (10–12)
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2 cups shredded Oaxaca or mozzarella cheese
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Chopped onion and cilantro (for topping)
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Lime wedges (for serving)
Instructions
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Make the birria sauce: In a dry skillet over medium heat, toast the dried chiles for 1–2 minutes until fragrant. Soak them in hot water for 10 minutes to soften.
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Blend the sauce: In a blender, combine softened chiles, chipotle, tomatoes, garlic, onion, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth.
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Sear the beef: In a large pot or Dutch oven, heat oil over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides.
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Simmer: Pour the blended sauce over the beef. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat and simmer covered for 2.5 to 3 hours, or until the meat is tender and shreddable.
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Shred the beef: Remove the beef and shred it with forks. Return it to the pot and stir to combine with the sauce.
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Assemble the tacos: Heat a skillet over medium heat. Dip a tortilla into the birria consommé, then place it on the skillet. Top with cheese, shredded beef, and fold it over. Cook until crispy and golden on both sides, about 2–3 minutes per side.
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Serve: Top with chopped onion and cilantro. Serve with a side of consommé for dipping and lime wedges on the side.
Notes
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Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack also work great.
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You can make the birria a day ahead—flavors get even better overnight.
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For added heat, add more chipotle or a pinch of chili flakes to the sauce.