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Cheesy Quesabirria Tacos

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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.

Ingredients

Scale

For the Birria Beef:

  • 3 lbs beef chuck roast, cut into large chunks

  • 1 tbsp salt

  • 1/2 tbsp black pepper

  • 1 tbsp oil (for searing)

  • 1 white onion, chopped

  • 6 garlic cloves

  • 3 dried guajillo chiles, stemmed and seeded

  • 2 dried ancho chiles, stemmed and seeded

  • 1 chipotle pepper in adobo

  • 1 (14 oz) can fire-roasted tomatoes

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp cinnamon

  • 3 cups beef broth

  • 2 bay leaves

For the Tacos:

  • Corn tortillas (10–12)

  • 2 cups shredded Oaxaca or mozzarella cheese

  • Chopped onion and cilantro (for topping)

  • Lime wedges (for serving)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Shred the beef: Remove the beef and shred it with forks. Return it to the pot and stir to combine with the sauce.

  6. 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.

  7. Serve: Top with chopped onion and cilantro. Serve with a side of consommé for dipping and lime wedges on the side.

Notes

  • Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack also work great.

  • You can make the birria a day ahead—flavors get even better overnight.

  • For added heat, add more chipotle or a pinch of chili flakes to the sauce.

Find it online: https://ukfinda.com/cheesy-quesabirria-tacos/