Introduction

Quesabirria tacos have taken the culinary world by storm, becoming one of the most beloved Mexican street foods in recent years. Known for their rich, savory flavors and irresistible dipping consommé, these tacos are a beautiful marriage of birria (a slow-braised beef dish traditionally from Jalisco) and the crispy, cheesy comfort of a quesadilla. The result? A taco that’s juicy, cheesy, and utterly mouthwatering.

The recipe we’ll explore today uses beef chuck roast simmered slowly with a blend of dried chiles, spices, and broth, creating tender meat and a flavorful consommé. When combined with melted Oaxaca or mozzarella cheese inside a crispy tortilla, these quesabirria tacos become a dish worthy of celebrations—or even just a special weekend dinner.

This article will walk you through every detail, from preparing the chile sauce to assembling the tacos. By the end, you’ll not only have a reliable step-by-step recipe but also a deeper understanding of why quesabirria has captured so many hearts and stomachs worldwide.

Ingredients with Quantities

For the Beef and Sauce

• 2 lbs beef chuck roast, trimmed and cut into large chunks
• 3 cups beef broth
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 chipotle peppers in adobo sauce
• 1 small onion, chopped
• 4 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Vegetable oil or lard, for searing

For the Tacos

• 12 corn tortillas (or flour tortillas, if preferred)
• 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
• Oil or butter, for frying

Garnishes and Serving

• Chopped fresh cilantro
• Diced white onion
• Fresh lime wedges
• Salsa (optional)
• Reserved consommé (beef broth mixture) for dipping

Directions and Preparation Method

Step 1: Prepare the Chiles

Start by working with the dried chiles, which form the foundation of flavor for the sauce. Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for about 1 minute per side. This brings out their natural oils and intensifies their earthy flavor. Be careful not to burn them, as they can turn bitter.

Step 2: Soak the Chiles

Place the toasted chiles into a bowl of hot water. Let them soak for about 15 minutes or until soft. This softening step is crucial for blending into a smooth sauce later. Once softened, drain and set aside.

Step 3: Make the Sauce

In a blender, combine the softened chiles, chipotle peppers in adobo, chopped onion, smashed garlic, oregano, cumin, smoked paprika, and about 1 cup of the beef broth. Blend until smooth and silky. This will be your birria base sauce—rich, smoky, and slightly spicy.

Step 4: Sear the Beef

Season the beef chunks generously with salt and pepper. Heat a tablespoon of oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding, searing until browned on all sides. Browning locks in flavor and adds depth to the consommé.

Step 5: Simmer the Beef

Once all the beef is seared, return it to the pot. Pour the blended chile sauce over the meat, then add the remaining beef broth. Stir to combine, ensuring the beef is well-coated. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2½ to 3 hours, or until the beef is tender enough to shred easily with a fork.

Step 6: Shred and Strain

Remove the beef from the pot and shred it into bite-sized pieces. Strain the cooking liquid if you prefer a smoother consommé, though some cooks love the rustic texture of the sauce as-is. Simmer the consommé uncovered for a few minutes to thicken slightly.

Step 7: Assemble the Tacos

Heat a skillet or griddle over medium heat. Lightly dip each tortilla into the consommé, coating it with flavor. Place the tortilla on the skillet, sprinkle cheese on one half, then add a generous portion of shredded beef. Add another layer of cheese if you love extra gooey tacos. Fold the tortilla in half over the filling.

Step 8: Crisp and Melt

Cook each taco for 2–3 minutes per side, pressing lightly with a spatula until the tortilla is browned and crisp, and the cheese has melted. Add a little oil or butter to the skillet as needed to achieve that perfect golden crust.

Step 9: Serve with Consommé

Serve the quesabirria tacos hot, garnished with chopped cilantro, diced onion, and lime wedges. Don’t forget to serve a small bowl of the consommé on the side for dipping—this is what makes quesabirria unique and irresistible.

FAQs About Quesabirria Tacos

1. What cut of beef is best for quesabirria?

Beef chuck roast is the most commonly used cut because it’s affordable and becomes wonderfully tender when braised. Short ribs or beef shank can also be used for a richer flavor.

2. Can I make quesabirria tacos ahead of time?

Yes! You can prepare the beef and consommé a day in advance. Store the shredded beef and consommé separately in the fridge. When ready to eat, reheat and assemble the tacos fresh for the crispiest texture.

3. Are quesabirria tacos spicy?

They carry a mild to moderate heat from the guajillo, ancho, and chipotle peppers. If you prefer milder tacos, reduce the amount of chipotle in adobo or skip it entirely.

4. Can I use flour tortillas instead of corn?

Absolutely. While corn tortillas are traditional and offer an authentic flavor, flour tortillas provide a softer bite and are easier to handle if you’re new to dipping them in consommé.

5. What cheese works best?

Oaxaca cheese is traditional for its melty, stretchy texture. If unavailable, mozzarella is an excellent substitute. Monterey Jack or quesadilla cheese are also great alternatives.

6. Can I freeze quesabirria beef?

Yes, shredded beef freezes well. Store it in freezer-safe containers with some consommé to keep it moist. It will last up to 3 months in the freezer.

7. What should I serve with quesabirria tacos?

They pair beautifully with Mexican rice, refried beans, guacamole, or even a simple cabbage slaw. Don’t forget fresh lime and salsa for brightness.

8. How do I keep tortillas from tearing?

Always warm tortillas before dipping them in the consommé. This makes them pliable and less likely to break. Dipping lightly instead of soaking also prevents tearing.

Conclusion

Quesabirria tacos are more than just a food trend—they are a celebration of Mexican culinary tradition with a modern twist. The slow-simmered beef, infused with smoky chiles and spices, creates a consommé that’s both flavorful and comforting. Paired with melted cheese inside crispy tortillas, these tacos deliver the ultimate flavor experience.

Whether you’re making them for a family dinner, a weekend gathering, or simply because you’re craving something indulgent, this recipe guarantees success. With careful preparation and the right balance of ingredients, you’ll find that quesabirria tacos are surprisingly achievable at home.

So next time you want to impress friends or treat yourself, dive into the rich, cheesy, and juicy world of quesabirria tacos. And don’t forget—the consommé dipping sauce is not just an accompaniment; it’s part of the magic that makes these tacos unforgettable.