These quesabirria tacos are made with tender beef, a rich dipping broth, and crispy, cheese-filled corn tortillas. The method is broken into clear, simplified stages so it's easier to prepare. Each step builds flavor in this authentic preparation.
Why You'll Love This Quesabirria Tacos Recipe
This recipe keeps the traditional method intact but breaks it down into clear, manageable steps. The slow simmer builds deep flavor in both the beef and broth, while the final pan-fried tacos add the signature crispy texture. It delivers the same restaurant-style result at home.
- Restaurant-style at home: You get the same messy, flavorful tacos without needing a specialty setup.
- Authentic method, simplified: The full authentic process is preserved, but broken into clear steps that are easy to follow.
- Deep, rich flavor: Slow simmering creates tender beef and a broth that doubles as a dipping sauce.
- Crispy, cheesy texture: Dipping tortillas in the oil and pan-frying gives the tacos their signature crunch.
Ingredients Overview
This recipe uses simple, familiar ingredients to build rich, traditional flavor. A chuck roast, the same cut often used for pot roast, slowly simmers with dried guajillo chiles, tomatoes, garlic, onion, and whole spices to create a deeply seasoned broth.
Most of the ingredients are easy to find, and while Oaxaca cheese is traditional, Monterey Jack works just as well. With pantry spices, broth, and a few fresh toppings, this recipe keeps things approachable while still delivering authentic flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Authentic Quesabirria Tacos
This authentic quesabirria taco recipe starts with a rich birria stew, followed by a flavorful Birria consome (sometimes spelled consomé or traditionally called consommé) and finally crispy, cheese-filled tacos. Our step-by-step visual guide makes this traditional recipe easier to prepare at home.
Each step builds deep flavor, resulting in tender beef and a savory dipping broth.
Start By Prepping the Ingredients
Start by prepping your ingredients so everything cooks evenly and blends smoothly into the consommé. Removing the seeds keeps the broth from becoming too spicy as it simmers.
Cutting the top off the garlic head makes it easy to remove the softened cloves later, and grinding whole spices releases the best flavor.
- Remove the seeds from 8 guajillo chilies.
- Peel and chop one onion.
- Cut the top off a whole garlic bulb and remove the loose outer skin.
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.
- Cut your beef into large pieces.
Cook the Birria
The birria cooks in stages. First, the beef simmers with the chiles and aromatics to build flavor. After about 30 minutes, the softened ingredients are blended with tomatoes, strained, and returned to the pot to continue simmering for several hours.
This slow cooking process tenderizes the beef and creates a rich broth that becomes the consome for dipping the tacos.
- In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water.
- Cook this on high heat for about 30 minutes.
- Put the quartered tomatoes in a blender with the guajillo chilies, onion, garlic cloves (removed them from the bulb), and about half a cup of the broth from the cook pot.
- Blend until smooth in a blender or food processor.
- Strain this blended sauce and add it back to the broth in the pot.
- Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.
Make the Consome
The consome is the flavorful broth reserved from cooking the birria. It's served with fresh chopped onions and cilantro, and used for dipping the tacos.
- Take the reserved cooking liquid and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.
Pro Tip
Plan for about 3 to 4 ounces of consome per person. Serve it in individual ramekins alongside the tacos for dipping.
To Assemble Quesabirria Tacos
Spoon off the orange-tinted oil from the top of the broth and place it on a shallow plate. Dip each corn tortilla in this, then add cheese and shredded beef. Cook in a skillet until crispy, fold in half, and continue cooking until golden brown on both sides.
- Shred the Oaxaca cheese and set aside in a bowl. Monterey Jack is the best substitute if you can't find Oaxaca.
- When the meat is very tender, take it out of the pot and shred it up in a bowl using two forks.
- Spoon off the orange-tinted oil from the top of the broth and place it on a plate.
- Dip your tortillas in this oil and then add cheese and beef to each tortilla.
- In a pan with a bit of the oil, cook the tacos on medium heat for about 1 minute, then fold in half.
- Cook the folded tacos for another minute on each side until they're golden brown. Repeat for all the tacos.
Garnish
- Add chopped cilantro, diced onions, and lime wedges. Serve with individual ramekins of consome, as everyone will want their own for dipping.
Serving Suggestions
Quesabirria tacos are best served hot off the skillet with individual ramekins of consome. Add extra toppings like Mexican pickled onions, pickled jalapenos, escabeche, and taquería-style pickled carrots on the side so everyone can finish their tacos to taste.
They work well as part of a casual spread with a mix of fresh and hearty dishes. For a different take on the same flavors, birria quesadillas use flour tortillas instead of corn and have a softer, folded texture.
Round out the meal with black bean enchiladas, and add a lighter option like an avocado cucumber tomato salad or chili corn salsa to balance the spices.
Substitutions and Variations
Some useful substitutions and variations when making this recipe.
- Swap the cheese: Oaxaca is traditional, but Monterey Jack melts well and is easier to find.
- Adjust the heat: Leave some seeds in the guajillo chiles for more heat or remove them for a milder broth. For an even milder flavor, you can swap in ancho chiles.
- Use a different protein: Beef chuck is classic, but short ribs or a mix of cuts can also be used.
- Make it ahead: The birria can be made a day in advance and reheated before assembling tacos.
- Try flour tortillas: Not traditional, but a workable option if that's what you have on hand.
Tips for Success
These simple tips will help you get the best results the first time you make this recipe.
- Take time with the simmer: This is where the flavor develops and the beef becomes tender. Rushing it will show.
- Strain the sauce well: This keeps the consome smooth and removes any tough bits from the chiles.
- Use enough oil on tortillas: Use the orange-tinted oil from the top of the broth. This is what gives the tacos their signature color and crispy finish.
- Don't overcrowd the pan: Cook in batches so the tacos crisp up instead of steaming.
- Serve immediately: These are best right off the skillet while the tortillas are still crisp.
Storage Options
Here's how to store and reheat leftovers from this recipe.
- Store the beef and broth separately: Keeps the texture and flavor from getting muddy. It also makes reheating much easier.
- Refrigerate up to 4 days: Store in airtight containers so the broth doesn't absorb fridge flavors.
- Freeze the birria: The cooked beef and broth freeze well for up to 3 months, making this a great make-ahead option.
- Reheat gently: Warm the beef in the broth to keep it tender. For leftover tacos, refry them in a skillet to bring back the crisp texture.
- Reassemble fresh: Don't store assembled tacos. The tortillas will soften, so it's best to crisp them fresh each time.
Related Recipes
- Mexican Street Corn (Elotes)
- Shrimp Ceviche
- Easy Shrimp Tostadas
- Poblano Queso Dip
- Watermelon Agua Fresca
Frequently Asked Questions
Chuck roast is the best choice because it becomes tender and flavorful during slow cooking.
Birria tacos are filled with stewed meat, while quesabirria tacos include melted cheese and are pan-fried until crispy. The addition of cheese and pan-frying is what makes quesabirria different.
Dried chiles are key to the traditional flavor and color. Guajillo chiles are most commonly used, but for a milder flavor, ancho chiles can be used instead. This will slightly change the overall flavor.
They are mildly spicy, depending on how many seeds are left in the guajillo chiles.
Cook them in a hot skillet with enough oil and avoid overcrowding the pan. Serve immediately, as the tortillas will soften as they sit.
More Mexican Recipes
Get The Recipe!
Authentic Quesabirria Tacos with Consome
Equipment
- 6 qt Stainless Steel Dutch Oven
- Fine mesh strainer
Ingredients
- 8 dried guajillo chilies
- 1 medium white onion quartered.
- 1 whole garlic bulb
- 3 pounds chuck roast
- 1 teaspoon whole cumin
- 1 teaspoon whole coriander
- ½ teaspoon whole peppercorns
- 5 whole cloves
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 teaspoon salt or to taste
- 4 cups beef broth
- 4 cups water
- 4 tomatoes quartered
For the Consome (Birria Sauce):
- cup Reserved cooking liquid from the Birria calculate 3-4 oz per person
- ¼ cup chopped cilantro
- ½ medium white onion finely chopped
For Assembling Tacos:
- 12 Corn tortillas regular size
- 12 oz grated Oaxaca cheese
- 2 tablespoon cilantro chopped
- ½ medium white onion finely chopped.
- Lime wedges
Instructions
- Prepare the Ingredients: Remove the seeds from 8 guajillo chilies. Peel and chop one onions. Cut the top off a whole garlic bulb and remove the loose outer skin.8 dried guajillo chilies, 1 medium white onion, 1 whole garlic bulb
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.1 teaspoon whole cumin, 1 teaspoon whole coriander, ½ teaspoon whole peppercorns, 5 whole cloves, 1 teaspoon dried oregano
- Cut your beef into large pieces.3 pounds chuck roast
- Cook the Birria: In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Simmer on high heat for about 30 minutes.3 bay leaves, 1 teaspoon salt, 4 cups beef broth, 4 cups water
- Put the quartered tomatoes in a blender with the guajillo chilies, onion, garlic cloves (removed them from the bulb), and about half a cup of the broth from the cook pot. Blend until smooth.4 tomatoes
- Strain this blended sauce and add it back to the broth in the pot.
- Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes
- Make the Consome: Take the reserved cooking liquid and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consome.cup Reserved cooking liquid from the Birria, ¼ cup chopped cilantro, ½ medium white onion
- Assemble the Tacos: Shred the Oaxaca cheese and set aside in a bowl. Monterey Jack is the best substitute if you can't find Oaxaca.12 oz grated Oaxaca cheese
- When the meat is very tender, take it out of the pot and shred it up in a bowl using two forks.
- Remove the oil that's floating on top of the broth with a spoon and put it on a plate.
- Dip your tortillas in this oil and then add cheese and beef to each tortilla.12 Corn tortillas
- In a pan with a bit of the oil, cook the tacos on medium heat for about 1 minute, then fold in half.
- Cook the folded tacos for another minute on each side until they're golden brown. Repeat for all the tacos.
- Garnish: Chop the onion and cilantro, and cut the limes into wedges. Garnish and serve with consome for dipping.2 tablespoon cilantro, ½ medium white onion, Lime wedges
Notes
- Take time with the simmer: This is where the flavor develops and the beef becomes tender. Rushing it will show.
- Strain the sauce well: This keeps the consome smooth and removes any tough bits from the chiles.
- Use enough oil on tortillas: Use the orange-tinted oil from the top of the broth. This is what gives the tacos their signature color and crispy finish.
- Don't overcrowd the pan: Cook in batches so the tacos crisp up instead of steaming.
- Serve immediately: These are best right off the skillet while the tortillas are still crisp.
Nutrition
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Kelly Bloom says
Delicious, I'm making this again!
Kelly Bloom says
My family loved this!