Quesabirria Tacos

These quesabirria tacos are everything you could want: crispy, cheesy, and packed with juicy, flavorful meat. They're the perfect dish to share with family and friends, bringing everyone together over a delicious meal.

Have you ever had a dish that just blew you away? For me, it was the quesabirria tacos. The crispy tortilla, the melted cheese, and the tender meat all come together in one perfect dish. The moment I took my first bite, I was hooked. It takes time to make but it’s so worth it. Especially when you sharing them with family and friends, makes the experience even better.

If you've never made quesabirria tacos at home, don't worry—they're much easier than they look and absolutely worth the effort. Let me show you how to prepare this incredible dish at home, along with my tips and tricks to make this recipe your new favourite.

WHAT IS BIRRIA?

Before we dive into making quesabirria tacos, let me tell you a little about birria. Birria is a traditional Mexican dish that originated in the state of Jalisco and has gained global popularity.

It features tender, slow cooked meat usually goat, lamb, or beef with a sauce made with dried chiles, garlic, herbs, and aromatic spices.

This flavourful dish is often served with consommé, a savory broth used for dipping or sipping. Today, birria has inspired modern variations like quesabirria tacos, dish that combines birria meat with melted cheese inside crispy tortillas.

WHY YOU'LL LOVE THIS QUESABIRRIA TACOS RECIPE

Here's why I love this recipe and why you'll love it, too:

• Rich flavours: Slow-cooked beef in a blend of spices creates a savoury and satisfying plate.
• Versatility: The sauce (consommé) doubles as a dipping, making every bite even more flavourful.
• Customization: You can easily customize spice levels and toppings according to your preference.
• Perfect for family night: These tacos are fun to make and even more enjoyable to eat together, making them a great choice for bringing everyone to the table.

INGREDIENTS FOR QUESABIRRIA TACOS

For the Birria:

• 4 dried Guajillo chiles (stems and seeds removed)
• 3 dried Ancho chiles (stems and seeds removed)
• 2–3 dried chiles de árbol (stems and seeds removed)
• 1 pound tomatoes, roughly chopped
• 1 white onion, roughly chopped
• 4 cloves garlic, chopped
• 1 tablespoon Mexican oregano
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• 3 tablespoons apple cider vinegar
• 2 pounds chuck roast, cut into cubes
• 3 cups low-sodium beef stock

For the Tacos:

• Vegetable oil or olive oil for frying
• Corn tortillas
• 1 pound Oaxaca cheese or Monterey Jack, shredded
• 1 white onion, diced
• ¼ cup chopped fresh cilantro
• 2 limes, cut into wedges

HOW TO MAKE QUESABIRRIA TACOS

Start by rehydrating the chiles. Place them in a bowl with 3 cups of boiling water and let them soak for 20 minutes.

Once softened, remove the chiles and set aside the soaking water.

Blend the chiles, tomatoes, onion, garlic, soaking water, oregano, salt, cumin, black pepper, cinnamon, and apple cider vinegar together in a blender until the mixture is smooth and well combined.

Next, heat a Dutch oven over medium heat. Add the beef, the blended sauce, and the beef stock.

Stir well, bring to a simmer, cover, and cook for about 3 hours until the beef is tender.

Set aside the consommé or sauce liquid from the beef.

Once cooked, transfer the meat to a bowl and shred it into bite-sized pieces using two forks.

Heat a cast-iron skillet over medium-high heat and lightly coat it with oil.

Dip both sides of a corn tortilla into the consommé.

Then place it in the skillet.

Add cheese and shredded birria meat, fold the tortilla in half, and cook until it turns golden and crispy on both sides.

Repeat with the remaining tortillas.

Serve with diced onion, cilantro, lime wedges, and the remaining consommé as a dipping sauce. Enjoy!

TIPS FOR THE BEST QUESABIRRIA TACOS

Want to know the secrets behind the best birria tacos? Here are some tips to help you out:

• Use high quality dried chiles: Opt for premium dried chiles to ensure the birria sauce has the best flavor. Stale or old chiles can dull the taste.
• Cheese choice matters: Oaxaca cheese gives a stretchy, gooey finish, but Monterey Jack, with its mild, creamy flavour, also works well.
• Preheat the skillet: Heat your skillet completely before adding any tortillas. This will allow them to reach the crunchy coating you want and prevent them from sticking.
• Extra spicy: If you really want to feel the burn, add the extra chiles de árbol or sprinkle red pepper flakes into the sauce.

WHAT TO SERVE QUESABIRRIA TACOS WITH

Complete your quesabirria tacos with these delicious sides to create a perfect meal:

• Mexican rice: A buttery, fragrant side that perfectly balances the spiced birria with its mild seasoning.
• Refried beans: These creamy and hearty beans are a great way to round out a meal with protein.
• Guacamole: Additionally, fresh and creamy guacamole adds a refreshing touch to the tacos. It's a crowd-pleasing dip that pairs perfectly with this recipe.
• Pico de gallo: This chilli tomato-based topping adds a pop of freshness and acidity, with the vibrant flavours of Pico de Gallo perfectly balancing all the rich flavours of the tacos.
• Elote (Mexican street corn): Sweet, tangy, and covered in spices, elote adds yet another layer of decadence to the table.

SUBSTITUTION INGREDIENTS

Swap ingredients of your quesabirria tacos with these variations to suit your taste or dietary preferences:

• Meat substitutions: For a lighter option that still absorbs all the delicious spices, replace beef chuck roast with goat meat, or lamb.
• Cheese Alternatives: Opt for lactose-free cheese that melts while maintaining a creamy texture.
• Tortillas: Corn tortillas are naturally gluten-free, but you can also use alternatives like cassava or almond flour tortillas.
• Onions: Swap white onions with red onions for a milder, sweeter flavour, or use green onions for a fresh taste.
• Cilantro: If fresh cilantro isn’t available, use parsley or fresh basil for a slightly different herbal note.

STORAGE TIPS FOR QUESABIRRIA TACOS

Keep your quesabirria tacos fresh and flavourful with these simple storage tips:

• Leftover birria meat: Place the shredded birria meat and the consommé in separate airtight containers and refrigerate for 4 days.
• Freezing: Freeze the meat and consommé in separate freezer-safe containers for 3 months. Defrost in the refrigerator before reheating.
• Reheating: Warm the birria meat in a skillet to retain its tenderness and flavour. Meanwhile, use the oven for tacos to keep the tortillas crispy.

FAQs

MORE RECIPES YOU'LL LOVE

• Air Fryer Ground Beef
• Healthy Chicken Tacos (Soft Chicken Tacos)
• Healthy Chilli Con Carne
• Shredded Mexican Beef
• Vegetarian Mexican Pizza
• Mexican Chicken Salad
• Sweet Potato and Chickpea Curry

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