Quesabirria Tacos – Crispy, Juicy, and Packed with Bold Mexican
Quesabirria tacos are a delicious fusion of traditional birria stew and cheesy tacos. The dish features slow-cooked, spiced meat that is shredded and stuffed into tortillas along with melted cheese. The tortillas are dipped in the rich cooking broth before being grilled, creating a crispy and flavorful outer layer. Served with a side of consommé for dipping, these tacos deliver an explosion of taste in every bite. The combination of tender meat, gooey cheese, and bold spices makes them incredibly satisfying. Perfect for gatherings or indulgent meals, they are a true street food favorite. Once you try them, they quickly become addictive.
Ingredients
For the Birria:
- 1 kg beef (chuck roast or short ribs)
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 2 tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- Salt to taste
- 4 cups beef broth
For the Tacos:
- Corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Chopped onions
- Fresh cilantro
- Lime wedges
Instructions
- Prepare chilies: Soak dried chilies in hot water for 10 minutes until soft.
- Make sauce: Blend chilies, garlic, tomatoes, onion, and spices into a smooth paste.
- Cook meat: In a pot, add meat, sauce, broth, and bay leaves. Simmer for 2 hours until tender.
- Shred meat: Remove meat and shred it. Reserve the broth (consommé).
- Dip tortillas: Dip tortillas into the broth for flavor.
- Assemble tacos: Add shredded meat and cheese to tortillas.
- Fry tacos: Cook on a skillet until crispy and golden on both sides.
- Serve: Garnish with onions, cilantro, and serve with consommé for dipping.
Notes
- Use bone-in meat for richer flavor.
- Slow cooking enhances taste significantly.
- Adjust spice level by reducing chilies.
- Oaxaca cheese gives authentic texture.
- Broth consistency should be slightly thick.
- Rest meat before shredding for juiciness.
- Skim excess fat if needed.
- Fresh tortillas work best.