Quesabirria Tacos Recipe: If you’ve ever scrolled through foodie Instagram or TikTok, chances are you’ve come across the dripping, cheesy, meat-packed beauty known as quesabirria tacos. But what exactly are they? Think of them as the glorious mash-up of a birria stew and a quesadilla—slow-cooked, flavorful meat tucked inside a tortilla with gooey melted cheese, then fried until crispy and dunked in its own rich, spicy broth. Yes, it’s every bit as indulgent as it sounds.
Originally inspired by the traditional birria stew from Jalisco, Mexico, quesabirria tacos take that deeply marinated meat and give it a crunchy twist. They’re filled with shredded birria beef, oozing cheese (usually Oaxaca or mozzarella), and grilled on a hot pan until the edges are golden and the inside is molten. And the final touch? Dipping each taco into the rich, red consomé (the broth in which the meat was cooked). Pure magic.
Why They’re So Popular
Quesabirria tacos are not just a trend—they’re a full-on food movement. These tacos took off in Los Angeles around 2019, thanks to taco trucks like Teddy’s Red Tacos and Birrieria Gonzalez, and quickly became viral sensations. Why the obsession? It’s the flavor explosion. You’ve got savory, cheesy, spicy, tangy, and umami-rich notes all packed into one crispy taco. Plus, they photograph beautifully—drippy cheese pulls and that deep-red dipping sauce make them irresistible online.
And while they may look gourmet, they’re totally doable at home. Whether you’re hosting a dinner party or just treating yourself, this guide will show you exactly how to master the quesabirria taco from scratch.
Ingredients You’ll Need
Getting your ingredients right is key to making tacos that taste authentic and absolutely delicious. Here’s everything you’ll need to make the perfect batch.
For the Birria Meat
The heart of any quesabirria taco is the meat, and it all starts with the right cut and seasoning. Here’s what you’ll need:
- 3 lbs beef chuck roast or short ribs (or a mix)
- 2 dried guajillo chiles (seeds removed)
- 2 dried ancho chiles (seeds removed)
- 2 dried pasilla chiles (optional for smokier depth)
- 1 white onion, chopped
- 6 garlic cloves, peeled
- 2 tomatoes, roasted or canned
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- 1 tsp ground cloves
- 2 bay leaves
- Salt and pepper, to taste
- 4 cups beef broth or water
Optional: Add a few whole cloves and cinnamon sticks for a slightly sweet and spicy depth that mimics traditional birria.
For the Quesabirria Tacos
Once your meat is ready, you’ll need the following for taco assembly:
- Corn tortillas (fresh if possible)
- 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
- Chopped onions
- Fresh cilantro
- Lime wedges
Corn tortillas are traditional, but flour tortillas can work if you’re in a pinch—just know they’ll yield a slightly softer result.
Optional Garnishes and Add-ons
Want to elevate your tacos? These extras go a long way:
- Sliced radishes
- Pickled red onions
- Avocado slices
- Hot sauce or salsa roja
- Extra consomé for dipping
Pro tip: Don’t skip the lime. The acid cuts through the richness and brings everything to life.
Essential Kitchen Tools
You don’t need a gourmet kitchen to pull this off, but the right tools can make a huge difference.
Tools That Make It Easier
Here’s what you should gather before starting:
- Large stockpot or Dutch oven – for cooking the meat low and slow.
- Blender – to puree the chiles and aromatics into a smooth birria sauce.
- Cast iron skillet or non-stick frying pan – for frying the tacos to crispy perfection.
- Tongs or a spatula – to flip the tacos without breaking them.
- Cutting board and sharp knife – for prepping veggies and meat.
- Fine mesh strainer – to strain the consomé if you want it smooth.
Substitutions for Common Tools
Don’t have a Dutch oven? No worries. A slow cooker or Instant Pot works just as well. Want to skip the blender? A food processor or even an immersion blender can do the trick.
And if you’re pressed for space or tools, even a basic pot and pan combo will get the job done. Just expect to watch it a little more closely.
Step-by-Step Guide to Making Quesabirria Tacos
Now let’s dive into the real fun: making the tacos! This is a slow-cooked love affair, so give yourself a few hours—but the payoff is absolutely worth it.
Step 1: Prepare the Dried Chiles
Start by removing the stems and seeds from 3 guajillo chiles, 2 ancho chiles, and 1 pasilla chile. Toast them lightly in a dry skillet over medium heat for about 30 seconds per side—just until fragrant, not burnt. Then, place the chiles in a bowl and pour in hot water to soak for about 15–20 minutes until they soften.
Step 2: Make the Birria Sauce
In a blender, combine the softened chiles, 1 chopped tomato, ½ onion, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon smoked paprika, 1 bay leaf, and 1 cup of beef broth. Blend until smooth and velvety. This rich, deep-red sauce will be the soul of your tacos.
Step 3: Cook the Meat
In a large pot or Dutch oven, heat a bit of oil and sear 2–3 pounds of beef (chuck roast or short ribs) until browned on all sides. Pour in your birria sauce and add enough beef broth to cover the meat. Simmer on low heat for 2½–3 hours until the beef is tender and shreds easily. (You can also use a slow cooker for 6–8 hours on low.)
Step 4: Shred the Meat
Once the beef is fall-apart tender, remove it from the pot and shred it using two forks. Skim any excess fat from the broth, but keep that flavorful consommé (sauce) — you’ll need it for dipping and frying the tacos later.
Step 5: Assemble and Fry the Tacos
Dip corn tortillas into the top layer of the consommé to coat them in that gorgeous red oil. Place them on a hot skillet, sprinkle with cheese (like Oaxaca or mozzarella), then add a generous spoonful of shredded beef. Fold the tortilla and cook on both sides until crispy and golden, with melted cheese oozing out.
Serve hot with a bowl of the consommé for dipping — each bite is cheesy, juicy, and pure taco heaven.
Cooking Tips for the Best Flavor
Browning for Depth
Here’s a chef secret: don’t skip the browning. Whether it’s toasting the chiles or searing the meat, these small steps build layers of umami that make your birria unforgettable. Browning creates what’s called the Maillard reaction, and it’s the golden key to savory richness.
And when you toast the chiles first, it brings out their smokiness. Just be careful not to over-toast or burn them—they’ll turn bitter and throw off the entire balance of the sauce.
The Magic of the Consomé
That red broth you’re dipping your tacos into? It’s called consomé, and it’s where the magic really happens. Made from the same liquid the meat was simmered in, it’s deeply flavorful and luxurious.
To make it extra delicious:
- Skim off excess fat from the top before serving—but keep a little for richness.
- Add a squeeze of lime and chopped cilantro right before dipping.
- Strain if you want it smooth, or serve it rustic with little bits of onion and herbs.
Want to impress your guests? Serve each taco with a small bowl of warm consomé for dunking. It’s the detail that takes this from a good taco to a “Where did you get this recipe?!” moment.
Serving Suggestions
Best Sides to Pair With
While quesabirria tacos are definitely the star of the show, having the right sides can elevate your meal to the next level. Here are some perfect companions for your cheesy, crispy, flavor-packed tacos:
- Mexican Rice – A classic, mildly seasoned rice dish with tomatoes, garlic, and onions. Its light flavor complements the richness of the tacos.
- Refried Beans – Creamy pinto beans or black beans cooked with garlic and onion, either smooth or chunky.
- Mexican Street Corn (Elote) – Corn on the cob slathered in mayo, chili powder, cotija cheese, and lime. A spicy-sweet addition that cuts through the taco’s intensity.
- Cucumber and Lime Salad – Light and refreshing with a citrusy punch. Perfect to balance out the fat from the meat and cheese.
- Tortilla Chips and Guacamole – Always a winner. Creamy avocado dip with crunchy chips works as a great starter or side.
If you’re hosting, setting up a build-your-own taco bar with toppings like chopped onions, radishes, jalapeños, and multiple salsas adds fun and variety for guests.
Presentation Ideas
We eat with our eyes first, and quesabirria tacos are already showstoppers. But a little effort goes a long way in making them pop even more:
- Serve on wooden boards or rustic ceramic plates for that authentic street-food look.
- Sprinkle with fresh cilantro, diced onion, and cotija cheese.
- Drizzle with crema or hot sauce right before serving.
- Add lime wedges on the side – both decorative and functional.
- Use small ramekins for the consomé, garnished with cilantro and a slice of lime floating on top.
Want to go the extra mile? Wrap the tacos in parchment paper and serve with a personalized napkin for a food truck-inspired vibe right at your dinner table.
Storage and Reheating Tips
How to Store Birria and Tacos
Quesabirria tacos are best fresh, but if you made a big batch (and we don’t blame you), here’s how to store them without losing their magic.
- Birria Meat: Store in an airtight container with a bit of consomé to keep it moist. It stays good for up to 4 days in the fridge.
- Consomé: Keep separately in a sealed jar or container in the fridge.
- Assembled Tacos: Not ideal to store once cooked, as they lose their crispiness. However, you can assemble them and store unfried in the fridge for up to a day.
For longer storage, freeze the shredded birria meat and consomé in freezer-safe containers for up to 2 months. Label with the date, and thaw in the fridge overnight when ready to use.
Reheating Without Losing Flavor
To bring leftovers back to life:
- Stovetop (Best Option): Heat a skillet, add a little oil, and re-fry the tacos until hot and crispy.
- Oven: Preheat to 375°F, place tacos on a wire rack, and bake for 10-15 minutes. This preserves crispness better than the microwave.
- Microwave: Not ideal, but if you’re in a rush, wrap in a damp paper towel and heat in short bursts. The tortilla might get soggy though.
- Consomé: Heat gently on the stove or microwave until steaming hot.
Always reheat the meat with some consomé to keep it juicy and flavorful. Dry birria is a crime against tacos!
Variations of Quesabirria Tacos
Cheese Options
While Oaxaca cheese is the gold standard for quesabirria, don’t let availability stop you. Here are some alternatives that still give you that satisfying cheese pull:
- Mozzarella – The best substitute if Oaxaca isn’t available. Melty, mild, and stretchy.
- Monterey Jack – Slightly sharper, but still melts beautifully.
- Queso Asadero – A lesser-known gem that’s creamy and ideal for frying.
- Cheddar – Not traditional, but works if you want a bolder, tangier flavor.
Mix and match cheeses for your own signature blend. A little mozzarella for melt and cheddar for punch? Yes, please.
Meat Substitutes (Goat, Lamb, etc.)
Traditionally, birria was made with goat meat, especially in Jalisco, Mexico. If you’re feeling adventurous—or want to go the traditional route—try these:
- Goat – Richer and slightly gamey. Great with bold spices.
- Lamb – Tender and full of flavor. Works especially well with the smoky chile sauce.
- Chicken – A lighter option that still soaks up flavor. Use thighs for the best texture.
- Mushrooms or Jackfruit (Vegetarian) – Not exactly traditional, but amazing meatless alternatives that absorb the birria sauce like a sponge.
If you’re going plant-based, add extra seasoning and umami with smoked paprika, soy sauce, or even a splash of coffee or cocoa for depth.
Common Mistakes to Avoid
Overcooking or Undercooking the Meat
This is one of the most common pitfalls when making birria. The secret to perfect birria meat is low and slow cooking. Here’s what to avoid:
- Undercooking: If you rush the cooking process, the meat won’t break down properly and will be chewy instead of melt-in-your-mouth tender. Birria requires at least 3 hours on the stovetop or 6–8 hours in a slow cooker.
- Overcooking: Yes, you can overcook it too. If the meat is simmering at too high a temperature for too long, it can dry out and lose its juicy texture—even if it’s shredded. Keep it at a gentle simmer, not a rolling boil.
Use a fork to test the meat: it should easily pull apart with no resistance. If it doesn’t, give it more time.
Not Balancing Spices
The birria marinade is built on bold, complex flavors—but balance is key. Too much vinegar and it’s too tangy. Too little salt and it tastes flat. Here’s how to keep it just right:
- Taste at every stage: Adjust salt, vinegar, and spice levels before you cook the meat.
- Don’t forget sweetness: A touch of sweetness (from the tomatoes or a pinch of sugar) helps balance out the heat and acidity.
- Spice level: Control the heat by adjusting the number of dried chiles and whether you include the seeds. Want it milder? Use fewer guajillos and skip the pasillas.
Mastering the balance between spicy, savory, tangy, and slightly sweet is what makes the difference between a good taco and a chef’s kiss taco.
Healthier Alternatives
Lean Cuts of Meat
Want to make your quesabirria tacos a bit healthier without losing flavor? It starts with the cut of meat:
- Beef chuck is traditional but can be fatty. Try beef brisket flat cut or round roast for a leaner choice.
- Chicken thighs offer a lighter protein with great texture.
- Turkey works surprisingly well—just use the dark meat for moisture.
Trim visible fat before cooking, and go easy on the oil during frying. The consomé itself is naturally rich, so you won’t lose flavor.
Dairy-Free or Gluten-Free Mods
Making your quesabirria tacos more inclusive is easier than you think:
- Dairy-Free: Use plant-based mozzarella-style cheese. Brands like Violife or Daiya melt nicely and offer a cheesy taste.
- Gluten-Free: Stick with 100% corn tortillas—check the label to be sure, as some store-bought brands contain flour binders.
- Low-carb/Keto: Use cheese taco shells made by melting and crisping cheese into a tortilla shape.
With the right tweaks, everyone at the table can enjoy these tacos, no matter their dietary needs.
Pairing Drinks with Quesabirria Tacos
Traditional Beverages
Authentic tacos deserve authentic drinks. Here are some traditional Mexican beverages that go perfectly with quesabirria:
- Agua Fresca – Refreshing fruit-based drinks like horchata (rice and cinnamon), tamarindo (tamarind), or jamaica (hibiscus tea).
- Mexican Coke – Made with cane sugar and extra fizzy—perfect for cutting through the richness.
- Jarritos – The ultimate taco drink. Try mandarin, pineapple, or tamarind flavors.
These beverages add a sweet contrast that balances the savory, cheesy intensity of the tacos.
Modern Cocktails
If you’re hosting or just feel like upgrading dinner into a fiesta, pair your tacos with something a little stronger:
- Classic Margarita – Tequila, lime juice, and a salted rim. You can’t go wrong.
- Paloma – Grapefruit soda, tequila, and lime—refreshing and slightly bitter.
- Michelada – Mexican beer with lime juice, hot sauce, and spices. It’s like a Bloody Mary, but cooler.
For non-alcoholic options, sparkling limeades or mocktails with chili-lime rims can create the same festive experience.
Where to Find Ingredients
Shopping Locally
You don’t need to live near a Mexican market to find the essentials for quesabirria tacos. Try these local options:
- Latin or Mexican grocery stores – Look for dried chiles (guajillo, ancho, pasilla), Mexican oregano, and fresh tortillas.
- Farmers markets – Great for high-quality meats, tomatoes, and onions.
- Butcher shops – A good butcher will help you find the perfect cut for slow-cooking.
If you’re lucky enough to live near a Mexican tortilleria, grab fresh-made tortillas—they make a big difference.
Online Stores Worth Trying
Can’t find what you need locally? These online options are lifesavers:
- MexGrocer.com – Specializes in Mexican spices, chiles, and pantry staples.
- Amazon – Carries many brands of dried chiles, tortilla presses, and hard-to-find cheeses.
- H-E-B/Curbside – For regional users in Texas and the Southwest, H-E-B has many Mexican ingredients available for delivery.
Stock up once, and you’ll be set for your next taco night.
A Brief History of Birria
The Jalisco Connection
Birria originated in the state of Jalisco, Mexico, and was traditionally made with goat meat. It was often cooked during festivals and special occasions, celebrated for its bold flavor and soul-warming broth.
The original dish was a stew served with tortillas on the side—not as tacos. Over time, the technique spread across Mexico, with variations emerging in states like Tijuana and Mexico City.
The LA Street Food Boom
Fast forward to the 2010s, and birria got a makeover. Tijuana-style birria trucks in Los Angeles started filling tacos with the shredded meat, frying them in the chile oil, and serving them with dipping broth.
Thanks to social media and viral food videos, the trend exploded. What started in Jalisco became a global taco phenomenon. Now, birria tacos are on menus from LA to London—and your kitchen is the next stop.
FAQs about Quesabirria Tacos Recipe
1. What cheese works best for Quesabirria Tacos?
Oaxaca cheese is the most authentic choice, thanks to its stringy texture and mild flavor. Mozzarella is a great substitute, while Monterey Jack and Asadero also work beautifully.
2. Can I make these tacos in advance?
You can prep the meat and consomé ahead of time. Assemble and fry the tacos just before serving for best results. Store the shredded meat and broth separately in the fridge.
3. Can I freeze birria meat?
Absolutely! Let it cool completely, then freeze in an airtight container with a bit of consomé. It stays fresh for up to 2 months. Reheat slowly for best flavor.
4. Is birria supposed to be spicy?
Traditional birria is flavorful more than spicy. The heat comes from the dried chiles, but you can control the spice level by removing seeds or reducing the chile quantity.
5. What’s the difference between birria and barbacoa?
Birria is a spicy, marinated stew traditionally made with goat, while barbacoa is usually slow-cooked beef, lamb, or sheep steamed in leaves. Both are delicious but distinct in flavor and preparation.
Conclusion
Quesabirria tacos are more than just a meal—they’re an experience. From the slow-simmered birria meat to the crispy, cheese-filled tortillas and that irresistible red dipping broth, every bite is a flavor bomb.
Yes, they take time. Yes, they require love. But the moment you pull that golden taco from the skillet, dunk it into that steaming bowl of consomé, and take that first bite? Totally worth it.
Whether you’re a taco fanatic or a curious home cook, this step-by-step guide gives you everything you need to recreate this iconic street food at home. So grab your chiles, fire up your stove, and get ready to make the best tacos of your life.
