Quesabirria Tacos

Smart Cookie Score ●●●○○

ⓘ feeds 4-6 human beings

Crispy, cheesy, and drenched in rich birria consommé—quesabirria tacos are the perfect fusion of slow-braised beef and melty cheese, all wrapped in a golden, pan-fried tortilla.

Flavor Profile

Slow-cooked beef packed with smoky dried chiles and warm spices, balanced by melty cheese and crispy tortillas. Every bite delivers deep, meaty umami with a hint of heat.

Ingredients

For the Birria (Stew):

• 2.5 lbs beef chuck roast (or short ribs)

• 4 dried guajillo chiles, stemmed & seeded

• 2 dried ancho chiles, stemmed & seeded

• 1–2 dried chiles de árbol (optional, for heat)

• 1 medium onion, quartered

• 4 garlic cloves

• 2 roma tomatoes

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp ground cloves

• 1 tsp smoked paprika

• 2 bay leaves

• 2 tbsp apple cider vinegar

• Salt & pepper to taste

• 4 cups beef broth or water

• 1 tbsp oil (for searing)

For the Quesabirria Tacos:

• Corn tortillas (10–12)

• 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)

• Fresh chopped onions & cilantro (for garnish)

• Lime wedges

• Optional: consommé for dipping

Instructions

1. Make the Birria Base:

• Toast chiles in a dry pan until fragrant (1–2 mins).

• Boil them with tomatoes for 5–10 minutes until softened.

• Blend with garlic, onion, cumin, oregano, cloves, paprika, vinegar, and about 1 cup of broth until smooth.

2. Cook the Meat:

• Season beef with salt & pepper, then sear in a large pot until browned.

• Add the chile sauce, bay leaves, and remaining broth. Simmer covered for 2.5–3 hours (or pressure cook for 45 mins) until the meat is tender and shreddable.

3. Shred the Beef:

• Remove the meat, shred it with forks, and return it to the stew to soak up the juices.

4. Assemble the Quesabirria Tacos:

• Heat a skillet, dip tortillas into the top layer of birria fat, and place on the skillet.

• Add cheese and a portion of shredded beef. Fold and crisp both sides until golden and the cheese melts.

5. Serve Hot:

• Garnish with onion, cilantro, and a squeeze of lime.

• Serve with a side of warm consommé for dipping.