Quesabirria Tacos 🌮🧀
Quesabirria tacos are a Mexican favorite featuring tender, slow-cooked beef, melted cheese, and a crispy, cheesy tortilla, usually served with consommé for dipping.
🧂 Ingredients (Serves 4–6)
For the Birria (Beef Stew)
- 2–3 lbs beef chuck roast or short ribs
- 3–4 dried guajillo chilies, stemmed and seeded
- 2–3 dried ancho chilies, stemmed and seeded
- 3 cloves garlic
- 1 small onion
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 3 cups beef broth
- 2 tbsp apple cider vinegar
For Tacos
- Corn tortillas
- Shredded cheese (mozzarella, Oaxaca, or Monterey Jack)
- Chopped onions, cilantro, lime wedges (for topping)
🔥 Instructions
- Prepare the chili sauce:
- Rehydrate dried chilies in hot water for 10 minutes.
- Blend chilies with garlic, onion, cumin, oregano, salt, pepper, and vinegar to make a smooth paste.
- Cook the birria:
- Rub chili paste over beef.
- Place beef in a slow cooker or pot, add beef broth.
- Cook low and slow:
- Slow cooker: 8 hours on low
- Oven: 3–4 hours at 300°F (150°C) covered
- Meat should be tender enough to shred.
- Prepare tacos:
- Heat a tortilla in a skillet.
- Add shredded birria and cheese.
- Fold and cook until tortilla is crispy and cheese is melted.
- Serve with consommé:
- Use the cooking liquid as a dipping sauce.
- Serve tacos hot, with onions, cilantro, and lime wedges.
💡 Tips
- For extra flavor, toast tortillas lightly in the birria fat before filling.
- Leftover birria makes amazing quesadillas, burritos, or nachos.
- Add a splash of salsa or hot sauce for heat.
If you want, I can also give a quick stovetop version of quesabirria tacos that’s ready in under 90 minutes.
