The Best Quesabirria Tacos
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Enjoy the ultimate flavor bomb that is quesabirria tacos! If you’ve never had one, imagine everything you love about a crispy, cheesy quesadilla combined with the rich, flavorful goodness of birria, then dipped in a bold, fresh consommé that’ll make your taste buds do a happy dance. Yeah… it’s that good. Plus, it’s a high-protein lunch option that everyone will enjoy!
We love Mexican food in our household. From a Mexican omelette for breakfast to ground beef lettuce wraps for dinner, we enjoy all the delicious flavors the cuisine has to offer. We don’t miss Taco Tuesdays, too – our go-to is beef heart tacos, but our new family favorite is quesabirria tacos!
The first time I made these at home, I was stunned by how legit they tasted – it was like I had my own taco truck parked in the kitchen. These tacos are the ultimate weekend crowd-pleaser, perfect for family meals, game days, or whenever you’re hosting hungry friends.
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Why You’ll Love This Recipe
- Easy recipe: With just 30 minutes of prep, you’ll have a restaurant-worthy meal to serve and enjoy.
- Crave-worthy
- Comfort food done right
- Diet-friendly: With a few swaps, these can be made gluten-free, low-carb, or dairy-free without sacrificing flavor.
- Great for meal prep: Make the filling ahead, store, and whip up tacos anytime throughout the week.
How to Make Quesabirria Tacos
This quesabirria tacos is the perfect combo of tender beef, melty cheese, golden-crisp tortillas, and a rich consommé for dunking is next-level satisfying. It does require a bit of time and effort in the kitchen, but as they say, “good things come to those who wait.” And trust me, these tacos aren’t only good – they’re great!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the birria:
- Chuck roast: I like to use chuck roast because it’s rich and marbled with fat, and it becomes meltingly tender when cooked for hours.
- Dried guajillo chilies: Essential to authentic birria taste.
- Tomatoes
- Garlic and onion
- Cumin seed, coriander seed, oregano leaf, whole peppercorns, whole cloves: Grounded into a fine powder to make a spice mix that gives birria its signature earthy, warm, and slightly citrusy flavor profile.
- Beef broth: Keeps the roast moist during its long cook.
- Water
- Bay leaves
- Salt
For the consommé (birria broth):
- Reserved cooking liquid from the Birria: This flavorful broth is what you’ll dip your tacos into – it’s liquid gold!
- White onion
- Cilantro
For the tacos:
- Corn tortillas: Hold everything together and golden-crisp when fried. I use corn tortillas because they crisp up beautifully!
- Oaxaca cheese: For that signature stretch and added creaminess.
- Cilantro
- White onion
- Lime wedges
Step-By-Step Instructions
Making this homemade quesabirria tacos may seem overwhelming at first, but you’ll find that the recipe is quite simple and straightforward. I’ve broken down each step further to make it easier for you – just follow each of the 5 easy steps – prep the ingredients, cook the birria, assemble and cook the tacos, make the consommé, and serve!
Step 1: Prepare the ingredients
- Remove the seeds from 8 guajillo chilies.
- Cut the top off the head of garlic and remove some of the outer skin.
- Cut the chuck roast into large pieces.
- Grind the cumin, coriander, peppercorns, cloves, and oregano with a mortar and pestle into a fine powder.
Step 2: Cook the birria
- Put the beef, guajillo chilies, onion, garlic, bay leaves, the ground spice mix, salt, beef broth, and water in a large pot. Cook this on high heat for about 30 minutes.
- In a blender, put the Roma tomatoes.
- Remove the guajillo chilies, onion, garlic, and about half a cup of the broth from the pot and add to the blender also. Blend with the tomatoes into a smooth puree.
- Strain this blended sauce and add it back into the pot. Continue cooking at a simmer for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.
Step 3: Prepare the tacos
- Once the meat is tender enough to shred with two forks, remove it from the pot with a slotted spoon and let it cool in a bowl.
- Finely chop half of the cilantro and remove the stems from the other half. Set this aside.
- Use two forks to shred the beef.
- Use a spoon or ladle to remove the fat floating on top of the broth and put it on a rimmed plate. Dip your tortillas in this oil, and then add cheese and beef to each tortilla.
- Add a bit of oil to a pan, and cook the tortillas on medium heat. After about a minute, fold them in half into a taco.
- Cook the folded tacos for another minute on each side until they’re golden brown. Repeat for all the tacos.
Step 4: Make the consommé
Take about a cup of the broth and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.
Step 5: Serve the tacos
Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos. Serve hot tacos with the consommé for dipping.
Substitutions
- Chuck roast: Brisket or top round (though it won’t be quite as juicy).
- Dried guajillo chilies: Substitute with dried ancho or pasilla chiles.
- Tomatoes: In a pinch, use canned tomatoes (whole or diced) or even tomato paste with extra water.
- Spice mix: If you don’t have whole spices on hand or want a shortcut, try this easy pantry-friendly version of a spice mix: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano (Mexican oregano if possible), ½ tsp ground black pepper, and ⅛ tsp ground cloves or allspice.
- Beef broth: Swap out with chicken broth, vegetable broth, or water with bouillon.
- Bay leaves: Use a pinch of dried basil or thyme in place of bay leaves
- White onion: Substitute with red onion or green onions for a milder touch.
- Cilantro: Replace with parsley.
- Corn tortillas: Use flour tortillas if preferred, cassava or almond flour tortillas, or low-carb tortillas like Mission or Siete brands.
- Oaxaca cheese: Mozzarella or Monterey Jack are good swaps. Vegan mozzarella also works well.
- Lime wedges: Lemon wedges work in a pinch.
Expert Tips
- Sear the meat for extra flavor: Browning the chuck roast before cooking slow adds a rich, caramelized depth to the final dish.
- Shred the meat finely: Smaller, juicy shreds soak up more broth and melt beautifully into the cheesy tortillas.
- Let the flavors develop: If you have time, refrigerate the birria overnight. The spices deepen, and the meat becomes even more flavorful.
- Dip, then fry: Always dip your tortillas in the consommé before adding to the pan—it’s the secret to that crispy, golden, flavor-packed shell.
- Add toppings right before serving: Fresh cilantro, onion, and a squeeze of lime really balance out the richness of the tacos and consommé.
- Keep tacos warm: Place finished tacos on a baking sheet in a low oven (around 200 F) while you cook the rest.
How to Store This Recipe
Place leftover birria meat in an airtight container and store in the refrigerator for up to 3 days, or freeze for up to 1 month. Always keep the meat separate from the braising liquid until ready to assemble. To reheat, warm it up in a pot over medium-low heat until it’s nice and hot. Thaw frozen birria in the fridge overnight before reheating.
What to Serve with Quesabirria Tacos
Quesabirria tacos are already packed with flavor, but serving them with a few tasty sides can really take your meal to the next level. Try pairing them with cilantro lime rice, cauliflower rice, or a zesty Mexican street corn (elote) for a pop of brightness. They’re also great with taco soup!
A side of refried beans or a simple guacamole with crunchy tortilla chips also makes for a great combo. To keep things light and refreshing, a crisp Mexican-style slaw or a light soup would be the perfect balance to the rich, savory tacos.
More Easy Lunch Recipes To Try
- Low-carb tostadas
- Tuna melt keto quesadilla
- Lamb gyros with tzatziki sauce
- Greek omelet
- Green bean hamburger casserole
Easy Quesabirria Tacos Recipe
Ingredients
For the Birria:
- 8 individual dried guajillo chilies
- 4 medium Roma tomatoes quartered
- 1 whole garlic bulb
- 1 medium white onion quartered
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon dried oregano leaf
- 1 teaspoon whole peppercorns
- 4-5 individual whole cloves
- 4 cups beef broth
- 4 cups water
- 3 individual bay leaves
- 1 teaspoon salt
For the Consommé (Birria broth)
- reserved cooking liquid from the Birria
- ½ small white onion finely chopped
- ¼ cup chopped cilantro
For the Tacos:
- 12 individual corn tortillas
- 12 ounces oaxaca cheese grated
- 2 tablespoons cilantro
- ½ small white onion finely chopped
- 8 individual lime wedges
Instructions
Prepare the Ingredients
- Remove the seeds from 8 guajillo chilies.
- Cut the top off the head of garlic and remove some of the outer skin.
- Cut the chuck roast into large pieces.
- Grind the cumin, coriander, peppercorns, cloves, and oregano with a mortar and pestle into a fine powder.
Cook the Birria
- Put the beef, guajillo chilies, onion, garlic, bay leaves, the ground spice mix, salt, beef broth, and water in a large pot. Cook this on high heat for about 30 minutes.
- In a blender, put the Roma tomatoes.
- Remove the guajillo chilies, onion, garlic, and about half a cup of the broth from the pot and add to the blender also. Blend with the tomatoes into a smooth puree.
- Strain this blended sauce and add it back into the pot. Continue cooking at a simmer for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.
Prepare the Tacos
- Once the meat is tender enough to shred with two forks, remove it from the pot with a slotted spoon and let it cool in a bowl.
- Finely chop half of the cilantro and remove the stems from the other half. Set this aside.
- Use two forks to shred the beef.
- Use a spoon or ladle to remove the fat floating on top of the broth and put it on a rimmed plate. Dip your tortillas in this oil, and then add cheese and beef to each tortilla.
- Add a bit of oil to a pan, and cook the tortillas on medium heat. After about a minute, fold them in half into a taco.
- Cook the folded tacos for another minute on each side until they’re golden brown. Repeat for all the tacos.
Make the Consommé
- Take about a cup of the broth and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.
Serve the Tacos
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos. Serve hot tacos with the consommé for dipping.
Notes
- Sear the meat before cooking for extra flavor – browning the chuck roast before cooking slow adds a rich, caramelized depth to the final dish.
- Always dip your tortillas in the consommé before adding to the pan—it’s the secret to that crispy, golden, flavor-packed shell.
- Place finished tacos on a baking sheet in a low oven (around 200 F) while you cook the rest.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
