If you’ve never had a quesabirria taco before, buckle up because your taste buds are about to go on a ride.

These tacos are crispy, cheesy, juicy, and so tasty. At our house, these are the special occasion tacos, the celebration tacos, the fiesta feeling tacos. And I’m so excited to share them with you today.

This recipe is a bit of a labor of love (we’re talking a few hours of simmering), but trust me when I say, it is so worth it. Plus, once your kitchen starts smelling like slow-cooked beef and spices, you’ll know you’re on the right track.

Why We Love Quesabirria Tacos

If you’re wondering what all the hype is about, here’s the deal: Quesabirria tacos are like the ultimate comfort food meets taco night explosion. You’ve got slow-cooked beef (birria) simmered in a rich, spicy broth, all tucked into a crispy, cheesy tortilla. And the best part? You dip them into that same broth (called consommé), so every bite is juicy, flavorful, and totally next-level.

These tacos hit every craving, salty, cheesy, a little spicy, and super satisfying.

Ingredients You’ll Need

Let’s break this down into parts, because this isn’t your average taco night taco. You’ll make the birria (the beef and broth), then turn it into tacos, and finally whip up that dreamy consommé for dipping.

Ingredients

For the Birria:

3 pounds chuck roast (cut into chunks)
8 dried guajillo chilies (seeds removed)
4 Roma tomatoes (quartered)
1 garlic bulb (top sliced off, skin mostly removed)
1 white onion (quartered)
1 tsp whole cumin
1 tsp whole coriander
1 tsp dried oregano
1 tsp whole peppercorns
4-5 whole cloves
4 cups beef broth
4 cups water
3 bay leaves
1 tsp salt (or to taste)

For the Consommé:

Reserved cooking liquid from the birria
½ white onion (finely chopped)
¼ cup fresh cilantro (chopped)

For Assembling the Tacos:

12 corn tortillas
12 oz grated Oaxaca cheese (or mozzarella if you can’t find it)
½ white onion (finely chopped)
2 tbsp chopped cilantro
Lime wedges (don’t skip this part, it makes the tacos)

Step-by-Step Instructions

Step 1: Prep Everything First

Cut your chuck roast into big chunks.
Remove the seeds from your guajillo chilies.
Quarter one onion.
Slice the top off your garlic bulb.
Grind up your cumin, coriander, peppercorns, cloves, and oregano. (I use a spice grinder, but a mortar and pestle works too!)
Set everything out so it’s ready to go.

Preparing ingredients for Quesabirria Tacos

Step 2: Let’s Make the Birria

Grab your biggest pot, Dutch oven style if you have one, and toss in:

The beef chunks
Guajillo chilies
Quartered onion
Garlic bulb
Bay leaves
Ground spices
Salt
Beef broth
Water

Crank the heat up and bring it all to a boil. Let it go strong for about 30 minutes, this softens everything and starts building that deep flavor.

While that’s bubbling away, toss your Roma tomatoes into the blender and wait for the next step.

Now carefully remove the softened guajillo chilies, onion, and garlic from the pot. Peel the garlic (it should pop right out of its skin!) and blend it with the tomatoes and about ½ cup of the broth.

Blend until smooth and dreamy. Then strain this mixture and pour it right back into your pot. Simmer on low-medium heat, partially covered, for about 3 hours, giving it a stir every 30 minutes.

Blending ingredients for Quesabirria Tacos

Step 3: Taco Time!

Once the beef is fall-apart tender, take it out of the pot and shred it with two forks. I let mine cool just enough so I don’t burn my fingertips.

Skim the top layer of orange-y red oil from the broth and pour some onto a plate.
Finely chop your remaining onion and cilantro.
Grate your cheese.
Warm up a pan with a little oil.

Now the fun part!

Dip your corn tortillas into the skimmed oil to coat one side. Lay them (oil-side-down) in your hot pan, sprinkle on some cheese, and add a big spoonful of shredded beef.

Let the cheese get a little melty, then fold the taco in half and press it gently. Cook both sides until golden and crispy, usually about a minute or two per side.

Your kitchen is going to smell like taco heaven.

Step 4: Make That Consommé

This is just the reserved broth mixed with some chopped cilantro and diced onion. That’s it! Scoop some into little bowls for dipping.

It’s spicy, savory, and ridiculously good. Honestly, I could sip a whole cup of this stuff on its own.

Step 5: Time to Serve

Plate your tacos with a sprinkle of fresh cilantro, diced onion, and a couple lime wedges. Add a little bowl of consommé for dunking, and watch as everyone around the table loses their minds (in the best way).

These are MESSY tacos. Like, you-will-need-napkins-and-it’s-worth-it kind of messy. That’s part of the fun.

Tips & Tricks

Make Ahead: You can make the birria a day ahead. It actually tastes better the next day because the flavors settle in even more.
Freeze It: The beef freezes beautifully. So if you want to make a double batch, go for it!
Kid Tip: If your kids aren’t into spicy stuff, just go light on the consommé. The tacos themselves aren’t super spicy.
Cheese Swap: Can’t find Oaxaca cheese? Mozzarella or Monterey Jack totally works.
Corn vs. Flour Tortillas: Stick to corn for that crispy texture. Flour gets too soggy with all that juicy birria.

So if you’re planning your next party, game day, or just want to make a random weekday feel like a fiesta, give these a try. You won’t regret it.

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