Quesabirria Tacos
Quesabirria Tacos are the ultimate fusion of cheesy, savory goodness and bold, flavorful birria. These crispy, cheesy tacos, dipped in a rich consommé, are a true delight for taco lovers. Get ready to have the most mouthwatering tacos I have made.
Quesabirria Tacos
Quesabirria tacos are a crispy, cheesy, and flavorful take on traditional birria tacos. They’re made by filling corn tortillas with tender, slow-cooked beef, plenty of melted cheese, and then pan-frying them until golden and crispy.
The best part? They come with a side of rich, savory consommé for dipping, making every bite extra juicy and satisfying. These tacos are all about bold flavors, crispy edges, and that irresistible cheese pull that keeps you coming back for more!
Ingredients
For the Birria:
- chuck roast
- dried guajillo chilies
- Roma tomatoes, quartered.
- whole garlic bulb
- white onion, quartered.
- whole cumin
- whole coriander
- dried oregano
- whole peppercorns
- whole cloves
- beef broth
- water
- bay leaves
- salt
For the Consommé (Birria broth):
- Reserved cooking liquid from the Birria
- white onion, finely chopped
- chopped cilantro
For Assembling Tacos:
- Corn tortillas
- Grated Oaxaca cheese
- cilantro
- white onion, finely chopped.
- lime wedges
How to make Quesabirria Tacos
Preparing the Ingredients:
- Remove the seeds from 8 guajillo chilies.
- Peel and chop one of the onions.
- Cut the top off a whole garlic bulb and remove some of the outer skin.
- Cut your beef into large pieces.
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it’s a fine powder.
Cooking the Birria:
- In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Cook this on high heat for about 30 minutes.
- In a blender, put the quartered Roma tomatoes.
- Remove the guajillo chilies, onion, garlic (after peeling), and about half a cup of the broth. Blend these with the tomatoes until it’s smooth.
- Strain this blended sauce and add it back to the broth in the pot. Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.
Preparing the Tacos:
- When the meat is very tender, take it out of the pot and let it cool a bit.
- Finely chop the remaining onion.
- Cut the limes into eight pieces.
- Chop half of the cilantro finely and remove the stems from the other half. Set this cilantro aside.
- Shred your cheese.
- Shred the beef using two forks.
- Remove the oil that’s floating on top of the broth with a spoon and put it on a plate.
- Dip your tortillas in this oil and then add cheese and beef to each tortilla.
- In a pan with a bit of oil, cook the tacos on medium heat. After about a minute, fold them in half.
- Cook the folded tacos for another minute on each side until they’re golden brown. Repeat for all the tacos.
Making 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.
Serving the Tacos:
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.
- Serve your delicious Birria tacos with the consommé for dipping. Enjoy!
Learn From Us.
- Use a good quality broth. The consommé is what gives these tacos that deep, rich flavor, so don’t rush it. Let the meat and spices simmer long enough to build that bold, savory taste. Trust me, it’s worth the wait.
- Crisp the tortillas just right. I’ve found that a hot skillet with just a little oil is the trick. Too much oil makes them soggy, and not enough won’t give you that perfect crunch. A quick fry at the right heat gives them that golden, crispy bite without being heavy.
What to serve with Quesabirria Tacos
Serve them with classic Mexican accompaniments like fresh guacamole, tangy pico de gallo, or a creamy elote (Mexican street corn). Add a side of Mexican rice and refried beans for a hearty and traditional spread. For something fresh, a crisp avocado salad or pico de gallo adds a bright, tangy touch. If you want to keep things simple, a plate of radishes, cucumbers, and pickled onions adds a bright and zesty touch.
To cool down the spiciness, include a refreshing cucumber salad or a light cilantro-lime slaw. And don’t forget a pitcher of Cranberry Lime Mocktail or margaritas to wash it all down!
You might want to try these tasty meaty recipes:
Quesabirria Tacos
Quesabirria Tacos are the ultimate fusion of cheesy, savory goodness and bold, flavorful birria. These crispy, cheesy tacos, dipped in a rich consommé, are a true delight for taco lovers.
Ingredients
- For the Birria:
- 3 pounds chuck roast
- 8 dried guajillo chilies
- 4 Roma tomatoes quartered.
- 1 whole garlic bulb
- 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 Birria broth:
- Reserved cooking liquid from the Birria
- ½ white onion finely chopped
- ¼ cup chopped cilantro
- For Assembling Tacos:
- 12 Corn tortillas
- 12 oz Grated Oaxaca cheese
- 2 tbsp cilantro
- ½ white onion finely chopped.
- Lime wedges
Instructions
- Preparing the Ingredients:
- Remove the seeds from 8 guajillo chilies.
- Peel and chop one of the onions.
- Cut the top off a whole garlic bulb and remove some of the outer skin.
- Cut your beef into large pieces.
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.
- Cooking the Birria:
- In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Cook this on high heat for about 30 minutes.
- In a blender, put the quartered Roma tomatoes.
- Remove the guajillo chilies, onion, garlic (after peeling), and about half a cup of the broth. Blend these with the tomatoes until it's smooth.
- Strain this blended sauce and add it back to the broth in the pot. Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.
- Preparing the Tacos:
- When the meat is very tender, take it out of the pot and let it cool a bit.
- Finely chop the remaining onion.
- Cut the limes into eight pieces.
- Chop half of the cilantro finely and remove the stems from the other half. Set this cilantro aside.
- Shred your cheese.
- Shred the beef using two forks.
- Remove the oil that's floating on top of the broth with a spoon and put it on a plate.
- Dip your tortillas in this oil and then add cheese and beef to each tortilla.
- In a pan with a bit of oil, cook the tacos on medium heat. After about a minute, fold them in half.
- Cook the folded tacos for another minute on each side until they're golden brown. Repeat for all the tacos.
- Making 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.
- Serving the Tacos:
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.
- Serve your delicious Birria tacos with the consommé for dipping. Enjoy!
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