birria quesa tacos recipe

Written ByJenny Smyth Posted on
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The Best birria quesa tacos recipe

I’m so excited to share this recipe for birria quesa tacos with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my whole family will love.

Birria quesa tacos fit the bill perfectly. This dish hails from the state of Jalisco in Mexico, where it’s known as ‘birria de res.’

It’s a slow-cooked meat stew made with beef or goat meat, and it’s absolutely divine. The key to this recipe is the use of a rich, flavorful broth made with beef stock, chipotle peppers, and spices.

It’s simmered for hours to develop a depth of flavor that’s just incredible. And when you serve it in a taco shell with all the fixings, it’s truly a treat.

My kids love helping me make the tortillas from scratch, and they’re always eager to dig in as soon as they’re done. We like to top them with fresh cilantro, onion, and a squeeze of lime juice.

It’s the perfect meal for any occasion – whether you’re looking for something special for dinner or just need a quick weeknight meal that everyone will enjoy.

Birria Quesa Tacos

Birria Quesa Tacos

4.8 from 1758 votes

Crispy, cheesy tacos filled with tender shredded beef and dipped in a rich, savory consommé. These birria quesa tacos combine the deep flavors of Mexican stewed beef with melted cheese for an unforgettable meal.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Birria

2 lbs beef chuck, cut into large chunks
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
4 cloves garlic, peeled
1 medium onion, quartered
2 Roma tomatoes, quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cups beef broth
2 bay leaves

For the Tacos

12 small corn tortillas
3 cups shredded Oaxaca or mozzarella cheese
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
Lime wedges for serving

👨‍🍳Directions

1Place the dried guajillo and ancho chiles in a bowl and cover with hot water.
2Let them soak for 15 minutes until softened.
3Drain the chiles and transfer to a blender.
4Add the chipotle pepper, garlic, onion, tomatoes, cumin, oregano, black pepper, and salt to the blender.
5Pour in 1 cup of beef broth and blend on high until completely smooth, about 2 minutes.
6Heat a large pot or Dutch oven over medium-high heat.
7Add the beef chunks and sear for 3 to 4 minutes per side until deeply browned.
8Pour the blended chile sauce over the beef and stir to coat.
9Add the remaining 3 cups of beef broth and bay leaves to the pot.
10Bring the liquid to a boil, then reduce the heat to low.
11Cover and simmer for 3 hours until the beef is fork-tender and shreds easily.
12Remove the beef from the pot and shred it with two forks.
13Discard the bay leaves.
14Skim any excess fat from the surface of the consommé and reserve it for cooking the tacos.
15Heat a skillet or griddle over medium heat.
16Dip each corn tortilla into the reserved fat or consommé and place it on the hot surface.
17Sprinkle a generous layer of shredded cheese on one half of the tortilla.
18Add a portion of shredded beef on top of the cheese.
19Cook for 2 to 3 minutes until the cheese is fully melted and the tortilla is golden brown and crispy on the bottom.
20Fold the tortilla in half and press gently.
21Remove the taco from the skillet and repeat with the remaining tortillas.
22Serve the tacos immediately with a bowl of warm consommé for dipping, and garnish with chopped cilantro, diced onion, and lime wedges.

🔧Equipment

Large pot or Dutch oven
Blender
Skillet or griddle
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 90mg🧂Sodium: 820mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a richer flavor, toast the dried chiles in a dry skillet for 1 minute before soaking. You can also prepare the birria a day ahead and refrigerate; the flavors will deepen overnight.

Watch Video Of How Birria Quesa Tacos Works

I love making birria quesa tacos because they’re so versatile – we can enjoy them as tacos or serve them over rice or noodles. They’re also incredibly easy to reheat and serve again later.

I like to store any leftover broth in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, I simply thaw it overnight in the fridge and then reheat it on low until warmed through.

❓ Frequently Asked Questions About Birria Quesa Tacos

Q: What is birria quesa tacos?

Birria quesa tacos are a type of taco that originated in Jalisco, Mexico. They are made with slow-cooked meat (usually beef or goat) that’s been marinated in a mixture of spices and chilies.

Q: What makes birria quesa tacos so special?

It’s the combination of tender meat, rich broth, and crunchy tortilla that makes these tacos truly special.

Q: Can I make birria quesa tacos without a slow cooker?

You can make birria quesa tacos on the stovetop or in the oven if you don’t have a slow cooker.

Q: Are birria quesa tacos spicy?

The level of heat can be adjusted to your liking by adding more or less chili peppers.

Q: Can I make birria quesa tacos ahead of time?

The broth can be made ahead of time and refrigerated or frozen for later use.

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