quesa birria tacos recipe

Written ByJenny Smyth Posted on
quesa birria tacos recipe
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The Best quesa birria tacos recipe

I’ve been obsessed with quesa birria tacos for a while now, and I’m so excited to share this recipe with you. For those who may not know, birria is a type of Mexican stew that originated in the state of Jalisco.

It’s typically made with goat meat, but I’ve adapted it to use beef short ribs instead. The result is a rich, flavorful dish that’s perfect for any occasion – whether it’s a family gathering or just a weeknight dinner.

My kids love helping me make these tacos, and they’re always a hit with my husband too. But what really sets this recipe apart is the technique: slow-cooking the beef in a mixture of spices and chilies gives it an incredible depth of flavor that’s hard to replicate with other methods.

And let’s not forget the best part: these tacos are ridiculously easy to make ahead of time and reheat for a quick weeknight dinner. Just brown the beef and cook the onions, then let everything simmer together while you prep the toppings – it’s a breeze!

And did I mention how much my family loves them? We could eat these tacos every night of the week and never get tired of them.

So go ahead, give this recipe a try – I promise you won’t be disappointed! And if you have any questions or want more ideas for using up leftover ingredients, just let me know in the comments below.

Quesa Birria Tacos

Quesa Birria Tacos

4.6 from 990 votes

Quesa birria tacos combine tender, slow-cooked beef with melted cheese inside a crispy corn tortilla. The tacos are dipped in a rich, savory consommé for dipping, creating a deeply flavorful and satisfying meal.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Birria

2 lbs beef chuck, cut into 2-inch chunks
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 medium onion, quartered
4 cloves garlic, peeled
2 Roma tomatoes, quartered
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
2 bay leaves
4 cups beef broth
2 tablespoons vegetable oil
Salt and pepper to taste

For the Tacos

12 small corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Vegetable oil for frying

👨‍🍳Directions

1In a large dry skillet over medium heat, toast the guajillo and ancho chiles for 2 to 3 minutes until fragrant, pressing them flat with a spatula.
2Transfer the chiles to a bowl and cover with hot water; let soak for 15 minutes until softened.
3While the chiles soak, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.
4Season the beef chunks with salt and pepper, then sear them in batches for 3 to 4 minutes per side until deeply browned; set aside.
5In the same pot, add the quartered onion, garlic, and tomatoes; cook for 5 minutes until softened and slightly charred.
6Add the tomato paste, oregano, cumin, paprika, and cloves; stir for 1 minute until fragrant.
7Drain the soaked chiles and transfer them to a blender along with the cooked onion mixture and 1 cup of beef broth.
8Blend on high for 2 minutes until completely smooth, then strain the sauce through a fine-mesh sieve into the pot.
9Return the seared beef to the pot with the remaining 3 cups of beef broth and the bay leaves.
10Bring to a boil over high heat, then reduce to low and simmer covered for 2.
5 to 3 hours until the beef is fork-tender and shreds easily.
11Remove the beef from the pot and shred it with two forks; discard any large pieces of fat.
12Skim excess fat from the consommé surface and season with salt to taste; keep the consommé warm for dipping.
13Heat a large skillet over medium heat and add a thin layer of vegetable oil.
14Dip a corn tortilla into the consommé briefly on both sides, then place it in the hot skillet; cook for 30 seconds until it starts to sizzle.
15Sprinkle a generous handful of shredded cheese over half of the tortilla, then top with about 2 tablespoons of shredded beef.
16Fold the tortilla in half and press gently with a spatula; cook for 1 to 2 minutes per side until golden brown and crispy.
17Repeat with remaining tortillas, adding more oil to the skillet as needed.
18Serve the tacos immediately with warm consommé for dipping, garnished with fresh cilantro and lime wedges.

🔧Equipment

Large pot or Dutch oven
Blender
Skillet
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a deeper flavor, marinate the beef in the blended chile sauce overnight before cooking. You can substitute Oaxaca cheese with mozzarella or Monterey Jack for a similar melt. Leftover consommé can be stored in the refrigerator for up to 3 days and reheated for dipping.

Watch Video Of How Quesa Birria Tacos Works

One thing I love about this quesa birria tacos recipe is how versatile it is – whether you’re serving them as an appetizer or main course, they’re sure to be a hit!

And because they’re so easy to make ahead of time and reheat when needed, they’re perfect for busy weeknights or special occasions alike.

So go ahead, give this recipe a try and see just how much your family loves them too!

❓ Frequently Asked Questions About Quesa Birria Tacos

Q1: What is birria?

Birria is a traditional Mexican dish that originated in the state of Jalisco. It’s typically made with goat meat, but this recipe uses beef short ribs instead. The slow-cooking process gives the meat an incredible depth of flavor that’s hard to replicate with other methods.

Q2: Can I use other types of meat?

While beef short ribs are my favorite choice for this recipe, you can definitely experiment with other cuts of meat if you prefer. Just keep in mind that some meats may require longer cooking times than others.

Q3: How do I store leftover birria?

One of the best things about this recipe is how easy it is to make ahead of time – just let everything cool completely before refrigerating or freezing it for later use. When reheating, simply simmer the birria on low heat until warmed through.

Q4: Can I serve these tacos as a main course?

Absolutely! While they’re perfect as an appetizer or snack, these tacos are filling enough to be served as a main course at your next family gathering or dinner party.

Q5: What about dietary restrictions?

This recipe is naturally gluten-free and can be easily adapted to suit other dietary needs by substituting ingredients as needed.

Q6: Can I make these tacos without an oven?

While baking the tortillas adds a nice crispy texture, you can definitely skip this step if you prefer. Simply warm the tortillas on the stovetop or in a dry skillet instead.

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