Why You’ll Love This Recipe

Crispy, Cheesy Quesabirria Tacos are a mouthwatering fusion of birria-style beef and cheesy quesadillas. Originating from Mexican street food, these tacos are dipped in rich consommé, filled with tender shredded beef and melty cheese, then pan-fried to golden perfection. They’re bold, flavorful, juicy, and packed with cheesy crunch in every bite—perfect for taco nights or weekend feasts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roastdried guajillo chiliesdried ancho chilieschipotle peppers in adobegarliconionbay leavesclovesblack peppercuminoreganoapple cider vinegartomato pastebeef brothcorn tortillasoaxaca or mozzarella cheesefresh cilantrowhite onionlime wedgesoil for frying

directions

Remove seeds and stems from the dried chilies, then toast them lightly in a dry skillet until fragrant.

Soak the toasted chilies in hot water for 15 minutes to soften.

In a blender, combine softened chilies, chipotle peppers, garlic, onion, vinegar, tomato paste, and spices. Blend until smooth.

Cut beef into large chunks and place in a large pot or Dutch oven. Pour the chili sauce over the beef and add beef broth to cover.

Add bay leaves and bring to a boil, then reduce heat and simmer covered for 3 hours or until the meat is tender and shreds easily.

Remove the beef and shred it with forks. Strain and reserve the consommé for dipping.

Heat a skillet over medium heat and lightly oil it. Dip tortillas into the consommé and place on the skillet.

Add cheese and shredded beef to one half of the tortilla. Fold over and cook until crispy and golden, flipping once.

Repeat with remaining tortillas and filling.

Serve hot with chopped onion, cilantro, and lime wedges. Offer the warm consommé on the side for dipping.

Servings and timing

This recipe yields about 12 tacos.
Preparation time: 30 minutes
Cook time: 3 hours 30 minutes
Total time: 4 hours

Variations

Use lamb or goat instead of beef for a more traditional birria flavor.

Add a touch of cinnamon or allspice for a unique aromatic twist.

Top with pickled red onions or radishes for extra zing.

Use flour tortillas if preferred, though corn gives a more authentic crunch.

Make it spicy by adding more chipotle or chili de arbol.

storage/reheating

Store leftover beef and consommé separately in airtight containers in the fridge for up to 4 days.
To reheat, warm the beef in a skillet and re-fry the tacos to restore crispiness.
Freeze the birria meat for up to 2 months. Thaw overnight before reheating.
Avoid microwaving assembled tacos to preserve their crispy texture.

FAQs

What is quesabirria?

Quesabirria is a taco filled with birria-style shredded meat and cheese, pan-fried until crispy and served with consommé for dipping.

What cheese works best?

Oaxaca, mozzarella, or any good melting cheese is ideal.

Can I make this in a slow cooker?

Yes, cook on low for 8 hours or until the beef is tender and shreds easily.

Is it very spicy?

It has a mild to medium heat. Adjust chili amounts to your preference.

Can I use store-bought birria sauce?

Yes, but homemade gives a deeper flavor.

Do I have to dip the tortillas?

Dipping them gives that signature red, crispy texture and extra flavor, but it’s optional.

Can I make them ahead of time?

Prepare the meat and sauce in advance, but fry tacos fresh for best texture.

Are they gluten-free?

Yes, as long as corn tortillas are used.

What cuts of beef are best?

Chuck roast, beef shank, or short ribs work well for rich, tender meat.

Can I use the consommé for soup?

Absolutely! Add veggies and enjoy it as a flavorful broth.

Conclusion

Crispy, Cheesy Quesabirria Tacos are the ultimate indulgence for taco lovers—meaty, melty, and irresistibly crispy. Whether you’re feeding a crowd or treating yourself to a weekend comfort meal, these tacos are sure to impress with their deep flavor and crunchy, cheesy bite. Dip, bite, repeat—it’s taco bliss.