The Ultimate Crispy, Cheesy Quesabirria Tacos Recipe to Wow Everyone

Crafting the perfect crispy, cheesy quesabirria tacos can turn an ordinary meal into a culinary adventure.

Meat lovers dream about these mouthwatering delicacies that originate from jalisco, mexico.

Rich, tender beef braised in a complex blend of chilies creates an irresistible filling.

Corn tortillas get dipped in savory consommé before being pan-fried to golden perfection.

Each taco becomes a canvas of deep, bold flavors that dance across your palate.

Melted cheese adds a luxurious layer of indulgence to every bite.

You’ll want to gather your friends and create a fiesta of flavor that celebrates authentic mexican street food.

Prepare to be transported by this incredible recipe that promises pure deliciousness.

FAQs

• What are guajillo and ancho chiles?

Guajillo and ancho chiles are dried Mexican chiles with deep, rich flavors. Guajillo chiles are medium-hot with a tangy, slightly smoky taste, while ancho chiles are mild and have a sweet, raisin-like flavor, perfect for creating complex sauces.

• Why do I need to toast the chiles?

Toasting dried chiles before soaking helps release their essential oils and intensifies their flavor. It brings out a deeper, more robust taste that enhances the overall richness of the birria sauce.

• What does consomme mean in this recipe?

Consomme is the flavorful broth created during the slow-cooking process of the beef. In quesabirria tacos, this broth is used for dipping the tacos, adding an extra layer of moisture.

Why Crispy, Cheesy Quesabirria Tacos Impress

• Master Complex Flavors: Dive into a culinary adventure with this birria taco recipe that transforms ordinary ingredients into an explosion of rich, authentic Mexican taste.
• Impress Without Stress: Create restaurant-quality tacos at home without requiring professional chef skills, making it perfect for home cooks wanting to elevate their meal game.
• Customize Your Comfort: Adapt the spice levels and toppings to suit personal preferences, ensuring everyone from mild-loving to heat-seeking diners can enjoy this versatile dish.
• Weekend Cooking Triumph: Transform your kitchen into a gourmet experience with a recipe that's ideal for leisurely cooking, family gatherings, and impressing dinner guests with minimal fuss.

Ingredients for Crispy Cheesy Quesabirria Tacos

• Beef: A tender cut that becomes melt-in-your-mouth delicious after slow cooking.

• Guajillo Chiles, Ancho Chiles: Provide deep, rich, smoky flavor to the dish.
• Chipotle Peppers: Add a spicy and smoky dimension to the sauce.

• Diced Tomatoes: Create a smooth and rich base for the chili sauce.
• Apple Cider Vinegar: Adds a tangy brightness to balance the rich meat.
• Oregano, Cumin, Cinnamon: Blend of spices that create a complex and warm flavor profile.
• Salt: Enhances the overall taste of the dish.

• Onion, Garlic: Provide a foundational flavor base for the meat.

• Beef Broth, Water: Create a flavorful braising liquid for the meat.
• Bay Leaves: Infuse a subtle herbal note into the cooking liquid.

• Tortillas: Serve as the base for the crispy, cheesy tacos.
• Cheese: Melts to create a gooey, delicious filling.

• Diced Onions, Cilantro: Fresh toppings that add brightness and crunch.
• Lime Wedges: Provide a zesty, citrusy accent to the tacos.

How to Make Quesabirria Tacos Crispy

Step 1: Toasting Chiles

Heat a dry skillet over medium heat. Carefully toast guajillo and ancho chiles for 1-2 minutes until they become fragrant and release their rich, smoky aroma.

Step 2: Softening Chiles

Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 10 minutes to rehydrate and become pliable.

Step 3: Creating Flavor-Packed Sauce

• Softened chiles
• Chipotle peppers
• Diced tomatoes
• Apple cider vinegar
• Oregano
• Cumin
• Cinnamon
• Salt

Blend until the mixture transforms into a smooth, vibrant sauce.

Step 4: Searing the Beef

Heat oil in a large pot over medium-high heat.

Carefully sear the beef on all sides until a beautiful golden-brown crust develops.

Step 5: Building the Braising Liquid

• Chopped onion
• Garlic
• Beef broth
• Water
• Bay leaves
• Prepared chili sauce

Step 6: Slow Cooking the Beef

Cover the pot and let the beef simmer on low heat for 3-4 hours.

The meat should become incredibly tender and easily fall apart when touched.

Step 7: Shredding the Beef

Remove the beef from the pot and use two forks to shred it into delicate, juicy pieces.

Keep the cooking liquid (consomme) for later use.

Step 8: Preparing Quesabirria Tacos

Heat a nonstick skillet over medium heat.

Dip a tortilla into the reserved consomme, then place it in the skillet.

Step 9: Assembling the Tacos

Sprinkle cheese on one half of the tortilla, add a generous portion of shredded beef, then fold the tortilla in half.

Step 10: Achieving Crispy Perfection

Cook the taco for 2-3 minutes on each side until it turns golden brown and develops a satisfying crunch.

Step 11: Continuing the Taco Feast

Repeat the process with remaining tortillas, creating a delicious batch of quesabirria tacos.

Step 12: Serving and Enjoying

• Diced onions
• Fresh cilantro
• Lime wedges

Serve alongside a bowl of consomme for dipping and enjoy the incredible flavor explosion!

Tips for Perfect Quesabirria Tacos

• Select vibrant, pliable guajillo and ancho chiles without dry spots or mold for the most intense flavor profile.
• Allow sufficient braising time to break down beef fibers, ensuring melt-in-your-mouth meat that shreds effortlessly.
• Quickly coat tortillas in warm consomme before grilling to enhance flavor and create a crispy, rich exterior.
• Use a blend of melting cheeses like Oaxaca and queso fresco for optimal stringy, golden-brown results.
• Top with finely chopped white onions, fresh cilantro, and squeeze of lime to brighten the rich, meaty flavors.

Variations on Quesabirria Tacos

• Vegetarian Birria: Replace beef with jackfruit or mushrooms, simmered in the same spicy chile sauce for a meat-free version that maintains rich, complex flavors.
• Chicken Quesabirria: Swap beef with chicken thighs, using the identical chile marinade and cooking method for a lighter protein alternative.
• Gluten-Free Adaptation: Use corn tortillas and ensure all spices and broths are certified gluten-free, maintaining the authentic taste and crispy texture.
• Instant Pot Speed Version: Pressure cook the meat for 45 minutes instead of slow simmering, reducing total cooking time while preserving tender, flavorful results.

Ideal Pairings with Quesabirria Tacos

• A smoky mezcal margarita perfectly complements the rich, spicy birria flavors, cutting through the richness with its citrusy kick and complementing the chile-infused meat.
• A crisp, cold Mexican beer like Modelo or Pacifico provides a light, refreshing contrast to the heavy, spicy quesabirria, cleansing the palate between bites.
• A fruity red sangria adds a sweet and tangy dimension that balances the intense, spicy beef, offering a vibrant and complex drinking experience alongside the tacos.

How to Store Quesabirria Tacos

• Store shredded beef and consomme in separate airtight containers, keeping them fresh in the refrigerator for up to 4 days.
• Pack cooled beef and consomme in freezer-safe containers, ensuring they last for 2-3 months with minimal flavor loss.
• Warm shredded meat in a skillet over medium heat, adding a splash of broth to prevent drying, stirring occasionally until heated through.
• Revive tacos by quickly dipping tortillas in consomme, then crisping in a hot skillet for 1-2 minutes per side to regain that delicious crunch.

Crispy, Cheesy Quesabirria Tacos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

• Total Time: 3 hours 25 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Crispy, cheesy quesabirria tacos bring Mexican street food magic straight to home kitchens with tender, spice-rubbed beef and melted cheese. Dripping with rich consommé and packed with bold flavors, these tacos promise a mouthwatering experience you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 2 pounds (0.91 kilograms) beef chuck roast or short ribs

Chiles and Spices:

• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

Liquid and Aromatics:

• 2 cups beef broth
• 1 cup water
• 1 can (14 ounces/397 grams) diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Salt and pepper to taste

Taco Components:

• 8 small corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• Lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gently roast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until aromatic and slightly darkened.
2. Submerge toasted chiles in hot water, allowing them to rehydrate and soften for 10 minutes.
3. Transfer softened chiles to a blender, combining with chipotle peppers, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, and salt. Puree until achieving a smooth, consistent sauce.
4. Warm oil in a large pot over medium-high heat and thoroughly sear beef on all surfaces until developing a rich, caramelized exterior.
5. Incorporate chopped onion, minced garlic, beef broth, water, bay leaves, and prepared chili sauce into the pot with seared meat.
6. Reduce heat, cover, and allow mixture to simmer gently for 3-4 hours, ensuring beef becomes exceptionally tender and easily shredded.
7. Extract beef from cooking liquid, using two forks to pull meat into delicate, uniform strands. Preserve cooking liquid as consomme for serving.
8. Preheat a nonstick skillet over medium heat, briefly dipping tortilla into reserved consomme before placing in pan.
9. Strategically layer cheese on half the tortilla, distribute shredded beef, then fold to create a half-moon shape.
10. Griddle each side for 2-3 minutes, developing a crisp, golden-brown exterior.
11. Plate tacos accompanied by diced onions, fresh cilantro, lime wedges, and a small bowl of consomme for dipping.

Notes

• Toasting chiles enhances their deep, smoky flavor by releasing essential oils and preventing a bitter taste.
• Soaking dried chiles in hot water softens them, making blending easier and creating a more harmonious sauce.
• Always use fresh spices like oregano and cumin to ensure maximum flavor intensity and aromatic richness.
• Choose fatty beef cuts like chuck roast or short ribs for superior tenderness and rich, melt-in-your-mouth texture.
• Low and slow cooking breaks down tough meat fibers, creating incredibly succulent and easily shreddable beef.
• Dipping tortillas in consomme before cooking adds extra flavor and creates a crispier, more complex taco shell.

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 375 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 75 mg