Quesabirria Tacos

Quesabirria tacos are everything you want in a comfort dish — crispy, cheesy, juicy, and bursting with deep chile-braised beef flavor. These tacos take the classic richness of birria and combine it with melty cheese and pan-fried tortillas dipped in savory consomé. The result is a taco that’s crunchy on the outside, irresistibly gooey inside, and absolutely loaded with tender shredded beef.

The birria itself is slow-cooked in a bold, smoky, pepper-infused broth made from guajillos, anchos, chipotle, garlic, and warm spices. As the beef cooks low and slow, it becomes fall-apart tender and absorbs every layer of chile flavor. That same broth becomes the consomé — a rich dipping sauce that turns each taco into the perfect bite.

Assembling the quesabirria is part of the magic: the tortillas are generously dipped into the bright red birria fat, then fried until crisp with cheese and meat tucked inside. Dunked into warm consomé with fresh onion, cilantro, and lime, these tacos truly feel like something served straight from a Jalisco street stand.

Servings: 10–12 tacos
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes

Ingredients

For the Birria Beef:

• 3 lbs beef chuck roast (or short rib mix)
• 1 onion, quartered
• 5 garlic cloves
• 3–4 dried guajillo peppers
• 2 dried ancho peppers
• 2 chipotle peppers in adobo
• 1 tbsp apple cider vinegar
• 1 tbsp oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 1–2 bay leaves
• 4 cups beef broth
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Chopped onions and cilantro (optional)
• Lime wedges

Instructions:

See Next Page =>