Quesabirria Tacos Recipe

I present my Best Birria Tacos, built with tender braised beef and plenty of melty Oaxaca cheese, accompanied by a rich birria broth on the side.

I keep dreaming about this Quesabirria Recipe I made, I swear it changed my taco standards. I slow cooked a beef chuck roast until it was ridiculously tender, then piled on gooey Oaxaca cheese that stretched with every bite.

These are the Best Birria Tacos I’ve ever made, messy and totally worth it. You get deep, smoky meat and hot, melty cheese in one hand, and before you know it you’re reaching for another.

I tried to stop after one but failed, so yeah, bring napkins and friends, or hide them, I won’t tell.

Ingredients

• Beef chuck: Rich in protein and iron, gives deep beefy flavor it’s a bit fatty.
• Dried chiles: Smoky fruity heat, adds color and complexity, has vitamin A.
• Tomatoes: Bring acidity and sweetness, lots of vitamin C, they brighten the stew.
• Onion: Sweetens when caramelized gives body and natural sugars, adds fiber too.
• Garlic: Punchy umami contains allicin, small health perks but mostly flavor here.
• Corn tortillas: Simple carbs naturally gluten free, they crisp and soak up the broth.
• Oaxaca cheese: Melts beautifully creamy and salty, adds protein and indulgent fat.
• Lime and cilantro: Bright herbs and citrus cut richness, add freshness and vitamin C.

Ingredient Quantities

• 3 lb beef chuck roast, trimmed and cut into large chunks (you can use short ribs if you want)
• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed (optional)
• 2 medium roma tomatoes
• 1 white or yellow onion, roughly chopped
• 6 garlic cloves, peeled
• 2 tablespoons vegetable oil
• 4 cups beef broth or water
• 2 tablespoons apple cider vinegar or white vinegar
• 1 tablespoon ground cumin
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cloves
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt, plus more to taste
• 2 to 3 bay leaves
• 1 small cinnamon stick, about 1 inch
• 12 to 16 small corn tortillas
• 10 to 12 ounces Oaxaca cheese, shredded (or mozz if you cant find it)
• 1 bunch fresh cilantro, chopped for garnish
• 1 small white onion, finely chopped for garnish
• 2 to 3 limes, cut into wedges

How to Make this

1. Toast the dried chiles in a dry skillet for 10 to 20 seconds per side until fragrant, then soak them in hot water for 15 to 20 minutes to soften (use 6 guajillo, 2 ancho and the pasilla if you want). Meanwhile char the roma tomatoes, the roughly chopped onion and the garlic cloves on a hot skillet or under the broiler until blackened in spots.

2. Drain the chiles (reserve a little of the soaking liquid), then in a blender combine chiles, roasted tomatoes, roasted onion, roasted garlic, 2 tablespoons apple cider or white vinegar, 1 tablespoon ground cumin, 2 teaspoons dried Mexican oregano, 1/2 teaspoon ground cloves, 1 teaspoon ground black pepper, and 2 teaspoons kosher salt. Add about 1 cup of the beef broth or the reserved chile soaking liquid and blend until very smooth. Pass the sauce through a fine mesh sieve into a bowl to remove skins and seeds.

3. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large pot over medium high. Pat the 3 pound beef chuck roast pieces dry and brown them in batches, getting a good crust on all sides. Remove the beef and set aside.

4. Pour the blended, strained chile sauce into the pot and cook a minute to wake up the flavors, scraping up browned bits. Add the browned beef back to the pot, pour in the remaining beef broth or water to total about 4 cups, add 2 to 3 bay leaves and the 1 inch cinnamon stick. Bring to a simmer.

5. Reduce heat to low, cover and braise gently until the meat is fork tender about
2.5 to 3 hours on the stove. If using a pressure cooker cook about 45 to 60 minutes. Taste and adjust salt if needed.

6. Remove the beef, discard bay leaves and cinnamon stick. Shred the beef with two forks. Strain the braising liquid into a bowl to make the consommé, pressing solids to get all the flavor. If you want a thicker dipping sauce, simmer some of the strained liquid in a small pot until slightly reduced and richer.

7. Heat a griddle or skillet over medium. Use a little of the fat from the cooking liquid or a splash of oil. Dip each corn tortilla quickly into the warm consommé so it soaks but doesnt fall apart, then lay it on the skillet. Sprinkle shredded Oaxaca cheese (10 to 12 ounces) on one half, add a spoonful of shredded birria, fold over and press gently.

8. Cook the tacos until the cheese is melted and the tortilla is crisp and golden on both sides about 1 to 2 minutes per side. Work in batches and keep finished tacos warm on a tray.

9. Serve hot with bowls of the birria consommé for dipping, garnish tacos with chopped fresh cilantro, the finely chopped small white onion, and lime wedges. If you cant find Oaxaca use mozzarella, and dont be shy with the lime, it makes them sing.

Equipment Needed

1. Heavy dry skillet or cast iron skillet for toasting chiles and charring tomatoes
2. Blender (high speed preferred) for pureeing the chile sauce
3. Fine mesh sieve or chinois to strain skins and seeds
4. Dutch oven or large heavy pot with lid for browning and braising
5. Tongs and a long-handled spoon for handling and stirring, dont forget a slotted spoon if you like
6. Chef’s knife and cutting board for trimming beef and chopping vegetables
7. Measuring cups and spoons for broth, vinegar and spices
8. Box grater or microplane for shredding Oaxaca or mozzarella, plus a spatula or turner for frying tacos
9. Ladle and two forks for shredding beef and serving the consommé

FAQ

Quesabirria Tacos Recipe Substitutions and Variations

• Beef chuck roast: swap with pork shoulder for a fattier, richer filling, or use short ribs for extra gelatin and deep beef flavor, or try lamb shoulder if you want a different but tasty twist. Tip: if you use pork or lamb, lower the salt a bit and add a splash of vinegar or lime to brighten the sauce.
• Dried chiles (guajillo/ancho/pasilla): substitute with two to three canned chipotles in adobo for smokier heat, or use 2 tablespoons chili powder plus 1 teaspoon smoked paprika for a pantry-friendly swap, or use ancho or guajillo chile powder if fresh dried arent available. Quick trick: toast and soak any swap so it blends silky into the sauce.
• Oaxaca cheese: use low moisture mozzarella or Monterey Jack for the same stretchy melt, or Chihuahua cheese for a bit more tang, or grated young cheddar in a pinch. If using mozz, pat it dry first so the tacos dont go soggy.
• Corn tortillas: use small flour tortillas for softer, foldable tacos, or make fresh masa tortillas from masa harina if you can, or crisp store bought corn tostadas for a crunchier bite. For authentic birria tacos fry the tortillas briefly in the birria fat or oil then dip in the consommé before adding meat and cheese.

Pro Tips

1. Toast the chiles just until fragrant, dont burn them, then save some of that soaking liquid to thin the blender; it holds a ton of flavor so use it instead of plain water when you need to loosen the puree. Straining the sauce through a fine sieve is worth the extra 2 minutes, you wont get gritty bits in the tacos.

2. Pat the beef super dry and brown in batches on high heat so you get a real crust, dont crowd the pot. Those browned bits are flavor gold, so scrape them up into the sauce before braising.

3. Braise low and slow for real tenderness, but check seasoning only near the end since the consommé concentrates as it reduces. If you make the broth ahead and chill it, the fat will solidify on top and you can skim it off for cleaner, brighter consommé.

4. Dip the tortillas quickly into the warm consommé, then sear with a little of the cooking fat or oil on the griddle so they crisp without falling apart. If a tortilla feels fragile, double it or use a touch more cheese to glue things together. Serve with plenty of lime and raw onion, they cut through the richness and make the whole thing sing.