Quesabirria Tacos Recipe - Authentic and Easy to Make

Birria vs. Quesabirria Tacos: What’s the Difference?

While both start with the same rich, slow-cooked birria meat, the way they're served sets them apart. In short, birria tacos are simple and traditional, while quesabirria tacos are crispy, cheesy, and perfect for dunking!

Birria Tacos are classic corn tortillas filled with tender, shredded birria meat. They're often kept simple, sometimes topped with onion, cilantro, and a squeeze of lime. They’re typically served with a bowl of the consommé (the flavorful broth) for sipping or light dipping, but the tortilla itself usually isn't cooked in it.

Quesabirria Tacos are the irresistible, cheesy, street-food upgrade. The tortilla is first dipped in the birria’s rich, red consommé, then stuffed with meat and melty cheese (usually Oaxaca or mozzarella). It’s griddled until crispy and golden on the outside with gooey cheese inside, making them ultra-indulgent. Served with a generous cup of consommé for deep dipping, they deliver that signature “cheese pull” and crispy, savory shell that made them a viral sensation.

Ingredients You’ll Need for this recipe

These authentic quesabirria tacos are all about rich, layered flavor. Here’s everything you’ll need to make them at home:

For the Beef Birria Stew

• Beef chuck roast or short ribs: well-marbled cuts become fall-apart tender when braised.
• Dried chiles: typically guajillo, ancho, and pasilla for deep, smoky, earthy heat.
• Roma tomatoes: adds body and a touch of acidity to the sauce.
• White onion: for both the sauce and garnish.
• Garlic cloves: essential for that savory backbone.
• Whole spices: bay leaf, cumin, oregano, cloves for classic birria complexity.
• Beef broth or stock: gives the consommé rich, savory depth.
• Apple cider vinegar: a splash for brightness and balance.

For the Quesabirria Tacos

• Corn tortillas: authentic choice, sturdy enough to hold the filling.
• Oaxaca cheese (or mozzarella): for that signature melty, stretchy, cheesy goodness.
• Chopped onion & fresh cilantro: classic, fresh taco toppings.
• Lime wedges: a squeeze of citrus cuts the richness.

Optional Garnishes

• Pickled red onions: add tang and crunch.
• Salsa roja or verde: for extra heat and flavor.
• Radish slices: crisp, peppery contrast.

Best Cheese for Quesabirria Tacos

Cheese is what transforms birria tacos into quesabirria by giving you that irresistible melty, gooey, stretchy texture inside the crispy tortilla. Here are the best choices:

• Oaxaca Cheese. The top pick for authenticity. This semi-soft, Mexican string cheese melts beautifully and has a mild, creamy flavor that complements the rich birria without overpowering it.
• Mozzarella. An easy-to-find substitute with excellent meltability and stretch. Low-moisture mozzarella works best for less sogginess.
• Monterey Jack. Mild and creamy with a good melt. Great for combining with other cheeses if you want extra richness for this recipe.
• Quesillo. Another traditional Mexican option similar to Oaxaca but with a slightly firmer texture.

Ultimately, the best cheese for this recipe is one that melts well and complements the deeply savory birria. Don’t be afraid to experiment or use what you have on hand!

How to Make Quesabirria Tacos (step-by-step)

These tacos might look restaurant-level fancy, but they’re very doable at home! Follow these steps to make rich, cheesy, crispy quesabirria tacos from scratch.

Step 1

Prepare the dried chiles. To get that signature deep-red, smoky consommé. Lightly toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes. This wakes up their oils and boosts flavor so watch closely to avoid burning. Transfer toasted chiles to a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.

Step 2

Make the birria sauce. Add the softened chiles to a blender along with the soaked water (or fresh broth if you prefer), quartered Roma tomatoes, half a white onion, peeled garlic cloves, oregano, cumin, cloves, apple cider vinegar, and about 1 cup of beef broth. Blend until completely smooth, adding more broth if needed to get a pourable consistency. Strain the sauce through a fine mesh sieve if desired for extra silky texture.

Step 3

Brown the beef. Cut the beef chuck or short ribs into large chunks. Season generously with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef pieces on all sides until browned, developing that essential crust and flavor.

Step 4

Braise the birria. Pour the blended chile sauce over the browned beef. Add remaining beef broth and bay leaves. Stir gently to combine. Bring to a simmer over medium heat. Cover and reduce to low. Let it cook slowly for ~3 hours on the stovetop, until the beef is fall-apart tender.

Step 5

Shred the meat. Remove the cooked beef from the pot. Use two forks to shred it finely. Return shredded meat to the consommé to soak up all that rich, spicy broth.

Step 6

Assemble the tacos. Heat a large skillet or griddle over medium heat. Skim some of the orange-red fat from the top of the consommé and pour it onto a plate or shallow bowl. Dip both sides of a corn tortilla into this fatty consommé. Place the dipped tortilla on the hot skillet. Add a generous layer of shredded Oaxaca cheese (or mozzarella). Top with a scoop of shredded birria. Fold the tortilla over like a quesadilla. Cook 2–3 minutes per side until the tortilla is crispy and deep red, and the cheese is fully melted.

Step 7

Serve with consommé for dipping. Ladle hot consommé into small bowls for dipping. Serve tacos hot and crispy, garnished with chopped onion, cilantro, and lime wedges. Optional extras: pickled red onions, salsa roja or verde, radish slices.

Nutrition Information

Per 2 Tacos Serving:

• Calories: 620
• Protein: 38g
• Fat: 34g
• Carbs: 45g
• Fiber: 6g
• Sugar: 4g

*Nutrition will vary based on ingredients and cheese type.

Details

• Serving Size: ~12 tacos (4 servings)
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Ingredients

For the Birria Stew:

• 3–4 lbs beef chuck roast or short ribs
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried pasilla chile, stemmed and seeded (optional for depth)
• 3 Roma tomatoes, quartered
• 1 large white onion, halved
• 6 cloves garlic
• 2 bay leaves
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 2–3 whole cloves
• 4 cups beef broth or stock
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste
• 2 tbsp vegetable oil

For the Tacos:

• 12 corn tortillas
• 2–3 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)
• Chopped onion and cilantro, for garnish
• Lime wedges, for serving

Optional Garnishes:

• Pickled red onions
• Salsa roja or verde