Birria Quesa Tacos

Birria Quesa Tacos (also known as Quesabirria Tacos) are a glorious blend of traditional Jalisco-style birria and cheesy tacos. Birria is traditionally made with goat, beef, or lamb, slowly simmered with dried chilies, garlic, herbs, and spices until it’s fall-apart tender. For these tacos, the shredded birria is layered into a tortilla with cheese, fried until crispy, and served with a side of that amazing, deeply flavorful birria broth for dipping—kind of like a Mexican French dip taco.

I first made these on a cozy Sunday afternoon and instantly knew they were going in my top 5 meals of all time. They’re rich, spicy, cheesy, and wildly satisfying.

Why You’ll Love This Recipe

• Packed with flavor – smoky, savory, slow-cooked birria beef.
• Crispy and cheesy – like a grilled cheese taco with beefy magic inside.
• Consomé dipping sauce – rich and spicy broth takes it over the top.
• Freezer-friendly – make a big batch and enjoy anytime.
• Better than takeout – once you try homemade, there’s no going back.

Prep Time and Servings

• Total Time: 3.5 to 4 hours (mostly hands-off)
• Servings: 12–16 tacos
• Calories per taco: ~320
• Protein: 18g | Carbs: 20g | Fat: 18g

Ingredients

For the Birria:

• 2½ lbs beef chuck roast (or a mix of chuck and short ribs), cut into large chunks
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 chipotle pepper in adobo (optional, for heat)
• 1 white onion, quartered
• 5 cloves garlic
• 2 bay leaves
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 4 cups beef broth
• 1 tbsp oil for searing

For the Tacos:

• Corn tortillas (soft, not crunchy shells)
• 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
• Chopped onions and cilantro for garnish
• Lime wedges, for serving
• Diced white onion, for consomé (optional)

Step-by-Step Instructions

Step 1: Toast and Soak the Chiles

• Remove stems and seeds from guajillo and ancho chiles.
• Toast in a dry skillet over medium heat for 30 seconds per side.
• Soak in hot water for 10–15 minutes until soft.

Step 2: Make the Birria Sauce

• In a blender, combine the soaked chiles, chipotle pepper, onion, garlic, spices, vinegar, and 1 cup of beef broth. Blend until smooth.

Step 3: Sear the Meat

• Heat oil in a large Dutch oven or pot.
• Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.

Step 4: Simmer the Birria

• Return seared beef to the pot and pour in the blended sauce and remaining broth.
• Add bay leaves.
• Simmer on low, covered, for 3 hours, or until the meat is fall-apart tender.
• Shred the meat and keep warm in the broth (this is your consomé!)

Step 5: Assemble the Quesa Tacos

• Heat a skillet or griddle over medium.
• Dip a tortilla into the surface layer of the consomé (that’s where all the flavor lives) and place on the skillet.
• Sprinkle with cheese and a generous spoonful of shredded birria.
• Fold over and cook 2–3 minutes per side until golden and crispy.

Pro tip: Don’t overcrowd the pan—give each taco space to crisp up.

Step 6: Serve and Dip!

• Serve hot with a bowl of warm consomé for dipping.
• Garnish with chopped onions, cilantro, and a squeeze of lime.

How to Serve

• With consomé on the side: Essential for that juicy taco dip.
• Garnished with lime, cilantro, and onion: Classic toppings that brighten it up.
• With a Mexican rice and bean spread: Round it out for a full meal.
• As a taco board: Serve with pickled onions, salsas, hot sauces, and crema.
• Mini party version: Make with mini tortillas for sliders or appetizers.

Tips for Success

1. Use fatty cuts of meat like chuck roast for tender, flavorful birria.
2. Toast and soak your chilies to get the richest, most authentic flavor.
3. Let it simmer low and slow—this is where the magic happens.
4. Use a blendable cheese that melts beautifully and pulls when you bite.
5. Don’t skip the consomé—it’s what makes this taco experience legendary.

Variations

• Spicy version: Add more chipotle or arbol chiles to the sauce.
• Cheesy overload: Use cheese inside and sprinkle on the outside while frying.
• Quesa-taco bowls: Serve the birria over rice with cheese, avocado, and tortilla strips.
• Short on time? Use a pressure cooker or Instant Pot to cook the birria in 1 hour.
• Pork or lamb birria: Swap in your favorite protein—this method works great with most meats.

Storage & Reheating

• Fridge: Store leftover birria meat and broth in separate containers for up to 4 days.
• Freezer: Freeze birria meat and broth for up to 3 months. Thaw and reheat before assembling tacos.
• Reheat: Warm meat in the consomé and re-crisp the tacos in a skillet.

FAQ

Can I use flour tortillas?
You can, but corn gives the best crisp and authentic flavor.

Is this the same as birria de res?
Yes! Birria de res is the beef version of traditional birria, and it’s what’s used here.

Can I make this in a slow cooker?
Definitely. Sear the meat first, then cook on low for 8 hours or high for 4–5 hours.

What’s the best cheese for these tacos?
Oaxaca or mozzarella—something melty and mild works best.

Conclusion

Birria Quesa Tacos are the ultimate comfort food—crispy, juicy, cheesy, and absolutely packed with flavor. Once you master the birria and the dip-and-fry taco technique, you’ll find yourself craving them all the time. Whether it’s Taco Tuesday or a weekend feast, this recipe is guaranteed to impress.

So grab your tortillas, heat up that skillet, and get ready to dip your way into taco heaven. If you try them, tag me—I want to see those epic cheese pulls and that glorious consomé action!

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