Birria Quesa Tacos

If you’ve been anywhere near food TikTok, Instagram reels, or a trendy taco truck in the past few years, you’ve probably heard of birria tacos—or more specifically, quesa birria tacos. They’re everything you love about tacos, stewed meat, and melty cheese, all rolled into one glorious, dunkable creation.

The star here is the birria—a rich, spicy, slow-braised meat stew that originated in Jalisco, Mexico. Traditionally made with goat or beef and a mix of dried chiles and warm spices, it simmers low and slow until it’s fall-apart tender. Then you take that meat, pile it into tortillas with cheese, sear until crispy, and serve with a cup of the flavorful cooking broth (aka consommé) for dipping.

Our version keeps things halal by using beef chuck or shoulder and skipping any alcohol-based ingredients. It’s deep, flavorful, and perfect for a weekend cooking project or a special family dinner. Trust me—once you try it, you’ll be obsessed.

Why You’ll Love This Recipe

• Deep, smoky flavor from dried chiles and spices
• Melty, cheesy, crispy tacos you can dip in rich consommé
• Halal-friendly with no wine, beer, or pork
• Perfect for meal prep or feeding a crowd
• Freezer-friendly—yes, you can make it ahead!

Prep Time & Servings

• Prep Time: 30 minutes
• Cook Time: 3–3½ hours
• Total Time: About 4 hours
• Servings: 12 tacos (about 4 servings)

Calories per taco: ~350
Protein: 24g | Carbs: 14g | Fat: 22g

Ingredients

For the Birria Stew:

• 2½ lbs beef chuck roast or beef shoulder, cut into large chunks
• 1 tbsp oil (avocado or vegetable)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 chipotle pepper in adobo (optional for extra heat)
• 1 small onion, quartered
• 4 garlic cloves
• 1 large tomato, halved
• 1 tbsp apple cider vinegar
• 1½ tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• 2 bay leaves
• 4 cups beef broth (halal-certified or homemade)
• 1 cup water

For the Quesa Tacos:

• Corn tortillas (or flour if preferred)
• 1½–2 cups shredded mozzarella, Oaxaca, or Monterey Jack cheese
• Fresh chopped cilantro and white onion (for topping)
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Toast & Soak the Chiles

1. Remove stems and seeds from dried guajillo and ancho chiles.
2. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant (don’t burn).
3. Place in a bowl and cover with hot water. Let soak for 10–15 minutes until softened.

Step 2: Make the Birria Sauce

1. In a blender, add the soaked chiles, chipotle (if using), tomato, onion, garlic, vinegar, and spices.
2. Blend with 1 cup of the beef broth until smooth. Strain if needed for a smoother sauce.

Step 3: Sear the Meat

1. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
2. Add beef chunks and sear on all sides until browned. Work in batches if needed.
3. Return all meat to the pot.

Step 4: Simmer the Birria

1. Pour the blended chile sauce over the beef.
2. Add bay leaves, remaining beef broth, and water. Stir to combine.
3. Bring to a simmer, then reduce heat to low, cover, and cook for 2½ to 3 hours, or until beef is fall-apart tender.

Tip: You can also do this in a slow cooker (6–8 hours on low) or pressure cooker (45–50 minutes).

Step 5: Shred the Beef

1. Remove beef from the pot and shred using two forks.
2. Return shredded beef to the pot and stir into the broth.
3. Taste and adjust salt if needed.

Reserve the broth (consommé)—this is your dipping sauce!

Step 6: Make the Quesa Tacos

1. Heat a nonstick skillet or griddle over medium heat.
2. Dip a tortilla into the top layer of the birria broth to coat it in that red, flavorful oil.
3. Place it in the hot skillet and sprinkle cheese over one side.
4. Add shredded beef and a little chopped onion and cilantro.
5. Fold in half and cook 2–3 minutes per side until crispy and golden.

Repeat with remaining tortillas.

How to Serve

• Serve tacos hot with a small bowl of consommé for dipping
• Top with extra cilantro, onions, or a squeeze of lime
• Add sliced jalapeños or radishes for crunch
• Pair with Mexican rice or charro beans for a full meal
• Keep napkins nearby—these are juicy and gloriously messy

Tips for Success

1. Don’t skip toasting the chiles – It brings out deep, smoky flavor.
2. Use fatty cuts of beef – Chuck roast is perfect for slow braising.
3. Strain the sauce if needed – For a smoother, restaurant-style consommé.
4. Dip the tortillas in the fat – That’s what gives the tacos their signature red crust.
5. Make ahead – Birria tastes even better the next day!

Recipe Variations

• Lamb or chicken birria – Swap in boneless halal lamb shoulder or chicken thighs. Adjust cook time as needed.
• Cheese-free tacos – Skip the cheese for a more traditional birria taco.
• Birria ramen – Serve leftover broth and beef over ramen noodles with a soft-boiled egg.
• Birria quesadillas – Use the beef and cheese in folded tortillas, then pan-fry and slice.
• Air fryer tacos – Assemble and crisp tacos in the air fryer at 400°F for 5–7 minutes.

Storage & Reheating

To Store:
Cool completely and store beef and consommé in separate airtight containers for up to 4 days in the fridge.

To Reheat:
Simmer beef in consommé until hot, then reassemble tacos in a skillet or oven.

To Freeze:
Freeze birria meat and broth in freezer-safe bags for up to 2 months. Thaw overnight before reheating.

Special Equipment

• Dutch oven or heavy pot
• Blender for the sauce
• Skillet or griddle for tacos
• Tongs or spatula for flipping tacos
• Small bowls for consommé

Frequently Asked Questions

Is birria spicy?
Mild to medium. The dried chiles are smoky, not fiery. Add chipotle or extra adobo sauce if you like heat.

What if I can’t find dried chiles?
Look for them at Latin or international grocery stores. If unavailable, use chili powder (2 tbsp) as a backup, though flavor will differ.

Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother and tastes better.

Do I need to strain the sauce?
It’s optional. For a silky smooth consommé, go ahead. If you don’t mind a rustic texture, skip it.

Are corn or flour tortillas better?
Corn is traditional and holds up well when dipped and crisped. Flour works too for a softer, chewy finish.

Can I make it in the Instant Pot?
Yes! Sear the beef, add sauce and broth, then pressure cook on high for 45–50 minutes. Let pressure release naturally.

Final Thoughts

Birria Quesa Tacos are the kind of dish that’s worth every bit of effort. The meat is rich and fall-apart tender, the broth is packed with flavor, and the tacos are melty, crispy, and completely craveable. Whether you’re cooking for a crowd or just treating yourself to something extra, this is next-level comfort food that seriously delivers.

And once you dip that taco into that deep red consommé? Game. Over.

If you make it, tag your plate, drop a comment, or share your favorite twist—I love seeing how these beauties come to life in your kitchen.

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