Cheesy Birria Tacos are the ultimate combination of flavorful beef birria and gooey melted cheese, all wrapped in crispy tortillas and dipped in savory consommé. These tacos offer a deliciously rich and juicy filling, with a bold flavor that’s perfect for taco night or any special occasion. The crispy exterior contrasts beautifully with the tender meat and melted cheese, making every bite a satisfying experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast
- Dried guajillo chiles
- Dried ancho chiles
- White onion
- Garlic cloves
- Roma tomatoes
- Bay leaves
- Whole cloves
- Black peppercorns
- Cinnamon stick
- Mexican oregano (if available)
- Thyme
- Ground cumin
- Beef broth
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Fresh cilantro
- Lime wedges
- Vegetable oil
Directions
- Prepare the chiles: Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Once done, lightly toast them in a dry skillet over medium heat for about 1-2 minutes until they become fragrant, releasing their smoky aroma.
- Soak the chiles: Place the toasted chiles into a bowl and cover them with hot water. Allow them to soak for approximately 15 minutes, or until they are soft.
- Make the sauce: In a blender, combine the soaked chiles, tomatoes, chopped onion, garlic, and all the spices—cumin, oregano, thyme, cinnamon, black peppercorns, and whole cloves. Add 1 cup of beef broth to the blender and blend everything until smooth and well combined.
- Sear the beef: Heat vegetable oil in a large pot over medium-high heat. Season the beef chuck roast chunks with a pinch of salt and black pepper. Once the oil is hot, sear the beef on all sides until it is browned, about 5–7 minutes.
- Simmer the beef: Pour the blended chile sauce into the pot with the seared beef. Add the remaining beef broth and bay leaves. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for 3 hours, or until the beef is tender and can easily be shredded with a fork.
- Shred the beef: Once the beef is tender, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded beef back to the pot and let it simmer uncovered for an additional 20 minutes to thicken the sauce slightly.
- Prepare the tortillas: In a separate skillet, heat it over medium heat. Take each corn tortilla and dip it into the warm consommé (broth) from the beef. Place the dipped tortilla onto the hot skillet.
- Assemble the tacos: Sprinkle a generous amount of shredded mozzarella or Oaxaca cheese over the tortilla. Then, add a portion of the shredded birria beef. Fold the tortilla in half, and cook until both sides are crispy and golden brown, with the cheese melted inside.
- Serve: Serve the tacos hot, garnished with fresh cilantro and lime wedges. Optionally, you can serve them with a side of warm consommé for dipping, adding an extra burst of flavor to each bite.
Servings and Timing
This recipe makes approximately 10 tacos.
- Preparation Time: 30 minutes
- Cooking Time: 3.5 hours
- Total Time: 4 hours
Variations
- Meat Substitutes: While beef chuck roast is commonly used, you can experiment with other meats like lamb or goat for a traditional touch.
- Cheese Swap: Oaxaca cheese is the preferred option due to its meltability, but mozzarella or Monterey Jack also work great for a smooth, gooey interior.
- Add Texture: For an extra crunch, try adding chopped white onion inside the tacos for more bite.
- Toppings: Garnish your tacos with pickled red onions for an added tangy contrast to the rich beef.
- Creative Ideas: Transform your birria into a quesabirria pizza or birria ramen using the same flavorful meat and consommé.
Storage and Reheating
Store any leftover birria and consommé separately in airtight containers in the fridge for up to 4 days. The tacos themselves can be reheated in a skillet to bring back their crispy texture. If you have a larger batch of birria, you can also freeze the meat and broth for up to 2 months—simply thaw and reheat on the stove when ready to enjoy.
Cheesy Quesabirria Tacos
These Cheesy Quesabirria Tacos are a perfect fusion of tender beef birria and melted cheese, packed into crispy tortillas, and dipped in a savory consommé for a bold and comforting meal.
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 6 cloves garlic, minced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 can fire-roasted tomatoes
- 1 tsp ground cumin
- 1 stick cinnamon stick
- 3 cups beef broth
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 cup cilantro, chopped
- 2 tbsp vegetable oil
Instructions
- Toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 15 minutes.
- Blend the soaked chiles, tomatoes, garlic, cumin, cinnamon, and 1 cup of beef broth until smooth.
- Sear the beef in a large pot with oil until browned on all sides.
- Pour the blended sauce over the beef, add the remaining beef broth and bay leaves, and bring to a boil. Reduce heat and simmer for 3 hours until the beef is tender.
- Shred the beef, return it to the pot, and simmer uncovered for another 20 minutes to thicken the sauce.
- Dip the tortillas into the consommé, heat in a skillet, and fill with cheese and shredded beef. Fold and fry until golden and crispy.
- Serve with cilantro, lime wedges, and extra consommé for dipping.
Notes
You can make the birria a day ahead and it will taste even better when reheated.
Nutrition
Serving: 1tacoCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!
FAQs
- What is quesabirria?
Quesabirria is a delicious combination of birria (a savory, slow-cooked beef dish) and quesadilla (a cheesy tortilla). It’s made by filling a tortilla with both cheese and beef, then frying it to a crispy golden brown. - What’s the best cheese for quesabirria?
Oaxaca cheese, which has great melting properties, is perfect for this dish. However, you can substitute it with mozzarella or Monterey Jack for similar results. - Can I make this in a slow cooker?
Yes, sear the beef first, then cook it on low in the slow cooker with the sauce for about 8 hours until the beef is tender and shreddable. - Is this dish spicy?
The spiciness level is moderate, thanks to the chipotle and other dried chiles. You can easily control the heat by adjusting the number of chiles used in the sauce. - Can I use flour tortillas instead of corn?
Flour tortillas will work, but corn tortillas are preferred because they hold up better when dipped into the consommé and fried. - Do I have to fry the tacos?
While frying is the traditional method that gives the tacos their signature crispness, you can also griddle them with less oil or bake them for a lighter version. - What can I do with leftover consommé?
Consommé can be repurposed in many ways. Use it as a dipping sauce, a base for soups, or even to cook rice for added flavor. - How do I keep the tortillas from falling apart?
To prevent the tortillas from breaking, dip them quickly into the consommé. Don’t oversoak them, and use sturdy tortillas that can hold up to the moisture. - Can I make the meat ahead of time?
Yes, the birria actually tastes better the next day! The flavors continue to develop and intensify, making it an ideal dish to prepare in advance. - Can I make these tacos without cheese?
While cheese is a key component in quesabirria tacos, you can skip it if desired. However, the cheese adds a signature creamy element that enhances the overall flavor.
Conclusion
Cheesy Birria Tacos offer the perfect balance of crispy, cheesy, and juicy textures with deep, rich flavors. Whether you’re preparing these for a special occasion or just craving a hearty and delicious meal, they are sure to impress. With tender, flavorful beef birria wrapped in gooey cheese and crispy tortillas, these tacos are a must-try for anyone who enjoys bold, comforting dishes.
Cheesy Birria Tacos Recipe
Pin Recipe
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
These Cheesy Birria Tacos are crispy, cheesy, and filled with tender, flavorful beef that’s simmered in a rich and savory consommé. Dunked in the warm broth for an extra burst of flavor, these tacos are comfort food at its finest, with a bold twist of Mexican tradition.
Author: Beth
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 10–12 tacos
Category: Dinner
Method: Stovetop
Cuisine: Mexican
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1 tbsp oil (for searing)
- 1 white onion, chopped
- 6 garlic cloves
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 (14 oz) can fire-roasted tomatoes
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 3 cups beef broth
- 2 bay leaves
For the Tacos:
- 10–12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Make the Birria Sauce: Toast dried chiles in a dry skillet over medium heat until fragrant. Soak them in hot water for 10 minutes. Blend the chiles with chipotle, tomatoes, garlic, onion, and spices until smooth.
- Sear the Beef: In a pot, heat oil over medium-high heat, season beef, and sear on all sides.
- Simmer the Beef: Pour the sauce over the beef, add beef broth and bay leaves. Simmer for 2.5 to 3 hours.
- Shred the Beef: Remove the beef, shred it, and return it to the pot.
- Assemble the Tacos: Dip tortillas in consommé, top with cheese and shredded beef, fold, and fry until crispy.
- Serve: Garnish with onion, cilantro, and serve with lime wedges and warm consommé.
Notes
- You can make the birria a day ahead—flavors deepen overnight.
- For extra heat, add more chipotle or chili flakes to the sauce.
