Dinner

Quesabirria Tacos Recipe

Name: Quesabirria Tacos Recipe
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Cuisine: Mexican
Ingredients: 3 pounds boneless chuck roast, cut into large chunks; 2 tablespoons olive oil; 3 dried guajillo chiles, stems and seeds removed (keep seeds for more heat); 2 dried ancho chiles, stems and seeds removed; 2 Roma tomatoes, quartered; 1 medium onion, halved; 3 cloves garlic, peeled; 1 cinnamon stick; 1 bay leaf; 1 teaspoon dried oregano; ½ teaspoon cumin seeds or ¼ teaspoon ground cumin; 1 teaspoon dried thyme; 1 teaspoon salt, plus more to taste; ½ teaspoon black peppercorns; 2 cups beef broth, plus more as needed; 4–5 cups water, enough to cover ingredients in chile pot; Corn tortillas; Oaxaca or mozzarella cheese, shredded (for melting); Fresh cilantro, chopped (for garnish); Diced onions (for garnish); Lime wedges (for squeezing)

ByRafael Mansero February 3, 2026February 3, 2026

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Introduction

Quesabirria tacos combine tender, flavorful beef with melted cheese inside crispy corn tortillas. This delicious Mexican street food has gained popularity for its rich, comforting flavors and the accompanying consommé dip. Making them at home is easier than you might think and perfect for a satisfying meal.

The image shows four soft corn tortillas arranged in a row, each folded to hold layers of shredded pulled pork and ground beef that have a rich brown color and moist texture. On top of the meat, there are dollops of creamy white sauce and small pieces of diced red and yellow tomatoes, adding a fresh contrast. The tortillas are slightly toasted with light brown char marks, and the tacos sit closely together in a white container lined with parchment paper. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds boneless chuck roast, cut into large chunks
2 tablespoons olive oil
3 dried guajillo chiles, stems and seeds removed (keep seeds for more heat)
2 dried ancho chiles, stems and seeds removed
2 Roma tomatoes, quartered
1 medium onion, halved
3 cloves garlic, peeled
1 cinnamon stick
1 bay leaf
1 teaspoon dried oregano
½ teaspoon cumin seeds or ¼ teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
½ teaspoon black peppercorns
2 cups beef broth, plus more as needed
Corn tortillas
Oaxaca or mozzarella cheese, shredded, for melting
Fresh cilantro and diced onions for garnish
Lime wedges for squeezing

Instructions

Step 1: Place a large pot or Dutch oven over medium-high heat and add olive oil. Season the beef chunks with salt and pepper, then sear on all sides until browned. Add half of the onion to the pot, cook for 2 more minutes, then remove from heat.
Step 2: In a medium pot, combine the guajillo chiles, ancho chiles, tomatoes, the other half of the onion, garlic cloves, cinnamon stick, and bay leaf. Add 4 to 5 cups of water, enough to cover the ingredients. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes.
Step 3: Add oregano, cumin seeds, thyme, salt, and peppercorns to the chile pot. Stir and simmer for another 10 minutes. Remove from heat and let cool slightly.
Step 4: Strain the chile mixture through a mesh strainer into a bowl, discarding the cinnamon stick and bay leaf. Transfer the solids to a blender, add 2 cups of the strained liquid and 1 cup beef broth, and blend until smooth. Season with salt to taste.
Step 5: Return the pot with the seared beef to the stove over medium heat. Pour the blended sauce over the beef, adding more broth if needed to cover. Bring to a simmer, then reduce heat, cover, and cook for 2½ to 3 hours until the beef is tender.
Step 6: Remove the beef from the sauce and shred it with forks. Skim excess fat from the sauce’s surface if desired—this is your consommé for dipping.
Step 7: Heat a skillet or griddle over medium heat. Dip each tortilla into the top layer of the consommé, place it on the skillet, sprinkle with cheese, add shredded beef, fold the tortilla, and cook until crispy on both sides.
Step 8: Serve the quesabirria tacos with small bowls of consommé for dipping. Garnish with fresh cilantro, diced onions, and lime wedges as desired.

Tips & Variations

For extra heat, add the reserved chile seeds to the sauce or sprinkle chili powder on the tacos before folding.
Use a slow cooker to braise the beef if you prefer low-and-slow convenience—cook on low for 6 to 8 hours.
Swap mozzarella for Oaxaca cheese to get a more authentic, stretchy melt.
Try adding a pinch of smoked paprika or chipotle powder for a smoky flavor twist.
If you don’t have ancho or guajillo chiles, substitute with mild dried chilies like pasilla or New Mexico chiles.

Storage

Store leftover shredded beef and consommé in separate airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a covered pan with some consommé to keep it moist. Tortillas are best warmed fresh, but you can store cooked tacos wrapped in foil in the fridge and re-crisp them in a skillet before serving.

How to Serve

A close-up view of six tacos lined up side by side inside a container. Each taco has two soft corn tortillas with a light golden color and charred spots on top and edges. The fillings show three main layers: shredded brown meat forming the base, topped with a mix of diced red tomatoes and green peppers adding small pops of color, and a dollop of melted white cheese spread unevenly over the top. The tacos are slightly overflowing with the juicy meat and toppings, creating a textured and rich appearance. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quesabirria tacos without dried chiles?

You can substitute with chili powders or fresh peppers, but the flavor won’t be quite the same. Using dried guajillo and ancho chiles provides a rich, smoky depth that’s key to authentic birria.

What is the best cut of beef for birria?

Boneless chuck roast is ideal due to its balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful meat perfect for shredding.