Non Veg Recipes Mason Williams March 16, 2025 0 Comments

Quesabirria Tacos

Quesabirria Tacos have taken the food world by storm, and for good reason. These crispy, cheesy, and flavorful tacos combine the best elements of birria—a slow-cooked, deeply spiced meat stew—with the gooey goodness of melted cheese, all wrapped in a crispy tortilla that’s been dipped in rich consommé. Whether you’ve spotted them at food trucks, taquerias, or all over social media, there’s no denying that quesabirria tacos have earned their place as a fan-favorite.

Table of Contents

The Origins of Quesabirria Tacos

To truly appreciate quesabirria tacos, it’s important to understand where they come from. The dish is rooted in birria, a traditional Mexican stew from Jalisco, Mexico. Birria, often made with goat meat or beef, is slow-cooked in a broth flavored with dried chiles, garlic, cumin, oregano, and other spices, resulting in a rich, aromatic consommé.

While birria has been enjoyed for generations, the modern quesabirria taco as we know it today is credited to Tijuana, Baja California. In the early 2000s, taqueros (street food vendors) began serving shredded birria with melted cheese inside crispy, red-tinged tortillas that had been dipped in the flavorful broth. The result? A taco that’s crispy on the outside, juicy and cheesy on the inside, and bursting with smoky, spicy, and savory flavors.

Why Are Quesabirria Tacos So Popular?

The rise of quesabirria tacos can largely be attributed to social media. Videos of these tacos being dipped into their signature consommé quickly went viral, drawing food lovers from all over to try them. Their popularity skyrocketed in the United States, especially in Los Angeles, California, where food trucks and pop-up stands specializing in quesabirria tacos started appearing everywhere.

But beyond their Instagram-worthy appeal, quesabirria tacos deliver on taste. The combination of tender meat, melty cheese, crispy tortilla, and bold spices creates a mouthwatering experience that keeps people coming back for more.

How to Make Quesabirria Tacos

While quesabirria tacos may seem complex, they can be made at home with a little patience. The key to success is slow-cooking the meat to perfection and building layers of flavor in the consommé. Let’s break it down step by step.

Ingredients:

For the Birria Meat:

3 lbs beef chuck roast or short ribs (you can also use goat meat for a traditional touch)
1 dried guajillo chili
2 dried ancho chilies
2 dried chipotle chilies
1 large white onion, quartered
4 cloves garlic
2 Roma tomatoes, chopped
2 cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon ground cinnamon
½ teaspoon cloves
Salt and pepper to taste
2 bay leaves

For the Tacos:

12 corn tortillas
2 cups shredded Oaxaca or Monterey Jack cheese
1 small bunch cilantro, chopped
1 white onion, finely diced
Lime wedges for serving

Step-by-Step Instructions:

1. Prepare the Chile Sauce

Remove the stems and seeds from the dried chilies.
In a pan over medium heat, toast the chilies for about 30 seconds per side until fragrant.
Soak them in hot water for 15 minutes to soften.
Blend the softened chilies with garlic, onion, tomatoes, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper until smooth. Add a little of the soaking water if needed.

2. Cook the Birria Meat

In a large pot, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned.
Pour the blended chile sauce over the meat. Add beef broth and bay leaves.
Cover and simmer for 3–4 hours on low heat until the meat is fall-apart tender. Alternatively, you can use a slow cooker (8 hours on low) or an Instant Pot (45 minutes on high pressure, natural release).
Once cooked, remove the meat and shred it with two forks. Reserve the broth (consommé) for dipping.

3. Assemble the Tacos

Heat a griddle or pan over medium heat.
Dip a tortilla into the consommé to coat it with the rich, red sauce.
Place the tortilla on the griddle, then sprinkle some cheese and add shredded birria meat on one half.
Fold the tortilla over and cook for 2–3 minutes per side until crispy.
Repeat with remaining tortillas.

4. Serve with Consommé

Pour the reserved birria broth into small bowls for dipping.
Garnish the tacos with chopped onion, cilantro, and a squeeze of lime.
Dip, bite, and enjoy the explosion of flavors!

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

People often ask if there’s a difference between birria tacos and quesabirria tacos. The answer? Yes!

Birria tacos: Traditional Jalisco-style tacos filled with birria meat, often served in soft corn tortillas with a side of consommé.
Quesabirria tacos: A fusion-style taco that includes cheese, making it a hybrid between a taco and a quesadilla. The crispy, fried tortilla adds another layer of texture.

Both are delicious, but quesabirria offers a cheesier, crispier experience that makes it stand out.

Tips for the Best Quesabirria Tacos

Use bone-in meat: If possible, use beef short ribs or oxtail for a richer, deeper flavor in the consommé.
Don’t skip the chile blend: The dried chilies add smoky, earthy undertones that make the birria authentic.
Let the meat rest: After cooking, let it sit for a few minutes before shredding to retain juiciness.
Double-dip the tortillas: Coat the tortilla in the consommé before AND after frying for extra flavor.
Experiment with cheese: Oaxaca cheese is the classic choice, but mozzarella or Monterey Jack work well too.

Final Thoughts

Quesabirria tacos are more than just a passing trend—they’re a celebration of bold flavors, rich traditions, and the magic of slow-cooked meat. Whether you’re making them at home or tracking down the best taqueria in town, these tacos are guaranteed to satisfy your cravings.

Frequently Asked Questions (FAQs)

1. Can I make quesabirria tacos ahead of time?

Yes! You can prepare the birria meat a day in advance and store it in the refrigerator. When ready to serve, reheat it and assemble the tacos fresh.