Quesabirria Tacos Recipe 🌮🧀🔥

Crispy, cheesy, and juicy — these tacos are packed with slow-cooked birria beef and served with rich consommé for dipping. Perfect for taco night, parties, or satisfying your taco cravings at home!

📋 ingredients:

For the birria beef:

• 2 lbs beef chuck roast or short ribs

• 4 dried guajillo chilies, stemmed and seeded

• 2 dried ancho chilies, stemmed and seeded

• 1 chipotle pepper in adobo

• 1 small onion, chopped

• 3 garlic cloves

• 1 tsp dried oregano

• 1 tsp cumin

• 1/2 tsp cinnamon

• 2 cups beef broth

• 1 tbsp apple cider vinegar

• Salt & pepper to taste

For the tacos:

• Corn or flour tortillas

• 2 cups shredded Oaxaca or mozzarella cheese

• Oil for frying

• Chopped onion and cilantro for garnish

• Lime wedges

🥣 directions:

prepare the chili sauce

Toast guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant.

Soak in hot water 15 minutes.

Blend chilies with chipotle, onion, garlic, oregano, cumin, cinnamon, vinegar, and a pinch of salt until smooth.

slow-cook the beef

Place beef in a slow cooker or pot. Pour chili sauce over beef. Add beef broth.

Cook on low 6–8 hours (or simmer on stovetop 3–4 hours) until beef is tender and shreds easily.

assemble the tacos

Shred the beef. Heat a skillet over medium heat and lightly oil.

Place a tortilla, sprinkle cheese, add birria beef, fold, and cook until tortilla is crispy and cheese is melted.

serve with consommé

Serve tacos with a small bowl of the braising liquid for dipping. Top with chopped onion, cilantro, and a squeeze of lime.

💡 tips:

• Use beef short ribs for richer flavor.

• Double the cheese for extra gooeyness.

• Serve with pickled onions for tangy crunch.

• Can be made ahead — refrigerate beef and assemble tacos just before eating.

⏲ prep time: 20 mins | cook time: 6–8 hours (slow cooker)

serves: 4–6