I perfected my Quesabirria Recipe featuring tender braised beef, generous melty Oaxaca cheese, and a richly spiced birria broth for dipping, and I’m sharing the exact method behind it.

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I can’t resist a pile of Quesabirria tacos, and after months of tweaking I think I’ve landed something close to the Best Birria Tacos everyone brags about. Tender braised beef from a well marbled beef chuck roast collapses into melt in your mouth shreds and when you pair it with gooey Oaxaca cheese it becomes dangerously addictive.

The juices and charred edges make each bite messy and unforgettable, you’ll want more after the first bite. This Quesabirria Recipe is bold, messy, and kind of embarrassing to eat in public but wow, worth it.

Ingredients

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Rich in protein and fat, slow cooks tender; adds deep, meaty flavor.
Guajillo, ancho and pasilla give smoky, fruity heat, plus vitamin A and fiber.
Roma tomatoes add acidity and natural sweetness, lots of vitamin C.
Onion and garlic build savory depth, contain antioxidants and immune boosting compounds.
Melty Oaxaca brings creamy, salty richness, mostly fat and protein, very addictive.
Corn tortillas give earthy corn flavor, provide carbs and fiber, slightly sweet.
Lime juice brightens with tangy acid, adds vitamin C and fresh zip.
Cilantro adds herbal freshness, some people love it, others find it soapy.

Ingredient Quantities

3 to 4 lb beef chuck roast or beef short ribs, well marbled

4 dried guajillo chiles, stems removed

2 ancho chiles, stems removed

2 pasilla chiles, stems removed

1 dried chipotle or 1 canned chipotle in adobo, for heat optional

2 roma tomatoes

1 large white onion

6 garlic cloves

2 cups beef broth

2 tbsp tomato paste

2 tbsp apple cider vinegar

juice of 1 orange, about 1 quarter cup

1 tbsp ground cumin

1 tbsp dried Mexican oregano

1 tsp ground black pepper

1 cinnamon stick

4 whole cloves

2 bay leaves

1 to 2 tsp kosher salt, to taste

20 to 24 small corn tortillas

10 to 12 oz Oaxaca cheese or other melting cheese like mozzarella, shredded

1 quarter cup vegetable oil or lard for frying tortillas

half cup fresh cilantro, chopped

1 small white onion, for topping

3 to 4 limes, cut into wedges for serving

How to Make this

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1. Toast the 4 guajillo, 2 ancho and 2 pasilla chiles in a dry skillet over medium heat until they smell nutty and get pliable, 20 to 30 seconds per side, dont burn them. Remove stems and seeds, then put chiles in a bowl and cover with hot water to soak 15 to 20 minutes; if you want heat add the dried chipotle or 1 canned chipotle in adobo to the soak.

2. While the chiles soak char 2 roma tomatoes, 1 large white onion (halved) and 6 garlic cloves under a broiler or in the same skillet until blackened on the outside, about 8 to 10 minutes. Let cool a minute, peel the garlic.

3. Make the chile-tomato sauce: pour most of the chile soaking liquid into a blender but leave a little behind for texture, add the toasted chiles, charred tomatoes, charred onion, garlic, 2 cups beef broth, 2 tbsp tomato paste, 2 tbsp apple cider vinegar, juice of 1 orange (about 1/4 cup), 1 tbsp ground cumin, 1 tbsp dried Mexican oregano, 1 tsp ground black pepper and 1 to 2 tsp kosher salt (start with 1 tsp). Blend until very smooth, add more chile soaking liquid if too thick.

4. Brown the beef: heat a couple spoonfuls of the vegetable oil or some fat in a large Dutch oven or heavy pot over medium high, season the 3 to 4 lb beef chuck roast or short ribs lightly with salt and sear on all sides until deeply browned, 4 to 5 minutes per side. This step gives flavor so dont skip it.

5. Braise with the sauce: pour the blended sauce over the seared beef, add 1 cinnamon stick, 4 whole cloves and 2 bay leaves, scrape up browned bits, bring to a simmer, then cover and braise very gently on the stove or in a 300 F oven for 3 to 3 1/2 hours, or until meat shreds easily. If the liquid looks low use a little more reserved chile soaking liquid or a splash of broth to keep it mostly submerged. Taste and adjust salt.

6. Remove meat and shred it with forks, discarding large pieces of fat, cinnamon stick, cloves and bay leaves. Strain the braising liquid through a fine mesh sieve into a saucepan to make the birria consome, pressing solids to get all the flavor, then skim excess fat off the top and simmer the strained consome to reduce a bit if you want it richer.

7. Prep tortillas and cheese: shred 10 to 12 oz Oaxaca or other melting cheese, chop half cup fresh cilantro and finely dice the 1 small white onion for topping, cut 3 to 4 limes into wedges.

8. Assemble and fry the quesabirria: heat about 1/4 cup vegetable oil or lard in a large skillet over medium. Using tongs, briefly dip a corn tortilla into the warm strained consome to coat it, place tortilla in the skillet, sprinkle a good handful of shredded cheese and some shredded beef on half, fold or use a second dipped tortilla on top, press down and fry until the cheese melts and the tortilla gets crisp and golden, 1 to 2 minutes per side. Repeat, adding a bit more consome to the pan as needed. Tip: use the reserved fat for frying for extra flavor, and dont overcrowd the pan.

9. Serve hot with a small bowl of warm consome for dipping, topped with chopped cilantro and the diced small white onion, and lime wedges on the side. Dont forget to taste and add more salt or a squeeze of lime if needed, and if you like extra heat drizzle a bit of the chipotle adobo or chopped fresh chile.

Equipment Needed

1. Dry skillet or cast-iron pan for toasting chiles and charring tomatoes/onion
2. Blender (high speed preferred) to make the chile-tomato sauce
3. Large Dutch oven or heavy pot for searing and braising the beef
4. Large frying skillet for making the quesabirria (use lard or oil)
5. Fine mesh sieve plus a medium saucepan to strain and reduce the consome
6. Tongs for dipping tortillas and flipping the quesabirria
7. Chef’s knife and cutting board for prep (onions, garlic, cilantro, limes)
8. Mixing bowl to soak the chiles and hold drained items
9. Forks for shredding the cooked meat
10. Measuring cups and spoons for broth, spices, vinegar, orange juice, etc

FAQ

Q: Can I use a different cut of beef besides chuck roast? A: Yes. Short ribs, brisket, or well marbled chuck work great. Short ribs give richer fat and flavor, brisket may shred a bit stringier. Cooking time changes though, so cook until meat pulls apart easily.

Q: Can I make the birria faster in a pressure cooker or slow it down in a slow cooker? A: Yep. In an Instant Pot/pressure cooker cook on high pressure about 45 to 60 minutes for a 3 to 4 lb roast, then natural release. In a slow cooker set low for 6 to 8 hours. Sear the meat first if you can, it adds flavor.

Q: How do I prep the dried chiles so they arent bitter? A: Toast them briefly in a dry pan until fragrant but not burned, remove seeds and stems, then soak in hot water 15 to 20 minutes. Blend with the tomatoes, onion and garlic and strain for a smooth sauce. If you use canned chipotle add just a little at first, theyre spicy.

Q: Whats the best way to assemble and crisp quesabirria tacos? A: Heat oil or lard in a skillet. Dip each corn tortilla into the consommé, lay in skillet, sprinkle cheese, add shredded meat, more cheese on top, fold and fry until crisp and cheese melted, flipping once. Serve with chopped onion, cilantro and lime. Tip: a little extra consommé on the side for dipping makes them amazing.

Q: How spicy will these be and how can I control the heat? A: Mild to medium by default. Remove seeds from chiles to lower heat, skip the chipotle or use half, or add more for extra kick. The orange juice and tomato paste help mellow the spice too.

Q: How do I store and reheat leftovers without losing texture? A: Keep shredded meat and consommé separate in airtight containers in the fridge for 3 to 4 days, or freeze for longer. Reheat meat gently in a pot with some consommé so it stays moist. For crispy tacos reheat tortillas in a skillet and warm meat in the broth before assembling.

Quesabirria Tacos Recipe Substitutions and Variations

Beef chuck roast or short ribs: try brisket, boneless short ribs, or pork shoulder (makes a tasty birria de puerco). Brisket keeps the rich, shreddable texture; pork will change the flavor but still very good.
Dried guajillo / ancho / pasilla chiles: if you dont have them use 2 to 3 tbsp ancho or New Mexico chile powder plus 1 tsp smoked paprika for depth, or 1 to 2 canned chipotles in adobo for heat and smokiness. In a real pinch 2 tbsp mild chili powder will do, but flavor will be less authentic.
Oaxaca cheese: swap with mozzarella, Chihuahua, or Monterey Jack, or a mix of mozzarella and mild cheddar. Any good melting cheese works, just shred it fresh so it melts nicely.
Corn tortillas: use small flour tortillas, or store-bought corn/flour hybrid tortillas, or double up larger corn tortillas to prevent tearing. If you want extra crispness fry them a little in oil or lard before assembling.

Pro Tips

1) Toast the chiles super quick and dont let them burn, burnt ones taste bitter. Soak them and save most of the soaking liquid, its got a ton of flavor and is handy to thin the blender sauce or to loosen the braise if it gets low.

2) Sear the meat until it’s really dark, not just pale brown, that crust is where the best flavor lives. After braising chill the pot lid a bit or skim the top with a spoon so you can use some of the good fat for frying quesadillas, but remove the excess so the consome isnt greasy.

3) When dipping tortillas into the consome do it for one or two seconds only, dont drown them or they’ll fall apart. Use tongs and press out extra drips before putting in the pan, and keep a small rack or plate nearby to let finished ones rest a minute so the cheese settles.

4) Freshly shred your cheese and warm the tortillas before assembling, pre-shredded cheese has anti-caking stuff so it wont melt as nicely. Taste and adjust salt and acid at the end, a squeeze of lime or a splash of vinegar can wake the whole thing up, and add chipotle or hot sauce at service so folks can control the heat.

Quesabirria Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my Quesabirria Recipe featuring tender braised beef, generous melty Oaxaca cheese, and a richly spiced birria broth for dipping, and I'm sharing the exact method behind it.

Servings

servings

Calories

968

kcal

Equipment: 1. Dry skillet or cast-iron pan for toasting chiles and charring tomatoes/onion
2. Blender (high speed preferred) to make the chile-tomato sauce
3. Large Dutch oven or heavy pot for searing and braising the beef
4. Large frying skillet for making the quesabirria (use lard or oil)
5. Fine mesh sieve plus a medium saucepan to strain and reduce the consome
6. Tongs for dipping tortillas and flipping the quesabirria
7. Chef’s knife and cutting board for prep (onions, garlic, cilantro, limes)
8. Mixing bowl to soak the chiles and hold drained items
9. Forks for shredding the cooked meat
10. Measuring cups and spoons for broth, spices, vinegar, orange juice, etc

Ingredients

3 to 4 lb beef chuck roast or beef short ribs, well marbled
4 dried guajillo chiles, stems removed
2 ancho chiles, stems removed
2 pasilla chiles, stems removed
1 dried chipotle or 1 canned chipotle in adobo, for heat optional
2 roma tomatoes
1 large white onion
6 garlic cloves
2 cups beef broth
2 tbsp tomato paste
2 tbsp apple cider vinegar
juice of 1 orange, about 1 quarter cup
1 tbsp ground cumin
1 tbsp dried Mexican oregano
1 tsp ground black pepper
1 cinnamon stick
4 whole cloves
2 bay leaves
1 to 2 tsp kosher salt, to taste
20 to 24 small corn tortillas
10 to 12 oz Oaxaca cheese or other melting cheese like mozzarella, shredded
1 quarter cup vegetable oil or lard for frying tortillas
half cup fresh cilantro, chopped
1 small white onion, for topping
3 to 4 limes, cut into wedges for serving

Directions

Toast the 4 guajillo, 2 ancho and 2 pasilla chiles in a dry skillet over medium heat until they smell nutty and get pliable, 20 to 30 seconds per side, dont burn them. Remove stems and seeds, then put chiles in a bowl and cover with hot water to soak 15 to 20 minutes; if you want heat add the dried chipotle or 1 canned chipotle in adobo to the soak.
While the chiles soak char 2 roma tomatoes, 1 large white onion (halved) and 6 garlic cloves under a broiler or in the same skillet until blackened on the outside, about 8 to 10 minutes. Let cool a minute, peel the garlic.
Make the chile-tomato sauce: pour most of the chile soaking liquid into a blender but leave a little behind for texture, add the toasted chiles, charred tomatoes, charred onion, garlic, 2 cups beef broth, 2 tbsp tomato paste, 2 tbsp apple cider vinegar, juice of 1 orange (about 1/4 cup), 1 tbsp ground cumin, 1 tbsp dried Mexican oregano, 1 tsp ground black pepper and 1 to 2 tsp kosher salt (start with 1 tsp). Blend until very smooth, add more chile soaking liquid if too thick.
Brown the beef: heat a couple spoonfuls of the vegetable oil or some fat in a large Dutch oven or heavy pot over medium high, season the 3 to 4 lb beef chuck roast or short ribs lightly with salt and sear on all sides until deeply browned, 4 to 5 minutes per side. This step gives flavor so dont skip it.
Braise with the sauce: pour the blended sauce over the seared beef, add 1 cinnamon stick, 4 whole cloves and 2 bay leaves, scrape up browned bits, bring to a simmer, then cover and braise very gently on the stove or in a 300 F oven for 3 to 3 1/2 hours, or until meat shreds easily. If the liquid looks low use a little more reserved chile soaking liquid or a splash of broth to keep it mostly submerged. Taste and adjust salt.
Remove meat and shred it with forks, discarding large pieces of fat, cinnamon stick, cloves and bay leaves. Strain the braising liquid through a fine mesh sieve into a saucepan to make the birria consome, pressing solids to get all the flavor, then skim excess fat off the top and simmer the strained consome to reduce a bit if you want it richer.
Prep tortillas and cheese: shred 10 to 12 oz Oaxaca or other melting cheese, chop half cup fresh cilantro and finely dice the 1 small white onion for topping, cut 3 to 4 limes into wedges.
Assemble and fry the quesabirria: heat about 1/4 cup vegetable oil or lard in a large skillet over medium. Using tongs, briefly dip a corn tortilla into the warm strained consome to coat it, place tortilla in the skillet, sprinkle a good handful of shredded cheese and some shredded beef on half, fold or use a second dipped tortilla on top, press down and fry until the cheese melts and the tortilla gets crisp and golden, 1 to 2 minutes per side. Repeat, adding a bit more consome to the pan as needed. Tip: use the reserved fat for frying for extra flavor, and dont overcrowd the pan.
Serve hot with a small bowl of warm consome for dipping, topped with chopped cilantro and the diced small white onion, and lime wedges on the side. Dont forget to taste and add more salt or a squeeze of lime if needed, and if you like extra heat drizzle a bit of the chipotle adobo or chopped fresh chile.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.