Introduction
If you’re looking for the most flavorful, crispy, and cheesy tacos, then Quesabirria Tacos are a must-try! 🌮🔥 These tacos are the perfect fusion of tender, slow-cooked beef, melty cheese, and a crispy tortilla shell dipped in a rich, spiced consommé (broth). Originally from Mexico, these tacos have taken the food world by storm! 😍
In this post, you’ll learn how to make Quesabirria tacos from scratch—from slow-cooking the beef to achieving that perfect golden crunch! Let’s dive into the recipe! 🚀
🥩 What Are Quesabirria Tacos?
Quesabirria Tacos are a mix of birria (a traditional slow-cooked Mexican stew) and quesadilla-style tacos filled with juicy shredded beef and melted cheese. The tortillas are dipped in consommé, then pan-fried until crispy, giving them an irresistible crunch! 🌮🔥
Unlike regular tacos, Quesabirria Tacos are served with a side of consommé, a flavorful beef broth infused with spices and chilies, perfect for dipping! 🤤
🌶️ Ingredients You’ll Need
For the Birria Meat:
✅ 2 lbs beef chuck or short ribs 🥩
✅ 4 dried guajillo chilies (seeds removed) 🌶️
✅ 2 dried ancho chilies (seeds removed)
✅ 1 chipotle pepper in adobo sauce
✅ 4 cups beef broth 🍖
✅ 1 medium onion, chopped 🧅
✅ 4 cloves garlic, minced 🧄
✅ 1 teaspoon cumin
✅ 1 teaspoon oregano
✅ 1 teaspoon smoked paprika
✅ 2 bay leaves 🍃
✅ Salt & pepper to taste 🧂
✅ 2 tablespoons apple cider vinegar
✅ 1 tablespoon tomato paste 🍅
For the Tacos:
✅ 10 small corn tortillas 🌽
✅ 2 cups shredded Oaxaca or mozzarella cheese 🧀
✅ 1 cup diced onions 🧅
✅ 1/2 cup chopped fresh cilantro 🌿
✅ Lime wedges for serving 🍋
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Birria Sauce 🌶️
1️⃣ Remove the seeds from the guajillo and ancho chilies and soak them in hot water for 10 minutes until soft.
2️⃣ In a blender, combine the softened chilies, chipotle in adobo sauce, garlic, onion, tomato paste, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
💡 Pro Tip: Strain the sauce through a fine mesh sieve for a smoother texture.
Step 2: Cook the Beef 🍖
1️⃣ In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the beef and sear on all sides until browned.
2️⃣ Pour in the blended chili sauce and the remaining beef broth. Add bay leaves, cumin, oregano, paprika, salt, and pepper.
3️⃣ Cover and let it simmer for 3-4 hours on low heat until the beef is fall-apart tender.
4️⃣ Remove the beef, shred it with two forks, and return it to the consommé to absorb all the flavors.
💡 Pro Tip: If using an Instant Pot, pressure cook on high for 45 minutes, then let the pressure release naturally.
Step 3: Assemble the Tacos 🌮
1️⃣ Heat a skillet over medium heat.
2️⃣ Dip each corn tortilla into the consommé to coat it in flavor, then place it on the skillet.
3️⃣ Sprinkle shredded cheese on one side and add a generous portion of shredded beef. Fold the tortilla in half and press lightly.
4️⃣ Cook for 2-3 minutes per side until crispy and golden brown.
💡 Pro Tip: For an extra cheesy stretch, add more cheese before flipping! 🧀🔥
Step 4: Serve & Enjoy! 🤤
✅ Garnish the tacos with fresh cilantro and diced onions.
✅ Serve with a small bowl of consommé for dipping.
✅ Add a squeeze of fresh lime juice for a zesty kick! 🍋
🔥 Now, take a bite, dip it in the consommé, and enjoy the best tacos of your life! 😍🌮
🍽️ Tips for the Best Quesabirria Tacos
✔️ Use high-quality beef – Chuck roast or short ribs work best!
✔️ Toast your chilies before blending for a richer, smokier flavor.
✔️ Don’t skip the cheese! It adds the signature gooey, crispy texture.
✔️ Dip & crisp! Dipping the tortillas in the consommé before frying gives them that deep red, flavorful crunch.
✔️ Make extra! These tacos disappear FAST—trust us! 😆
🌮 What to Serve with Quesabirria Tacos
🍚 Mexican Rice – A classic side dish.
🥑 Guacamole & Chips – Perfect for dipping!
🫘 Refried Beans – Creamy and delicious.
🥤 Horchata – A sweet, cinnamon-flavored drink.
❓ Frequently Asked Questions
Q: Can I make Quesabirria Tacos ahead of time?
A: Yes! Store the shredded beef in its broth and reheat before assembling the tacos.
Q: Can I use a different type of cheese?
A: Absolutely! Oaxaca cheese is traditional, but mozzarella or Monterey Jack also work well.
Q: How long does the birria meat last?
A: It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Final Thoughts 🤤
Quesabirria Tacos are one of the most flavorful, crispy, and cheesy tacos you’ll ever eat! 🌮🔥 Whether you’re making them for a weeknight dinner or a special occasion, they’re sure to impress!
💬 Have you tried making Quesabirria Tacos at home? Let us know in the comments! 👇
📌 Don’t forget to share this recipe with fellow taco lovers! 😍🌮✨
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