quesabirria tacos

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers. 

Beef Birria Quesatacos - (Quesabirria Tacos)

corn tortillas

Monterey jack cheese

beef

birria consome,

Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side. 

Add 1/2 ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another 1/2 ounce of cheese. Fold the tortilla in half. 

Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side. 

Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.

Serve with leftover birria Consome, for dipping. 

Birria de Res for Birria Tacos is easily made using your pressure cooker or Instant Pot! Perfect for the warmer months, this instant pot birria recipe makes the most flavorful, tender beef for birria tacos in no time without heating up your kitchen! Use the shredded beef to make juicy, drippy, pan-fried birria quesatacos dipped in that savory birria broth.

The Best Instant Pot Birria

neutral, high smoke point oil (grapeseed, vegetable, canola, etc)

lbs boneless chuck roast,

lbs short ribs, English cut

water broth

white onion,

garlic,

guajillo chile peppers,

ancho chile peppers

black peppercorns

cumin seeds

coriander seeds

ceylon cinnamon

Mexican oregano, fresh or dried

½ teaspoon smoked paprika

chipotle peppers

tomatoes

bay leaves

apple cider vinegar

beef broth

Bring the meat to room temperature for about...

Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.

Turn the Instant Pot or electric pressure cooker...

Turn the Instant Pot or electric pressure cooker onto Saute and once it says 'HOT', add your high heat oil. When the oil is shimmering hot, add the chuck roast, making sure not to crowd the pot, and sear on all sides until browned. Repeat with the short rib until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.

Destem and deseed the dried chilies by gently...

Destem and deseed the dried chilies by gently rolling the pods to loosen up the seeds inside. Cut the stems off and shake the seeds out of the pods.

In a medium fry pan or skillet, dry...

In a medium fry pan or skillet, dry toast the whole spices and chiles: the cumin seeds, coriander seeds, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about a minute or two.

In the Instant Pot on Saute on the...

In the Instant Pot on Saute on the highest power and when it says 'HOT' add the toasted spices and dried chiles, the large white onion quarters, garlic cloves, and oregano then pour enough cold water in to cover everything. Let it simmer for about 15 minutes. This can also be done on the stove top in a large pot over medium heat.

Pour through a mesh strainer and discard the...

Pour through a mesh strainer and discard the most of the liquid (save 1 cup of it!) and discard the cinnamon stick, then transfer all the solids, the smoked paprika, the chopotle peppers with the adobo, the pureed tomatoes, and the reserved cup of liquids to a high powered blender. Blend until nice and smooth.

Add the meat, the blended sauce, the bay...

Add the meat, the blended sauce, the bay leaves, apple cider vinegar, and the beef broth back into the Instant Pot. Lock the lid on for pressure cooking, set the Instant Pot to 'MANUAL' for 60 minutes and let the birria pressure cook.

When time is up, let the Instant Pot...

When time is up, let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the venting knob for a quick release of the rest of the pressure.

Remove the meat from the consomme, shredding all...

Remove the meat from the consomme, shredding all of it with forks and removing the bones and bay leaves.

Use a large spoon to skim some of...

Use a large spoon to skim some of the fat off the top of the consomme and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.

Pour some of the consomme into a small...

Pour some of the consomme into a small serving bowl and add the chopped cilantro.

Heat a nonstick pan to medium heat. Use...

Heat a nonstick pan to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat into the hot nonstick pan and add a little birria meat and Oaxaca cheese to one side, fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.

Move the cooked birria quesataco to a serving...

Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.

Reserve the rest of the birria meat and...

Reserve the rest of the birria meat and the consomme in airtight containers in the fridge for up to five days, with the fat. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.

The most amazing Birria Tacos recipe of tender shredded beef and melty cheese coated in sauce and pan fried until crispy.

Birria Tacos

lb beef chuck roast

bone-in beef short ribs

guajillo chile peppers

pasilla chile peppers

roma tomatoes (, quartered (about 1.5lbs))

white onion (, roughly chopped)

garlic ((10-12 cloves))

thyme

whole coriander seed

cloves

ginger

Mexican cinnamon stick (oe 1/8 teaspoon ground cinnamon)

Tablespoons apple cider vinegar (or white vinegar)

Tablespoon kosher salt

Oaxaca cheese (or use mozzarella or Monterey jack)

white onion (, diced)

cilantro (, chopped)

limes

Prepare meat and dried chiles: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Rinse the chiles (use gloves if desired), then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).

Make sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.

Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Cook sauce and meat (can be made ahead):

Dip tortillas in broth: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan.

Add taco toppings: Quickly top with a spoonful of shredded meat, a sprinkle of cheese and a little chopped onion and cilantro.

Pan fry: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.

Garnish and Serve: Sprinkle remaining chopped white onion and cilantro on top of tacos.  Serve with a cup of warm consommé broth, for dipping. I also have a delicious hot salsa recipe in the notes, that takes these tacos over the top!

Make Tacos:

https://content.jwplatform.com/videos/ED0qfatt.mp4

The most amazing Birria Tacos recipe with tender shredded beef and melty cheese coated in sauce and pan fried until crispy. Served with consomé dipping sauce on the side.

These beef birria tacos are loaded with fall-apart tender, super flavorful birria meat and Oaxaca cheese then pan fried until crispy and gooey. The savory consommé is used for dipping to create the ultimate bite.

Birria Tacos with Consommé

Beef Birria (, shredded)

Oaxaca cheese (or other good melting cheese

white onion (, finely chopped)

onions

cilantro (, chopped and extra for garnish)

limes (,

Make the Birria Recipe: All the details you need to make the best birria are given in this dedicated post.

Preheat oven to 250 degrees F.

Heat a large cast iron skillet or non-stick skillet over medium heat.

Place reserved grease (see Notes below) from birria in a medium bowl.

Working in batches, dip one side of 2-3 tortillas in the grease and place in skillet in a single layer.

Spread about a ¼ cup of cheese all over tortillas with some cheese hanging over to get crispy edges. Then place about ¼ cup of the shredded meat onto one side of the tortilla along with a bit of onion, green onion and cilantro. Fold the other side of the tortilla over.

Cook the tacos until crispy and the cheese is fully melted, about 3 minutes per side.

Transfer cooked tacos to a baking sheet to keep warm in preheated oven.

Serve tacos with a small bowl of the birria consommé as a dipping sauce on the side along with lime wedges and extra cilantro. Enjoy!

A robust marinade made with rehydrated El Guapo&reg; Guajillo Whole Chili Pods and McCormick&reg; Street Taco Carne Asada Seasoning Mix takes the flavor of Taco-Tuesday-ready beef birria to the next level. Once meat is cooked (and tender enough to fork shred), tuck it into tortillas with cheese and cilantro. Pan fry birria tacos until crisp and dunk into extra consom&eacute; for a flavor explosion in every bite.

Beef Birria Tacos

El Guapo Guajillo Whole Chili Pods stemmed and seeded

water

Carne Asada Street Taco

(14.5 oz) diced tomatoes undrained

onion

white vinegar

beef chuck roast

cinnamon

Monterey Jack cheese

fresh cilantro

lime

step 1

Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth. 

step 2

Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. 

step 3

Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven. 

step 4

Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)

step 5

To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.

step 6

Test Kitchen Tip:Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup fresh lime juice (from about 12 limes), 1 tablespoon kosher salt and 1 tablespoon sugar in tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.

step 7

To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1.PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL.SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving.CONTINUE as directed in Step 5. 

Learn how to make birria tacos at home with this cheesy beef taco recipe. Dip it in the birria consumé for a juicy bite.


How To Make Birria Tacos & Consumé

This easy quesabirria tacos recipe will have you making delicious Mexican street food right in your own kitchen! The finished tacos have the perfect balance of crunchy tortilla, tender meat and melty cheese! Save the extra stew broth for an easy dipping sauce.

Quesabirria Tacos

4-5 short ribs, deboned and cubed

lbs beef chuck roast

sea salt

black pepper

guajillo peppers

chipotle pepper (from a 7 oz can chipotle peppers

tomato paste

dried Mexican oregano

smoked paprika

cumin

cayenne pepper

Olive Oil

white onion, chopped

yellow corn tortillas

Oaxaca cheese, shredded

cilantro,

Prep the meat

Trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

Soften the dried chilis

Bring a medium sized pot of water to boil. Once boiling, remove from heat and soak the guajillo chilis for 10 minutes. Remove the peppers from the water and remove both the stems and seeds.

Make the marinade

In a blender, place the guajillo peppers, one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, cumin, paprika and cayenne. Blend until smooth.

Marinate the meat

Pour the sauce over the meat in the container. Cover with the lid and marinate for at least 1 hour.

Prepare the Birria:

Cook the onion and sear the meat

Drizzle olive oil in the bottom of a french or dutch oven. Heat oil over medium heat and add the chopped onion. Cook for 3 minutes or until softened. Add the marinated meat and all the sauce. Mix in the cinnamon, bay leaves and beef broth.

Remove the stew from the oven and skim some of the fat off the top

Place the fat in a separate dish and set aside.

Remove meat and shred with a fork

Return to the dutch oven once finished. Stir to toss the shredded meat with the sauce.

Cook the Stew

Melt the reserved fat

Add 1-2 tablespoons of the reserved fat into a large skillet over medium-high heat.

Fry the tacos

One at a time, dip one side of the corn tortillas into the stew and place coated side down onto the heated skillet. Top the tortilla with the shredded Oaxaca cheese. When the cheese is starting to melt, top it off with shredded beef and fold over one side onto the other. Fry on both sides until crispy. Remove and set onto a serving platter. Repeat with the remaining tacos.

Assemble the tacos:

Another great recipe! I made these tonight and will definitely make them again. The sauce is so rich and flavorful. I’m so glad there are leftovers for lunch tomorrow!

Made these tonight, they were delicious. Had to bake them at the end. Kept sticking and falling apart in the pan. Not sure what I did wrong there.  But was a huge hit. 
Thanks for sharing! 

This is how I baked them. 
Laid corn tortillas on baking sheet sprayed with a little pam add some parmigiana cheese and a little of the sauce from the meat.  baked  at 400 for 8 mins. Then folded in a taco pan added meat and cheese put back in oven for 2-3 min for the cheese to melt. Topped with onion and cilantro
Amazing

Delicious!!!!
Going to try this with lamb shoulder next. Thanks for sharing this recipe Friend.

Amazing recipe! Everyone loved these tacos.
I’d give it 10 stars if I could.

Great tacos! I’ve tried a few different recipes and this one I’ll definitely be making again. Share more taco recipes please! Gracias!

This tacos are GREAT!! Made them over the weekend and everyone was impressed. Will be making these again! Only question is which of your wonderful recipes do I make with my leftover birria meat? My wife is saying birria pizza but I'm thinking the birria mulitas. Guess I'll just have to make more quesabirria tacos so I can make both with the leftovers. Ha!

Wow! It was the best tasting tacos I have ever made.  I made the mistake of deep frying the tortillas,  not sure why I assumed it was deep fry. Lol. However they turned out delicious!!!! Reminds me of the tacos sold on the streets of Mexico City in the Fonditas around the neighborhoods. 🥰

If you told me I could make these at home I wouldn’t have believed you but this recipe is easy and so tasty! These quesabirrias taste like something from a taco truck! Well done.

Outstanding, on my second time making! This time for July 4th celebration 😁🇺🇸❤️🇺🇸 Credit to my husband for frying up on the outdoor griddle! Made mine days in advance, made it easy to get the fat after it hardened. Also, marinated 24hrs. Superb!

Coming up this Independence Day 2022! Going to search your recipes for sides too ! Thank you.

Taste delicious! Enjoyed every bite, thanks!

The best tacos ever! One you go quesabirria you never go back. Well done. Love this recipe.

These tacos came out great. New quesabirria fans over here.

My house smells amazing while these are in the oven. The neighbors even came a knockin...lol.

It was messy to make and eat, but it was delicious.  The meat could use some more salt, but that Can be adjusted at the end easily enough. We love them. It was worth the mess!

I make it in the slow cooker everytime. Taste great. I'll let it cook on low for 12-15 hours.

I personal love the recipe they way it is. My wife and kids think it's to spicy. Any thought on how to bring that spice down? Also I replace the short ribs with the beef chuck..l can never find the short ribs. Seems to be tasty still. Also, I never have enough fat left on top to complete the dip and fry process. Any tips/idea? Thanks. Love it though.

Great recipe but, WARNING don’t be in a hurry and use the whole “7oz. Can” of chipotle peppers like I did! I believe the recipe could use a rewrite.
Something like: 1 chipotle pepper from a 7oz. Can or just leave out the can size altogether! Luckily my people like it spicy and we had plenty of creama on hand!

These vegan birria tacos feature corn tortillas stuffed with shredded oyster mushrooms and melty plant-based cheese. Served with a side of rich consomé, this meal is saucy, crispy, and flavor-packed.

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Top 9 quesabirria tacos recipes from across the web

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The most viewed quesabirria tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine