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Birria Tacos (Quesabirria)

Birria tacos (quesabirria) feature slow-braised beef in a smoky-sweet chile broth, then crisped tortilla-folds with melty Oaxaca or mozzarella and a dipping cup of consommé. The chile sauce is blended smooth, simmered low and slow until fork-tender, and griddled until edges turn golden and the cheese melts.
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 lb beef chuck roast
  • 1 lb beef short ribs bone-in
  • 4 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 2 dried chiles de árbol stemmed and seeded
  • 1 white onion halved (plus 1/2 cup finely diced, for serving)
  • 6 garlic cloves
  • 2 Roma tomatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground cinnamon
  • 3 whole cloves
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 6 cup beef broth
  • 1 salt to taste
For the Tacos
  • 20 corn tortillas small
  • 3 cup Oaxaca or mozzarella cheese shredded
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges
  • 1 neutral oil for griddling

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Toast and soak the chiles
  1. Toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant, then keep them moving so they don’t burn.
  2. Soak the toasted chiles in hot water for 15 minutes until softened, then drain well before blending.
Sear the meat
  1. Season the chuck roast and short ribs generously with salt, then sear in a large Dutch oven over medium-high heat for 3–4 minutes per side until deeply browned.
  2. Remove the browned meat to a plate or sheet pan and set aside while you prepare the sauce.
Blend the sauce
  1. Blend the softened chiles, onion halves, garlic, Roma tomatoes, cumin, oregano, cinnamon, whole cloves, apple cider vinegar, and 1 cup beef broth until completely smooth.
Braise low and slow
  1. Return the meat to the pot, pour in the chile sauce and remaining beef broth, add the bay leaves, and bring everything to a boil.
  2. Cover, reduce heat to a low simmer, and cook for 3 to 3.5 hours until the meat is fork-tender and the internal temperature exceeds 200°F.
Shred and strain
  1. Remove the meat, shred with two forks, and discard bones and excess fat.
  2. Skim fat from the broth (consommé) and season with salt to taste.
Assemble the quesabirria
  1. Dip each tortilla in the fat skimmed from the top of the consommé, then griddle on a hot skillet until pliable and lightly sizzling.
  2. Layer shredded cheese and shredded beef on one half, fold, and cook 2–3 minutes per side until crispy and the cheese is melted.
Serve
  1. Cut the tacos in half, garnish with diced onion and cilantro, and serve with small bowls of hot consommé and lime wedges for dipping.

Notes

For the richest texture, skim the fat after braising and keep the consommé hot while griddling—if it cools too much, the tortilla won’t crisp as well. Refrigerate leftover beef and consommé in separate containers up to 4 days; reheat the consommé gently so it stays flavorful. Freeze beef and consommé together up to 3 months (thaw in the fridge) and reheat before assembling tacos. Dietary swap: use gluten-free corn tortillas if needed for a gluten-free version.