If you love birria, then you will want to try this delicious Quesabirria Tacos recipe. It’s a delicious fusion of quesadilla and birria. This dish combines the savory, slow-cooked beef simmered in spices until tender. The perfectly seasoned birria meat is tucked inside a tortilla with melted cheese, then cooked in a skillet to golden perfection and served with a side of rich, flavorful consomé for dipping.
Whether you’re hosting a taco night, looking for a unique party dish, or simply craving an easy flavorful meal, Quesabirria Tacos are sure to please. This blog post will walk you through the steps to create your own Quesabirria Tacos at home, ensuring each bite is packed with authentic, mouthwatering taste.
Quesabirria Tacos Recipe
If you’re not familiar with birria, it’s a Mexican dish made by marinating meat (usually goat meat, lamb or beef) in a mixture of guajillo chiles, chipotle peppers in adobo sauce, spices, tomatoes and vinegar.
The meat is then slow cooked on the stove in a large dutch oven but it can also be made in a slow cooker.
The slow-cooked meat becomes juicy and tender. The shredded meat can be used to make these delicious tacos but can also be used in other dishes such as birria ramen, try burritos made with the birria meat, nachos topped with birria meat, birria pizza and birria rice bowls.
Ingredients for Quesabirria Tacos
Here’s what you’ll need to make this recipe:
- Beef Roast – you’ll want to use some type of beef roast such as Beef Chuck Roast. You can also use other cuts of beef both with and without a bone such as Beef Shanks and Short Ribs. Birria is often made with goat meat so if you have access to goat in your local grocery store give that a try. It’s delicious! If you prefer you can also use lamb meat in place of beef.
- Corn Tortillas – I like crispy tortillas once the birria tacos are cooked so I use corn tortillas. You can also use your favorite flour tortillas if you prefer.
- Beef Broth – this is used to create the delicious broth.
- Tomato sauce – since finding dried chile peppers might be difficult I use tomato sauce with a blend of spices to create the broth.
- Cheese – you’ll want to use a light flavored cheese such as cotija, mozzarella or if you can find it you’ll love melty Oaxaca cheese on your tacos.
- Seasonings – Chile Powder, Garlic Cloves, Smoked Paprika, Mexican Oregano, Ground Cinnamon, Bay Leaf and Salt. If you don’t have access to Mexican Oregano then most types of oregano will work with this recipe. You can also add in sliced fresh chiles if available. I like to add in Ancho chiles since I can find them fresh in local stores.
- Olive Oil – use olive oil or another lightly flavored oil such as vegetable, avocado or coconut oil.
- Apple Cider Vinegar – a bit of vinegar adds to the flavor of the broth. If you don’t have apple cider vinegar you can also use white vinegar.
- Toppings: diced white onion and finely shredded fresh cilantro.
How to make Beef Birria Tacos:
Prepare the beef:
In a bowl combine the dry spices (chili powder, oregano, smoked paprika and salt), minced garlic cloves and chili pepper if using it, tomato sauce, olive oil (1 tablespoon), apple cider vinegar and the bay leaf. Marinate the meat for 2 hours or more.
Roast the meat pieces in a non-stick pan on both sides until nicely crisped over medium heat.
Pour in the broth and the rest of the marinade into the pan with the browned beef. Bring the mixture to a boil. Reduce the heat to low and simmer the food for 3 hours or until the beef is tender and shreds easily.
Transfer the meat to a plate. If the meat has bones then remove the bones. Using two forks shred the beef.
Set the broth aside to use to prepare the tacos and to be used as a dipping sauce.
To make the tacos:
Place the some of the sauce in a bowl and dip the tortilla in the sauce. Place the dipped tortilla into a large skillet that has been greased with the remaining olive oil. Fry over medium heat for for 1 to 2 minutes.
Turn the tortilla over and spread the grated cheese on the tortilla.
Place the shredded beef on one side of the tortilla.
Fold the tortilla in half and fry the taco 1 to 2 minutes on each side.
Brush the birria tacos with the sauce and serve at once. Include finely sliced white onion and fresh cilantro on the side.
How to store Quesabirra Tacos:
For the best flavor and texture store the ingredients in containers by themselves. Place the meat and sauce in an airtight container and store in the refrigerator for up to 5 days.
If you have finished tacos they can be stored in an airtight container in the refrigerator for 3 to 5 days.
For the best texture you’ll want to reheat the finished tacos in the oven or in a skillet so the tacos become crispy.
Can you freeze the birria meat?
Yes this meat freezes well. Place the shredded meat with some of the sauce into a freezer safe container. Freeze for up to 6 months.
Can I make this in the slow cooker?
Yes cooking the beef in a slow cooker will give you delicious, tender meat.
Following the above instructions mix the ingredients and marinate the beef. Place the beef and the marinade liquid into the slow cooker. Cook on low 6 to 8 hours or until the beef is tender and can be shredded.
Once it is done cooking shred the beef and continue to follow the directions to prepare the tacos.
What to serve with the birria tacos
Try these tacos with these homemade restaurant style refried beans.
Serve with spicy salsa or this freshly made Copycat Chipotle Pico de Gallo.
Add some of this delicious guacamole if desired.
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Quesabirria Tacos Recipe
Equipment
- Large Stockpot
Ingredients
- 2 pounds beef chuck roast beef shank, short ribs, goat or lamb
- 24 ounces beef broth
- 4 tablespoons Tomato Sauce
- 2-3 cloves Garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon Mexican Oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Salt
- 1-2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 cup Shredded Cheese mozzarella, cotija
- 8 corn tortillas
Instructions
- In a bowl combine the dry spices (chili powder, oregano, smoked paprika and salt), minced garlic cloves and chili pepper if using it, tomato sauce, olive oil (1 tablespoon), apple cider vinegar and the bay leaf. Marinate the meat for 2 hours or more.
- Roast the meat pieces in a non-stick pan on both sides until nicely crisped over medium heat.
- Pour in the broth and the rest of the marinade into the pan with the browned beef. Bring the mixture to a boil. Reduce the heat to low and simmer the food for 3 hours or until the beef is tender and shreds easily.
- Transfer the meat to a plate. If the meat has bones then remove the bones. Using two forks shred the beef.
- Set the broth aside to use to prepare the tacos and to be used as a dipping sauce.
To make the tacos:
- Place the some of the sauce in a bowl and dip the tortilla in the sauce. Place the dipped tortilla into a pan that has been greased with the remaining olive oil. Fry over medium heat for for 1 to 2 minutes.
- Turn the tortilla over and spread the grated cheese on the tortilla.
- Place the shredded beef on one side of the tortilla. Fold the tortilla in half and fry the taco 1 to 2 minutes on each side.
- Brush the birria tacos with the sauce and serve at once. Include finely sliced white onion and fresh cilantro on the side.
Nutrition
Try serving some of these dishes up with your quesabirria tacos:
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