The Very Best Use For Birria: Taco Night!
I can tell you one thing: when Quesabirria Tacos are on a menu, I always order them. Full of rich flavor, impossibly cheesy, and overflowing with tender shredded beef — and always, always served with a cup of warm, spicy birria sauce for dipping. They truly take tacos to the next level!
Quesabirria is a Mexican dish of flavorful shredded beef (birria) and melted cheese, usually served in crispy corn tortillas. The braised meat can be enjoyed on its own in its braising liquid (that’s called birria de res), but here, we’re serving it up for taco night!
Why this recipe works
- The flavors of the sauce infuse into the meat.
- It makes a ton, so it’s easy to feed a large group.
- The shredded beef only gets more flavorful the longer it sits!
- Not just great for tacos, but can be enjoyed in sandwiches, breakfast hash, used on pizza, and more!
Served with lime wedges, minced onion, and fresh cilantro, these birria tacos are delicious and indulgent in the very best way!
For more taco recipes, check out my 20-Minutes Chorizo Tacos, Beer-Braised Lamb Tacos, Tacos De Carnitas, or my favorite Salmon Tacos!
Where To Buy Dried Chili Peppers
We’re lucky enough to have Latin grocery stores nearby that sell a wide variety of dried chilies. Most are incredibly inexpensive too! The total cost of dried chiles for this recipe set me back $5, but that is also because I was able to purchase them by the piece. You can also order on Amazon, if needed!
Ideas For Using Up Leftover Birria
- Use it in sandwiches or on pizza!
- Add it to a frittata.
- Use it to make a breakfast hash.
- Serve over homemade crisp french fries.
- Add it to ramen!
Step-by-Step Instructions
Full quantities and instructions can be found in the recipe card below.
- Preparation: Bring the beef to room temperature, then season generously with Kosher salt and black pepper.
- Searing the Beef: Heat a light oil in a large pot, then sear the beef on all sides until golden brown. Transfer to a plate.
- Making the Sauce: Add a little extra oil, heat, then add chopped onion and cook until softened. Add garlic, tomatoes, dried guajillo chiles, ancho chiles, and chile de arbol, bay leaves, oregano, cumin seeds, and black peppercorns. Cook briefly, then add broth. Bring to a boil, then simmer. Blend the sauce, and strain through a sieve.
- Simmering the Beef: Pour the sauce back into the pan, then add a cinnamon stick. Return the beef to the pot. Braise until the birria stew is very tender, covering with water as needed. (You can also use beef stock.)
- Shredding the Meat: Remove beef from the braising liquid. Shred with forks. Discard bones and cartilage. Place shredded beef in a bowl with a ladleful of braising liquid and stir.
- To Make Quesa birria Tacos: Heat a nonstick skillet. Dip tortillas in braising liquid, then pan-fry briefly. Add braised beef and shredded cheese on half, then fold the other half of the tortilla over. Cook until crisp. Repeat for more tacos.
- Serve immediately with braising liquid — it’s the perfect dipping sauce. Enjoy with lime wedges, diced onion, and cilantro!
Tips For Success
- Braising the meat is key to this quesabirria recipe. Be patient and allow the slow cooking process to work its magic. The longer, the better!
- While simmering, periodically check the liquid levels to ensure there’s enough liquid to keep the meat submerged.
- When dipping tortillas in the braising liquid before frying, be quick to avoid sogginess.
- If corn tortillas are being problematic and breaking: run the tortillas quickly under cold water before adding to the birria jus and pan frying.
- When frying the tacos, maintain medium heat to get that crispy texture without burning (and perfectly melty cheese!).
How To Freeze Birria
Again, I’d recommend freezing any leftovers unassembled and making the tacos fresh to order. Otherwise the tortillas will become soggy and lose their texture.
To freeze: Place the shredded beef in a freezer-safe container, ensuring it’s airtight to prevent freezer burn. It will keep for up to 2-3 months. The braising liquid can be stored in freezer-safe resealable bags (lay them flat to freeze!). Thaw both overnight in the refrigerator before reheating and assembling.
Serving Suggestions
Serve birria tacos with small cups of the birria consommé for dipping as well as fresh lime wedges, minced white onion, and fresh cilantro. Sometimes I’ll make avocado crema or red cabbage slaw for a burst of freshness. While tacos are traditionally made with corn tortillas, if you prefer flour tortillas, feel free to use those.
For sides, keep it simple: chips, salsa, guacamole, or plantains are great options! Or serve alongside my quick weeknight bean quesadillas for a full Taco Tuesday spread!
And you can’t have a fiesta without cocktails! Try one of my delicious margaritas made with Cointreau!
Substitutions and Variations
- Other cuts of meat: I love the combination of chuck and bone-in beef short ribs, but boneless short ribs or brisket would also work. Feel free to experiment with other meats like lamb, goat, or oxtail.
- While Oaxaca cheese is traditional, a blend of mozzarella and Monterey Jack creates a deliciously gooey texture.
- Spice: Feel free to adjust the spice level by varying the quantity or types of dried chili peppers. The chile de Arbol is the spiciest pepper here, so add more or less to match your preferences.
These make for the absolute best taco night at home. I just know you’re going to love them!
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Crispy, Cheesy Quesabirria Tacos
Equipment
Ingredients
For the birria
- 3 lbs boneless beef chuck roast, cut into large pieces about 3-4-inches
- 2-3 lbs bone-in beef short ribs, about 3-4 ribs
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp neutral oil, divided
- 1 large white onion, roughly chopped
- 6 cloves garlic smashed and peeled
- 2 large tomatoes, quartered, or 5 Roma tomatoes
- 8 dried guajillo chili peppers, end trimmed, seeds removed
- 4 dried ancho chili pepper, end trimmed, seeds removed
- 4 dried chile de Arbol, end trimmed, seeds removed
- 3 dried bay leaves
- 1 Tbsp dried Mexican oregano
- 1 Tbsp cumin seeds
- 1 Tbsp whole black peppercorns
- 2 tsp coriander seeds
- 4 cups beef broth
- 2 Tbsp apple cider vinegar
- 1 cinnamon stick
For serving
- Small corn tortillas (you can absolutely use flour tortillas, if preferred!)
- 1 lb mozzarella cheese, shredded (or Oaxaca cheese)
- 2 limes, cut into wedges
- White onion, minced
- Fresh cilantro
Instructions
- Bring the beef to room temperature. Season the beef generously on all sides with Kosher salt and black pepper, then allow to sit out at room temperature for 30 minutes before searing.
- Sear the beef. Heat about 2 Tbsp of neutral oil in a large Dutch oven over medium-high heat. Sear the meat on all sides, about 2 minutes per side, until golden brown and a crust has formed. Transfer to a large plate.
- While the beef is searing, make the sauce. Heat 2 Tbsp olive oil over medium-high heat in a large saucepan or pot (enough to hold 5-6 cups). When hot, add chopped onion, season with 1 tsp Kosher salt, then cook, stirring occasionally, for 4-5 minutes.
- Add chiles and remaining aromatics. Add 6 cloves smashed garlic, 2 quartered tomatoes, all the dried chili peppers, 3 bay leaves, 1 Tbsp dried Mexican oregano, 1 Tbsp cumin seeds, 1 Tbsp whole black peppercorns, and 2 tsp coriander seeds. Cook for about 2-3 minutes, stirring occasionally.
- Simmer the sauce. Pour in 4 cups of beef broth, bring to a boil, then simmer for 20 minutes. Carefully transfer to a blender, then add 2 Tbsp apple cider vinegar. Blend until smooth, then strain through a fine mesh sieve. Pour the sauce into the Dutch oven, then taste and adjust seasoning, adding about 1-2 tsp of Kosher salt to taste. Add 1 cinnamon stick, then place the seared beef and short ribs on top.
- Braise until tender. Cover with additional water, as needed, until the beef is about ⅔ submerged. Cover with a lid, then simmer for 4 hours, or until the meat is very tender. This can simmer for up to 24 hours, but you’ll need to check periodically to ensure there’s enough liquid. Remove the cinnamon stick.
- Shred the meat. Carefully remove the beef from the braising liquid, then shred with a couple forks. Discard the bones and any cartilage from the short ribs. Place the shredded beef in a bowl with a ladleful of the braising liquid, then stir.
- Assemble the quesabirria tacos. Heat a large nonstick skillet over medium heat. Dip a corn tortilla into the braising liquid, then carefully add it to the hot pan. Cook for about 20 seconds, then flip it over. Add a layer of the braised beef to one side of the tortilla, then add a generous sprinkle of shredded cheese on top. Close the tack, then cook until crisp and the cheese has melted, about 1-2 minutes per side. Repeat with remaining tortillas to make more tacos.
- Enjoy! Serve immediately with a bowl of the braising liquid on the side for dipping. Enjoy with fresh lime wedges, minced onion, and cilantro.
- *Birria can be enjoyed on its own! To make birria de res: Simply serve in a bowl with additional consomme, then top with chopped white onion and cilantro. Serve with a lime wedge. Think of this as a hearty, flavorful beef stew.
Notes
- To make-ahead: You can prepare the birria ahead by following the recipe up to the point of shredding the meat. Once shredded, store the braised beef and the braising liquid separately in airtight containers in a fridge. Reheat and assemble the tacos just before serving for the best taste and texture.
- Leftovers and storage: Store leftover quesabirria components separately. Keep the shredded beef in an airtight container and the tortillas in a Ziploc bag. Refrigerate for up to 3-4 days. Reheat the beef before assembling fresh tacos.
- To freeze: Place the shredded beef in a freezer-safe container, ensuring it’s airtight to prevent freezer burn. It will keep for up to 2-3 months. The braising liquid can be stored in freezer-safe resealable bags (lay them flat to freeze!). Thaw both overnight in the refrigerator before reheating and assembling tacos for optimal quality.
- Alternatives to beef chuck and short ribs: lamb shoulder, oxtail, or goat
- To cook in an oven: At Step 6, cover tightly with a lid, then transfer to an oven preheated to 300F. Cook for 4 hours, then proceed with recipe instructions.
- Once cooled, the fat will rise to the top of the braising liquid. You can skim and discard this or use it for dipping the corn tortillas in before pan frying. Simply reheat in a microwave or on a stovetop until melted.
Nutrition
Photography by: Megan McKeehan
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