Crispy & Cheesy Quesabirria Tacos

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These cheesy quesabirria tacos are 100% worth the hype! Here's why I love them so much: perfectly crispy corn tortillas dipped in a rich, spicy-savory birria broth, filled with melt-in-your-mouth shredded beef and gooey melted cheese. Each bite is filled with smoky, complex flavors with a satisfyingly juicy finish. Taco night just got a major upgrade!

Prep30

Cook5

Total5 30

Course: Dinner

Cuisine: Mexican

Keyword: birria tacos recipe, braised beef taco, chef-tested recipe, leftover birria, mexican braised beef, oaxaca cheese, restaurant-worthy recipe

Servings: servings

Calories: 624kcal

Author: Ari Laing

Equipment

Dutch oven

Tongs

Large saucepan or pot

Spatula

Blender or immersion blender

Fine mesh sieve

Nonstick skillet

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

Make-ahead: Prepare the birria through shredding. Store the shredded beef and braising liquid separately in airtight containers. Reheat and assemble just before serving.
Storage: Keep leftover components separate—beef in an airtight container, tortillas in a sealed bag. Refrigerate for 3-4 days. Reheat before assembling.
Freezing: Freeze shredded beef in an airtight container for up to 2-3 months. Freeze braising liquid in resealable bags (lay flat). Thaw overnight in the fridge before reheating.
Instead of beef, try lamb shoulder, oxtail, or goat
Oven method: At Step 6, cover tightly and cook at 300°F for 4 hours, then continue with the recipe.
Birria fat: Once cooled, skim the fat from the braising liquid and save it for dipping tortillas before frying. Reheat gently until melted.

Nutrition

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