Quesabirria Tacos (Crispy Cheese and Beef Birria)

Look, I’m going to be honest with you.

The first time I made quesabirria tacos at home, I couldn’t believe how easy they were. We’re talking about those crispy, cheese-filled tortillas you see all over TikTok and Instagram. The ones with that rich, dark broth for dunking.

And guess what? You can have them on your table in about 90 minutes.

These tacos combine tender shredded beef, gooey melted cheese, and that signature consomé everyone goes crazy for. I’ve made them for family dinners, game nights, and even brought them to a potluck once. Every single time, people ask for the recipe.

So here it is.

Why You Need to Try These

The flavor is incredible. That deep, complex broth? It comes from simmered beef and warm spices that blend together into something special.

They’re crispy and cheesy. The cheese melts between the tortillas while the edges get all crispy from the broth. It’s a texture thing. You’ll get it when you taste it.

They look fancy but aren’t. Seriously. You don’t need any special skills or weird equipment.

You can prep ahead. Make the birria broth a day or two early. Your future self will thank you.

Everyone loves them. Kids. Adults. That picky eater in your family. These tacos work for pretty much everyone.

Before You Start Cooking

Time breakdown:

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: About 1 hour 45 minutes

How many does this feed?

This recipe makes 8-10 tacos. That’s enough for 4 people as a main course.

Is it hard to make?

Moderate difficulty. There are a few steps involved, but nothing complicated. If you can brown meat and blend stuff, you’re good.

What You’ll Need (Kitchen Tools)

• Large pot or Dutch oven
• Skillet or griddle
• Tongs
• Shallow bowl (for dipping)
• Meat shredder or two forks

Ingredients for Quesabirria Tacos

For the Birria Broth:

• 2 pounds beef chuck roast or beef short ribs
• 1 large white onion, halved
• 4 garlic cloves
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chipotle chile
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 6 cups beef broth
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

For Assembling the Tacos:

• 8-10 corn tortillas
• 2 cups Oaxaca cheese (or Monterey Jack cheese), shredded
• 1 red onion, finely diced
• Fresh cilantro, chopped
• 2 limes, cut into wedges

How to Make Them (Step-by-Step)

1. Prepare the Dried Chiles

First things first. Remove the stems and seeds from your chiles.

Toast them in a dry skillet over medium heat for 1-2 minutes. You’ll smell them getting fragrant. That’s when you know they’re ready.

Drop them in a bowl and cover with hot water. Let them soak for 15 minutes until they’re soft.

2. Make the Broth Base

Grab your large pot. Throw in the beef chuck roast, halved onion, and garlic cloves with the beef broth.

Bring it to a boil.

Then turn the heat down and let it simmer for 45 minutes. The beef should be tender enough to shred easily.

3. Blend the Chile Mixture

Here’s where the magic happens.

Drain those softened chiles and toss them in a blender. Add 1 cup of the cooking broth, cumin, oregano, cinnamon, and cloves.

Blend until it’s completely smooth.

Strain it through a fine-mesh sieve into the pot. This gets rid of any seeds or tough bits you don’t want.

4. Simmer the Birria

Add the apple cider vinegar to the pot and give it a good stir.

Let it simmer for another 30 minutes. This is when all those flavors really come together and deepen.

Taste it. Add salt and pepper as needed.

5. Shred the Beef

Use your tongs to pull the beef out of the broth. Put it on a cutting board.

Wait until it’s cool enough to handle.

Then shred it with two forks or a meat shredder. I like doing this by hand because you get better texture.

Put the shredded beef back into the broth.

6. Assemble and Cook the Tacos

Heat up your skillet or griddle over medium-high heat.

Place one tortilla on the griddle. Sprinkle cheese on half of it. Add a small amount of shredded beef and some diced red onion.

Fold the tortilla in half.

Cook for 2-3 minutes on each side. You want the tortilla crispy and the cheese melted.

7. Dip and Serve

This is the fun part.

Dip each warm taco into the hot birria broth. Just for a second or two. Don’t leave it in there or it’ll get soggy.

Put it on a serving plate. Top with fresh cilantro. Serve immediately with lime wedges on the side.

Ways to Mix It Up

Want to customize these? Here are some ideas:

Add some heat. Throw sliced fresh jalapeños in the filling.

Try beef shank. Instead of chuck roast, use beef shank for deeper, richer flavor.

Use flour tortillas. Some people prefer them. They work fine.

Load on extra toppings. Pickled onions, avocado, or crema on the side all work great.

Make it spicier. Use more chipotle chiles for a smokier, spicier broth.

How to Serve These Tacos

Keep them warm. That’s the most important thing.

Set out small bowls of the birria broth on the side for dipping. Put the lime wedges and cilantro out as garnishes.

Side dishes? A simple Mexican rice or black beans works nicely.

For casual gatherings, I like to set everything out and let people assemble and dip their own tacos. It becomes interactive. People love it.

Storing Leftovers

The Birria Broth:

Store it in an airtight container in the refrigerator for up to 4 days. Or freeze it for up to 3 months.

Here’s a pro tip: the flavors actually get better after a day or two.

The Shredded Beef:

Keep leftover beef in the broth. This keeps it moist. It’ll stay fresh in the refrigerator for 3-4 days.

Assembled Tacos:

These are best eaten fresh. But you can store them in the refrigerator for 1-2 days and reheat gently in a skillet.

My Best Tips for Success

I’ve made these tacos dozens of times. Here’s what I’ve learned:

Toast those dried chiles. Don’t skip this step. It really intensifies their flavor and aroma.

Don’t over-dip the tacos. A quick dip is all you need. Otherwise they get soggy and fall apart.

Make the broth the day before. The flavor develops even more overnight.

Thin broth? Just simmer it a bit longer to concentrate the flavors.

Shred by hand. A food processor will turn the beef into mush. Use forks.

Nutrition Breakdown

Nutrient	Per Serving (1 taco)
Calories	245
Protein	18g
Fat	14g
Carbohydrates	12g
Fiber	2g
Sodium	520mg
Sugar	1g

Note: These numbers are estimates and may vary based on the specific ingredients you use.

Your Questions Answered

Q: Can I make these without dried chiles?

A: You can. But the flavor won’t be quite the same. Try using 3-4 tablespoons of good quality chili powder mixed with a bit of tomato paste. It’s not authentic, but it works in a pinch.

Q: How do I reheat leftover birria broth?

A: Warm it gently on the stovetop over medium heat. Or microwave it in 30-second intervals. Don’t let it boil. That can toughen the meat.

Q: What if I don’t have Oaxaca cheese?

A: Monterey Jack works great. So does mozzarella or even a mild cheddar. Oaxaca is ideal because it gets melty without becoming oily. But honestly? Any good melting cheese will do.

Q: Is this recipe spicy?

A: It depends on the chiles you use. Start with fewer dried chiles if you’re sensitive to heat. You can always add more next time.

Q: Can I use a slow cooker?

A: Absolutely. Cook the beef in a slow cooker on low for 6-8 hours. Then add the chile-spice mixture and simmer on low for another 2 hours.

Final Thoughts

Here’s the thing about quesabirria tacos.

They look like you spent all day in the kitchen. Like you went to culinary school or something.

But the truth? They’re pretty straightforward. Under two hours from start to finish.

The combination of tender beef, melted cheese, and that rich consomé creates something memorable. Something people talk about days later.

I make these for weeknight dinners when I want something special. For casual parties when I want to impress without stressing. For those nights when I’m just craving something satisfying.

And the best part? You can do most of the work ahead of time. Make the broth the night before. Shred the beef in the morning. Then just assemble and cook when you’re ready to eat.

Try them once. I bet you’ll be making them again next week.