Quesabirria Tacos: Crispy, Cheesy, Juicy, and Perfect for Dipping!

A taco like no other — these quesabirria tacos are loaded with melty cheese, slow-cooked beef, and bold Mexican flavor, then pan-fried to crispy perfection. And that rich, spiced consommé? Dip it, dunk it, devour it.

Why You’ll Love Them:

✔️ Crispy edges with tender, juicy meat
✔️ Cheesy pull in every bite
✔️ Served with a flavorful dipping broth (consommé)
✔️ Great for meal prep, parties, or taco night

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: ~3.5 hours
Servings: 6–8 tacos
Kcal: ~450 per taco (depending on tortilla and cheese used)

For the Beef & Consommé:

Ingredients:

• 2.5 lbs beef chuck roast (or a mix of chuck + short ribs)
• 4 dried guajillo chiles, stems & seeds removed
• 2 dried ancho chiles, stems & seeds removed
• 1 chipotle pepper in adobo (optional, for heat)
• 1 medium white onion, quartered
• 5 cloves garlic
• 1 large tomato, quartered
• 1 tbsp tomato paste (optional, for richer color)
• 2 tsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 bay leaves
• 1 cinnamon stick (optional)
• 4 cups beef broth (or water + bouillon)
• Salt & black pepper, to taste
• 2 tbsp oil (for searing)

For the Tacos:

Ingredients:

• Corn tortillas (or small flour tortillas)
• 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
• Chopped white onion & cilantro (for garnish)
• Lime wedges (to serve)

Instructions:

1️⃣ Prepare the Meat:

1. Season beef generously with salt & pepper.
2. In a large pot or Dutch oven, heat oil over medium-high. Sear beef until browned on all sides. Remove and set aside.

2️⃣ Make the Sauce:

1. In a dry pan, toast guajillo and ancho chiles until fragrant (1–2 minutes).
2. Add chiles, tomato, onion, and garlic to a small pot with 2 cups water. Simmer for 10 minutes until soft.
3. Blend the softened mixture with cumin, oregano, paprika, chipotle (if using), and 1 cup of the beef broth until smooth.

3️⃣ Simmer the Birria:

1. Return the beef to the pot, pour in the blended sauce, and add remaining beef broth.
2. Add bay leaves and cinnamon stick.
3. Cover and simmer for 2.5 to 3 hours on low, until beef is fork-tender. (Or use a slow cooker on low for 6–8 hrs or Instant Pot for 1 hr on high.)

4️⃣ Shred & Reserve:

1. Remove beef and shred it.
2. Skim the top of the broth to collect the flavorful red fat — reserve this for frying the tacos.
3. Strain the consommé (optional), and keep it warm for dipping.

5️⃣ Assemble the Tacos:

1. Heat a skillet over medium. Dip tortillas in the reserved fat and place in the pan.
2. Sprinkle cheese over half the tortilla, add shredded beef, then fold.
3. Cook until crispy and cheese is melted, 2–3 minutes per side.

6️⃣ Serve:

• Serve tacos hot with onion, cilantro, lime, and a side of warm consommé for dipping.

Tips:

• Shortcut? Use store-bought birria sauce or enchilada sauce mixed with beef broth.
• Add heat: Extra chipotles or chile de árbol in the sauce.
• Make ahead: Birria can be made 2–3 days in advance. Tastes even better the next day!