Quesabirria Tacos are a heavenly mix of tender birria-style beef, melty cheese, and crispy tortillas.

Dip these tacos in savory consommé for a flavor-packed experience. Here’s your recipe!

Ingredients

For the birria:

2 lbs beef chuck roast or brisket, shredded
1 white onion, roughly chopped
5 garlic cloves
2 bay leaves
1 tbsp cumin
1 tbsp oregano
1 tbsp chili powder
1 cinnamon stick
Salt and pepper to taste
Beef broth or water (to cover meat)

For the tacos:

Tomatoes, diced
Onion, diced
Corn or flour tortillas
1 ½ c Oaxaca or mozzarella cheese, shredded
Fresh cilantro, chopped
Lime wedges

Instructions

Step 1: Combine beef, onion, garlic, bay leaves, cumin, oregano, chili powder, cinnamon, salt, and pepper in a large pot.

Cover with beef broth or water.

Step 2: Bring to a boil, then reduce heat and simmer for 2.5-3 hours until tender.

Remove the meat, shred it, and strain the consommé for dipping.

Step 3: Heat a skillet over medium. Dip tortillas in consommé, place on the skillet, and sprinkle cheese on one half.

Step 4: Add shredded birria on top of the cheese, fold the tortilla, and press gently.

Step 5: Cook for 2-3 minutes per side until crispy and cheese melts.

Step 6: Serve hot with chopped cilantro, diced tomatoes, onions, lime wedges, and consommé for dipping.

Frequently Asked Questions (FAQs)

1. Can I use a slow cooker for the birria?

Yes, cook on low for 8 hours or until tender.

2. What’s the best cheese substitute?

Oaxaca or mozzarella works best, but Monterey Jack is a good alternative.

3. Can I make these tacos ahead?

Yes, prepare the birria ahead and assemble tacos when ready to serve.

4. What if I can’t find corn tortillas?

Flour tortillas work well as a substitute.

5. Can I make it spicier?

Add chipotle or your favorite hot chili to the birria broth for extra heat.