If you have ever dreamed of biting into a taco that perfectly balances melty cheese, incredibly tender beef, and a satisfyingly crispy exterior, then you are going to love this Crispy Cheesy Quesabirria Tacos Recipe. It is comfort food at its finest, combining rich, slow-cooked beef infused with an aromatic chili sauce, wrapped in a tortilla layered with gooey cheese that crisps up just right in the pan. Every bite bursts with flavor and textures that are both indulgent and unforgettable. Trust me, once you try this Crispy Cheesy Quesabirria Tacos Recipe, it will quickly become a staple you can’t wait to make again and again.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating your very own Crispy Cheesy Quesabirria Tacos Recipe. Each one plays a vital role, whether adding depth to the savory meat, the smoky kick from the dried chilies, or that irresistible cheesy richness. Here’s what you’ll want to have ready:
- 3 lbs boneless beef chuck roast: Perfectly marbled beef ensures tenderness after slow braising.
- 2-3 lbs bone-in beef short ribs: Adds extra richness and flavor to the broth as it cooks.
- Kosher salt: Essential for seasoning and balancing flavors throughout the dish.
- Freshly ground black pepper: Gives a subtle heat and depth to the beef seasoning.
- 4 Tbsp neutral oil: Needed for searing the beef and sautéing aromatics without overpowering flavors.
- 1 large white onion: Provides sweetness and depth to the braising sauce.
- 6 cloves garlic: Adds aromatic complexity and savory warmth.
- 2 large tomatoes or 5 Roma tomatoes: Offer a fresh balance to the rich meat and spices.
- 8 dried guajillo chili peppers: Impart a smoky, mildly spicy flavor to the sauce.
- 4 dried ancho chili peppers: Bring a deep, fruity heat that enriches the braising liquid.
- 4 dried chile de Arbol: Adds a sharper, more intense chili heat.
- 3 dried bay leaves: Infuse a subtle herbal note throughout the cooking process.
- 1 Tbsp dried Mexican oregano: Provides that characteristic earthy flavor unique to Mexican dishes.
- 1 Tbsp cumin seeds: Toasted for a warm, nutty aroma in the sauce.
- 1 Tbsp whole black peppercorns: Adds bursts of peppery flavor that deepen the broth.
- 2 tsp coriander seeds: Introduces a citrusy brightness to balance the heaviness of the meat.
- 4 cups beef broth: Creates the flavorful base for slow cooking the meat to tenderness.
- 2 Tbsp apple cider vinegar: Adds a touch of acidity that wakes up all the savory components.
- 1 cinnamon stick: Offers a unique warming spice that rounds out the sauce’s flavor profile.
- Small corn tortillas: Traditional holders for your quesabirria; flour tortillas work too if you prefer.
- 1 lb mozzarella cheese: Melts exquisitely for that gooey, cheesy layer inside each taco.
- 2 limes: Cut into wedges for a fresh citrus squeeze at serving.
- White onion, minced: Adds crunch and sharpness when sprinkled on top.
- Fresh cilantro: A fragrant herb to finish off each bite with a burst of freshness.
How to Make Crispy Cheesy Quesabirria Tacos Recipe
Step 1: Prep and Season the Beef
Start by bringing your beef to room temperature to ensure even cooking. Generously season both the chuck roast and short ribs with kosher salt and freshly ground black pepper. Letting the meat rest for about 30 minutes allows the seasoning to penetrate, setting the stage for deep, delicious flavor as it cooks.
Step 2: Sear the Beef to Perfection
Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the beef pieces on all sides, about 2 minutes each, until they develop a gorgeous golden crust. This step locks in juices and creates that mouthwatering caramelized flavor that is essential to authentic birria. Once browned, transfer the meat to a plate and set aside.
Step 3: Build the Flavorful Sauce
In the same pan or a separate large pot, heat the remaining oil and cook the roughly chopped white onion with a pinch of salt until translucent and fragrant, about 4 to 5 minutes. Next, add smashed garlic cloves, quartered tomatoes, and all your carefully prepared dried chilies along with bay leaves, Mexican oregano, cumin seeds, peppercorns, and coriander seeds. Let everything cook together for 2 to 3 minutes to unlock their aromas.
Step 4: Simmer and Blend the Sauce
Pour in 4 cups of beef broth, bring everything to a boil, then reduce to a simmer and let it cook for 20 minutes. After simmering, carefully blend the sauce until smooth, incorporating 2 tablespoons of apple cider vinegar for brightness. Strain the sauce through a fine sieve to remove chili skins and seeds, resulting in a velvety, rich braising liquid. Return this sauce to your Dutch oven.
Step 5: Combine and Braise the Meat
Place the seared beef and short ribs into the Dutch oven with your sauce. Add the cinnamon stick and enough water to cover about two-thirds of the meat. Cover with a tight-fitting lid and cook gently on low heat for 4 hours or until the meat is so tender it easily shreds with a fork. Patience here brings incredible depth and melt-in-your-mouth tenderness.
Step 6: Shred and Prepare for Assembly
Once your meat has reached peak tenderness, carefully remove it from the braising liquid, discard the bones and cartilage, then shred it using forks. Toss the tender shredded beef with a ladle of the rich braising juice to keep it juicy, flavorful, and ready for your crispy cheesy quesabirria tacos.
Step 7: Assemble and Crisp Your Tacos
This is the fun and rewarding part. Heat a large nonstick skillet over medium heat. Dip a corn tortilla briefly into the braising liquid, then place it in the hot pan. After about 20 seconds, flip it and add a generous amount of shredded beef on one half, topping it with a hearty sprinkle of shredded mozzarella. Fold the tortilla over like a taco and cook until the cheese melts and the tortilla crisps beautifully on both sides—about 1 to 2 minutes per side. Repeat until all your tortillas are transformed into cheesy, crispy delights.
Step 8: Enjoy the Crispy Cheesy Quesabirria Tacos Recipe
Serve these tacos immediately with a small bowl of the flavorful braising liquid for dipping. Don’t forget the lime wedges, minced white onion, and fresh cilantro on the side—they add such a bright, fresh contrast that makes every bite spectacular. You’re now ready to enjoy a truly authentic taste sensation!
How to Serve Crispy Cheesy Quesabirria Tacos Recipe
Garnishes
Simple garnishes elevate these quesabirria tacos to next-level deliciousness. Freshly minced white onion adds a satisfying crunch and sharpness that cuts through the richness, while a handful of chopped cilantro brings a burst of herbal brightness. A squeeze of fresh lime juice on top brightens all the flavors and balances the richness of the cheesy meat filling.
Side Dishes
While the tacos are the star, pairing them with easy sides makes for a complete meal. A crisp cabbage slaw with a tangy dressing provides texture contrast and freshness. Pickled jalapeños or radishes offer a spicy, acidic punch, and a bowl of warm Mexican rice or refried beans rounds out the plate for a comforting, satisfying spread.
Creative Ways to Present
Want to impress friends or make taco night extra special? Present your Crispy Cheesy Quesabirria Tacos Recipe as a DIY taco bar. Lay out all the garnishes, limes, and side dishes so everyone can customize their own. Or serve on a rustic wooden board with little bowls of consomme for dipping, making the meal interactive and festive. You could even turn shredded birria into nachos, layering chips, cheese, meat, and toppings for another irresistible variation.
Make Ahead and Storage
Storing Leftovers
Leftover birria meat and broth keep beautifully in the refrigerator for up to 4 days when stored in airtight containers. The flavors actually deepen as they rest, making your next meal even more delicious. Store tortillas and cheese separately to keep the cheese fresh before assembling the tacos.
Freezing
If you want to make this ahead of time, the shredded birria meat and broth freeze well for up to 3 months. Freeze in portioned containers so you can thaw just what you need. Note that tortillas and cheese are best fresh to preserve texture and meltability.
Reheating
Reheat the birria meat gently on the stove with a splash of the reserved braising liquid to keep it moist. Heat tortillas in a dry skillet or on a griddle to restore pliability before assembling your crispy cheesy quesabirria tacos again. This method ensures every bite tastes just as incredible as the first time.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While beef chuck roast and short ribs are traditional for their flavor and tenderness, you can also use brisket or even a mix if that’s what you have on hand. Just ensure the beef has enough marbling to remain juicy after slow cooking.
Is it necessary to use all the different dried chilies?
Using multiple types of dried chilies builds depth and complexity in the sauce, but you can adjust based on availability and heat preference. Guajillo and ancho provide mild, smoky flavors, while chile de Arbol adds heat. Experimenting to find your favorite balance is part of the fun!
Can I make this recipe in a slow cooker?
Yes, you can! After searing the meat and preparing the sauce, combine everything in a slow cooker and cook on low for 8 to 10 hours. This makes the process even easier, though stovetop cooking gives you more control over the consistency of the braising liquid.
What cheese works best for quesabirria tacos?
Mozzarella and Oaxaca cheese are the top choices because they melt smoothly and have a mild flavor that complements the rich beef. Avoid cheeses that are too crumbly or sharp to keep that perfect cheesy stretch inside your tacos.
Can I make quesabirria tacos gluten-free?
Definitely! Using traditional corn tortillas ensures the recipe is gluten-free. Just double-check any store-bought tortillas or broth for hidden gluten if you want to be extra cautious.
Final Thoughts
This Crispy Cheesy Quesabirria Tacos Recipe is truly a celebration of flavors and textures that will wow anyone lucky enough to try them. The slow-braised beef, the bold, smoky sauce, and that irresistible crispy cheesy tortilla combo make for something special and unforgettable. I can’t recommend making this soon enough—trust me, you’ll be so glad you did!
Print
Crispy Cheesy Quesabirria Tacos Recipe
- Prep Time: 45 minutes
- Cook Time: 4 hours 45 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Description
These Crispy, Cheesy Quesabirria Tacos feature tender, slow-braised beef chuck roast and short ribs cooked in a rich, spicy chili sauce, then shredded and folded into corn tortillas with melted mozzarella cheese. The tacos are pan-fried until golden and crispy, served with a flavorful dipping consomme, lime wedges, minced white onion, and fresh cilantro, delivering an authentic and irresistible Mexican comfort food experience.
Ingredients
Meat and Seasoning
- 3 lbs boneless beef chuck roast, cut into large 3-4 inch pieces
- 2–3 lbs bone-in beef short ribs, about 3–4 ribs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 Tbsp neutral oil, divided
Sauce and Aromatics
- 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, ends trimmed, seeds removed
- 4 dried ancho chili peppers, ends trimmed, seeds removed
- 4 dried chile de Arbol, ends 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
Assembly
- Small corn tortillas (or flour tortillas if preferred)
- 1 lb mozzarella cheese, shredded (or Oaxaca cheese)
- 2 limes, cut into wedges
- White onion, minced for garnish
- Fresh cilantro for garnish
Instructions
- Bring the beef to room temperature: Season the beef chuck roast and short ribs generously with kosher salt and freshly ground black pepper on all sides. Let the meat rest at room temperature for 30 minutes to ensure even cooking and better searing.
- Sear the beef: Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the beef pieces on all sides, about 2 minutes per side, until a golden brown crust forms. Transfer the seared meat onto a large plate and set aside.
- Prepare the sauce base: In a separate large saucepan or pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the roughly chopped white onion, season with 1 teaspoon kosher salt, and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add chiles and aromatics: Add 6 smashed garlic cloves, 2 quartered tomatoes, all the dried chili peppers (guajillo, ancho, chile de arbol), 3 dried bay leaves, 1 tablespoon dried Mexican oregano, 1 tablespoon cumin seeds, 1 tablespoon whole black peppercorns, and 2 teaspoons coriander seeds to the pot. Cook, stirring occasionally, for 2-3 minutes to toast and awaken the flavors.
- Simmer the sauce: Pour in 4 cups of beef broth, bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 20 minutes. Carefully transfer the mixture to a blender, add 2 tablespoons apple cider vinegar, and blend until smooth. Strain the sauce through a fine mesh sieve back into the Dutch oven. Adjust seasoning with 1-2 teaspoons kosher salt to taste. Add 1 cinnamon stick to the pot.
- Braise the beef: Nestle the seared beef chuck and short ribs into the sauce in the Dutch oven. Add additional water if needed until the meat is about two-thirds submerged. Cover with a lid and simmer gently for 4 hours, or until the meat is very tender and easily shredded. Check occasionally and add liquid as necessary. Remove the cinnamon stick after cooking.
- Shred the meat: Carefully remove the beef pieces from the braising liquid. Discard the bones and cartilage from the short ribs. Using two forks, shred the beef finely and transfer it into a bowl. Add a ladleful of the braising liquid to keep the meat moist and flavorful, then stir to combine.
- Assemble and cook the quesabirria tacos: Heat a large nonstick skillet over medium heat. Quickly dip a corn tortilla into the braising liquid to soak it, then place it carefully on the hot skillet. Cook for about 20 seconds on one side, then flip. On one half of the tortilla, add a generous layer of shredded beef, followed by a liberal amount of shredded mozzarella cheese. Fold the tortilla in half and continue cooking for 1-2 minutes per side until the tortilla is crisp and the cheese has melted. Repeat for remaining tortillas.
- Serve: Serve the quesabirria tacos immediately with a bowl of the warm braising liquid (consomme) for dipping. Garnish with fresh lime wedges, minced white onion, and cilantro for an authentic experience.
- Optional—Enjoy birria as stew: For a traditional birria de res experience, serve the shredded meat in a bowl with extra consomme. Top with chopped white onion and cilantro, and add a lime wedge. This version is a rich, hearty beef stew alternative to the tacos.
Notes
- You can substitute flour tortillas if preferred, but corn tortillas offer the most authentic flavor and texture.
- If you don’t have all the chili varieties, dried guajillo and ancho chilies are the most essential for flavor.
- Use a sturdy Dutch oven or heavy-bottomed pot for even braising.
- Adjust the amount of salt and vinegar in the sauce to your taste preference.
- Leftover birria and consomme keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
- For extra crispiness, cook the finished tacos a bit longer until golden but be careful not to burn the cheese.
