If you crave a dish that perfectly marries vibrant Mexican flavors with an irresistible crispy and cheesy bite, this Crispy, Cheesy Quesabirria Tacos Recipe is exactly what your taste buds have been longing for. Tender, slow-cooked beef bursting with smoky and savory notes finds a perfect partner in melted Oaxaca cheese and crispy tortillas dipped in rich, flavorful birria consommé. These tacos are not just a meal; they are an experience—comforting, festive, and utterly addictive from the first bite to the last.
Ingredients You’ll Need
The beauty of this Crispy, Cheesy Quesabirria Tacos Recipe lies in its straightforward yet authentic ingredients. Each component plays a crucial role—from tender beef chuck to the dried chiles that bring smoky heat, to the creamy cheese melting into every fold. Together, they create flavors and textures that are simple but unforgettable.
- 3 pounds beef chuck roast (cut into large chunks): This cut becomes meltingly tender after slow cooking, the foundation of delicious birria.
- 2 tablespoons vegetable oil: Perfect for searing the beef and caramelizing onions for depth.
- 1 onion (quartered): Adds sweetness and body to the broth.
- 4 dried guajillo chiles (stemmed and seeded): Offers a fruity, mildly spicy tone that’s essential to birria’s signature flavor.
- 2 dried ancho chiles (stemmed and seeded): Bring richness and subtle heat to the sauce.
- 1 chipotle pepper in adobo: Imparts smoky heat and a complex kick.
- 4 garlic cloves: Boosts aromatic savoriness.
- 1 tablespoon apple cider vinegar: Adds tang to balance the rich meat.
- 1 teaspoon ground cumin: Grounds the flavor profile with warmth.
- 1 teaspoon dried oregano: Offers herbal depth typical of Mexican cuisine.
- 1/2 teaspoon ground cloves: Introduces a subtle aromatic sweetness.
- 2 bay leaves: Infuse woodsy undertones to the broth.
- 4 cups beef broth: The base of the consommé that bathes the tortillas.
- Salt and pepper to taste: Essential seasoning to bring every note into harmony.
- 12 corn tortillas: The perfect traditional vessel for holding the cheesy beef magic.
- 2 cups shredded Oaxaca or mozzarella cheese: For that gooey, stretchy, cheesy goodness inside the tacos.
- Chopped white onion and fresh cilantro for topping: They add fresh crunch and brightness to finish each taco.
- Lime wedges for serving: A squeeze of citrus cuts through richness and lifts flavors.
How to Make Crispy, Cheesy Quesabirria Tacos Recipe
Step 1: Sear the beef to lock in flavor
Begin by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck roast chunks on all sides to seal in their juices and develop a rich, caramelized crust. This step really builds those deep, savory layers that make the final stew unforgettable. Once seared, set the beef aside.
Step 2: Develop the base with onion, garlic, and chiles
Using the same pot, toss in the quartered onion, garlic cloves, and dried guajillo and ancho chiles. Cook everything until softened and fragrant, about 5 minutes. This step awakens the smoky and aromatic components essential to your birria broth’s unique character.
Step 3: Build the birria broth and slow-cook the beef
Now add beef broth, chipotle pepper in adobo, apple cider vinegar, ground cumin, dried oregano, ground cloves, bay leaves, salt, and pepper. Stir to combine, then return the seared beef to the pot, nestling it into the flavorful liquid. Bring to a boil, then reduce heat to low and cover. Let the beef simmer gently for 2 and a half to 3 hours. This patient braise turns the tough chuck roast into tender, shreddable perfection, soaking up all the complex spices.
Step 4: Shred the beef and strain the consommé
When the beef is fork-tender, carefully remove it from the pot and shred it using two forks. Meanwhile, strain the braising liquid through a fine sieve to capture a rich, smooth consommé—this will be your secret dipping sauce and tortilla-dipper to get that iconic crispiness and flavor.
Step 5: Assemble and crisp the tacos
Heat a large skillet over medium heat. Dip one corn tortilla into the reserved consommé, soaking it evenly but not too soggy. Lay the tortilla onto the skillet, sprinkle a generous handful of shredded cheese, and add some shredded beef on top. Fold the tortilla in half and cook until the outside is delightfully crispy and golden, and the cheese inside has melted beautifully. Flip and repeat on the other side. Repeat this indulgent process with the rest of the tortillas, cheese, and beef.
How to Serve Crispy, Cheesy Quesabirria Tacos Recipe
Garnishes
The magic of the Crispy, Cheesy Quesabirria Tacos Recipe truly shines when topped with a sprinkle of finely chopped white onion and fresh cilantro. These fresh garnishes add a lovely crunch and herbal freshness that perfectly contrast the rich and cheesy beef filling. Don’t forget a squeeze of lime juice on top to brighten every bite.
Side Dishes
Serve these tacos with small bowls of the warm birria consommé for dipping, which enhances the crispy texture with a savory, juicy burst. Pair your quesabirria with Mexican rice, refried beans, or a tangy cabbage slaw to round out the meal and keep those festive flavors flowing.
Creative Ways to Present
Want to take your presentation up a notch? Serve your quesabirria tacos on a rustic wooden board with the consommé in mini dipping bowls. Add edible flowers or a sprinkle of chili flakes for visual flair. For parties, create a taco bar letting guests customize with their favorite toppings and salsas—everyone loves personalizing their taco experience.
Make Ahead and Storage
Storing Leftovers
Leftover birria is a blessing and keeps beautifully. Transfer cooled shredded beef and consommé to airtight containers and refrigerate for up to 3 days. Keep tortillas separate to maintain their best texture before crisping up fresh servings.
Freezing
You can freeze the shredded beef and consommé together for up to 2 months. Thaw overnight in the fridge to retain that tender, juicy quality when reheated. The chiles and spices meld even more during freezing, making leftovers even more flavorsome.
Reheating
Reheat the beef and consommé gently on the stovetop or microwave until warm, then dip tortillas as usual for that unbeatable crispy, cheesy texture. Avoid reheating the whole assembled taco to keep the tortilla from getting soggy before the final crisp.
FAQs
Can I use other cuts of beef instead of chuck roast?
Chuck roast is ideal because it becomes tender while absorbing flavors during slow cooking. However, brisket or short ribs can also work beautifully if cooked low and slow to break down connective tissue.
What cheese works best for quesabirria tacos?
Oaxaca cheese is traditional and gives a fantastic melt and stretch that adds to the taco’s appeal. Mozzarella is a great substitute if you can’t find Oaxaca, offering the same molten cheesiness.
How spicy are these tacos?
The heat comes from chipotle peppers and dried chiles, which provide moderate smokiness with a gentle kick. You can adjust the spice level by reducing the chipotle or removing seeds from dried chiles.
Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and softening the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours until beef is tender.
What’s the best way to reheat the tacos without losing crispiness?
Reheat the shredded beef separately, then dip tortillas in the consommé and crisp them on a hot skillet with cheese and beef freshly before serving. This method keeps the tacos wonderfully crispy.
Final Thoughts
There’s something truly special about crafting these Crispy, Cheesy Quesabirria Tacos Recipe at home. The combination of tender meat, smoky spices, gooey cheese, and crispy tortillas makes it a celebration of flavors you’ll want to share with friends and family again and again. Give this recipe a try—you might just find your new favorite taco tradition in the making!
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Crispy, Cheesy Quesabirria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings (2 tacos per person)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Crispy, cheesy quesabirria tacos feature tender, slow-simmered beef chuck roasted to perfection in a rich, spicy birria consommé, then folded into corn tortillas with melted Oaxaca or mozzarella cheese. These authentic Mexican street-style tacos are served with fresh chopped onions, cilantro, lime wedges, and a flavorful consommé for dipping, delivering a perfect balance of smoky, savory, and cheesy goodness.
Ingredients
Meat and Broth
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 1 onion, quartered
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 4 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Taco Assembly and Toppings
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion, for topping
- Fresh cilantro, chopped, for topping
- Lime wedges, for serving
Instructions
- Sear the beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned. Remove the beef and set aside.
- Sauté aromatics and chiles: In the same pot, add the quartered onion, garlic cloves, and dried guajillo and ancho chiles. Cook, stirring occasionally, until the onions are softened and the chiles are fragrant.
- Combine and simmer: Pour in the beef broth and add the chipotle pepper in adobo, apple cider vinegar, ground cumin, dried oregano, ground cloves, bay leaves, salt, and pepper. Return the seared beef to the pot and bring the mixture to a boil.
- Slow cook the beef: Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, until the beef is tender and shreds easily with a fork.
- Shred beef and strain consommé: Remove the beef from the pot and shred it with two forks. Strain the birria broth (consommé) and reserve it for dipping and dipping tortillas.
- Prepare quesabirria tacos: Heat a skillet over medium heat. Dip each corn tortilla into the birria consommé to soak briefly, then place it in the hot skillet. Sprinkle shredded cheese and shredded beef over one half of the tortilla, then fold the tortilla over to cover. Cook until the tortilla is crispy and the cheese is melted, flipping once to crisp both sides.
- Serve: Repeat with remaining tortillas. Serve the tacos hot, topped with chopped white onion and fresh cilantro, lime wedges on the side, and small bowls of consommé for dipping.
Notes
- Oaxaca cheese provides the best authentic melt and stretch, but mozzarella or Monterey Jack work well as alternatives.
- You can prepare the birria a day in advance to deepen the flavors and simplify day-of assembly.
- Make sure to soak the tortillas well in the consommé to achieve the signature crispy, juicy texture.
- Adjust the number of chiles and chipotle pepper to your preferred spice level.
