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Home » Quesabirria Tacos Recipe

Quesabirria Tacos Recipe

by Mike Hultquist · Feb 9, 2022 · 16 Comments

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Quesabirria Tacos Recipe

Quesabirria tacos are the perfect tacos, filled with melted cheese and slow cooked shredded beef or lamb, then lightly pan fried for amazing flavor.

Quesabirria Tacos Recipe

We're cooking up a batch of Quesabirria Tacos in the Chili Pepper Madness kitchen, my friends. You're going to want one of these tacos.

These are corn tortillas that have been dipped in chili sauce and lightly pan fried, then filled with slow cooked beef and lots of melty cheese. 

They're sort of like a cross between tacos and a quesadilla, with more of a focus on the meat, though you can easily add in as much cheese as you'd like.

Cheese it up!

The name, quesabirria, is a combination of queso (cheese) and birria, which is a famous Mexican dish from Jalisco of lamb, goat meat or beef cooked low and slow in a seasoned chili sauce.

Birria is very often served in a bowl as a birria stew, but they make great tacos.

I just made a big pot of this homemade beef birria recipe, and I'm seriously in the mood for tacos. So let's get cooking!

Let's talk about how to make quesabirria tacos, shall we?

Quesabirria Tacos on a platter

Quesabirria Tacos Ingredients

  • FOR THE BIRRIA
  • Dried Peppers. Use ancho peppers and guajillo peppers. I also use a few chiles de arbol for some extra kick.
  • Olive Oil. 
  • Vegetables. Onion, fresh tomatoes, roasted tomatoes, garlic. 
  • Seasonings. Mexican oregano, cinnamon (ground cinnamon stick), cumin, ginger, sea salt and pepper. Bay leaves are a nice addition.
  • Vinegar. I use apple cider vinegar, but others are fine.
  • Beef Stock. 
  • Meat. I'm using chuck roast for this recipe, though you can use lamb, goat or beef. Lamb shoulder or lamb belly are hugely popular options. For beef, use brisket, chuck roast or beef shank. 
  • FOR THE QUESABIRRIA TACOS
  • Tortillas. I'm using corn tortillas, though you can use flour.
  • Cheese. I love Oaxaca cheese, which is a great melty Mexican cheese. Melty is KEY here. You can use other melty cheeses, like quesadilla cheese, queso asadero, Monterrey jack, cheddar or others.
  • Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice. Use your favorites.
4 Quesabirria Tacos on a platter with chili slices and lime

How to Make Quesabirria Tacos - the Recipe Method

Dry Toast the Peppers. Heat a large pan to medium heat and add the dried chilies. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Toasting the chilies to make birria

Soak the Peppers. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Cook the Onions, Tomatoes and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. 

Add the garlic and cook another 1 minute, stirring.

Food Processor. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth.

It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.

Chili paste to make braised birria

Marinate the Meat. Cut the beef into large chunks and add to a large bowl.

Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum.

Overnight is better.

Coating the cubed meat in chili paste

Dutch Oven or Large Pot. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot or Dutch oven.

Now it's time for simmering.

The first simmer of the meat in a large pot with chili paste and seasonings

Simmer the Birria Meat. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred.

Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.

Shred the Beef. Remove the meat and shredded it with forks to your preference. Reserve most of the birria sauce (consome).

Shredding the Mexican Birria in a bowl

MAKE THE QUESABIRRIA TACOS

Heat the Oil. Heat 2 tablespoons vegetable oil in a large skillet or pan to medium heat or medium high heat.

Dip the Tortillas. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.

Top with Birria and Lightly Fry. Top with shredded meat and shredded cheese. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp.

The cheese should melt nicely through the taco.

Serve the Quesabirria Tacos. Cool slightly and serve with chopped onion or your preferred toppings, with reserved liquid consome from the pot as a side soup/broth. I want some guacamole for mine!

Boom! Done! Your quesabirria tacos are ready to serve. Look at all that meat and cheese. I am so ready for one of these.

Can't wait!

4 Quesabirria Tacos on a platter with lots of cheese

Recipe Tips & Notes

  • Meat Options. Today, birria is very commonly made with beef, though you can make it with lamb or goat, which were more traditional. Beef is more common for birria tacos or quesabirria. Use tougher cuts of meat, like brisket, short ribs, chuck roast or shoulder, which benefit the most from low and slow cooking. The meat becomes incredibly tender, which is what you want to achieve.
  • Cheese Options. With quesabirria, the meat is important, of course, but so is the cheese. I find them best with a great melty Mexican cheese, like Oaxaca or queso asadero, but you can use others. Consider quesadilla cheese, Monterrey jack, pepper jack, or even cheddar. You can also use a combination of cheeses.

That's it, my friends. I hope you enjoy this quesabirria tacos recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you served yours.

Keep it spicy!

Quesabirria Tacos on a platter, ready to serve

Cookbook Recommendations

If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.

  • Mexico: The Cookbook (affiliate link, my friends!)
  • Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)

Try Some of My Other Popular Mexican Recipes

  • Birria Tacos
  • Birria Quesadillas
  • Carnitas (Mexican Pulled Pork Tacos)
  • Tacos al Carbon
  • Beef Barbacoa
  • Barbacoa Tacos
  • Spicy Chorizo Tacos (with Homemade Chorizo)
  • Shrimp Tacos with Creamy Jalapeno Sauce
  • The Best Fish Tacos
  • Cochinita Pibil
  • See all of my Tacos Recipes.
Quesabirria Tacos on a platter with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Quesabirria Tacos Recipe
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Quesabirria Tacos Recipe

Quesabirria tacos are the perfect tacos, filled with melted cheese and slow cooked shredded beef or lamb, then lightly pan fried for amazing flavor.
Save Recipe Saved!
Course: Main Course
Cuisine: Mexican
Keyword: ancho, beef tacos, cheese, guajillo, tacos, tortillas
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Calories: 336kcal
Author: Mike Hultquist
Servings: 16 tacos
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

FOR THE BIRRIA RECIPE

  • 5 ancho peppers
  • 5 guajillo peppers
  • 2-3 chiles de arbol optional for spicier
  • 1 tablespoon vegetable oil
  • 1 large white onion chopped
  • 3 large tomatoes chopped
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 2 large roasted tomatoes chopped
  • 4 cups beef stock separated
  • 4 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder.

FOR THE QUESABIRRIA TACOS

  • 2 tablespoons vegetable oil
  • 16 corn tortillas You can use flour tortillas.
  • 16 ounces shredded Oaxaca cheese or use queso asadero, or other good melty cheese like Monterrey jack
  • Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice, guacamole. Use your favorites.

Instructions

MAKE THE BIRRIA

  • Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
  • Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
  • While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
  • Add the onion and tomatoes and cook for 5 minutes to soften.
  • Add the garlic and cook another 1 minute, stirring.
  • Add the cooked onion, tomatoes and garlic to a food processor.
  • Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
  • Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.
  • Cut the beef into large chunks and add to a large bowl.
  • Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
  • When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
  • Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).

MAKE THE QUESABIRRIA TACOS

  • Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.
  • Top with shredded cheese and then birria meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp. The cheeses should be nicely melted, like a quesadilla.
  • Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side soup/broth.

Notes

You can use beef, lamb or goat to make birria.

Nutrition Information

Calories: 336kcal   Carbohydrates: 6g   Protein: 30g   Fat: 21g   Saturated Fat: 12g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 7g   Trans Fat: 1g   Cholesterol: 88mg   Sodium: 911mg   Potassium: 614mg   Fiber: 2g   Sugar: 2g   Vitamin A: 818IU   Vitamin C: 5mg   Calcium: 56mg   Iron: 3mg
Quesabirria Tacos Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Lamb and Veal Tags: Chili Pepper Madness, chili pepper recipe, cinco de mayo, patty's favorites

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    Recipe Rating




  1. Paul Lueders says

    January 01, 2023 at 7:05 pm

    5 stars
    Made these today Mike. Another home run man! They are really great "eye-candy" too. They taste as good as they look! Thank you Sir......

    Paul

    Reply
    • Mike Hultquist says

      January 01, 2023 at 9:43 pm

      Thanks, Paul. I agree, they look SO GOOD!

      Reply
  2. Danielle says

    November 07, 2022 at 9:46 pm

    Hello. Just wondering if there a reason to skip searing the meat first? I’m honestly trying to remember if this is the recipe I made in the past that was so wonderful, but I think I remember searing the meat and also adding clove to the sauce. Thanks for your help!

    Reply
    • Mike Hultquist says

      November 07, 2022 at 9:56 pm

      Danielle, I don't see a lot of searing of meat in my Mexican cookbooks, but you can absolutely do it if you'd like. Searing does add another layer of flavor. I almost always sear the meat when making stews, etc. When I adapt traditional recipes, I try to respect traditions and techniques (according to what I read and learn), but yes, go for the sear! Clove is also welcomed here.

      Reply
  3. Betsy Massie says

    February 16, 2022 at 6:24 pm

    5 stars
    Mike,
    I saw your answer to the question about what to do with the remaining chili soaking liquid (use it to dip tacos in), but I thought you were supposed to use the remaining consome for dipping the taco. I made these tonight, they were so good, my family said they were better than what we get at a restaurant (less salt). Thanks for breaking down process.

    Betsy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 17, 2022 at 7:34 am

      Betsy, yes, I misunderstood. Use some of the reserved soaking liquid to thin out the sauce when cooking the beef, only if you want a soupier birria. Then later, use the consome (sauce) for dipping the tortillas before cooking them, and as a dipper for the finished taco. Thanks!

      Reply
  4. Jérémie says

    February 14, 2022 at 2:51 am

    5 stars
    Birria Tacos was awesome, but Quesabirria Tacos filled to the brim with gorgeous cheese was just insane! Thank you very much, Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 14, 2022 at 7:09 am

      I know, right? All that cheesy goodness! I love it! Thanks, Jérémie!

      Reply
  5. Bevin says

    February 11, 2022 at 9:48 pm

    What do I use the reserved pepper liquid for?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 12, 2022 at 7:49 am

      Bevin, you can use the reserved soaking liquid if needed for a soupier birria when you are simmering the beef. Use only as desired.

      Reply
  6. Rebecca Blanks says

    February 10, 2022 at 10:40 am

    Is there any reason you couldn’t make a big batch of the birria sauce and can it? Before adding the meat, of course

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 10, 2022 at 12:47 pm

      Rebecca, absolutely. It would be similar to this Adobo Sauce Recipe (https://www.chilipeppermadness.com/recipes/adobo-sauce/). You can freeze it or refrigerate. For canning, you might need to pressure can, unless you add in an acid.

      Reply
  7. Cody in Arizona says

    February 09, 2022 at 5:19 pm

    5 stars
    These look amazing! Going on my short list for sure.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 10, 2022 at 6:53 am

      Awesome. Enjoy, Cody!

      Reply
  8. Premlata Vazirani says

    February 09, 2022 at 12:40 pm

    Hello Mike,

    Birria Tacos look tempting. Since we don’t eat red meet, I will make the sauce and use chicken thighs with bone (skin removed). Or will use shrimp.

    You are an inspiration. Hope more people will read your recipes and try to cook even one dish to get the taste of chili pepper madness

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 09, 2022 at 12:51 pm

      Hi, Premlata. Thanks for commenting! Yes, this will be great with chicken, VERY tasty. Just need to adjust cooking time, but you know that already. =) Let me know how it goes for you! Enjoy!!

      Reply

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