Name: Birria Tacos (Quesabirria) Recipe
Prep time: 30 min
Cook time: 4 h 20 min
Total time: 4 h 50 min
Cuisine: Mexican
Ingredients: 4 lb chuck roast, cut into 3 to 4-inch chunks; 2 Tablespoons olive oil; 10 Guajillo peppers, washed, stemmed, and seeded; 5 ancho chili peppers, washed, stemmed, and seeded; 1-2 arbol peppers, washed, stemmed, and seeded; 1 medium white onion, roughly chopped; 3 large Roma tomatoes, whole; 2 bay leaves; 6-8 cloves garlic; 1/2 Mexican cinnamon stick (Ceylon cinnamon); 1 Tablespoon whole black peppercorns; 3 teaspoons dried Mexican oregano; 3 teaspoons ground cumin; 1/2 teaspoon ground cloves; 5-6 cups beef broth; 3 Tablespoons apple cider vinegar; 3 teaspoons kosher salt; Black pepper to taste; 12 corn tortillas; 1 1/2 cups Oaxacan cheese, shredded; Fresh cilantro, diced white onion, and lime wedges for serving

Jump to Recipe·4 from 52 reviews

If you have not yet experienced the magic of Birria Tacos (Quesabirria) Recipe, get ready for an unforgettable culinary adventure. This dish takes tender, slow-braised chuck roast and infuses it with a vibrant, smoky chili sauce that’s as rich in flavor as it is in tradition. Wrapped in crispy, cheese-filled tortillas, these tacos drip with savory consomé, bringing every bite to life with amazing taste and texture. I promise, once you try making these at home, they’ll quickly become a beloved favorite in your recipe rotation.

Ingredients You’ll Need

The image shows two top-down views of a metal saucepan on a white marbled surface. The left side has raw ingredients arranged in one layer: bright red whole tomatoes, peeled garlic cloves, white onion pieces, brown cinnamon sticks, black dried chilies, black peppercorns with some white seeds, and a dried bay leaf. The right side shows the same saucepan with the ingredients cooked together: the tomatoes are softer and darker red, the onion pieces are translucent light brown, dried chilies are dark red and softened, and there are small light brown nut pieces mixed in a deep red-brown liquid. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you—each ingredient is simple yet essential, bringing its own unique touch of flavor, depth, or color to the Birria Tacos (Quesabirria) Recipe. From the smoky dried chilies to the sharp Oaxacan cheese, everything works together in harmony to create that iconic experience.

Chuck roast (4 lb): This cut becomes incredibly tender after slow cooking, making it perfect for shredding.
Olive oil (2 Tablespoons): Helps give the meat a beautiful sear to lock in juices and flavor.
Guajillo peppers (10): Provide a mild heat with a smoky undertone that forms the sauce’s backbone.
Ancho chili peppers (5): Add a deep, fruity richness that balances the heat.
Arbol peppers (1-2): Boost the heat level—adjust these depending on your spice preference.
White onion (1 medium): Offers sweetness and depth when cooked down in the sauce.
Roma tomatoes (3 large): Bring acidity and body to the sauce.

Bay leaves (2): Infuse a subtle herbal aroma that complements the braised beef.
Garlic cloves (6-8): Add pungent warmth and complexity.
Mexican cinnamon stick (½): Provides a delicate warm spice to the sauce.
Whole black peppercorns (1 Tablespoon): Add a sharp bite and layered spice.
Dried Mexican oregano (3 teaspoons): Brings herbal notes traditional to Mexican cooking.
Ground cumin (3 teaspoons): Gives a nutty, earthiness to the flavor profile.
Ground cloves (½ teaspoon): Adds a surprising, sweet-spicy twist.
Beef broth (5-6 cups): Key for braising and creating that rich consomé.
Apple cider vinegar (3 Tablespoons): Balances the rich meat with subtle acidity.
Kosher salt (3 teaspoons): Essential for seasoning and enhancing all the flavors.
Black pepper (to taste): Adds finishing heat and seasoning.
Corn tortillas (12): The sturdy and delicious vessel for the crispy, cheesy filling.
Oaxacan cheese (1 ½ cups): Melts beautifully and adds a creamy, mild tang.
Fresh cilantro, diced white onion, lime wedges: Classic fresh garnishes that brighten each bite.

How to Make Birria Tacos (Quesabirria) Recipe

The image shows two side-by-side photos. On the left, raw beef chunks with visible marbling lie in a scattered pile on a speckled gray cutting board over a white marbled surface. The meat pieces are thick and mostly red with streaks of white fat. On the right, the same beef chunks are browned and seared in a large round pot with a light gray inside and metallic top edge. The cooked beef has a rich dark brown crust with some parts glistening from the cooking oil. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Chili Sauce

Start by heating water and soaking your guajillo, ancho, and arbol peppers along with onion, tomatoes, garlic, bay leaves, cinnamon, and peppercorns. Boil these ingredients to soften the chilies and release their smoky, rich flavors, laying the foundation for the signature birria sauce.

Step 2: Sear the Chuck Roast

While your sauce ingredients are boiling, generously season the chunks of chuck roast with salt and black pepper. Heat olive oil in a heavy pot and sear each piece until it develops a beautiful brown crust. This step locks in juices and adds a deep, caramelized flavor that makes the meat so irresistible.

Step 3: Blend the Sauce

Using a slotted spoon, transfer the softened peppers and aromatics to a blender. Add half a cup of the boiling liquid, cumin, cloves, vinegar, and a good portion of beef broth. Blend until perfectly smooth, creating a vibrant, silky sauce that hugs the meat as it braises.

Step 4: Braise the Meat

Pour the blended sauce back into the pot with the seared beef, ensuring it comes halfway up the meat. Bring everything to a boil, then reduce to low and let it braise gently for 3 ½ to 4 hours. This slow cooking makes the meat incredibly tender and allows flavors to meld beautifully.

Step 5: Shred the Beef

Once tender, remove the beef to a plate or tray and shred using two forks. This shredded birria beef will be the luscious filling for your tacos, soaking up all the fantastic sauce flavors.

Step 6: Assemble and Crisp the Tacos

Dip each corn tortilla into the flavorful consomé, then place it on a hot skillet. Sprinkle Oaxacan cheese on one half of the tortilla, top with plenty of shredded birria beef, and fold the tortilla over. Fry until crispy and golden on both sides, creating that irresistible quesabirria crunch.

How to Serve Birria Tacos (Quesabirria) Recipe

Garnishes

Freshness is key when serving these rich tacos. Scatter diced white onions and chopped cilantro over the tacos, then serve with lime wedges for a zesty pop of brightness. These simple touches balance the hearty flavors perfectly.

Side Dishes

Pair your Birria Tacos (Quesabirria) Recipe with a warm bowl of consommé for dipping, some Mexican rice, or charred street corn for a full, satisfying meal. A side of pickled jalapeños can also provide great contrast with a spicy kick.

Creative Ways to Present

For a fun twist, serve the shredded birria beef as a topping over nachos with melted cheese and a drizzle of consomé. Or layer it inside burritos or enchiladas for a delicious variation. The deep flavors of this dish lend themselves wonderfully to creative presentations.

Make Ahead and Storage

Storing Leftovers

Birria beef and consomé keep beautifully in airtight containers in the refrigerator for up to four days. Keep them stored separately to maintain the best texture.

Freezing

If you want to enjoy this Birria Tacos (Quesabirria) Recipe later, freeze shredded beef and consomé separately. Freeze beef in portion-sized bags and consomé in containers or ice cube trays for easy thawing.

Reheating

Reheat the beef gently on the stovetop with a splash of consomé to keep it moist and flavorful. Warm the consomé separately for dunking your tacos. Reheat tortillas on a dry skillet to bring back their softness before dipping and frying.

FAQs

Is birria always made with beef?

No, while beef birria, especially with chuck roast, is very popular, traditional birria can also be made with goat, lamb, or even pork depending on regional preferences.

What makes quesabirria different from regular birria tacos?

Quesabirria features melted cheese inside the folded tortilla, adding a gooey richness that pairs perfectly with the savory birria meat and crispy tortilla.

Can I use fresh chilies instead of dried ones?

Using dried chilies is key to achieving the classic smoky flavor and texture in the sauce. Fresh chilies have a different moisture content and won’t create the same depth of flavor.

How spicy is this Birria Tacos (Quesabirria) Recipe?

The heat level can be adjusted by varying the number of arbol peppers. The recipe balances smoky and mild heat, so feel free to tweak to your personal taste.

What cheese can substitute for Oaxacan cheese?

If Oaxacan cheese is unavailable, mozzarella or Monterey Jack are good substitutes due to their excellent melting qualities and mild flavor.

Final Thoughts

Honestly, once you make this Birria Tacos (Quesabirria) Recipe, you’ll understand why it’s become a modern classic loved by so many. The combination of tender, flavorful beef, melted cheese, crispy tortillas, and rich consomé is nothing short of magical. Don’t hesitate to try it at home—you might just find your new favorite way to taco!