Crispy, Cheesy Quesabirria Tacos

Why You’ll Love This Recipe

Crispy, Cheesy Quesabirria Tacos are a mouthwatering fusion of tender, flavorful birria meat and gooey cheese, all wrapped in a crispy tortilla shell. These tacos are packed with savory and rich flavors, making them a favorite for taco lovers. The combination of braised beef, melted cheese, and the crispy texture of the tortilla is irresistible, and the dipping broth elevates the experience to a whole new level!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Birria: beef chuck roast (or short ribs)
dried guajillo chiles
dried ancho chiles
dried pasilla chiles
garlic cloves
onion
bay leaves
cinnamon stick
cumin seeds
cloves
black peppercorns
apple cider vinegar
tomato paste
beef broth
salt

For the Tacos: corn tortillas
shredded Oaxaca cheese (or mozzarella)
cilantro
onion
lime wedges

For Dipping Broth: reserved birria broth

Directions

1. Make the Birria: Start by toasting the dried chiles on a hot pan for a few seconds, then remove the seeds and stems. Blend the chiles with garlic, onion, bay leaves, cinnamon stick, cumin, cloves, peppercorns, apple cider vinegar, tomato paste, and beef broth until smooth.
2. Cut the beef chuck roast into large pieces and sear them in a hot pot. Once browned, pour the blended chile mixture over the meat. Add more beef broth if necessary to cover the meat. Cover and simmer for 2-3 hours until the meat is tender and easily shreds.
3. Shred the cooked beef using two forks and reserve the broth for dipping.
4. Assemble the Tacos: Heat a skillet over medium heat. Lightly dip corn tortillas in the reserved birria broth and place them on the skillet. Add a generous amount of shredded cheese to one side of the tortilla.
5. Once the cheese starts to melt, add the shredded birria meat. Fold the tortilla in half and cook until the outside is crispy and golden brown, about 3-4 minutes per side.
6. Remove the tacos from the skillet and garnish with chopped cilantro and onion. Serve with lime wedges and a small bowl of the reserved birria broth for dipping.

Servings and Timing

This recipe makes about 8 tacos.
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes

Variations

• Spicy Kick: Add a few extra hot chiles like chipotle or arbol for more heat.
• Different Meat: You can substitute the beef with lamb or pork for a different flavor.
• Crunchy: For extra crunch, add a layer of fried onions or crispy lettuce to the tacos.

Storage/Reheating

Store leftover birria and dipping broth separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the birria in a pot over low heat and the broth in a separate container. For the tacos, reheat in a skillet to bring back the crispiness.$

FAQs

Can I make the birria ahead of time?
Yes, the birria can be made a day in advance and stored in the fridge. The flavors will continue to develop overnight.

Can I use flour tortillas instead of corn?
While corn tortillas are traditional and offer a better texture for quesabirria tacos, flour tortillas can be used if preferred.

What can I use if I don’t have Oaxaca cheese?
Mozzarella is a great substitute for Oaxaca cheese in quesabirria tacos due to its similar melting properties.

Can I make these tacos without the dipping broth?
Yes, the tacos are still delicious without the broth, but dipping them in the rich, flavorful birria broth adds an extra layer of taste.

Conclusion

Crispy, Cheesy Quesabirria Tacos are a delicious, indulgent treat that will leave you craving more. The combination of tender, flavorful meat, gooey cheese, and the crispy tortilla makes these tacos a standout dish. Whether you’re hosting a taco night or just in the mood for something extra special, these quesabirria tacos are sure to impress!

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