Name: Crispy, Cheesy Quesabirria Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: – 2 lbs beef chuck roast or short ribs; – 3 dried guajillo chiles, stems and seeds removed; – 2 dried ancho chiles, stems and seeds removed; – 2 chipotle peppers in adobo sauce; – 1 medium onion, chopped; – 4 cloves garlic, minced; – 2 cups beef broth; – 1 cup water; – 1 can (14 oz) diced tomatoes; – 2 tbsp apple cider vinegar; – 1 tsp dried oregano; – 1 tsp cumin; – 1/2 tsp cinnamon; – 2 bay leaves; – Salt and pepper to taste; – 8 small corn tortillas; – 2 cups shredded Oaxaca or mozzarella cheese; – 1/2 cup chopped cilantro; – 1/2 cup diced white onion; – Lime wedges, for serving

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If you haven’t tried Quesabirria Tacos yet, you’re in for a serious treat. These tacos are crispy, cheesy, juicy, and packed with deep, savory flavor. Imagine slow-cooked, tender beef, melted cheese, and a crispy tortilla all dipped into a rich, flavorful consommé—absolute perfection! Trust me, once you make these, you’ll crave them again and again.

Why You’ll Love Crispy, Cheesy Quesabirria Tacos

This recipe isn’t just about the ingredients—it’s about creating an unforgettable eating experience. Whether you’re making these for a casual taco night, a gathering with friends, or just to treat yourself, they’re always a hit.

Versatile: You can use beef, lamb, or even chicken, and switch up the toppings to your liking.

Budget-Friendly: Made with simple ingredients that stretch into multiple servings, making it a cost-effective meal.

Rich and Flavorful: Slow-cooked meat infused with bold spices creates a deep, irresistible taste.

Crispy and Cheesy: The golden, crunchy tortilla with gooey melted cheese takes these tacos to another level.

Crowd-Pleasing: Everyone loves tacos, but these are next-level delicious. They’ll disappear fast!

Ingredients

Ingredients in Crispy, Cheesy Quesabirria Tacos

Here’s what makes these tacos so mouthwatering—it’s all about layering flavors and textures:

Beef Chuck or Short Ribs: The heart of the dish, slow-cooked until fall-apart tender.

Dried Guajillo and Ancho Chilies: Bring smoky, slightly sweet heat to the consommé.

Garlic and Onions: Essential aromatics that build a deep, savory flavor base.

Tomatoes: Adds richness and body to the broth.

Beef Broth: Helps create the deeply flavorful consommé used for dipping.

Mexican Spices (Cumin, Oregano, Bay Leaves, Cloves, Cinnamon): A perfect balance of warmth and earthiness.

Corn Tortillas: The crispy, golden base that holds all the deliciousness together.

Oaxaca or Mozzarella Cheese: Melts beautifully for that signature cheesy stretch.

Cilantro and Onions: Fresh toppings to add a burst of brightness.

Lime Wedges: For a tangy, citrusy kick that enhances all the flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Prepare the Birria Meat

In a large pot or Dutch oven, heat some oil and sear the beef on all sides until browned. Remove and set aside.

Make the Consommé

In the same pot, sauté onions, garlic, and tomatoes until soft. Add dried chilies, beef broth, and spices, then simmer for about 15 minutes. Blend until smooth, then return to the pot.

Slow-Cook the Meat

Add the seared beef back into the pot with the consommé. Cover and let it cook on low for 3–4 hours until fork-tender. Shred the meat and mix it back into the sauce.

Dip and Cook the Tortillas

Heat a skillet over medium heat. Dip each tortilla into the rich consommé before placing it on the skillet.

Add Cheese and Birria Meat

Sprinkle shredded cheese on one side of the tortilla, then add the shredded birria meat. Fold the tortilla in half and press lightly.

Crisp to Perfection

Cook until the tortilla is golden brown and crispy, flipping once to ensure even crispness.

Serve and Enjoy

Serve hot with extra consommé on the side for dipping. Garnish with fresh onions, cilantro, and a squeeze of lime.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 480

(Note: These values may vary depending on ingredient brands and portion sizes.)

Preparation Time

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

How to Serve Crispy, Cheesy Quesabirria Tacos

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

With Extra Consommé: The rich broth is perfect for dipping and enhances the taco’s flavor.
With Pickled Onions: Adds a tangy, crunchy contrast to the rich, cheesy tacos.
With Mexican Rice and Beans: A classic combo to make it a full meal.
With Avocado Slices or Guacamole: Creamy avocado balances the bold spices.
With Hot Sauce or Salsa Verde: For an extra kick of heat and flavor.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Use bone-in beef for extra flavor. The marrow enhances the consommé’s richness.
Don’t skip the chili soaking step. It’s essential for deepening the broth’s flavor.
For extra-crispy tacos, cook them longer on low heat. This ensures an even, golden crust.
Make it ahead! The flavors deepen when the birria sits overnight in the fridge.
Freeze leftovers. The birria meat freezes well for easy future meals.

FAQ’s

1. Can I make Quesabirria Tacos ahead of time?
Yes! The birria meat actually tastes better the next day as the flavors meld. Store in an airtight container and reheat when ready.

2. Can I use flour tortillas instead of corn?
Corn tortillas give the best texture, but you can use flour if preferred. Just note that they’ll be softer rather than crispy.

3. What’s the best cheese to use?
Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or Chihuahua cheese also work well.

4. Can I make this recipe in a slow cooker?
Absolutely! Sear the beef first, then add everything to a slow cooker and cook on low for 6–8 hours.

5. How do I make the consommé thicker?
Simmer it longer to reduce and concentrate the flavors. You can also blend in extra tomatoes for a richer texture.

6. Can I make this recipe spicier?
Yes! Add extra dried chilies, a chopped jalapeño, or a dash of cayenne for more heat.

7. Can I use chicken instead of beef?
Yes! Chicken thighs work great and will be just as flavorful when slow-cooked in the broth.

8. What should I do with leftover birria meat?
Use it in burritos, nachos, enchiladas, or even on top of fries for a birria twist.

9. Can I freeze the birria meat?
Yes! Store in an airtight container and freeze for up to 3 months. Thaw overnight and reheat in a pan.

10. How do I keep the tacos crispy?
Don’t stack them right away after cooking—lay them out in a single layer to keep them from getting soggy.

Conclusion

Crispy, Cheesy Quesabirria Tacos are everything you could want in a taco—flavorful, juicy, crispy, and packed with melty cheese. They’re perfect for taco night, game days, or whenever you want something extra special. Once you try them, they’ll quickly become a household favorite. Get ready to dip, bite, and fall in love with every cheesy, beefy bite!

Crispy, Cheesy Quesabirria Tacos

Why You’ll Love Crispy, Cheesy Quesabirria Tacos

Ingredients

Ingredients in Crispy, Cheesy Quesabirria Tacos