Birria Tacos Recipe – Authentic Mexican Quesabirria Recipe

Introduction

Birria tacos are a beloved Mexican street food featuring tender, flavorful beef slow-cooked in a rich, aromatic chili sauce. These quesabirria tacos, filled with melty Oaxaca cheese and dipped in savory consommé, bring an irresistible combination of textures and tastes that will quickly become a family favorite.

Ingredients

• 3-4 lbs beef chuck roast, chunked
• 6 guajillo chiles
• 3 ancho chiles
• 2 pasilla chiles
• 1 large white onion, quartered
• 4 Roma tomatoes
• 6 garlic cloves
• 2 bay leaves
• 1 Mexican cinnamon stick
• Spices: cumin, oregano, black pepper, cloves (to taste)
• 2 tbsp white vinegar
• Corn tortillas
• Oaxaca cheese, shredded
• Diced onion and cilantro for serving

Instructions

1. Step 1: Toast the guajillo, ancho, and pasilla chiles in a dry skillet until fragrant, being careful not to burn them. Remove from heat and soak the toasted chiles in hot water for 20 minutes to soften.
2. Step 2: Char the quartered white onion, Roma tomatoes, and garlic cloves in the dry skillet until they develop blistered, blackened spots for added depth of flavor.
3. Step 3: In a blender, combine the soaked chiles (discard seeds for less heat), charred onion, tomatoes, garlic, cumin, oregano, black pepper, cloves, white vinegar, and some beef broth. Blend until smooth, then strain the sauce through a fine mesh sieve to remove any solids.
4. Step 4: Season the beef chunks with salt and sear them in a hot pan until browned on all sides to lock in flavor.
5. Step 5: Place the seared beef in a heavy pot or Dutch oven. Pour the strained chile sauce over the beef. Add bay leaves and Mexican cinnamon stick. Cover tightly and braise in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, or until the beef is tender and easily shredded.
6. Step 6: Remove beef from the pot and shred it finely. Strain the cooking liquid (consommé), reserving the fat layer on top for frying the tacos.
7. Step 7: To assemble tacos, dip corn tortillas briefly in the consommé fat, sauté on a hot skillet until pliable, then fill with shredded beef and shredded Oaxaca cheese. Fold and cook until the cheese melts and the tortilla crisps slightly. Serve with diced onion, cilantro, and a small bowl of consommé for dipping.

Tips & Variations

• For extra smoky flavor, lightly toast the chiles over an open flame before soaking.
• Use beef broth or water to adjust the thickness of the chile sauce when blending.
• Add a splash of lime juice to the consommé for a bright finish.
• Try substituting Oaxaca cheese with mozzarella if unavailable.
• If you prefer a spicier taco, leave some chile seeds in the sauce or serve with fresh sliced jalapeños.

Storage

Store leftover shredded beef and consommé in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently with a little consommé to keep it moist. Tortillas are best made fresh, but cooked tacos can be kept warm briefly or reheated in a skillet to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a slow cooker or oven?

Yes, you can braise the beef on the stovetop in a heavy pot with a tight-fitting lid over low heat for about 3 hours until tender. Just ensure it simmers gently and check occasionally to prevent drying out.

What is the difference between birria and quesabirria tacos?

Birria tacos are traditionally served with just the seasoned, braised meat, often dipped in consommé. Quesabirria includes melted cheese inside the tacos, giving them the “quesa” (cheese) prefix, resulting in a gooey, flavorful variation popular today.

Birria Tacos Recipe – Authentic Mexican Quesabirria Recipe

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★★★★★

4.6 from 72 reviews

• Author: Hugo
• Total Time: 3 hours 40 minutes
• Yield: 6–8 servings 1x

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Description

This Authentic Mexican Quesabirria recipe features tender, slow-braised beef chuck roast simmered in a rich and smoky chile sauce made from guajillo, ancho, and pasilla chiles. Served on warm corn tortillas with melted Oaxaca cheese and fresh diced onions and cilantro, these birria tacos deliver a savory, flavorful experience perfect for sharing.

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Ingredients

Scale 1x2x3x

Meat

• 3–4 lbs beef chuck roast, cut into chunks

Dried Chiles

• 6 guajillo chiles
• 3 ancho chiles
• 2 pasilla chiles

Vegetables

• 1 large white onion, quartered
• 4 Roma tomatoes
• 6 garlic cloves

Spices and Herbs

• 2 bay leaves
• 1 Mexican cinnamon stick
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp ground cloves

Other Ingredients

• 2 tbsp white vinegar
• Corn tortillas
• Oaxaca cheese, shredded
• Diced onion and cilantro for serving
• Beef broth (quantity sufficient for blending and braising, approximately 4 cups)

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Instructions

1. Toast and Soak Chiles: Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn them. Then remove from heat and soak the toasted chiles in hot water for 20 minutes to soften.
2. Char Vegetables: In the same dry skillet, char the quartered onion, Roma tomatoes, and garlic cloves until they have a nice blistered and slightly blackened appearance, enhancing their smoky flavor.
3. Prepare Chile Sauce: Drain the softened chiles and blend them together with the charred onion, tomatoes, garlic, cumin, oregano, black pepper, cloves, white vinegar, and enough beef broth to create a smooth sauce. Strain the sauce through a fine sieve to remove any solids, ensuring a velvety texture.
4. Sear Beef: Season the beef chuck chunks with salt and sear them in a hot skillet with a little oil until deeply browned on all sides, locking in juices and developing flavor.
5. Braise Beef: Place the seared beef in a covered roasting pan or Dutch oven. Pour the prepared chile sauce over the beef. Add bay leaves and the Mexican cinnamon stick. Cover and braise in a preheated oven at 325°F (163°C) for 2.5 to 3 hours until the meat is tender and easily shredded.
6. Shred Beef and Prepare Consommé: Once cooked, remove the beef and shred it finely. Strain the cooking liquid (consommé), reserving some fat from the surface for frying the tacos.
7. Assemble and Cook Tacos: Dip corn tortillas briefly into the consommé fat, then fill with shredded beef and shredded Oaxaca cheese. Cook on a hot skillet until the cheese melts and the tortillas are crispy and golden on both sides.
8. Serve: Serve the quesabirria tacos hot with diced onions and cilantro on top and a small bowl of consommé on the side for dipping.

Notes

• Soaking the chiles softens them and reduces bitterness, but do not over-toast to avoid bitterness.
• Char the vegetables well to add depth and smoky flavor to the sauce.
• The beef broth quantity can be adjusted to reach a sauce consistency suitable for braising and dipping broth.
• Using Oaxaca cheese is traditional for its excellent melting properties and mild flavor.
• Use fresh corn tortillas for best results; warming them before dipping in consommé helps keep them pliable.
• Leftover consommé can be refrigerated and used as a flavorful soup base or for dipping other dishes.

• Prep Time: 40 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: birria tacos, quesabirria, Mexican recipe, slow braised beef, guajillo chile, authentic birria, Oaxaca cheese, traditional Mexican tacos