Birria Tacos (Quesabirria Tacos)
These Birria Tacos are the viral sensation taking over foodie TikTok and Instagram—for good reason! Originating from Jalisco, Mexico, and adapted for American kitchens, this recipe delivers slow-braised beef, rich chili consommé, melty cheese, and crispy pan-fried tortillas. Dipped in the flavorful broth, every bite is a savory explosion of smoky, spicy, and juicy goodness. Whether you're making them for a party or meal prepping for the week, these tacos are guaranteed to impress.
Equipment
- Large pot or Dutch oven
- Blender (high-speed preferred)
- Fine-mesh sieve or strainer
- Tongs
- Cutting board
- Chef’s knife
- Skillet or cast-iron pan (for frying tacos)
- Mixing bowls
- Measuring spoons and cups
- Ladle (for serving consommé)
- Zip-top bags or airtight container (for marinating)
- Baking sheet or broiler pan (for roasting vegetables)
- Paper towels (for draining tacos)
Ingredients
- For the Meat Marinade & Birria:
- 3 lbs beef chuck roast cut into large chunks
- 1 lb beef short ribs or shank optional for extra richness
- 4 dried guajillo chilies stems and seeds removed
- 3 dried ancho chilies stems and seeds removed
- 2 dried pasilla or chipotle chilies for added depth
- 4 garlic cloves
- 1 medium white onion quartered
- 2 tomatoes
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp Mexican oregano
- 1 tsp black peppercorns
- 3 whole cloves
- 2 tbsp apple cider vinegar
- 2 cups beef broth or water more if needed
- For Assembling the Tacos:
- Corn tortillas
- 2 cups shredded mozzarella Oaxaca, or Monterey Jack cheese
- ½ cup diced white onion
- ½ cup chopped fresh cilantro
- Lime wedges for serving
- Reserved fat from consommé for frying
Instructions
- Toast and Soak Chilies: Toast guajillo, ancho, and pasilla chilies in a dry pan for 1–2 minutes until fragrant. Soak in hot water for 15–20 minutes.
- Roast Veggies: Roast tomatoes, onion, and garlic on the stovetop or under a broiler until charred and softened.
- Make Marinade: Blend soaked chilies, roasted vegetables, vinegar, spices, and a splash of chili water until smooth. Strain for a silky texture.
- Marinate Meat: Pour marinade over beef in a large bowl or bag. Marinate for at least 4 hours or overnight.
- Cook Birria: Transfer meat and marinade to a Dutch oven or slow cooker. Add bay leaves, cinnamon stick, and enough broth to cover.
- Stovetop/Dutch Oven: Simmer covered for 3–4 hours
- Slow Cooker: LOW 8–10 hrs or HIGH 6–7 hrs
- Instant Pot: 45 mins on Meat/Stew mode + natural release
- Strain & Shred: Remove meat and shred with forks. Strain broth into a clean pot. Reserve both broth and meat.
- Prepare Consommé: Simmer consommé uncovered to reduce and intensify flavor. Taste and adjust seasoning.
- Assemble Tacos: Dip tortillas in the top layer of consommé (fat), then fill with shredded meat and cheese. Fold and fry in a hot pan until crispy on both sides.
- Serve: Garnish with onions, cilantro, and lime. Serve with a cup of warm consommé for dipping.
Notes
Want it less spicy? Stick to guajillo and ancho chilies.
Cheese isn’t traditional—but it’s delicious.
Make a double batch and freeze half for easy future taco nights.
Variations include birria quesadillas, ramen, nachos, or pizza.
Don’t skip the consommé—it’s the soul of the dish!