Quesabirria Recipe

Perfect Quesabirria Recipe: Cheesy, Crispy, Juicy

by

I’m a lifelong lover of comfort food, and nothing gets me more excited than the perfect combination of crispy, cheesy, and juicy. Quesabirria tacos have stolen my heart with their bold flavors and satisfying textures.

This recipe comes from countless cravings and attempts to get it just right. It’s made for anyone who loves to dip, savor, and enjoy every bite of something truly delicious. If you’re looking for a meal that feels like a hug in food form, you’re in the right place.

Let’s make quesabirria magic happen!

Quesabirria Recipe

Quesabirria is a delicious fusion of crispy, cheesy quesadillas and the deeply flavorful Mexican birria stew. Tender, juicy shredded meat and melted cheese are tucked into golden tortillas, creating a heavenly bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 8 People
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Blender
  • Skillet or griddle
  • Ladle
  • Tongs
  • Cutting board and knife
  • Small bowls (for garnishes)

Ingredients
  

For the Birria

  • 2 lbs 2 lbs beef chuck roast, cut into large chunks
  • 1 lb 1 lb bone-in short ribs
  • 4 Dried guajillo chilies (stems and seeds removed)
  • 2 Dried ancho chilies (stems and seeds removed)
  • 2 Dried chipotle chilies (stems and seeds removed)
  • 4 Roma tomatoes (halved)
  • 4 Garlic cloves
  • 1 Medium white onion (quartered)
  • 2 Cups Beef broth
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 1 Tsp Dried oregano
  • 1 Tsp Ground cumin
  • 1 Tsp Smoked paprika
  • Salt and pepper to taste (to taste)

For the Quesabirria

  • 16 Corn tortillas
  • 2 Cups Shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped (optional) (chopped (optional))
  • Lime wedges (for serving)

For Garnish and Dipping

  • 1 Cup Diced white onion
  • 1 Cup Chopped fresh cilantro
  • Lime wedges
  • Salsa of choice

Instructions
 

Prepare the Birria Base

  • Toast the Chilies
    Heat a dry skillet over medium heat and toast the dried chilies until fragrant, about 1-2 minutes per side. Remove and soak them in warm water for 10 minutes.
  • Blend the Sauce
    Add the soaked chilies, tomatoes, garlic, onion, oregano, cumin, and smoked paprika to a blender. Blend until smooth, adding a little soaking water to loosen if needed.

Cook the Birria

  • Sear the Meat
    Season the beef chuck and short ribs with salt and pepper. In a large pot or Dutch oven, sear the meat over medium-high heat until browned on all sides. Remove and set aside.
  • Simmer
    Pour the chili sauce into the pot, scraping up browned bits. Add the beef back into the pot, along with the beef broth, cinnamon stick, bay leaves, and any remaining chili soaking liquid. Bring to a simmer, then reduce heat to low. Cover and cook for 3-3.5 hours, until the meat is tender and shreddable.

Assemble the Quesabirria

  • Shred the Meat
    Remove the beef from the pot and shred it using two forks. Skim the fat from the top of the broth and reserve for frying.
  • Prepare the Consommé
    Strain the remaining broth and set it aside as a dipping sauce.

Cook the Quesabirria

  • Prepare Tortillas
    Dip each tortilla into the reserved fat from the consommé to coat. Heat a skillet over medium heat and place the tortillas in the pan.
  • Fill and Fold
    Sprinkle shredded cheese onto one half of the tortilla, add some shredded birria meat, and top with chopped cilantro and onion if desired. Fold the tortilla in half.
  • Crisp
    Cook for 2-3 minutes per side, pressing down gently with a spatula, until crispy and golden. Repeat with remaining tortillas.
  • Serve and Dip
    Serve the quesabirria hot with bowls of consommé on the side for dipping. Garnish with lime wedges, diced onion, and fresh cilantro.

Video

Notes

  • Use Quality Meat: Marbled cuts like chuck roast are best for tender, flavorful birria.
  • Cheese Options: Oaxaca cheese is traditional, but mozzarella or Monterey Jack works well as substitutes.
  • Enhance the Consommé: Add a splash of fresh lime juice or a sprinkle of chopped cilantro for extra flavor.
  • Adjust Spice: Add or reduce chipotle chilies to control the heat level.
  • Make Ahead: Birria can be made a day ahead and reheated, as the flavors deepen overnight.
Keyword Birria Tacos, Cheesy Tacos, Mexican Cuisine, Quesabirria

If you’re a birria fan, try the Birria Ramen, which combines this delicious ingredient with Japanese cuisine.

Variations and Customizations

Switch up the protein to suit your taste or dietary preferences. Lamb, chicken, or pork can be fantastic substitutes for beef, each bringing a unique flavor to the dish. For a lighter twist, try shredded rotisserie chicken, or go with pork shoulder for a melt-in-your-mouth experience.

For vegetarian or vegan options, jackfruit works beautifully as a meat alternative, soaking up the rich birria flavors like a pro. Plant-based ground “meat” or crumbled tofu are also excellent choices, especially with a broth adapted to exclude animal-based ingredients.

Serving Suggestions

Served Quesabirria
Pair quesabirria with rice, beans, and a refreshing drink|YouTube Screenshot/Tasty

Quesabirria pairs wonderfully with simple sides and flavorful accompaniments.

Serve it alongside classic Mexican rice, creamy refried beans, or a crisp, citrusy salad to round out the meal.

For drinks, a refreshing agua fresca or a tangy michelada enhances the bold flavors of the tacos.

If you’re celebrating, a classic margarita with a hint of lime perfectly balances the rich, savory notes of quesabirria.

Storage Tips

Prepared and served birria tacos
Store leftovers in airtight containers for up to three days|YouTube Screenshot/Mr. Make It Happen

Store any leftovers properly to enjoy quesabirria again later. Keep the shredded meat and consommé in airtight containers in the refrigerator for up to three days.

To reheat, simmer the consommé on the stove and warm the meat in it for a freshly cooked feel.

To freeze, separate the meat and consommé into freezer-safe containers. Thaw overnight in the refrigerator before reheating.

If you have leftover assembled quesabirria, reheat them on a skillet over medium heat to restore their crispy texture.

FAQs

Can I make quesabirria in a slow cooker or Instant Pot?

Yes, both methods work well! For a slow cooker, follow the same steps to sear the meat and prepare the sauce, then cook on low for 8 hours or high for 4-5 hours. In an Instant Pot, use the sauté function for searing and sauce preparation, then pressure cook on high for 45 minutes with a natural release.

What is the best way to toast chilies without burning them?

Use medium heat and keep a close eye on the chilies. Toast them in a dry skillet for about 1-2 minutes per side until they release a fragrant aroma. Avoid over-toasting, as burnt chilies can taste bitter.

Can I use store-bought tortillas, or should I make my own?

Store-bought tortillas are perfectly fine and save time. Look for high-quality, fresh corn tortillas from a local market or tortillería if possible. Homemade tortillas will elevate the dish but are not essential.

How can I make my consommé richer and more flavorful?

For a deeper flavor, roast the tomatoes, onions, and garlic before blending them into the sauce. You can also add a splash of vinegar or a small piece of chocolate for an extra layer of complexity.

What should I do if my tortillas tear when folding?

To prevent tearing, warm the tortillas before dipping them in the consommé fat. Use a microwave or stovetop to make them pliable, and avoid overfilling to maintain their structure.

Conclusion

Quesabirria tacos are more than just a meal—they’re an experience. The combination of tender meat, melty cheese, crispy tortillas, and rich consommé creates a dish that’s as comforting as it is unforgettable. Whether you’re trying this recipe for the first time or tweaking it to make it your own, it’s a surefire way to impress family, friends, or even just yourself.

Related Posts: