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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.
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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