Quesabirria is packed with flavor from tender beef, melty cheese, and crispy tortillas with broth for dipping. You are going to be obsessed!
Author’s Notes
The Quesabirria Tacos I’ll Be Making Every Week Now
I’ve been working on this recipe for a while now, and my husband says it’s the best beef he’s ever had. Tuck that flavorful meat into a tortilla with melty cheese and pan-fry it until crisp? Safe to say these have officially earned a spot in the monthly dinner rotation.
There are tons of Birria and Quesabirria Taco recipes out there, but I wanted to make this one as accessible as possible without sacrificing flavor. You might need to order the chiles online, but everything else should be straightforward to find.
And instead of tracking down a bunch of specialty chiles, this version packs plenty of flavor with just one.
Quick Tip
What Are Quesabirria Tacos? Crispy tortillas filled with tender beef and melted cheese, served with a rich dipping broth. The tortillas are dipped in beef juices, then pan-fried until the edges turn golden and crunchy.
Ingredients Needed
The full Quesabirria recipe is below, but here are a few ingredient notes:
- Beef chuck roast: Choose a cut with good marbling for juicy, tender meat.
- Onion, garlic, and carrot: These build a sweet, rich base for the broth.
- Guajillo chiles: Mild, dried peppers that add deep flavor. I usually order them online.
- Oregano, cumin, coriander, chili powder: A warm spice mix—adjust to your taste.
- Oaxaca cheese: Melts smoothly and is stretchy, similar to mozzarella.
Toppings for Quesabirria Tacos
- Chopped white onion: Adds crunch and sharp flavor
- Fresh cilantro and lime: Brightens and balances the richness
- Sliced radishes or shredded cabbage: Adds some nice crunch
- Hot sauce or salsa: For extra heat
- Sour cream or crema: For a smooth, creamy finish
How To Make Quesabirria Tacos (Tips)
- Don’t crowd the pot when searing. Work in batches so the beef browns, not steams.
- Blend the sauce well until it’s super smooth, not gritty.
- Press the tacos with a spatula as they cook to melt the cheese and crisp the tortilla.
- Keep the heat at medium, too hot and the tortillas burn before the cheese melts.
- Add a little broth inside the taco for an extra saucy filling.
Storage
How to Store Leftovers & Make Ahead
- Make ahead: Cook and shred the meat, then store it separately from the broth. I like using mason jars for the broth—the fat will rise to the top. Scoop it off and save it for frying the tacos later.
- Fridge: Store meat and broth in separate airtight containers for up to 4 days.
- Freeze: Let both cool, then freeze separately for up to 3 months.
- Reheat: Warm the meat and broth, then build and fry the quesabirria tacos fresh.
What to Serve with Quesabirria Tacos:
Dinner
Mexican Rice Recipe
Dips
Guacamole Recipe
Salads
Mexican Salad
