If you’ve been scrolling through TikTok or Instagram lately, chances are you’ve seen the viral sensation known as quesabirria tacos. These cheesy, juicy, and crispy tacos are taking over kitchens everywhere — and for good reason. Quesabirria combines the deep, slow-cooked flavors of birria with the irresistible crunch of fried tortillas and gooey melted cheese. Whether you’re a taco lover or just someone looking for a show-stopping dinner, this recipe will teach you how to make authentic quesabirria tacos from scratch.
In this article, we’ll cover everything you need to know — from the origins of quesabirria to a step-by-step recipe, tips for success, and ways to customize it to your taste.
What Are Quesabirria Tacos?
Quesabirria tacos are a Mexican dish that originated in Tijuana, blending the classic birria (a slow-cooked, spiced beef stew) with melty cheese and crispy corn tortillas. The key difference between regular birria tacos and quesabirria is the cheese — which gets melted inside the tortilla before being filled with the tender birria meat. The tacos are then fried on a hot griddle, creating a golden, crispy exterior.
These tacos are typically served with a side of consommé, the flavorful broth from the birria, for dipping. The result? A taco that’s crunchy, cheesy, meaty, and incredibly satisfying.
Why You’ll Love This Recipe
- Restaurant-quality at home – Impress your family with tacos that taste like they came from a top taquería.
- Bold, authentic flavors – Rich chile-based birria sauce, slow-cooked beef, and melted cheese make this unforgettable.
- Customizable – Choose your protein (beef, goat, lamb, or even chicken), adjust the spice level, and pick your favorite cheese.
- Perfect for gatherings – Quesabirria tacos are interactive and fun, making them ideal for parties or game-day spreads.
Ingredients You’ll Need for Quesabirria Tacos
To make quesabirria tacos from scratch, you’ll need two main components: the birria (stewed meat) and the tacos themselves.
For the Birria:
- 3 lbs beef chuck roast (or a mix of beef short ribs + chuck)
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles (optional, for a smoky flavor)
- 4 Roma tomatoes
- 1 medium onion, halved
- 6 garlic cloves
- 2 tbsp apple cider vinegar
- 3 cups beef broth
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp dried oregano (Mexican oregano preferred)
- 1 tsp smoked paprika
- 1 tsp black peppercorns
- 1 cinnamon stick
- Salt to taste
- 2 tbsp vegetable oil
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)
- Chopped white onion and fresh cilantro (for garnish)
- Lime wedges (for serving)
Step-by-Step Instructions
1. Prepare the Chiles
Remove the stems and seeds from the dried chiles. In a skillet, toast them lightly for about 30 seconds per side until fragrant — be careful not to burn them. Place them in a bowl and cover with hot water to soften (about 15 minutes).
2. Make the Birria Sauce
In the same skillet, roast the tomatoes, onion, and garlic until charred. Blend the softened chiles, roasted vegetables, vinegar, cumin seeds, oregano, paprika, peppercorns, cinnamon stick, and 1 cup of beef broth until smooth. This will be your rich birria sauce.
3. Brown the Meat
Cut your beef into large chunks. In a Dutch oven or large pot, heat oil and sear the meat on all sides until browned. This step locks in flavor.
4. Simmer the Birria
Pour the blended sauce over the meat. Add the remaining beef broth and bay leaves. Cover and simmer over low heat for 3–4 hours, or until the meat is fall-apart tender. Shred the beef with two forks and return it to the pot.
5. Prepare the Consommé
Skim off some of the rich, red broth into a separate bowl. This will be served as the dipping sauce for your tacos.
6. Assemble the Quesabirria Tacos
Heat a skillet or griddle over medium heat. Dip each tortilla into the birria broth to coat, then place it on the skillet. Sprinkle with cheese, add shredded birria, and fold the tortilla over. Cook until golden and crispy on both sides.
7. Serve and Enjoy
Serve the tacos hot with chopped onions, cilantro, and lime wedges. Don’t forget the bowl of consommé for dipping — that’s what makes these tacos truly special!
Tips for the Best Quesabirria Tacos
- Choose the right cut of meat – Beef chuck roast is ideal because it’s well-marbled and becomes tender when slow-cooked.
- Take your time – Low and slow cooking is key to extracting the deep flavors of the birria.
- Use melty cheese – Oaxaca cheese is traditional, but mozzarella or Monterey Jack are excellent substitutes.
- Toast the tortillas – Dipping them in the consommé before frying adds flavor and gives that signature red-golden color.
- Make extra – These tacos reheat beautifully and taste even better the next day.
Variations to Try
- Chicken Quesabirria Tacos – Use boneless chicken thighs instead of beef for a lighter version.
- Spicy Quesabirria – Add chipotle peppers in adobo sauce to the chile blend for extra heat.
- Cheese Lovers’ Quesabirria – Add extra cheese inside the tortilla for maximum gooeyness.
- Keto-Friendly Version – Skip the tortillas and serve the birria in lettuce wraps or as a cheese-shell taco.
How to Store and Reheat
- Refrigerate – Store leftover birria meat and consommé in an airtight container for up to 4 days.
- Freeze – Birria freezes well for up to 3 months. Just thaw overnight in the refrigerator.
- Reheat – Warm the birria on the stove and fry fresh tortillas when ready to serve for the best texture.
What to Serve with Quesabirria Tacos
Complete your meal with classic Mexican sides:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Fresh guacamole or salsa verde
- Pickled red onions for a tangy bite
Pair with a refreshing drink like a Horchata, Margarita, or a light Mexican beer.
Final Thoughts
Quesabirria tacos are more than just a food trend — they’re a celebration of bold flavors, textures, and traditions. From the deeply spiced birria stew to the gooey cheese and crispy tortillas, every bite is pure comfort. This recipe may take some time, but the results are well worth it.
Once you try these quesabirria tacos, you might never look at regular tacos the same way again. They’re perfect for a cozy weekend dinner, a party centerpiece, or even meal prep for the week.
So grab some tortillas, heat up your skillet, and get ready to dip your way into taco bliss.