How to Make Quesabirria Tacos: Step-by-Step for Delicious Tacos

Part 1: What is Quesabirria? Understanding the Origins

Before we dive into the sizzling process of making quesabirria tacos, let’s first get to know what makes this Mexican dish so special. If you’re new to the world of quesabirria, you’re in for a treat. This dish isn’t just a taco—it’s an explosion of flavor, blending juicy, tender meat with gooey melted cheese and crispy tortillas, all bathed in a rich consommé.

What is Birria?

To fully understand quesabirria, we need to take a step back and look at birria—the dish from which it evolved. Birria is a traditional Mexican stew, often made with slow-cooked goat, beef, or lamb. It’s simmered for hours in a flavorful broth, infused with aromatic spices, chilies, and herbs. The result? A tender, melt-in-your-mouth meat that’s absolutely packed with flavor. It’s often served in a bowl alongside the rich, spiced broth, and topped with onions, cilantro, and lime. The dish originates from Jalisco, a state in western Mexico, where it was traditionally enjoyed during special occasions like weddings and celebrations.

But what sets birria apart from other stews is its depth of flavor, thanks to the blend of dried chilies, like guajillo and ancho, which add both heat and a touch of smokiness. As the dish grew in popularity, cooks began experimenting with ways to bring this delicious stew into the world of tacos, leading to the birth of quesabirria.

The Rise of Quesabirria

The story of quesabirria is one of evolution, from a beloved, homey stew to a viral sensation in the taco world. The addition of cheese, typically queso Oaxaca or mozzarella, and a crispy tortilla gives quesabirria a modern twist, while still paying homage to its humble roots. And just like that, the quesabirria taco was born.

These tacos are different from your average taco, mainly because they involve dipping the tortillas in the broth before frying them. This gives the tacos a crispiness on the outside, while the inside is filled with tender birria meat, melted cheese, and a burst of flavor from the broth. It’s no wonder quesabirria tacos have become the go-to street food in cities across the U.S. and Mexico!

A quick fun fact: Did you know quesabirria was virtually unknown outside of Jalisco until recently? Thanks to social media and food influencers, it’s become a food trend loved by many, quickly sweeping across taco trucks and food stands.

This introduction sets the stage for the delicious journey ahead! In the next section, we’ll gather all the ingredients you’ll need to bring your quesabirria tacos to life. Keep reading—your taste buds are in for a real treat!

Part 2: Gathering Ingredients for Quesabirria Tacos

Now that you’ve had a glimpse of the rich history and mouth-watering allure of quesabirria tacos, it’s time to gather all the necessary ingredients. Don’t worry, most of the items you’ll need are easy to find, whether you’re heading to your local grocery store or hitting up an international market. Let’s make sure you’re ready to bring this dish to life!

Essential Ingredients for Quesabirria

To make the most authentic quesabirria tacos, the quality of your ingredients is crucial. Here’s a breakdown of what you’ll need for the birria (the meat and broth), the tortillas, and the finishing touches.

For the Birria Stew (Meat and Broth):

1. Beef Chuck or Short Ribs (2-3 lbs)
   You’ll need tender cuts of beef, like chuck roast or short ribs, to create that melt-in-your-mouth texture. If you prefer, you can also use lamb or goat meat, which are more traditional, but beef works wonderfully for those who are new to the dish.
2. Dried Chiles (Guajillo, Ancho, Pasilla) (4-6 each)
   These dried chilies add the deep, rich flavor that makes birria special. Guajillo chilies add mild heat with a touch of sweetness, while ancho and pasilla bring smoky and earthy flavors. Make sure to toast them lightly before blending to bring out their full potential.
3. Tomato (1 medium-sized)
   Tomatoes add a subtle tang to the broth. Use a fresh tomato or, if you prefer, canned tomatoes in a pinch.
4. Onion (1 medium-sized, quartered)
   Onion gives depth and sweetness to the broth, helping balance out the richness of the meat.
5. Garlic (3-4 cloves)
   Garlic brings that savory aroma and rich flavor that complements the beef and chilies.
6. Bay Leaves (2-3 leaves)
   Bay leaves are a common addition to slow-cooked stews. They add an herbal aroma and deepen the flavors.
7. Cinnamon Stick (1)
   A hint of cinnamon in the broth provides a warm, fragrant note, balancing out the heat from the chiles.
8. Cloves (2-3 whole)
   Cloves give a mild, aromatic heat to the broth and elevate the other spices.
9. Beef Broth or Water (4-5 cups)
   You’ll need a liquid base to cook the meat and create a flavorful consommé. Beef broth works best for richness, but water can be used as a lighter alternative.
10. Salt and Pepper (to taste)
    Seasoning the broth and meat is essential to bring everything together. Be sure to taste as you go!

For the Quesabirria Tacos:

1. Corn Tortillas (8-10)
   Corn tortillas are the classic choice for quesabirria tacos. They hold up well when dipped in the broth and crisp up perfectly on the griddle. Opt for fresh tortillas if possible for the best flavor and texture.
2. Cheese (Queso Oaxaca or Mozzarella)
   Queso Oaxaca is the traditional choice for quesabirria. It’s a soft, stringy cheese that melts beautifully and stretches as you bite into your taco. If you can’t find queso Oaxaca, mozzarella is a great substitute.
3. Fresh Cilantro (chopped, for garnish)
   Cilantro adds a burst of freshness that brightens up the rich flavors of the meat and cheese.
4. Chopped Onion (for garnish)
   Raw onions add a sharp contrast to the creamy cheese and tender beef. They’re often served on top of the tacos for a nice crunch.
5. Lime (cut into wedges)
   Squeezing a bit of fresh lime juice on your quesabirria taco just before eating adds a zesty kick that ties everything together.
6. Hot Sauce (optional)
   If you like a little extra heat, a drizzle of your favorite hot sauce will do the trick. Make sure it’s one that complements the smoky flavors of the birria broth.

For Dipping:

• Quesabirria Consommé (the rich broth you’ve cooked your meat in)
  This savory liquid is crucial for dipping the tortillas before they’re fried. It’s what makes quesabirria tacos so irresistible. The consommé should be thickened slightly by simmering down the broth after cooking the meat.

Pro Tip:

Once you’ve gathered all the ingredients, it’s a good idea to marinate the beef in the birria broth overnight. This extra step allows the meat to soak up all the flavors, making it even more tender and flavorful.

Now that you have everything in place, you’re ready to begin the exciting process of assembling and cooking your quesabirria tacos. In the next part, we’ll guide you through the step-by-step process to bring this tasty dish from your kitchen to your table. Ready? Let’s get cooking!

Part 3: Making the Birria Stew for Quesabirria Tacos

Now that you’ve gathered all the ingredients, it’s time to create the base of your quesabirria tacos: the rich, savory birria stew. This step involves slow-cooking the meat and preparing the consommé (broth) that will add depth of flavor to your tacos. Here’s how to bring it all together.

Step 1: Toast and Blend the Dried Chiles

To get that signature quesabirria flavor, we first need to toast the dried chiles. This will help bring out their natural oils and deepen their flavor.

1. Toast the dried chilies: Heat a large skillet over medium heat. Once hot, add the guajillo, ancho, and pasilla chilies. Toast them lightly for 2-3 minutes, turning them occasionally to avoid burning. The goal is to release the essential oils without over-toasting.
2. Remove seeds and stems: After toasting, remove the chilies from the pan and let them cool slightly. Once they’ve cooled enough to handle, cut off the stems and shake out the seeds. This will keep the broth from becoming too bitter.
3. Blend the chiles: Place the toasted chiles into a blender. Add 1 cup of warm water to help them blend smoothly. Blend until the mixture forms a thick, smooth paste. This is your chile paste which will be the heart of your birria.

Step 2: Prepare the Broth

The birria broth is rich and flavorful, a mixture of the chile paste, spices, and beef broth. It’s the key to creating the perfect quesabirria tacos.

1. Cook the aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and garlic, sautéing until they become fragrant and translucent (about 3-4 minutes).
2. Add the chile paste: Stir in the chile paste you just made. Allow it to cook for about 2 minutes to deepen the flavors.
3. Add the beef: Next, add your beef chuck or short ribs to the pot. Make sure to sear the beef on all sides to lock in the flavor. This step doesn’t need to cook the meat all the way through, but a good sear will enhance the flavor of your stew.
4. Add the broth and seasonings: Pour in the beef broth (or water) and bring the mixture to a simmer. Add the bay leaves, cinnamon stick, cloves, and salt and pepper to taste. Stir everything together and bring to a boil.
5. Simmer and cook: Lower the heat to a gentle simmer. Cover the pot and let the stew cook for 2.5 to 3 hours, or until the beef is tender and easily shreddable with a fork. The longer you cook it, the richer the flavors will become.

Step 3: Shred the Meat and Strain the Broth

Once the beef is tender, it’s time to remove the meat and finish up the broth.

1. Shred the beef: Use tongs or a fork to carefully remove the beef from the pot. Place it on a cutting board and shred it into bite-sized pieces. Discard any bones (if using short ribs). Return the shredded meat to the pot to absorb the flavors of the broth.
2. Strain the broth: To get a silky smooth consommé, strain the broth through a fine-mesh sieve to remove any remaining solids (like onion bits, garlic, or chili skins). This will leave you with a clean, flavorful liquid.
3. Adjust seasoning: Taste the consommé and adjust seasoning as needed. You might want to add a bit more salt or pepper to perfect the flavor.

Pro Tip:

Don’t throw away the consommé! It’s not just for flavoring the meat, it’s essential for dipping the tortillas before frying them. Make sure to set aside a small bowl of consommé for this purpose.

Now that the birria stew is ready, it’s time to move on to the fun part: assembling the quesabirria tacos!

Part 4: Assembling and Cooking the Quesabirria Tacos

Now comes the fun part: assembling your quesabirria tacos! With the beef stew and consommé ready, it’s time to turn those flavorful ingredients into crispy, cheesy, and mouthwatering tacos. Here’s how to bring everything together.

Step 1: Prepare the Tortillas

The tortillas are the foundation of your quesabirria tacos. You’ll want to choose soft corn tortillas that can hold up to the juicy filling. You’ll also dip them into the flavorful consommé to add that signature taste.

1. Warm your tortillas: Heat a skillet or griddle over medium heat. Place the tortillas on the skillet for about 30 seconds per side, just enough to make them warm and pliable. Be careful not to overcook them, or they’ll become too crispy and hard.
2. Dip the tortillas in consommé: Once your tortillas are warmed, dip each side of the tortilla into the strained birria consommé. This step is essential for infusing your tortillas with the rich, smoky flavor that makes quesabirria tacos so delicious.

Step 2: Add the Shredded Beef

Now that your tortillas are dipped and full of flavor, it’s time to add the shredded birria meat.

1. Layer the beef: Place a generous portion of the shredded beef in the center of the tortilla. Make sure to spread it evenly so each taco has enough meat to give it that satisfying bite. You can also add a little bit of the cooked onions or cilantro from the stew for extra flavor.
2. Add the cheese: For that cheesy goodness you love in quesabirria tacos, sprinkle a generous amount of shredded mozzarella cheese (or Oaxaca cheese if you prefer). The cheese will melt into the warm meat, creating that irresistible cheesy taco experience.

Step 3: Fry the Tacos

This is the part where the magic happens! You’ll now fry the tacos until they’re crispy on the outside and oozy with melted cheese on the inside.

1. Heat oil in the skillet: In the same skillet you used to warm the tortillas, heat a small amount of oil over medium heat. You don’t need too much, just enough to coat the bottom of the pan.
2. Fry the tacos: Place the assembled quesabirria tacos into the skillet, folding them in half with the meat and cheese inside. Fry for about 2-3 minutes per side, or until golden brown and crispy. You’ll want to flip them carefully so they don’t spill the cheesy filling.
3. Drain excess oil: Once the tacos are perfectly crispy, transfer them to a plate lined with paper towels to drain off any excess oil.

Step 4: Serve with Consommé for Dipping

One of the signature elements of quesabirria tacos is dipping them into the rich, flavorful consommé.

1. Serve with a side of consommé: Pour the strained birria consommé into small bowls and serve alongside your tacos. The warm broth will elevate your tacos, adding an extra layer of depth with every dip.
2. Garnish your tacos: Top the tacos with fresh cilantro, diced onions, and a squeeze of lime. These simple garnishes will add a burst of freshness that balances the richness of the stew and cheese.

Part 5: FAQs and Tips for Perfecting Your Quesabirria Tacos

As you’ve just learned, making quesabirria tacos from scratch is a bit of an art, but with the right ingredients and a little patience, you can create taco perfection. But what about some of those burning questions you might have along the way? Let’s tackle some FAQs to help make your taco-making experience even easier!

FAQ 1: Can I use flour tortillas instead of corn tortillas?

While the traditional quesabirria taco recipe calls for corn tortillas, you can use flour tortillas if that’s your preference. However, corn tortillas tend to hold up better with the liquid from the consommé, so if you choose flour, be sure to handle them carefully to prevent them from falling apart when dipping.

FAQ 2: Can I make quesabirria tacos ahead of time?

Yes, you can prep several elements of the tacos ahead of time! You can cook the birria stew and make the consommé in advance and store it in the refrigerator for up to 3 days. When you’re ready to assemble the tacos, simply heat the birria, dip your tortillas, and fry them. It’s a great way to save time without sacrificing flavor!

FAQ 3: Can I make the consommé without beef?

Absolutely! While quesabirria is traditionally made with beef, you can also make a version with other meats like lamb, goat, or even chicken. The process and spices stay pretty much the same, but the flavor profile will vary based on the meat you choose. If you want a vegetarian option, consider using jackfruit or mushrooms for a similar texture to the shredded meat.

FAQ 4: How can I make the tacos spicier?

If you love a good spicy kick, try adding more dried chilies to the birria stew, like chipotle or guajillo peppers. You can also make a spicy dipping sauce using hot sauce, chili powder, or even fresh jalapeños to serve alongside the tacos. The beauty of quesabirria tacos is that you can adjust the spice levels to your taste!

FAQ 5: What should I serve with quesabirria tacos?

Quesabirria tacos are so flavorful that they don’t need much on the side, but a few accompaniments can take the meal to the next level. Serve them with fresh salsa, a side of Mexican rice, or even some grilled street corn (elote) for a complete feast. A chilled agua fresca (like horchata or tamarindo) is also a refreshing drink pairing!

FAQ 6: Can I freeze quesabirria leftovers?

If you have leftovers (which, let’s be honest, is rare with how delicious these tacos are), you can absolutely freeze the birria stew and consommé. Let the stew cool completely, then store it in an airtight container or freezer-safe bag. When you’re ready to enjoy it again, simply thaw and reheat the stew, then assemble your tacos. The leftovers will still taste amazing!

FAQ 7: What makes quesabirria tacos from Jalisco so special?

Quesabirria Jalisco tacos are the original version of this dish and are made with a unique, traditional method. In Jalisco, the birria is slow-cooked in a clay pot, and the tacos are often fried to a crispier texture than the standard ones. The spices used in Jalisco birria have a deep, earthy flavor that gives the tacos an unmistakable taste, and it’s one of the most beloved regional variations in Mexico.

FAQ 8: What’s the difference between quesabirria tacos and regular birria tacos?

Great question! The main difference between quesabirria tacos and regular birria tacos is the cheese. While both are filled with the rich, stewed beef and served with consommé for dipping, quesabirria tacos are also stuffed with gooey melted cheese, giving them that extra indulgent bite. The cheese is the defining feature that sets quesabirria apart!

Pro Tips for Perfecting Your Quesabirria Tacos

• Don’t rush the slow-cooking process: The key to tender, flavorful birria meat is slow cooking. Make sure to let it simmer for several hours, allowing the flavors to deepen and the meat to become melt-in-your-mouth tender.
• Use quality cheese: The cheese is crucial for getting that gooey, stretchy texture in your tacos. Oaxaca cheese is often used for quesabirria because of its meltability, but mozzarella is a great substitute if needed.
• Be generous with the consommé: When dipping your tortillas into the consommé, don’t be shy! The more flavorful broth you get onto the tortillas, the better your quesabirria tacos will taste. Just be sure to let the tortillas cook long enough to absorb the flavor without getting soggy.
• Double-fry for extra crispiness: If you like your quesabirria tacos extra crispy, you can double-fry them. After frying them once, remove them from the skillet, add more cheese and beef, and then return them to the pan to fry again. This creates an even crispier taco shell!

This section wraps up the FAQs and pro tips for making quesabirria tacos. You’re now equipped with the knowledge to make these tacos as perfect as possible. But wait—there’s still more to explore! Stay tuned for the final part where we answer more burning questions and provide even more ways to enjoy this tasty dish.

Conclusion: Mastering the Art of Quesabirria Tacos

After all the sizzling steps and flavor-packed tips, you’re now ready to create your very own quesabirria tacos! Whether you’re following the traditional method or adding your own twist, these tacos are sure to bring a burst of flavor to any meal. With tender, slow-cooked meat, melty cheese, and that rich consommé for dipping, it’s no wonder quesabirria has become such a beloved dish.

Remember, the key to perfecting your quesabirria tacos is all in the details: choosing the right cuts of meat, allowing plenty of time for the stew to develop deep, rich flavors, and, of course, getting that cheese just right! Don’t forget to get creative with toppings, seasonings, and salsas to make the dish your own.

Now that you’ve got all the tips and tricks, it’s time to gather your ingredients, fire up the stove, and dive into making the ultimate taco experience. Whether it’s for a casual dinner or a fiesta with friends and family, your quesabirria tacos will surely steal the show.

Happy cooking, and enjoy every bite of your homemade, cheesy, crispy taco goodness! 🌮