Crispy, Cheesy Quesabirria Tacos Recipe
If you’re craving a show-stopping meal that combines deep, slow-cooked flavor, melty cheese pulls, and irresistible crunch, Crispy, Cheesy Quesabirria Tacos are about to become your new obsession. This Mexican street food favorite wraps juicy, chile-braised beef in golden, cheese-stuffed tortillas, then crisps them to perfection for a bite that’s rich, savory, and endlessly satisfying. Whether you’re hosting friends or treating yourself to something special, these tacos capture everything wonderful about comfort food with a seriously crave-worthy twist.
Ingredients You’ll Need
The magic of Crispy, Cheesy Quesabirria Tacos comes from a handful of carefully chosen ingredients, each playing a crucial role in layering flavor and texture. Don’t be intimidated by the list—the steps are straightforward, and every item adds something special to the final result.
- Beef chuck roast: The perfect cut for shredding, giving these tacos their classic, tender texture.
- Oil: Helps sear the meat to lock in flavor right at the start.
- Dried guajillo chiles: These bring mild heat and gorgeous red color to your birria broth.
- Dried ancho chiles: For a deep, smoky-sweet complexity that balances the other chiles.
- Beef broth: The savory base that infuses the beef with mouthwatering flavor as it simmers.
- White onion: Adds natural sweetness and a punch of freshness.
- Garlic cloves: Essential for that bold, aromatic birria taste.
- Chipotle pepper in adobo: Gives a subtle smoky kick and a touch of heat.
- Apple cider vinegar: Brightens the sauce, balancing the richness of the beef.
- Dried oregano: A classic Mexican herb for earthy, herby notes.
- Ground cumin: Warm, nutty spice that’s key to authentic flavor.
- Ground cinnamon: Just a hint adds surprising depth and warmth.
- Salt and black pepper: To season every layer perfectly.
- Corn tortillas: These crisp up beautifully and hold all the cheesy, beefy goodness.
- Shredded Oaxaca or mozzarella cheese: For that ultimate, stretchy cheese pull in every bite.
- Chopped white onion and cilantro (for garnish): Bring brightness and freshness to balance the richness.
- Lime wedges (for serving): A squeeze of lime cuts through the savoriness and adds zing.
How to Make Crispy, Cheesy Quesabirria Tacos
Step 1: Sear the Beef
Start by heating oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear them on all sides until they’re beautifully browned. This quick step builds a foundation of flavor that will infuse every bite of your Crispy, Cheesy Quesabirria Tacos. Once browned, set the beef aside while you work on the sauce.
Step 2: Toast and Simmer the Chiles
In the same pot, toss in your dried guajillo and ancho chiles. Toast them for a minute or two until they smell fragrant—this wakes up their natural oils and deepens their flavor. Then, add beef broth, onion, garlic, chipotle pepper, vinegar, oregano, cumin, cinnamon, salt, and pepper. Bring everything to a boil, then reduce the heat to a gentle simmer for about 10 minutes to let the flavors meld together.
Step 3: Blend the Sauce
Give the mixture a few minutes to cool slightly, then carefully transfer it to a blender. Blend until you have a silky, smooth sauce. This is the heart of your birria, packed with layers of smoky, spicy, and tangy flavor that defines true Crispy, Cheesy Quesabirria Tacos.
Step 4: Braise the Beef
Return the beef to the pot and pour the blended sauce over it. Cover and simmer everything on low for two and a half to three hours. The beef will become fall-apart tender, soaking up every ounce of that incredible sauce. When it’s done, shred the meat and return it to the pot to keep warm and juicy.
Step 5: Assemble and Crisp the Tacos
Heat a skillet or griddle over medium heat. Dip each tortilla into the top layer of the rich birria broth—this is your ticket to deeply flavorful, golden tacos. Lay the tortilla on the skillet, sprinkle with plenty of shredded cheese, and add a generous scoop of shredded beef. Fold in half, then cook each taco for two to three minutes per side until the cheese is gloriously melted and the outside is crisp and golden. Repeat with the rest, and get ready to feast!
How to Serve Crispy, Cheesy Quesabirria Tacos
Garnishes
Top your Crispy, Cheesy Quesabirria Tacos with a shower of chopped white onion and fresh cilantro, then add a squeeze of lime for a hit of brightness. Don’t forget a bowl of that savory birria broth on the side for dipping; it’s the ultimate way to enjoy every last drop of flavor.
Side Dishes
These tacos are so hearty, they don’t need much else, but a side of Mexican rice, refried beans, or a zesty corn salad makes a delicious, well-rounded meal. If you want to keep it simple, tortilla chips and salsa are always a crowd-pleaser alongside Crispy, Cheesy Quesabirria Tacos.
Creative Ways to Present
Bring some flair to your table by serving the tacos stacked on a platter, with individual ramekins of birria broth for dipping. Or, set up a DIY taco bar with toppings and garnishes for everyone to build their own Crispy, Cheesy Quesabirria Tacos just the way they like. For parties, slice each taco in half and serve as irresistible appetizers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crispy, Cheesy Quesabirria Tacos (lucky you!), store the beef and broth together in an airtight container in the fridge for up to four days. Keep the tortillas and cheese separate until you’re ready to reassemble for best results.
Freezing
The birria beef freezes beautifully. Let it cool completely, then pack it into freezer-safe containers with enough broth to keep everything moist. It’ll keep in the freezer for two to three months, making it easy to whip up fresh tacos on busy nights.
Reheating
To bring your tacos back to life, simply rewarm the birria beef in a saucepan with a splash of broth. Assemble your tacos as usual—dipping the tortillas in broth, stuffing with cheese and beef, then crisping them in a skillet until hot and melty. They’ll taste just as incredible as the first time!
FAQs
Can I use a different type Main Course
Absolutely! While Oaxaca cheese gives that classic melty stretch, mozzarella is a great substitute, and Monterey Jack or even cheddar can work if you’re feeling adventurous. The key is to choose a cheese that melts well for optimal gooeyness in your Crispy, Cheesy Quesabirria Tacos.
Do I have to use beef chuck roast?
Chuck roast is ideal for its marbling and shreddable texture, but you can swap in short ribs, brisket, or even lamb for a twist. Just be sure to pick a cut that benefits from slow, gentle cooking so you get that signature tenderness.
How spicy are these tacos?
Crispy, Cheesy Quesabirria Tacos have a gentle warmth from the chiles and chipotle, but aren’t overwhelmingly spicy. If you love heat, add an extra chipotle pepper or toss in a dried arbol chile. If you prefer milder flavors, stick to the recipe as written.
Can I make the birria beef ahead of time?
Yes, and in fact, the flavor gets even better after a night in the fridge! Simply prepare the beef and broth a day in advance, then reheat and assemble your tacos when you’re ready to serve.
What’s the best way to dip the tacos in the broth?
Ladle some of the birria broth into individual bowls for each person. Dip your Crispy, Cheesy Quesabirria Tacos right before taking a bite for the ultimate experience—the tortilla soaks up the rich, savory flavors without getting soggy.
Final Thoughts
If you’ve never tried making Crispy, Cheesy Quesabirria Tacos at home, now’s your chance to bring a taste of Mexican street food magic to your own kitchen. With juicy beef, melty cheese, and that signature crunchy shell, these tacos are guaranteed to steal the show at any meal. Gather your ingredients, invite some friends, and get ready for a taco night you’ll be dreaming about long after the last bite!
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Crispy, Cheesy Quesabirria Tacos Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 tacos 1x
- Diet: Non-Vegetarian
Description
Experience the ultimate comfort food with these Crispy, Cheesy Quesabirria Tacos. Tender, slow-simmered beef chuck roast is infused with a rich blend of dried chiles and spices, then shredded and cooked in a flavorful broth. The meat is tucked inside crispy corn tortillas layered with melted Oaxaca or mozzarella cheese, garnished with fresh onion, cilantro, and served with lime wedges and warm broth for dipping. It’s an authentic Mexican street food favorite that’s perfect for a satisfying meal.
Ingredients
For the Birria Beef
- 2½ lbs beef chuck roast, cut into large chunks
- 1 tablespoon oil
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cups beef broth
- 1 small white onion, quartered
- 5 garlic cloves
- 1 chipotle pepper in adobo
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and black pepper, to taste
For the Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.
- Toast the Chiles: In the same pot, add the dried guajillo and ancho chiles and toast for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Make the Sauce: Add beef broth, quartered onion, garlic cloves, chipotle pepper in adobo, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Blend the Sauce: Allow the broth mixture to cool slightly, then transfer it to a blender. Blend until smooth, ensuring a rich, flavorful sauce.
- Simmer the Beef: Return the beef chunks to the pot along with the blended sauce. Cover and simmer on low for 2½ to 3 hours, or until the meat is fork-tender and shreds easily.
- Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce to keep warm and soak up more flavor.
- Prepare the Tacos: Heat a skillet or griddle over medium heat. Dip each corn tortilla into the top layer of birria broth to coat, then place the tortilla on the hot skillet.
- Assemble and Cook: Sprinkle a generous amount of shredded cheese onto one half of the tortilla, add a portion of the shredded beef on top, then fold the tortilla in half. Cook for 2–3 minutes per side until the tortilla is crispy and the cheese has melted.
- Serve: Repeat with remaining tortillas. Serve the quesabirria tacos hot, garnished with chopped white onion, cilantro, and lime wedges. Accompany with warm birria broth for dipping.
Notes
- Using a combination of dried guajillo and ancho chiles adds depth and complexity to the flavor.
- For enhanced taste and convenience, prepare the birria beef a day in advance — leftovers or extra meat can be stored in the broth and refrigerated.
- Leftover birria beef and broth freeze well, making quick weeknight quesabirria tacos a breeze to prepare.
- Use fresh corn tortillas for best texture and flavor when crisping.
- Adjust the chipotle pepper quantity to control the heat level according to your preference.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
