Beef Quesabirria Tacos

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Jalisco-style Authentic Mexican Quesabirria tacos showcase braised beef simmered in a rich 3-chile broth and seasoned with a delightful spice medley.

The tender beef is cooked low and slow until it is perfectly succulent and infused with the bold flavors of the chiles and spices. The birria is then nestled into warm, soft corn tortillas and topped with melted cheese, fresh cilantro, and diced onions. Each bite is a harmonious blend of savory, spicy, and slightly sweet notes that dance on your taste buds. These Birria tacos are a true celebration of Mexican culinary tradition, offering a symphony of flavors that will transport you to the streets of Jalisco with every delicious bite.

Quesabirria, born in Tijuana, Mexico, is a tasty spin-off from the classic Birria stew of Jalisco. Originally featuring goat meat, this mouthwatering delight can also star beef or lamb, known as Birria de Res and Birria de Borrego. Birrierias are where the magic happens, dishing out this heavenly slow-cooked delight either swimming in a tasty broth or with a punchy side of consommé.

For this recipe you will need the following:

• Meat: Boneless chuck roast, short ribs…or combination.
• Vegetables: Tomatoes (canned or fresh) onion, garlic, and cilantro
• Cheese: Quesadilla cheese, and Oaxaca
• Spices: Dried bay leaves, cinnamon stick, Mexican oregano, ground cumin, dried thyme, black peppercorns, and salt.
• Chiles: Dried guajillo peppers, dried ancho chiles, and dried Chile de arbol.
• Liquids: Beef broth, vinegar, and water
• Corn Tortillas: Flour tortillas can also be used to make a Birria quesadilla

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How to Make Beef Quesabirria Tacos

• Place a Dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half the onion to the pot and cook for two more minutes. Remove the Dutch oven from heat and set aside while you make the sauce.

• Add the chiles, tomatoes, half-onion, garlic cloves, cinnamon stick, vinegar, and bay leaves in a medium pot. Pour enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes. 

• Add remaining seasonings to the medium pot: dried oregano, cumin, dried thyme, and salt and peppercorns. Stir it and simmer for 10 minutes more. Remove from heat and allow to cool for a couple of minutes. Equally important is to remove bay leaves and cinnamon stick before blending
• Strain the contents of the medium pot over a large wire mesh strainer over a large bowl.

• Place the remaining strained solids into a blender. Add 2 cups of the broth from the medium pot into the blender, plus 1 cup of beef broth. Blend until well blended. Taste and add more salt if needed and blend until mixed in.

• Place the pot with the beef and the onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce does not have enough liquid to cover the beef, pour in enough beef broth to cover it. Bring to a simmer, then cover and lower the heat. Simmer until meat is tender and shreds easily about 2½ to 3 hours.

• Heat a large skillet or griddle over medium heat. Using tongs, dip a tortilla into the top of the stew (where the fat floats), then place it in the hot skillet. Top with some shredded beef, cheese, onion, and cilantro.

• Serve warm with a small bowl of the Birria stew for dipping. Serve with lime wedges and sliced jalapenos if desired. Top tacos with pickled red onions, more cilantro, and more cheese if desired.

More Taco Recipes to Try:

• 
  Crispy Potato Tacos ( Taco Dorados de Papa)
• 
  Easy Mexican Shrimp Tacos: Quick and Flavorful Meal
• 
  Tacos Gobernador (Governor Tacos)

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Beef Quesabirria Tacos

Eunice Huerta

Quesabirria tacos, a Mexican dish comprising birria-style cooked beef folded into a corn tortilla with melted cheese and served with a side of consommé for dipping.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course dinner

Cuisine Mexican

Ingredients

  

1x2x3x

• 3-4 pounds boneless chuck roast or short ribs cut into chunks
• 2 tablespoons vegetable or olive oil
• 4 ancho chiles stemmed and seeds removed
• 5 dried Guajillo chiles stemmed and seeds removed
• 5 dried Chile de Arbol stemmed and seeds removed
• 3 large tomatoes roasted
• 1 onion halved
• 4 garlic cloves
• 2 dried bay leaves
• 1 cinnamon stick
• 5 cups water
• 1 teaspoon Mexican oregano
• 1/4 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground black peppercorns
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 18 corn tortillas
• 1 cup diced onion
• 2 cups Oaxaca shredded
• 1/4 cup roughly chopped cilantro

Instructions

 

• Place a dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook for two minutes more. Remove the dutch oven from heat and set aside while you make the sauce.
• In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon sticks, vinegar, and bay leaves. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.
• Add remaining seasonings to the medium pot: dried oregano, cumin, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple of minutes.
• Strain the contents of the medium pot into a large wire-mesh strainer over a large bowl. Remove the bay leaf and cinnamon sticks and discard. Place remaining solids into a blender.
• Add 2 cups of the broth from the medium pot into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.
• Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce does not have enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily about 2½ to 3 hours.
• Turn off the heat, remove beef from the sauce, and shred.
• Heat a large skillet or griddle over medium heat. Using tongs, dip a tortilla into the top of the stew (where the fat floats), then place it in the hot skillet. Top with some shredded beef, cheese, onion, and cilantro.
• Fold tortilla over and fry for about one minute on each side, until crispy. Remove taco to plate or baking sheet and keep warm. Repeat the above steps with the remaining tortillas.
• Serve warm with a small bowl of the birria stew for dipping. Serve with lime wedges and sliced jalapenos if desired. Top tacos with diced onion, more cilantro, and more cheese if desired.

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