“`html
If you’re craving a dish that combines irresistible crispiness with ooey-gooey melted cheese and rich, tender beef, look no further than this Crispy Cheesy Quesabirria Tacos Recipe. It’s a dazzling fusion of deep, slow-cooked flavors wrapped in crunchy tortillas, delivering a bite that’s crunchy, savory, and downright addictive. Whether you’re making it for a cozy weeknight dinner or sharing with friends at a party, these tacos will quickly become your new favorite comfort food obsession.
Ingredients You’ll Need
Getting all the ingredients ready for the Crispy Cheesy Quesabirria Tacos Recipe is wonderfully straightforward. Each element brings its own magic—whether it’s the smoky dried chilies that build the sauce’s depth, the tender beef for that hearty richness, or the melty cheese that binds everything together with creamy goodness.
- 2 lbs beef chuck roast or short ribs: Perfect for slow cooking; this cut becomes incredibly tender and flavorful.
- 2 dried guajillo chilies: Provide a subtle smokiness with mild heat, essential for the birria sauce.
- 2 dried ancho chilies: Add a fruity, deep chili flavor that complements the guajillo.
- 1 dried pasilla chili (optional): For those who want a little extra complexity and mild earthiness.
- 1 medium onion, quartered: Adds sweetness and depth to the sauce base.
- 4 cloves garlic, smashed: Bring bold aromatic punch that’s key to every great Mexican stew.
- 2 bay leaves: Infuse gentle herbal undertones during the slow simmer.
- 1 cinnamon stick: Adds warm, sweet notes that harmonize beautifully with the chilies.
- 4 cups beef broth (or water): The cooking liquid that softens meat and melds flavors together.
- 1 teaspoon cumin: Adds a nutty, earthy aroma that rounds out the spice profile.
- 1 teaspoon oregano: Brings a slightly bitter, herbal note essential for authentic flavor.
- 1/2 teaspoon black pepper: For just the right bite of heat without overpowering.
- Salt to taste: The flavor enhancer that pulls everything together.
- 10-12 corn tortillas: The crispy taco shells that wrap all the delicious filling.
- 2 cups shredded mozzarella cheese (or Oaxaca cheese): Melt-in-your-mouth cheese that adds gooey texture and creamy taste.
- Fresh cilantro, chopped (for garnish): Adds a fresh herbal brightness to finish.
- 1/2 cup finely diced onion (for garnish): Provides a satisfying crunch and bite.
- Lime wedges (for serving): Their tangy juice cuts through the richness perfectly.
- Oil for frying: Essential for crisping up those tortillas to golden perfection.
- 1 1/2 cups reserved birria broth: The flavorful dipping sauce that makes this dish unforgettable.
- 1 small onion, finely chopped: For simmering with the dipping broth to add crunch and flavor.
- 1 clove garlic, minced: Adds aromatic depth to the consommé.
- 1 tablespoon vinegar: Adds acidity to brighten the rich broth.
- 1/2 teaspoon chili powder (optional): For a touch of smoky heat in the dip.
How to Make Crispy Cheesy Quesabirria Tacos Recipe
Step 1: Toast the Chilies and Blend the Sauce
Start by removing stems and seeds from the dried guajillo, ancho, and pasilla chilies to avoid bitterness. Toast these chilies gently in a dry skillet until they release a fragrant aroma—this step unlocks their smoky, rich flavor. Then, blend the toasted chilies with onion, garlic, cumin, oregano, black pepper, and a cup of beef broth until silky smooth. This vibrant sauce is the soul of your birria.
Step 2: Brown the Beef
In a large pot or Dutch oven, heat a little oil and brown your beef chunks on all sides. This searing caramelizes the meat’s surface, locking in juices and developing deep flavor. Don’t rush this step; it’s the foundation for tender, richly flavored birria.
Step 3: Simmer the Birria
Pour the chili sauce into the pot, cooking it for about five minutes to deepen its flavors. Add the remaining beef broth, bay leaves, cinnamon stick, and the seared beef. Bring everything to a boil, then lower the heat and let it simmer gently for 2-3 hours. This slow cooking melts the connective tissues, resulting in melt-in-your-mouth beef.
Step 4: Shred the Beef and Prepare the Dipping Broth
Once your beef is fork-tender, remove it from the pot and shred it finely. Discard the bay leaves and cinnamon stick. Reserve about 1 1/2 cups of the rich cooking broth. Simmer this broth with chopped onion, garlic, vinegar, and optional chili powder to create the flavorful birria consommé that will accompany your tacos.
Step 5: Assemble and Crisp the Tacos
Heat a skillet and lightly oil it. Dip each corn tortilla into the reserved birria broth, soaking up flavor while softening the tortilla. Lay the tortilla on the skillet, sprinkle cheese onto one half, and top with a generous amount of shredded beef. Fold to form a taco, then cook for 2-3 minutes per side until the tortilla crisps up and the cheese melts into gooey perfection.
Step 6: Garnish and Serve
Remove the crispy cheesy quesabirria tacos from the skillet and add fresh cilantro and diced onions on top for a burst of bright, fresh crunch. Serve immediately with lime wedges and a small bowl of dipping broth to dunk every bite.
How to Serve Crispy Cheesy Quesabirria Tacos Recipe
Garnishes
A sprinkle of chopped fresh cilantro and finely diced onion transforms these tacos from delicious to sensational, adding freshness and crunch that beautifully contrast the rich filling. A squirt of lime juice brings zesty brightness that elevates each bite.
Side Dishes
Serve these tacos alongside classic Mexican sides like pickled jalapeños, refried beans, or a simple cabbage slaw for textural contrast. A fresh corn salad with lime and chili powder also pairs beautifully for a light, vibrant accompaniment.
Creative Ways to Present
For a festive twist, line a shallow serving tray with colorful napkins and arrange the quesabirria tacos in a fan shape. Serve the birria consommé in small bowls for individual dipping experiences. You can also top with avocado slices or crumbled queso fresco to add extra creaminess and flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover birria beef and broth separately in airtight containers in the fridge. The beef will keep beautifully for up to 3-4 days, retaining its tenderness and deep flavor.
Freezing
The shredded birria beef freezes well if you want to prepare in advance. Freeze in portions with some broth for moisture, and thaw overnight in the fridge before reheating. This makes weeknight dinners a breeze.
Reheating
Reheat the beef gently over low heat, ideally with a splash of the reserved broth to keep it moist. For tacos, crisp the tortillas again in a hot skillet just before serving to bring back that irresistible crunch and melty cheese goodness.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast or short ribs are ideal for their marbling and tenderness, brisket or even stew meat can work in a pinch. Just ensure you slow-cook until the meat shreds easily.
What cheese is best for quesabirria tacos?
Mozzarella or Oaxaca cheese both melt beautifully and have mild flavors that complement the bold birria. If you want an authentic taste, Oaxaca cheese is fantastic, but mozzarella is a readily available and delicious alternative.
Can I make these tacos spicy?
Definitely! Add the optional pasilla chili to the sauce or sprinkle a bit of chili powder into the dipping broth. You can also serve with pickled jalapeños for an extra kick.
How do I get the tortillas perfectly crispy?
Dipping the tortillas in the birria broth before frying softens them and infuses flavor. Once on the skillet with cheese inside, cook over medium heat until golden and crispy on both sides, ensuring the cheese melts and the tortilla crisps up nicely.
Is this recipe suitable for a large crowd?
Yes! This Crispy Cheesy Quesabirria Tacos Recipe scales wonderfully and is a crowd-pleaser. Simply multiply the ingredients accordingly and cook the beef in batches if needed. Everyone will be asking for seconds.
Final Thoughts
If you love bold, comforting flavors wrapped in crispy, cheesy tortillas, this Crispy Cheesy Quesabirria Tacos Recipe is a guaranteed winner. It’s a dish that invites you to slow down, savor every bite, and share the joy of incredible homemade food. Give it a try and see how quickly these tacos become a cherished classic in your kitchen.
“`
Print
Crispy Cheesy Quesabirria Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 35 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
These Crispy, Cheesy Quesabirria Tacos combine tender, slow-simmered beef with queso-melted tortillas for a deliciously flavorful Mexican street food experience. Featuring a rich, aromatic birria broth made from dried chilies and spices, the beef is braised until perfectly shreddable and then served inside crispy tortillas dipped in the broth and filled with gooey cheese. Garnished with fresh cilantro, diced onion, and lime wedges, these tacos are accompanied by a spicy birria consommé for dipping, making each bite rich, savory, and satisfying.
Ingredients
Birria Meat and Sauce
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional for extra depth)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth (or water)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Salt to taste
Tacos
- 10–12 corn tortillas
- 2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- Oil for frying
Garnishes and Dipping Consommé
- Fresh cilantro, chopped (for garnish)
- 1/2 cup finely diced onion (for garnish)
- Lime wedges (for serving)
- 1 1/2 cups reserved birria broth (from braising the beef)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon vinegar
- 1/2 teaspoon chili powder (optional)
- Salt to taste
Instructions
- Toast the Chilies: Remove stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until aromatic, being careful not to burn them.
- Prepare Chili Sauce: Add the toasted chilies, quartered onion, smashed garlic, cumin, oregano, and black pepper to a blender. Pour in 1 cup beef broth or water and blend until smooth. Add more broth if the sauce is too thick.
- Sear the Beef: Heat a little oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches until all sides are seared. Remove the beef and set aside.
- Cook the Birria: In the same pot, add the blended chili sauce and cook for about 5 minutes, stirring occasionally. Add the remaining beef broth, bay leaves, cinnamon stick, and the seared beef back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until the beef is tender and easily shredded.
- Shred the Beef: Remove beef from the pot and shred using two forks. Discard bay leaves and cinnamon stick. Reserve 1 1/2 cups of the braising broth for dipping.
- Prepare Consommé for Dipping: In a small saucepan, combine the reserved birria broth, finely chopped onion, minced garlic, vinegar, and optional chili powder. Simmer over medium heat for 5-10 minutes. Season with salt to taste and set aside.
- Heat Tortillas: Heat a skillet or griddle over medium with a light brush of oil. Dip each corn tortilla into the reserved birria broth to soften, then place on the skillet.
- Assemble Tacos: Sprinkle shredded cheese on one half of the tortilla. Add a generous portion of shredded birria beef on top of the cheese, then fold the tortilla over to form a taco.
- Cook Tacos: Cook the folded tacos on each side for 2-3 minutes until the tortilla is crispy and golden, and the cheese is melted inside.
- Serve: Remove tacos from skillet and top with freshly chopped cilantro and diced onion. Serve with lime wedges and the warm birria consommé for dipping.
Notes
- For added authenticity, use Oaxaca cheese instead of mozzarella.
- The pasilla chili is optional but adds extra depth and smoky flavor.
- Be sure not to burn the dried chilies when toasting to avoid bitterness.
- Leftover birria broth can be refrigerated and used as a flavorful dipping sauce or soup base.
- If you prefer spicy tacos, add extra chili powder or a dash of hot sauce to the consommé.
