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Authentic quesabirria tacos filled with tender beef birria, melted cheese, and fresh cilantro, served with a side of consommé for dipping.

Authentic Quesabirria Tacos Recipe – Mexican Street Food Favorite

Quesabirria tacos are a mouthwatering Mexican street food made with slow‑cooked beef birria, melted cheese, and crispy tortillas. Served with a rich consommé for dipping, these tacos are packed with bold flavors and irresistible textures. Perfect for taco nights, family dinners, or weekend gatherings, they’re a true fiesta on your plate.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours
Course Main
Cuisine Mexican
Servings 8 tacos (serves 3–4 people)
Calories 500 kcal

Equipment

  • Large pot or Dutch oven
  • Skillet or griddle
  • Blender (for marinade)
  • Mixing bowls
  • Ladle and tongs

Ingredients
  

For the birria:

  • 2 lbs beef chuck or short ribs
  • 4 dried guajillo chilies (stemmed, seeded)
  • 2 dried ancho chilies
  • 2 dried pasilla chilies
  • 4 garlic cloves
  • 1 medium onion
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 3 cups beef broth
  • Salt & pepper to taste

For the tacos:

  • 12 corn tortillas
  • 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
  • Chopped onion, cilantro, lime wedges (for garnish)

Instructions
 

  • Prepare marinade: Toast chilies briefly, then blend with garlic, onion, vinegar, and spices into a smooth paste.
  • Cook meat: Add beef and marinade to Dutch oven. Pour in broth. Simmer 3–4 hours until tender. Shred meat.
  • Make consommé: Strain cooking liquid, skim fat, and season to taste. Reserve for dipping.
  • Assemble tacos: Dip tortillas lightly in consommé. Place on skillet, add cheese, then shredded birria. Fold and cook until crispy.
  • Serve hot: Plate tacos with consommé in bowls for dipping. Garnish with onion, cilantro, and lime.
  • Expert tip: Dip tortillas in consommé before frying for maximum flavor and crispiness.

Notes

  • Meat choice: Beef chuck is traditional; lamb or goat for authenticity, chicken for lighter versions.
  • Cheese options: Oaxaca for stretch, mozzarella for mildness, pepper jack for spice.
  • Make-Ahead: Birria can be cooked a day ahead; reheat in consommé before assembling tacos.
  • Storage: Refrigerate meat and consommé up to 3 days; freeze up to 2 months. Assemble tacos fresh for best texture.
  • Pairings: Serve with Mexican rice, refried beans, or elote. Drinks like horchata, agua fresca, or cold beer complement perfectly.
Keyword birria beef, cheesy tacos, consommé dipping, Mexican street food, Quesabirria tacos