If you’ve been searching for a comforting yet extravagantly tasty meal, this Quesabirria Tacos Recipe is an absolute must-try. It’s a beautiful fusion of crispy corn tortillas dipped in rich, flavorful consommé, stuffed with succulent shredded beef and gooey Oaxaca cheese that melts to perfection. Every bite bursts with smoky, savory, and slightly tangy notes thanks to a carefully crafted chile sauce and slow-cooked beef that practically melts in your mouth. Sharing these warm tacos with friends or family feels more like a celebration than just dinner.
Ingredients You’ll Need
The magic of this Quesabirria Tacos Recipe lies in its thoughtfully simple but distinctive ingredients. Each element enhances the final dish’s depth, from the fiery yet slightly sweet dried chilis to the tender, juicy beef and melty cheese that creates that perfect gooey texture.
- Dried guajillo chilis: Offer a deep, fruity heat that forms the flavor backbone of the sauce.
- Dried ancho chilis: Add a mild smoky sweetness to balance the spice.
- Dried chiles de arbol: Bring a sharp, fiery kick to invigorate the palate.
- Vegetable oil: Used twice – first for toasting and sautéing, then for frying the tortillas to crispy perfection.
- White onion: Provides sweetness and a slight bite, integral to both the sauce and the garnishes.
- Tomatoes: Add natural acidity and fresh flavor to the chile sauce.
- Garlic cloves: Infuse the sauce with fragrant warmth.
- Mexican oregano: Enhances the savory complexity with its citrusy notes.
- Kosher salt: Balances and elevates all flavors — season to taste.
- Ground cumin: Offers an earthy, nutty warmth that rounds out the spice blend.
- Ground black pepper: Adds a subtle sharpness and heat.
- Ground cinnamon: Provides a surprising hint of sweet depth.
- Apple cider vinegar: Cuts through the richness with bright acidity.
- Chuck roast: The star protein that becomes tender and juicy after slow cooking.
- Low-sodium beef stock: Creates a rich broth for cooking and dipping tortillas.
- Corn tortillas: Traditional base, perfect for soaking up the consommé and getting that crisp finish.
- Oaxaca cheese: Melts beautifully for that signature gooey texture, but Monterey Jack is a fine substitute.
- Chopped white onion and fresh cilantro: Classic, fresh toppings to brighten each bite.
- Lime wedges: For an optional zesty squeeze right before eating.
How to Make Quesabirria Tacos Recipe
Step 1: Toast and Rehydrate the Chilis
Start by heating a large cast iron skillet over medium-high heat to toast the dried guajillo, ancho, and chiles de arbol. Stir them frequently for a few minutes until you smell their incredible aroma, which is the first sign the sauce is coming together brilliantly. Then, cover them with boiling water to rehydrate, softening their texture and priming their flavors for blending.
Step 2: Sauté the Aromatics
In the same skillet, add a tablespoon of oil, then toss in the chopped white onion and tomatoes. Cooking them until tender softens their flavors, making the base of the sauce rich and slightly sweet. Next, add garlic for just a minute to release its fragrant oils—this simple step layers savory depth into your eventual sauce.
Step 3: Blend the Sauce
Transfer the sautéed veggies to a blender alongside the softened chilis and their soaking liquid. Add oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar, then blend until silky smooth. This vibrant red sauce is what makes the Quesabirria Tacos Recipe so distinctive, with balanced heat and tanginess ready to infuse your beef.
Step 4: Brown the Beef
Heat a large Dutch oven over medium-high heat and add the remaining oil. Brown your chuck roast pieces in batches to seal in flavor and achieve that beautiful caramelized crust. This not only tastes fantastic but also deepens the beef’s natural juices.
Step 5: Simmer the Beef in Sauce
Pour the blended chile sauce and beef stock into the Dutch oven, stir to combine, and bring to a simmer. Cover and let it cook low and slow for three hours until the beef is so tender it shreds effortlessly. This long simmer is essential as it allows the meat to soak in every layer of the sauce’s richness.
Step 6: Shred the Beef and Reserve Consommé
Once cooked, remove the beef and shred it using two forks. Set aside the consommé — that gorgeous reddish braising liquid — which will be used for dipping and frying tortillas later.
Step 7: Prepare the Tortillas
Heat a cast iron skillet with enough vegetable oil to coat the bottom. Dip each corn tortilla into the consommé on both sides. This soaking infuses the tortillas with flavor and helps them crisp perfectly in the oil.
Step 8: Assemble and Cook the Tacos
Lay a dipped tortilla in the hot skillet, add a generous amount of shredded beef and Oaxaca cheese. When the cheese starts melting, fold the tortilla in half and continue cooking until both sides are golden and crisp. Repeat until all your tacos are perfectly cooked and ready to be devoured.
How to Serve Quesabirria Tacos Recipe
Garnishes
Fresh chopped white onion and cilantro are classic garnishes, adding a bright, crunchy, and herbal contrast to the rich tacos. Do not skip the lime wedges; a quick squeeze adds a refreshing zing that brightens every bite.
Side Dishes
Pair your quesabirria tacos with simple sides like Mexican rice or refried beans, which soak up the consommé beautifully. A light cabbage slaw with a hint of lime can add a crispness that balances the richness perfectly.
Creative Ways to Present
Consider serving the tacos with small bowls of consommé on the side for dipping, creating a communal and interactive eating experience. You can also assemble a DIY taco bar letting everyone customize with toppings like pickled jalapeños, avocado slices, or crema for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover shredded beef and consommé separately in airtight containers in the refrigerator. This separation helps maintain the best texture, keeping the meat moist while the consommé stays rich and flavorful for dipping or reheating.
Freezing
This Quesabirria Tacos Recipe freezes beautifully. Freeze the shredded beef and consommé in meal-sized portions, and the tortillas separately if possible. When ready to enjoy, thaw them slowly in the refrigerator overnight.
Reheating
Reheat the beef gently in the consommé over low heat, which keeps it tender and juicy. Warm the tortillas in a skillet or microwave just before assembling your tacos to maintain their softness and pliability before crisping.
FAQs
Can I use different types of meat for this recipe?
Absolutely! While chuck roast is traditional and flavorful, bone-in short ribs or oxtail are wonderful substitutes. They all provide a rich, tender texture that’s perfect for quesabirria tacos.
Is it necessary to use dried chilis? Can I substitute fresh ones?
Dried chilis provide a concentrated, smoky flavor that fresh chilis can’t fully replicate. If you must substitute, try roasting fresh chilis to mimic that depth, but the sauce might taste a bit different.
Can I make this recipe vegetarian?
While classic quesabirria relies on beef, you can experiment with mushrooms or jackfruit as a meat substitute and follow the same cooking method with the sauce for a delicious vegetarian twist.
How do I prevent the tortillas from becoming soggy?
Dipping the tortillas briefly in consommé and cooking them in hot oil until crisp creates a perfectly crunchy shell. Make sure the oil is hot, and do not soak the tortilla too long to avoid sogginess.
What cheese can I use if I can’t find Oaxaca cheese?
Monterey Jack is the best substitute due to its melting quality and mild flavor. Mozzarella could work as well, but it lacks the slight stretchiness of Oaxaca.
Final Thoughts
Making this Quesabirria Tacos Recipe is more than just cooking; it’s crafting an experience that brings warmth and joy to any table. From the slow-cooked, flavorful beef to the crispy, cheesy tortillas dipped in rich consommé, every element works harmoniously to deliver an unforgettable meal. Give it a go—you’ll quickly see why it’s a favorite for sharing with friends and family.
