I’m sharing my Quesabirria Recipe featuring tender braised beef, heaps of melty Oaxaca cheese, and a rich birria broth on the side for dipping that will leave you eager to read on and learn how I pull it all together.

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I got hooked the first time I folded a cheese-crisped tortilla around tender, shredded beef chuck roast. This Quesabirria Recipe isn’t trying to be fancy, it’s loud and messy and full of flavor, with oozy Oaxaca cheese that stretches and steals the show.

One bite and you’re already planning the next dip into that rich birria broth, cause yeah it somehow gets better every time. I burn a tortilla now and then, overstuff them more than I should, but somehow those flaws turn into pure craveable tacos.

If you like bold, honest food you gotta try these.

Ingredients

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Beef chuck roast: Rich in protein and collagen, gives tacos hearty meatiness and deep beef flavor.
Dried chiles: Provide smokey fruity heat, low calories, vitamins A and C, makes sauce tangy.
Roma tomatoes: Add body and sweet acidity, source of vitamin C and natural umami.
White onion: Sharp, savory bite, gives sweetness when cooked, adds fiber and minerals.
Garlic: Pungent, savory depth, contains allicin good for health, boosts overall flavor.
Corn tortillas: Light carbs, earthy corn flavor, crisp up nicely when fried in fat.
Oaxaca cheese: Melts creamy, mild salty richness, adds protein and gooey texture to tacos.

Ingredient Quantities

3 to 4 pounds beef chuck roast, well marbled

1 to 1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 to 8 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile (optional)

3 medium Roma tomatoes

1 large white onion

8 garlic cloves

2 bay leaves

1 cinnamon stick

4 whole cloves

1 teaspoon dried oregano, preferably Mexican

1 teaspoon ground cumin

1 tablespoon apple cider vinegar

4 to 6 cups beef broth or water

2 tablespoons vegetable oil

12 to 16 corn tortillas

2 to 3 cups shredded Oaxaca cheese or mozarella

1 small bunch fresh cilantro

1 small white onion

2 to 3 limes

About 1/3 cup cooking oil, lard, or tallow

How to Make this

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1. Remove stems and seeds from 6 to 8 guajillo chiles, 2 ancho chiles and the optional pasilla, toast them briefly in a dry skillet until fragrant but not burnt, then cover with boiling water and soak 15 to 20 minutes; reserve some soaking liquid.

2. Char 3 Roma tomatoes, 1 large white onion and 8 garlic cloves over a gas flame or under the broiler until blackened, then peel the worst of the skin and rough chop.

3. In a blender combine the rehydrated chiles (drained but keep a few tablespoons of the soaking liquid), charred tomatoes, charred onion and garlic, 1 tablespoon apple cider vinegar, 1 teaspoon dried oregano, 1 teaspoon ground cumin and a little of the reserved liquid; blend until very smooth, strain through a fine mesh if you want a silkier sauce.

4. Pat 3 to 4 pounds beef chuck roast dry and season with 1 to 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper; heat 2 tablespoons vegetable oil in a heavy Dutch oven and brown the roast well on all sides, don’t rush this step.

5. Pour the blended chile sauce over the seared beef, add 4 to 6 cups beef broth or water to mostly cover the meat, tuck in 2 bay leaves, 1 cinnamon stick and 4 whole cloves, bring to a simmer, cover and braise on low for
2.5 to 3 hours until the meat is falling apart (or pressure cook 45 to 60 minutes).

6. Remove the meat, shred it with forks and skim excess fat from the top of the braising liquid; strain that liquid into a saucepan and simmer to concentrate into a rich birria broth, taste and adjust salt.

7. Heat about 1/3 cup cooking oil, lard or tallow in a large skillet until shimmering but not smoking; working one at a time, dip each corn tortilla into the warm birria broth, place on the skillet, sprinkle a good handful of 2 to 3 cups shredded Oaxaca or mozzarella cheese, add shredded beef, fold and press flat with a spatula.

8. Fry the tacos until the tortillas are crisp and cheesy is melted and golden, flip once and cook both sides, transfer to a paper towel lined tray and keep warm in a low oven if making ahead.

9. Finely chop the small white onion and the small bunch of fresh cilantro, cut 2 to 3 limes into wedges.

10. Serve the quesabirria hot with bowls of the concentrated birria broth for dipping, garnish with chopped onion and cilantro and a squeeze of lime; dunk the tacos into the broth and don’t be surprised if everyone wants seconds.

Equipment Needed

1. Heavy dry skillet or cast-iron pan for toasting chiles and charring tomatoes
2. Kettle or saucepan plus a large heatproof bowl for pouring boiling water and soaking chiles
3. Blender (high speed if you got one) to make the chile sauce
4. Fine-mesh strainer for a silky sauce, optional but worth it
5. Heavy Dutch oven or braiser for searing and braising the chuck roast
6. Large frying skillet and a heatproof spatula for frying the quesabirria
7. Chef’s knife and a sturdy cutting board for veg and chopping cilantro/onion
8. Two forks for shredding the beef and a pair of tongs for handling the roast/tortillas
9. Ladle for serving the concentrated birria broth and a tray lined with paper towels to drain cooked tacos

FAQ

Q: What exactly is quesabirria and how is it different from regular birria?

A: Quesabirria is basically birria served as cheesy tacos. The meat is slow cooked in a rich chile broth called consome, then shredded and stacked with cheese on corn tortillas, lightly fried so the cheese melts and you get crisp edges. Regular birria is usually eaten as a stew or served with the broth on the side.

Q: Do I have to use beef chuck roast or can I use something else?

A: Chuck is best because its marbling makes the meat tender and juicy, but brisket, short ribs, or a mix of cuts work fine. Goat or lamb are traditional in some regions too. If you use a lean cut add some fat or cook a bit longer so it doesnt dry out.

Q: How do I get the tortillas crispy and the cheese perfectly melted without soggy tacos?

A: Lightly dip each tortilla in the consome for flavor but dont oversoak. Heat a skillet with a little oil or tallow, lay tortilla down, top with cheese and meat, fold and press gently until cheese melts and edges go golden. Flip once more if needed. Use medium heat so cheese melts before the tortilla burns.

Q: Can I make this in an Instant Pot or slow cooker and what are the times?

A: Yes. Instant Pot: high pressure 45 to 60 minutes for a 3 to 4 lb chuck, then 10 to 15 minute natural release. Slow cooker: 6 to 8 hours on low. Finish on the stove to reduce the consome if you want it richer.

Q: How do I store and reheat leftovers?

A: Keep shredded meat and consome separate in airtight containers in the fridge up to 3 to 4 days, or freeze up to 3 months. Reheat meat gently in the consome on the stove until steaming, then assemble tacos and crisp them in a hot skillet. Microwaving works in a pinch but you lose crispness.

Q: I cant find Oaxaca cheese, what can I use instead and what tortillas work best?

A: Mozzarella, Monterey Jack, or Chihuahua are good substitutes because they melt well. Corn tortillas are traditional and give the best texture, but flour tortillas work if thats what you have, just use a bit less oil and watch them so they dont get soggy.

Quesabirria Tacos Recipe Substitutions and Variations

Beef chuck roast: swap for beef short ribs or brisket, they have similar marbling and shred up great after slow cooking. If beef ain’t available, pork shoulder works in a pinch though the flavor will be different.
Dried guajillo/ancho/pasilla chiles: use 2 to 3 tablespoons ancho or guajillo chile powder mixed with a little hot water, or 2 to 3 canned chipotles in adobo for a smokier, spicier kick—start light and adjust to taste.
Oaxaca cheese: substitute Chihuahua, Asadero, Monterey Jack, or low-moisture mozzarella — all melt nice and give that gooey pull you want in quesabirria.
Corn tortillas: use small flour tortillas for a softer, easier fold, or crisp store-bought taco shells or doubled-up tortillas to stop tearing when you dip them in the consommé.

Pro Tips

– Pick chiles by feel and smell, not just color. Give them a quick toast till they smell nutty but dont let them burn, then soak longer if theyre old so they rehydrate fully. Save and skim the soaking liquid, it adds body and you can adjust heat by adding more or less.

– When you char the tomatoes and garlic, dont try to get everything perfectly peeled off. A little blackened skin gives smoky depth. If a clove gets too done, toss it right away, burnt garlic turns bitter. Use some hot soaking liquid when you blend so the sauce emulsifies silky smooth.

– Browning the beef is not optional, its the flavor base. Dont crowd the pot, brown in batches and get a real crust, that Maillard stuff is gold. Let the roast rest a bit before shredding and shred across the grain for tender, shred-able pieces.

– For the quesadilla step, test one tortilla first. Dip it briefly, dont soak it, then add cheese in the center so it acts like glue and seals the edges when you fold and press. Fry on medium heat so the cheese melts before the shell burns and keep finished tacos on a wire rack in a low oven not a pile of paper towels so they stay crisp.

– Concentrate the broth low and slow, skim fat while it simmers and taste as it reduces. A tiny splash of acid at the end brightens everything, and a touch of sweet (honey or a bit of tomato paste) can smooth harsh chile edges. If youre short on time use a pressure cooker but still reduce the strained liquid afterward for that rich dipping consome.

Quesabirria Tacos Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Heavy dry skillet or cast-iron pan for toasting chiles and charring tomatoes
2. Kettle or saucepan plus a large heatproof bowl for pouring boiling water and soaking chiles
3. Blender (high speed if you got one) to make the chile sauce
4. Fine-mesh strainer for a silky sauce, optional but worth it
5. Heavy Dutch oven or braiser for searing and braising the chuck roast
6. Large frying skillet and a heatproof spatula for frying the quesabirria
7. Chef’s knife and a sturdy cutting board for veg and chopping cilantro/onion
8. Two forks for shredding the beef and a pair of tongs for handling the roast/tortillas
9. Ladle for serving the concentrated birria broth and a tray lined with paper towels to drain cooked tacos

Ingredients

3 to 4 pounds beef chuck roast, well marbled
1 to 1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile (optional)
3 medium Roma tomatoes
1 large white onion
8 garlic cloves
2 bay leaves
1 cinnamon stick
4 whole cloves
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 tablespoon apple cider vinegar
4 to 6 cups beef broth or water
2 tablespoons vegetable oil
12 to 16 corn tortillas
2 to 3 cups shredded Oaxaca cheese or mozarella
1 small bunch fresh cilantro
1 small white onion
2 to 3 limes
About 1/3 cup cooking oil, lard, or tallow

Directions

Remove stems and seeds from 6 to 8 guajillo chiles, 2 ancho chiles and the optional pasilla, toast them briefly in a dry skillet until fragrant but not burnt, then cover with boiling water and soak 15 to 20 minutes; reserve some soaking liquid.
Char 3 Roma tomatoes, 1 large white onion and 8 garlic cloves over a gas flame or under the broiler until blackened, then peel the worst of the skin and rough chop.
In a blender combine the rehydrated chiles (drained but keep a few tablespoons of the soaking liquid), charred tomatoes, charred onion and garlic, 1 tablespoon apple cider vinegar, 1 teaspoon dried oregano, 1 teaspoon ground cumin and a little of the reserved liquid; blend until very smooth, strain through a fine mesh if you want a silkier sauce.
Pat 3 to 4 pounds beef chuck roast dry and season with 1 to 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper; heat 2 tablespoons vegetable oil in a heavy Dutch oven and brown the roast well on all sides, don’t rush this step.
Pour the blended chile sauce over the seared beef, add 4 to 6 cups beef broth or water to mostly cover the meat, tuck in 2 bay leaves, 1 cinnamon stick and 4 whole cloves, bring to a simmer, cover and braise on low for
5 to 3 hours until the meat is falling apart (or pressure cook 45 to 60 minutes).
Remove the meat, shred it with forks and skim excess fat from the top of the braising liquid; strain that liquid into a saucepan and simmer to concentrate into a rich birria broth, taste and adjust salt.
Heat about 1/3 cup cooking oil, lard or tallow in a large skillet until shimmering but not smoking; working one at a time, dip each corn tortilla into the warm birria broth, place on the skillet, sprinkle a good handful of 2 to 3 cups shredded Oaxaca or mozzarella cheese, add shredded beef, fold and press flat with a spatula.
Fry the tacos until the tortillas are crisp and cheesy is melted and golden, flip once and cook both sides, transfer to a paper towel lined tray and keep warm in a low oven if making ahead.
Finely chop the small white onion and the small bunch of fresh cilantro, cut 2 to 3 limes into wedges.
Serve the quesabirria hot with bowls of the concentrated birria broth for dipping, garnish with chopped onion and cilantro and a squeeze of lime; dunk the tacos into the broth and don’t be surprised if everyone wants seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.