Birria quesatacos are the viral taco that broke out of Los Angeles food trucks and onto every social feed, and they’re worth every minute of the slow braise. Beef simmers low and slow in a rich, chile-based broth called consomé until it’s fall-apart tender, then gets folded into tortillas with melty cheese and griddled until crispy.
Each taco gets dunked into the reserved consomé before eating, soaking the crispy edges in deep, savory flavor. It’s a bit of a project, but this recipe breaks the process into simple steps so you can make restaurant-quality birria quesatacos at home.
Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Servings: 6 servings (about 18 tacos)
Category: Dinner, Main Course
Why You’ll Love These Crispy Cheesy Birria Tacos
- Deeply savory, chile-rich broth you’ll want to drink by the spoonful
- Crispy, cheesy tortilla edges dipped in warm consomé
- Great for feeding a crowd or meal-prepping the beef ahead
- Leftover consomé makes an incredible soup the next day
- Customizable heat level depending on the chiles you use
Ingredients You’ll Need for Birria Quesatacos
- 3 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chipotle chile, stemmed and seeded
- 1 white onion, quartered
- 6 cloves garlic
- 2 Roma tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cinnamon stick
- 6 cups beef broth
- Salt, to taste
- Corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Chopped white onion, cilantro, and lime wedges, for serving
How to Make Birria Tacos at Home
- Toast the dried chiles in a dry skillet over medium heat for about 1 minute per side, until fragrant but not burnt. Soak them in hot water for 15 minutes to soften.
- Blend the softened chiles with the onion, garlic, tomatoes, oregano, cumin, and 1 cup of the soaking liquid until smooth.
- Season the beef chunks generously with salt and sear in a large pot until browned on all sides.
- Pour the chile blend over the beef, then add the beef broth, bay leaves, and cinnamon stick.
- Cover and simmer on low for 3 to 3.5 hours, or pressure cook for 60 minutes, until the beef shreds easily with a fork.
- Remove the beef and shred it, discarding any large fat pieces. Skim excess fat from the surface of the broth, which is your consomé.
- Dip each tortilla into the surface fat of the consomé, then place on a hot griddle. Add shredded cheese and a portion of the shredded beef to one half, and fold.
- Cook until crispy and golden on both sides, with the cheese fully melted. Serve with small bowls of warm consomé for dipping, along with onion, cilantro, and lime.
Tips for the Best Crispy Cheesy Birria Tacos
- Toast the chiles carefully; burning them even slightly will make the broth bitter.
- Don’t skip skimming the fat off the consomé — that reserved fat is what gives the tortillas their signature red color and crisp texture.
- Shred the beef while it’s still warm; it comes apart much more easily.
- Keep the consomé warm on the stove while you fry the tacos in batches.
Variations to Try
- Use a mix of beef chuck and short ribs for extra richness
- Swap beef for shredded chicken thighs for a lighter version
- Add a diced jalapeño to the chile blend for more heat
- Turn the leftover consomé into a hearty soup with extra beef and rice
How to Store It
Store the shredded beef and consomé separately in airtight containers in the fridge for up to 4 days, or freeze both for up to 3 months.
Assembled, cooked tacos are best eaten fresh, but leftover beef and broth reheat beautifully for a second round of quesatacos.
Frequently Asked Questions
What is the difference between birria and birria quesatacos?
Birria refers to the braised, chile-based beef stew itself, while birria quesatacos are a specific preparation where the meat and cheese are folded into tortillas, griddled crispy, and served with the broth for dipping.
Can I make birria in a slow cooker or Instant Pot?
Yes. Simmer on low in a slow cooker for 8 hours, or pressure cook on high for about 60 minutes with a natural release, until the beef is fork-tender.
Why dip the tortilla in the broth before frying?
Dipping the tortilla in the reserved fat from the top of the consomé gives the taco its deep red color and helps it fry up extra crispy on the griddle.
What chiles are used in birria?
A classic blend includes guajillo, ancho, and a small amount of chipotle for smokiness, though the ratio can be adjusted for more or less heat.
Birria Quesatacos
Ingredients
Equipment
Method
- Toast the dried chiles, then soak in hot water for 15 minutes.
- Blend the chiles with onion, garlic, tomatoes, oregano, cumin, and soaking liquid.
- Sear the seasoned beef in a large pot until browned.
- Add the chile blend, broth, bay leaves, and cinnamon stick.
- Simmer on low 3 to 3.5 hours until the beef shreds easily.
- Tip: Or pressure cook on high for 60 minutes.
- Shred the beef and skim the fat from the broth (the consomé).
- Dip tortillas in the reserved fat, fill with cheese and beef, fold, and griddle until crispy.
- Serve with warm consomé for dipping, plus onion, cilantro, and lime.
Notes
Leftover consomé makes an excellent soup base the next day.