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Quesabirria Tacos Recipe
Ash Tyrrell

Quesabirria Tacos Recipe

I still remember the first time I made quesabirria tacos at home and how the kitchen filled with that rich, smoky chili aroma. I had tried them at a food truck before, but making them myself felt even more rewarding and fun. The crispy tortillas dipped in consommé and stuffed with juicy beef completely won me over.
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Total Time 3 hours 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast or short ribs
  • 3 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 onion quartered
  • 5 garlic cloves
  • 2 tomatoes chopped
  • 2 cups beef broth
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • Corn tortillas 12–16 pieces
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Oil or beef fat for frying

Method
 

  1. Start by soaking dried chilies in hot water until soft and pliable. Then blend them with onions, garlic, tomatoes, and spices. This creates a rich, smoky base that defines quesabirria flavor.
  2. Place beef in a pot and pour the blended chili sauce over it. Add broth, bay leaves, and seasonings, then slow simmer gently. Cook until meat becomes tender enough to shred easily.
  3. Remove beef from the pot once fully cooked and tender. Use forks to shred it into juicy, bite-sized strands. Keep it moist by mixing it with a bit of consommé.
  4. Dip corn tortillas into the top layer of red consommé fat. This gives them color and helps them crisp while frying. Heat them lightly before assembling tacos.
  5. Add shredded beef and cheese onto one side of tortilla. Fold and cook on a hot skillet until crispy and golden. The cheese should melt perfectly inside.
  6. Serve tacos hot with a small bowl of consommé for dipping. This dipping broth is what makes quesabirria so special. Enjoy immediately for best texture and flavor.

Notes

  • I always let the beef rest in its broth overnight for deeper flavor infusion.
  • I prefer fresh tortillas because they crisp better than packaged ones.
  • I use a mix of cheeses for extra stretchiness and richness.
  • I don’t rush the simmering process; slow cooking gives the best texture.
  • I skim fat from consommé and reuse it for frying tacos for stronger flavor.