Recipe

Quesabirria Tacos

Cheesy, crispy tacos stuffed with chile-braised beef, served with a rich birria broth for dipping.

By Matt Campbell

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4.8

A plate of crispy quesabirria tacos folded and browned until crisp, served with a small bowl of deep red birria broth for dipping, topped with chopped onion and cilantro on a warm kitchen table

Quesabirria tacos are what happens when a cozy, slow-braised stew decides it wants to party. You get tender, chile-saucy beef tucked into corn tortillas, a dramatic amount of melty cheese, and then the whole thing is pan-fried until the edges go crisp and browned. The kicker is the birria broth, aka the rich, savory dip that makes every bite feel like a victory lap.

This version keeps the ingredients accessible, the steps straightforward, and the flavor loud. If you can toast chiles, blend a sauce, and let beef simmer until it gives up, you can make quesabirria at home. A little messy, very worth it.

Dried guajillo and ancho chiles, garlic, onion, and spices arranged on a wooden cutting board on a kitchen counter with warm natural light

Why It Works

Big birria flavor without mystery steps: toast, soak, blend, braise, shred.
Broth that tastes like you worked harder than you did: the braising liquid becomes your dipping broth.
Maximum crisp edges: tortillas get lightly stained with birria fat, then fried until crackly.
Make-ahead friendly: birria tastes even better the next day, and tacos cook fast once the filling is ready.

Pairs Well With

Storage Tips

How to Store Leftovers

Birria beef

Store shredded beef in an airtight container with a splash of broth to keep it juicy. Refrigerate for up to 4 days.

Birria broth

Refrigerate in a sealed container for up to 4 days. You will see a layer of orange-red fat on top. That is flavor. Skim some for frying the tortillas.

Freezing

Freeze beef and broth separately for up to 3 months. Thaw overnight in the fridge. Rewarm gently on the stove.

Reheating

Best: warm beef in a skillet with a little broth, then build and fry fresh tacos.
Already-assembled tacos: re-crisp in a dry skillet over medium heat. The microwave makes them soft, so only do that if you accept the consequences.

Common Questions

What is quesabirria, exactly?

Birria is a chile-braised meat (traditionally goat, often beef). Quesabirria is birria tucked into tortillas with cheese, then pan-fried like a quesadilla-taco hybrid, served with birria broth (often called consomé) for dipping.

Do I have to use chuck roast?

No, but it is forgiving and shreds like a dream. You can use beef short ribs (richer), brisket (great but longer cook), or a mix. Aim for something with fat and connective tissue so it turns tender.

Is the consomé the same as the braising liquid?

In quesabirria land, yes. It is the seasoned birria broth from the braise. Some people strain it and skim fat so it is smooth and sippable, but it is not a classic French clarified consommé situation. It is just deeply delicious broth you want to dip into.

How spicy is this?

Guajillo and ancho bring more flavor than heat. The main heat lever is the árbol chiles. Heat varies by brand and age, so treat this as a guideline: start with 1 for mild, use 2 for medium, and go 3 if you like it spicy. Remove seeds if you want it gentler.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, add the blended sauce and beef and cook on low 8 to 9 hours. For Instant Pot, cook on high pressure about 55 minutes for 3-inch chunks with natural release. If it does not shred easily, lock it back in for another 10 minutes.

What cheese works best?

Oaxaca is classic. Low-moisture mozzarella is the easiest swap. Monterey Jack is great too. Avoid very wet fresh mozzarella unless you like tortillas that steam instead of crisp.

A cast iron skillet on a stovetop with a quesabirria taco frying until crisp and browned, with melted cheese bubbling at the edge and a spatula nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with lid
Blender
Fine-mesh strainer (optional, for a smoother broth)
Tongs and a slotted spoon
Large skillet or cast iron pan for frying tacos
Cutting board and sharp knife

The first time I made quesabirria at home, I thought the hard part would be the braise. Nope. The hard part was accepting that the correct amount of cheese is always slightly more than you think, and that the taco will leak a little. Now I plan for it. I keep a hot skillet going, I dip tortillas in that red-orange fat like it is paint, and I let the edges get crisp enough to make noise when you bite. If dinner is going to be messy, it better be this good.