Birria Tacos (or Quesatacos) are made with tender beef, a rich adobo sauce, gooey cheese, and earthy corn tortillas! Once pan-fried to cheesy crisp perfection, these tacos are repeatedly dipped into broth for a flavorful, texturally exciting experience!
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My love for Mexican food is endless and eternal. On a 100-degree day, all I can think about are spicy margaritas, a bowl of ceviche, and carne asada. The bold flavors and the refreshing sips keep me coming back for more!
Living in Dallas, I’m basically in what they call Tex Mex food heaven, and lately my knowledge and love for South of the Border cuisine has gone above and beyond what I thought possible. If you’re not on the same band wagon, you’re about to be.
This Winter, I’ve struck gold in the form of Birria Tacos. On a chilly day, there’s nothing like a plate of Birria Tacos with a side of warm, saucy broth for Taco Tuesday or any weeknight dinner!
Quesatacos (also known as quesabirria) are a cross between a taco and a quesadilla, filled with melted cheese and flavor-packed shredded meat. These out-of-this-world tacos are then dipped into a homemade broth and pan-fried to crispy perfection. Serve them up with a side of Mexican Rice or Mexican Grilled Corn!
These are not authentic but they are truly my ode to the amazing Mexican food that I know and love. I truly hope I did it justice.
Today, I’m walking you through how to make wonderful homemade birria, and then we’re turning it into some epic quesatacos. Pay close attention, this is about to get GOOD.
What are Birria Tacos?
Birria is an addictivally sweet, sour, slightly spicy, and deliciously savory Mexican beef stew. Simmered to tender, fall-apart juicy goodness, this traditionally prepared beef is irresistible.
Someone (bless their soul) had the bright idea to stuff this saucy, meaty goodness into a tortilla, and then dip the whole mess into the soup and pan fry it. The result of this ingenuity is an indescribably unique, flavorful dish so good that you’ll find yourself making them again and again!
Birria Tacos Ingredients
There might be a few ingredients in today’s recipe that you’re unfamiliar with, so let’s break down the most important ones.
- Beef or Lamb- Birria is traditionally made with either meat (it’s usually up to budget or availability). I highly recommend using a beef shank cut; I just find that the meat has an incredible texture and value for the price.
- Dried Guajillo Peppers- These sun-dried peppers offer up an authentic Mexican flavor that simply can’t be omitted. Guajillo is a mild-medium pepper, so it won’t add any heat. These smoky peppers can be found in the Mexican or international aisle of your local grocery store. If you can’t find them, sub any other dried Mexican or Southwestern pepper you can find such as new mexico, california or pasilla.
- Dried Ancho Chiles- Similar to guajillo peppers, sun-dried ancho chiles introduce a smoky, slightly fruity taste to the stew. I find that ancho has a subtle mild to medium heat that I really enjoy.
- Chipotle Peppers in Adobo- These come in cans (varying in size) that you can find in Mexican aisles at the grocery store. These saucy, sweet-spicy peppers serve as the base for many Mexican stews, soups, and marinades. I like to keep multiple cans of this stuff on hand at all times, they’re that good.
TIP: Use Mexican Oregano! This recipe calls for the use of oregano, but did you know there are multiple varieties of the herb? Mexican Oregano has lemon and citrus flavors that pair beautifully with spicy chili peppers. I also find that this variety is cheaper and fresher than the one you’ll find in the regular spice aisle. Give it a try!
How to Make Beef Birria
If you’re a bit intimidated by this recipe, don’t be. There’s some prep and a good amount of waiting, but minimal active work. In a few short hours (they breeze by), your house will smell glorious and you’ll be munching on God-sent tacos.
Here’s what we’re gonna do to make it happen:
- Soak the Peppers- We basically want to reanimate the peppers to get their full flavor. Rehydrated peppers will also blend more smoothly.
- Season and Sear the Meat- This step is crucial! Seasoning will help to flavor and tenderize the meat. Searing creates a seal that retains moisture during cooking.
- Make the Stew- the broth is the BEST part of this recipe; it’s flavorful and succulent. The stew is actually made using a chile paste (made from the chiles we discussed earlier), beef stock, and the slow-simmered juices that are released from the meat and onions. Yummmmm!
- Shred the Meat- Once fully cooked, and removed from the broth, use two forks to finely shred the meat, then add it back to the broth.
How to Make Quesabirria Tacos
- Dip and Fill!- Okay, this is the fun part y’all! Dip your tortillas (one at a time) in the broth, then top them with beef, onions, cheese, and cilantro.
- Fold and Fry- You’re almost at the finish line, I promise. Pan fry your tacos in a non-stick skillet over medium heat until they crisp up, about 2-3 minutes per side. Serve with a side of broth for dipping!
TIP: Warm up the tortillas! I like to work with softer, more pliable tortillas, so I choose to warm them up a bit before dipping. To do so, wrap them in a paper towel and microwave for 30 seconds (or use a tortilla warmer).
What to Serve With Birria Tacos With Consomme
I’m gonna be honest, these Birria Tacos are good enough to eat about a dozen of all on their own. But, if you’re feeding a crowd or looking to build a spread, you can serve them with these:
- Mexican Cornbread
- Pollo Asado
- Guacamole
- Salsa Verde
- Pozole
- Elotes
- Lemon Cupcakes with Mojito Frosting
Expert Tips
- Use beef shank cut, It’s a budget-friendly option that cooks up perfectly tender to make succulent and juicy birria tacos.
- Don’t skimp on the chilies! For best flavor, use real Mexican dried chilies listed in the ingredient list!
- Make plenty! You won’t be able to eat just one or two! And you will love having leftovers!
- Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break.
- Use Mexican oregano for its hints of citrus that work so well with this recipe.
FAQs
Yes, return the shredded meat to a skillet or saucepan to reheat. Add some of the consomme to the pan and heat over medium heat until it’s heated through. If you prefer to heat it in the oven, place the beef and broth in a roasting pan and cover with foil. Heat at 350° F for 10-15 minutes or until heated through.
Birria is made with a variety of chilies. In this recipe, the one that gives the most heat is the chipotles. You can reduce the number of chipotles added to the sauce.
Drain as much of the broth off the meat when assembling the quesatacos so you don’t transfer so much juice which may cause sogginess. My method of crisping up the tortillas in a pan also helps keep them from being soggy.
More Mexican Recipes
- Mexican Crab Cake Recipe
- Salmon Tacos
- Chipotle Black Bean Tortilla Soup
- Mexican Pizza Recipe
- Blackened Chicken Enchiladas
- Carne Asada
- Taco Soup
- Blackened Shrimp Nachos
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Birria Tacos
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Ingredients
For the Chili Paste
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 4 chipotle peppers in adobo
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup water
- 2 bay leaves
- 2 tbsp red wine vinegar
- 2 tsp thyme
- 2 tsp whole oregano
- 1 tsp ground ginger or fresh ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp paprika
For the Meat and Dipping Sauce (Consomme)
- 1 tbsp olive oil
- 3 1/2 lbs beef or lamb chopped in chucks, see notes below
- salt and pepper to taste
- 1/2 cup diced onion
- 1 bouillon cube
- 32 oz beef stock or broth
- 2 cups water
For QuesoTaco Assembly
- 18 corn tortillas
- 1 1/2 cup chopped white onion
- 1 cup chopped cilantro
- Shredded oaxaca or monterey jack cheese
Instructions
For the Chili Paste
- Start by removing stems and seeds from all of the dried ancho and guajillo chiles.
- Add about 2 cups of water to a medium sized pot and bring to a boil. Add chiles to a large pot then cover and allow it to sit for 15-20 minutes.
- When peppers are done, add them to a heavy duty blender or food processor along with all of the remaining ingredients and blend until smooth and thick.
For the Meat
- Preheat the oven to 325 degrees.
- Add oil to a large pot over medium high heat. Season the meat with salt and light pepper and then add to hot pot to sear. Remove the meat working in batches and set to the side on paper towels to drain. Remove pot from heat.
- Next saute the onion until it gets some color (about 3-4 minutes).
- Add the beef back to the pot along with the onion and pour paste over the top. Next add beef stock, bouillon cube and water to the pot and stir everything together.
- Bring temperature down to medium heat and bring to a simmer then add to the oven and braise for about 2 ½ hours or until beef is incredibly tender and falling apart.
- Remove meat from the broth and place on a cutting board.
- Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.
For Taco Assembly
- Remove 1 ½ cups of broth from the beef and add to a small bowl. Add some cilantro and onion to the top of the dipping sauce and set aside.
- Add a pan over medium heat with a bit of olive oil or butter.
- Carefully dip a tortilla into the top part of the broth and place in the hot pan. Fry for a few seconds then flip over.
- Top with meat, onion, cilantro and cheese allowing the cheese to melt and get nice and gooey then fold in half and remove from the pan. Repeat with all tortillas. Serve with dipping sauce and enjoy the heck out of this!
Video
Notes
- Use beef shank cut, It’s a budget-friendly option that cooks up perfectly tender to make succulent and juicy birria tacos.
- Don’t skimp on the chilies! For best flavor, use real Mexican dried chilies listed in the ingredient list!
- Make plenty! You won’t be able to eat just one or two! And you will love having leftovers!
- Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break.
- Use Mexican oregano for its hints of citrus that work so well with this recipe.
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Everything is cooking away. Can’t wait to try it for dinner tonight.
Using the crockpot since my oven decided to go on the fritz midway through. Grr.
Oh man that is annoying!! Hope everything turned out great!
This is so good it should be a sin! I’m saving this one! Thank you!
Thanks, doll!
Wasn’t able to get ancho chilies and forgot the cumin, but oh my lord it still was delicious. Will be doing again soon!
Thanks, doll!
Wonderful dish. House smelled fantastic. Will definitely make these tacos again. Added 2 tablespoons orange juice and 1/2 teaspoon cinnamon. So delicious and the beef was tender. Looking forward to leftovers tomorrow.
Thank you so much!! So glad you enjoyed it!
Has any one tried this in a crockpot instead of the oven?
Oh, my goodness! This recipe ROCKS! Ask my husband who ate 5 and said, “I hope you filed this away somewhere. Don’t make Americanized tacos again! Make THIS!
I did have to hit a grocery store that specializes in carrying Mexican goods to find the dried chilis listed but, oh, so worth it! You know how sometimes people will think, “oh, maybe it will be fine without.” NOT this one! Don’t scrimp and you’ll be rewarded dearly!
Thank so so much for sharing this!
Thank you so much, Shawana! So happy to hear that it was a hit with the hubs too!
Berria translates as Goat..when you can find make this authentic…thus Saud beef is a good substitute..Make em for Cinco de Mayo
This is a fantastic recipe. My husband and I enjoyed it very much. Perfect spices and flavors. Thank you for sharing with everyone.
Really good tacos! I flipped things the second time I made them though and got a good char on the meat AFTER it cooked. It gives a better texture and flavor to the meat imo. I sprinkle a little chipotle powder and char it in my cast iron with a little oil. I skip browning the meat before cooking it, it doesn’t do much at that stage. I served with a pineapple mango salsa (pineapple, mango, red bell pepper, jalapeño, cilantro pinch of salt, and lime juice) A little crema and rice. SOOO good. Perfect Sunday dinner. Brazilian lemonade with white rum is perfection with this too.