Birria Quesatacos are a mouthwatering Mexican dish featuring tender, slow-cooked beef, gooey melted cheese, and crispy tortillas. These flavorful tacos are served with a side of consommé for dipping, making each bite a comforting and savory experience. Whether you’re craving a satisfying dinner or a special treat for Taco Tuesday, these quesatacos are sure to impress.
Why You’ll Love This Recipe
Birria Quesatacos bring together the best of both worlds: juicy, slow-braised beef and a crispy, cheesy exterior. The tender beef is simmered with a blend of rich, smoky chilies and spices, while the cheese adds a melty, gooey texture that elevates the taco experience. The crispy edges of the tortillas create the perfect contrast to the flavorful filling. The consommé dip brings a rich, savory element to each bite, making this dish an indulgent and irresistible favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs beef chuck or brisket
- 3 dried guajillo chilies
- 2 dried pasilla chilies
- 1 dried chipotle pepper
- 1 onion, quartered
- 4 cloves garlic
- 1 cinnamon stick
- 2 cloves
- 2 bay leaves
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup apple cider vinegar
- 6-8 corn tortillas
- 2 cups shredded cheese (mozzarella or Oaxaca cheese)
- 1 tablespoon vegetable oil
- 1 cup cilantro, chopped
- 1/2 cup onion, chopped
Directions
- In a large pot, add the beef, guajillo chilies, pasilla chilies, chipotle pepper, onion, garlic, cinnamon stick, cloves, bay leaves, cumin, oregano, black pepper, salt, and apple cider vinegar. Cover with water, bring to a boil, and then reduce the heat to simmer for 2-3 hours until the beef is tender and shreds easily.
- Once the beef is cooked, remove it from the pot and shred the meat using two forks. Strain the broth to remove the solids, and set aside the consommé for dipping.
- Heat the vegetable oil in a skillet over medium-high heat. Warm the tortillas in the skillet, then add a generous amount of shredded beef to each tortilla.
- Top the beef with shredded cheese, fold the tortillas, and cook each quesataco in the skillet for 2-3 minutes on each side, until crispy and the cheese is melted.
- Remove the quesatacos from the skillet and sprinkle with chopped cilantro and onion.
- Serve the Birria Quesatacos with a side of rice, refried beans, and a small bowl of consommé for dipping.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 servings
Calories: 450 kcal per serving
Variations
- Spicy Kick: Add more chipotle peppers or a dash of hot sauce to the beef broth for an extra level of heat.
- Cheese Choices: While mozzarella or Oaxaca cheese are traditional, you can use cheddar, Monterey Jack, or a blend of your favorites.
- Vegetarian Option: Swap the beef for slow-cooked mushrooms or jackfruit for a plant-based version of this dish.
- Taco Shells: For a different texture, try using flour tortillas instead of corn tortillas for the quesatacos.
- Extra Toppings: Add avocado slices, radishes, or a squeeze of lime for additional freshness and flavor.
Storage/Reheating
Store any leftover Birria Quesatacos in an airtight container in the refrigerator for up to 3 days. To reheat, warm the quesatacos in a skillet or oven to restore their crispy texture. You can also reheat the shredded beef and consommé separately for a quick meal.
FAQs
Can I use a slow cooker for this recipe?
Yes, you can cook the beef in a slow cooker for 6-8 hours on low until tender. Simply follow the same seasoning and broth instructions.
Can I make Birria Quesatacos with pork instead of beef?
Yes, pork shoulder or pork butt can be used as a substitute for beef. It will still be flavorful and tender.
What kind of cheese is best for Birria Quesatacos?
Oaxaca cheese is the traditional choice because it melts beautifully, but mozzarella also works well for a similar texture.
Can I make the consommé ahead of time?
Yes, you can prepare the consommé and store it in the refrigerator for up to 3 days. Reheat it before serving.
Can I freeze Birria Quesatacos?
While the quesatacos are best fresh, you can freeze the shredded beef and consommé separately for up to 3 months. Reheat them thoroughly before serving.
How do I get the tortillas crispy?
Fry the quesatacos in oil until the tortillas are golden brown and crispy, ensuring the cheese melts inside. The oil helps achieve that perfect texture.
How can I adjust the spice level?
Adjust the number of chipotle and pasilla chilies to control the heat. You can also remove the seeds from the chilies for a milder flavor.
Can I use store-bought tortillas?
Yes, you can use store-bought corn tortillas, but fresh homemade tortillas will elevate the flavor and texture of the quesatacos.
What should I serve with Birria Quesatacos?
Birria Quesatacos are often served with a side of rice, refried beans, and a small bowl of consommé for dipping. You can also add a side of pickled vegetables for extra flavor.
Can I skip the cinnamon stick and cloves?
These spices add depth to the broth, but if you prefer, you can leave them out or substitute with other spices like allspice or ground cinnamon.
Conclusion
Birria Quesatacos are a delicious and indulgent way to enjoy the classic Mexican flavors of slow-cooked beef and melted cheese. With a crispy tortilla shell and the rich consommé for dipping, each bite is bursting with savory goodness. This dish is perfect for any taco lover, offering a comforting and flavorful meal that’s sure to impress family and friends. Whether for a special occasion or a satisfying weeknight dinner, Birria Quesatacos are guaranteed to be a hit.
PrintBirria Quesatacos
Deliciously cheesy and crispy, these Birria Quesatacos are filled with tender, slow-cooked beef and melted cheese, served with a side of flavorful rice, refried beans, and consommé for dipping.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking, Frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 lbs beef chuck or brisket
- 3 dried guajillo chilies
- 2 dried pasilla chilies
- 1 dried chipotle pepper
- 1 onion, quartered
- 4 cloves garlic
- 1 cinnamon stick
- 2 cloves
- 2 bay leaves
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup apple cider vinegar
- 6–8 corn tortillas
- 2 cups shredded cheese (mozzarella or Oaxaca cheese)
- 1 tablespoon vegetable oil
- 1 cup cilantro, chopped
- 1/2 cup onion, chopped
Instructions
- In a large pot, add the beef, guajillo chilies, pasilla chilies, chipotle pepper, onion, garlic, cinnamon stick, cloves, bay leaves, cumin, oregano, black pepper, salt, and apple cider vinegar. Cover with water, bring to a boil, and then lower the heat to simmer for 2-3 hours until the beef is tender and shreds easily.
- Once the beef is cooked, remove the meat and shred it using two forks. Strain the broth and set aside the consommé for dipping.
- Heat the vegetable oil in a skillet over medium-high heat. Warm the tortillas and then add a generous amount of shredded beef to each tortilla.
- Top the beef with shredded cheese, fold the tortillas, and cook each quesataco in the skillet for 2-3 minutes on each side until crispy and the cheese is melted.
- Remove the quesatacos from the skillet and sprinkle with chopped cilantro and onion.
- Serve the Birria Quesatacos with a side of rice, refried beans, and a small bowl of consommé for dipping.
Notes
- For extra flavor, you can add a squeeze of lime or a dash of hot sauce to the quesatacos.
- The beef broth (consommé) can be served as a flavorful dipping sauce for the tacos.
- For a more authentic experience, use corn tortillas that are freshly warmed on a griddle.
Nutrition
- Serving Size: 1 quesataco
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg