Birria Tacos (Quesabirria Tacos)
If you haven’t had birria tacos (aka taco de birria or quesabirria) yet, you’re seriously missing out!
Tender, slow-cooked birria beef tucked into a crispy, golden tortilla, oozing with melty cheese, and dunked into a rich, flavorful consomé. It’s everything you love about tacos but on a whole other level—savory, smoky, cheesy, and beyond satisfying.
These tacos have blown up everywhere, from food trucks to restaurants, and for good reason. They’re crispy, juicy, and packed with deep, slow-braised flavor. And the best part? You can make them at home!
I always make a big batch of birria because the leftovers are just as good—if not better! It’s perfect for meal prep, and I love using the extra meat and broth to make birria ramen the next day. Trust me, once you try it, you’ll be looking for excuses to make birria all over again!
The Only Tacos You’ll Ever Crave Again
- Crispy, Cheesy, and Juicy – The perfect balance of crunch, melt-in-your-mouth beef, and rich, flavorful broth.
- Great for Meal Prep – Make a big batch of birria and enjoy tacos all week.
- Easy to Customize – Load them up with toppings or keep them simple.
- The Ultimate Comfort Food – Whether it’s Taco Tuesday or a cozy weekend dinner, these tacos always hit the spot.
What are Birria Tacos?
Taco de birria is a Mexican dish featuring slow-cooked beef stewed in a rich, spiced consomé, then shredded and stuffed into a crispy, pan-fried tortilla—usually with cheese, making it a quesabirria taco. What makes them extra special? Dipping the tortilla in the birria broth before frying so it crisps up with all those bold flavors infused into every bite.
These tacos come with a side of consomé for dipping, turning every bite into a juicy, flavor-packed experience. If you’re a fan of crispy tacos and slow-braised meats, this is the ultimate fusion of both!
What You Need for Birria Tacos
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Making birria tacos at home is easier than you think! Here’s what you need:
For the Beef Birria:
- Beef – Boneless chuck roast is best for yield, but a mix of chuck, short ribs, and oxtail gives deeper flavor. Swap with goat, lamb, or even chicken if preferred!
- Dried Peppers – A must for authentic taco de birria! Use a blend of ancho, guajillo, and chiles de árbol. Find them at Latin markets, well-stocked grocery stores, or online.
- Beef Stock – I use Better Than Bouillon Roasted Beef Base, but any homemade or store-bought stock works. Salt at the end to avoid over-seasoning.
- Spices – Cinnamon sticks, bay leaves, coriander, and black peppercorns add depth. Place them in a spice bag for easy removal.
- Tomato Paste – Enhances the broth with rich, deep tomato flavor.
- Apple Cider Vinegar – Helps tenderize the meat and balance flavors. Swap with white vinegar, rice vinegar, or lime juice.
- Yellow Onion & Garlic – Adds aroma, richness, and thickens the sauce.
For the tacos
- Corn Tortillas – Classic 6-inch corn tortillas get crispy and golden, but flour tortillas work if you prefer a softer bite.
- Oaxaca Cheese – Known for its creamy, stretchy texture, similar to mozzarella. If unavailable, mozzarella is the best substitute.
- Onion & Cilantro (Optional) – Finely diced for extra freshness, perfect for topping the birria consomé or tacos.
How to Make Beef Birria with Consomé
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Step 1: Remove the stems and seeds from the dried chilies.
Step 2: Place herbs and spices into a cheesecloth spice bag.
Step 3: Season the beef with salt. Working in batches, sear each side until brown. Set aside.
Step 4: Saute chopped onions, garlic and tomato paste. Deglaze with broth and apple cider vinegar. Add the browned beef and the rest of the ingredients into the pot. Bring to a light simmer, cover, and cook for 1 hour.
Step 5: Remove chili peppers and add to a blender. Add 2 cups of stock liquid and blend until smooth.
Step 6: Pour the blended mixture back into the pot and continue braising, covered, for 90 minutes.
Step 7: Remove the meat from the pot and shred it using two forks. Remove the spice bag and discard. Season broth with salt to taste.
How to Assemble Birria Tacos (Quesabirria)
Step 1: Dip each corn tortilla entirely in the broth.
Step 2: Drizzle oil and place the dipped tortilla on a pan over medium heat.
Step 3: Top the tortilla with shredded Oaxaca cheese and wait for it to melt. Add braised shredded meat to one side of the tortilla and add a splash of consommé.
Step 4: Fold the tortilla in half and cook on each side for 2-3 minutes until crispy.
Tips for the Best Birria Tacos
✔️ Prep the Chiles Right – Remove stems and seeds to keep the consomé smooth and prevent bitterness.
✔️ Use a Spice Bag – Place spices and herbs in a cheesecloth or spice bag for easy removal and a clean broth.
✔️ Low & Slow is Key – Simmer the meat for at least 3-4 hours for melt-in-your-mouth tenderness.
✔️ Dip & Cook Fast – After dipping the tortilla in birria broth, place it immediately on a hot pan to prevent tearing.
✔️ Let the Cheese Melt – Give the cheese time to fully melt before folding so it holds everything together.
✔️ Crisp to Perfection – Let the tacos cook until golden and crispy for the perfect texture contrast.
✔️ Make Extra! – These disappear fast, so make more than you think you’ll need!
Instant Pot & Slow Cooker Instructions
Want to make birria tacos with less hands-on time? Both the Instant Pot and Slow Cooker make it easy while keeping all that deep, rich flavor intact.
Instant Pot Method
- Set to Sauté mode and sear the meat in batches to avoid overcrowding. Sauté onions until softened.
- Add the broth, beef, spice bag, and remaining ingredients, then seal the lid.
- Pressure cook on High for 45 minutes, then allow a natural release.
- Remove the spice bag, blend the softened peppers until smooth, and stir back into the broth.
Slow Cooker Method
- Sear the meat and onions in a pan until golden and fragrant.
- Transfer everything to the slow cooker, including the broth, spice bag, and seasonings.
- Cook on Low for 6-8 hours or High for 4-5 hours until the meat is fall-apart tender.
- Remove the spice bag, blend the peppers, and stir them back into the broth for extra depth.
What to Serve with Birria Tacos
Birria tacos are the star of the show, but the right sides take the meal to the next level. Start with a bowl of rich consomé for dipping—it’s a must! Freshly chopped onions, cilantro, and lime wedges add brightness, while Mexican rice and refried beans make the perfect hearty pairing. For a little crunch, add sliced radishes and pickled jalapeños. And of course, no taco night is complete without guacamole and salsa for extra flavor.
How to Store and Reheat
Storage: Keep leftover birria meat and consomé in separate airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Store tortillas and toppings separately to keep them fresh.
Reheating:
- Birria Meat & Consomé – Reheat in a pot over medium heat until warmed through, or microwave in short bursts, stirring in between.
- Tortillas & Tacos – For assembled quesabirria tacos, reheat in a dry skillet over medium heat until crispy again. If frozen, thaw in the fridge overnight before reheating.
**Pro Tip: If the consomé has thickened, add a splash of water or broth when reheating to bring back the perfect consistency!
Final Thoughts
Once you make quesabirria tacos at home, you’ll never look at tacos the same way again. They’re crispy, cheesy, juicy, and packed with deep, smoky, slow-braised flavor. Whether you’re making a batch for Taco Tuesday, a family dinner, or game day, these tacos are guaranteed to be a hit.
So, are you going to give these a try? Let me know how you like them!
RECIPE
Birria Tacos (Quesabirria Tacos)
Ingredients
BIRRIA DE REZ:
- 3 pounds boneless chuck roast cut into 3-inch cubes
- 1 tablespoon neutral oil (avocado or vegetable oil)
SAUCE:
- 5 ancho chili peppers
- 5 guajillo peppers
- 3 dried arbol chile
- 1 large yellow onion diced
- 1 tablespoon tomato paste
- 4 garlic cloves
- 2½ quarts beef stock or broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds (or ground coriander)
- 1 cinnamon stick
- 2 bay leaves
- salt to taste
TACOS:
- 1 package corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- 2 tablespoons finely diced onion
- 2 tablespoons chopped cilantro
- 4-6 lime wedges
Instructions
Prepare the chilies:
- Remove the stems and seeds from the dried chilies.
Sear the meat:
- Generously season all sides of the meat with salt.
- Heat neutral oil in a large pot over medium-high heat. Once hot, sear the meat in batches, cooking each side until browned (about 2-3 minutes per side). Transfer the seared meat to a bowl and set aside.
Make the sauce:
- Add a bit more oil to the pot and reduce the heat to medium. Sauté the chopped onions until softened.
- Stir in tomato paste and garlic, followed by beef stock, apple cider vinegar, and the dried chilies. Return the seared meat to the pot.
- Place black peppercorns, coriander, a cinnamon stick, and bay leaves into a cheesecloth, secure tightly, and add to the pot.
Braise the meat:
- Bring the mixture to a light simmer, cover, and braise for 1 hour, stirring occasionally.
- After an hour, remove the chilies and onion and place them in a blender. Add 1 cup of the stock liquid and blend until smooth.
- Pour the blended mixture back into the pot and continue braising the meat, covered, for an additional 90 minutes.
Shred the meat:
- Remove the meat from the pot and shred it using a fork. Remove the cheesecloth spice bag and discard. Season the broth with salt to taste.
Assemble the tacos:
- Dip each corn tortilla completely in the broth. Heat a pan over medium heat, add oil, and place the dipped tortilla in the pan.
- Top tortilla with shredded Oaxaca cheese (or mozzarella) and cook until melted. Add the braised shredded meat to one side of the tortilla and splash with some consomme.
- Fold the tortilla in half and cook each side for 1-2 minutes until crispy.
Serve:
- Serve the tacos with lime wedges and a bowl of consomme topped with diced onions and chopped cilantro.
