Birria Tacos (Quesabirria Tacos)
This ultimate Birria Tacos recipe (aka Tacos de Birria or Quesabirria) features flavorful, slow-cooked beef infused with rich, bold spices. Take your taco night to the next level with these irresistible shredded beef tacos, packed with gooey melted cheese inside perfectly crispy tortillas and served with a flavorful, savory consomé for dipping. Step-by-step instructions for the slow cooker and instant pot are also listed below.
These Birria Tacos are a family favorite for both kids and adults. They’re incredibly kid-friendly and fully customizable, allowing you to adjust the spice level to suit any taste bud while still providing a rich, savory flavor that everyone will enjoy.
Making beef birria takes a bit of time because of the slow cooking process, but the delicious, flavorful result is well worth it. They’re perfect for making ahead, meal prepping, and freezing, so you can enjoy them anytime without the extra work later.
What are Birria Tacos?
Birria tacos (aka quesabirria or tacos de birria) originated in the state of Jalisco, Mexico. They feature tender, slow-cooked beef (sometimes goat or lamb) marinated in a rich blend of spices and dried chilis. The meat is simmered in a flavorful broth until it’s incredibly tender and brimming with flavor.
What makes birria tacos unique is the way the tortillas are prepared. They’re often dipped in the flavorful cooking broth, which gives them a crispy exterior while keeping the inside soft and juicy when cooked on a hot griddle.
The tacos are topped with fresh onions, cilantro, and a squeeze of lime for added freshness. To top it all off, they’re served with a side of the rich broth, known as consomé, which you can use to dip the tacos into, adding an extra layer of flavor.
Birria Ingredients and Substitutes
Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.
For the birria and sauce
- Beef: This recipe calls for boneless chuck roast, which yields more meat, but you can use any combination of chuck roast, short ribs, and oxtail for a richer flavor. Alternatively, you can substitute the beef with goat, lamb, or chicken!
- Dried Peppers: It wouldn’t be tacos de birria without these dried peppers. You’ll need a blend of ancho chilies, guajillo chilies, and chiles de árbol. You can find these at your local Latin market, a well-stocked grocery store in the dried spice section, or on Amazon.
- Beef Stock: I used Better Than Bouillon Roasted Beef Base. Feel free to use homemade or store-bought beef stock and add salt to your desired taste. I recommend adding salt at the end since the broth will reduce and change the flavor.
- Spices: You’ll need cinnamon sticks, bay leaves, coriander, and black peppercorns. Place them in a spice bag to avoid straining them all out later.
- Tomato Paste: Adds a deep, rich tomato flavor that complements the spices and other ingredients in the birria.
- Apple Cider Vinegar: To balance out the flavor of the broth and help tenderize the meat. You can substitute it with vinegar, rice vinegar, or lime juice.
- Yellow Onion and Garlic: Used to enhance flavor and aroma and to thicken the sauce.
For the tacos
- Corn Tortillas: 6 inches. You can also substitute it with flour tortillas if you prefer.
- Oaxaca Cheese: A semi-soft, white Mexican cheese known for its creamy flavor and stretchy texture, similar to mozzarella. It is available at Mexican grocery stores and supermarkets in the refrigerated dairy section. If you can’t find it, you can substitute it with mozzarella.
- Onion and Cilantro (optional): Finely dice the onions and cilantro to top the consommé dipping sauce.
How to Make Beef Birria with Consomé
Please scroll ⬇️ to the recipe card to see 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.
Helpful Tips
– Remove stems and seeds from chiles to prevent chunks and bitterness in the consommé.
– Use a cheesecloth or spice bag for herbs and spices, making cleanup easier and keeping your consommé smooth.
– Cook the meat low and slow for at least 3-4 hours to ensure it becomes tender and flavorful.
– Quickly place the tortilla on a hot pan after dipping in consommé to prevent tearing.
– Let the cheese fully melt before folding the taco to help hold everything together and avoid spilling.
– Crisp the tacos in the pan for a perfect balance of tender filling and crunchy shell.
Can I Make This in an Instant Pot or Slow Cooker?
Instant Pot Birria Tacos: Using the sauté function, sear the meat (work in batches to avoid overcrowding) and sauté the onions until softened. Add the broth, beef, spice bag, and remaining ingredients to the pot, then pressure cook on high for 45 minutes, followed by a natural release. Discard the spice bag, remove the peppers, blend them until smooth, and stir the blended mixture back into the pot.
Slow Cooker Birria Tacos: Sear the meat and sauté the onions in a pan until golden and fragrant. Transfer the meat, broth, cheesecloth spice bag, and remaining ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender and falls apart. Discard the spice bag, blend the peppers until smooth, and mix them back into the broth.
What to Serve with Birria Tacos
When you’re serving birria tacos, you can really elevate the meal by adding some delicious sides. Try pairing them with a bowl of the rich consommé for dipping—it’s fantastic. Freshly chopped onions, cilantro, and lime wedges add flavor and freshness. For a hearty touch, serve the tacos with Mexican rice and refried beans; they make a great combo with the tender meat. If you like a bit of crunch, sliced radishes and pickled jalapeños are perfect. And don’t forget a dollop of creamy guacamole and your favorite salsa to add even more layers of taste.
How to Store
Keep the braised meat, tortillas, cheese, and consommé sauce in separate airtight containers to store leftovers. Refrigerate each component until you’re ready to enjoy the tacos again. When you’re ready to eat, reheat the components and follow the steps below to assemble the tacos. Enjoy!
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.
