Quesabirria Tacos

Name: Quesabirria Tacos
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 2 chipotle peppers in adobo; 1/2 white onion, roughly chopped; 5 garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 2 bay leaves; 6 cups beef broth; 2 tsp salt, plus more to taste; 16 corn tortillas; 3 cups shredded Oaxaca or Monterey Jack cheese; 1/2 white onion, finely diced, for garnish; 1/2 cup chopped cilantro, for garnish; to taste Lime wedges, for serving

Quesabirria Tacos combine Jalisco-style birria — chile-braised beef — with melted cheese, all griddled crispy and served alongside the rich braising broth (consomé) for dipping. This viral Tijuana-street-food favorite is smoky, savory, and irresistibly cheesy.

By YumYum Editorial · Mexican

Prep: 25 min · Cook: 3 min · Total: 28 min · Serves 6

Ingredients

3 lbs beef chuck roast, cut into large chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 chipotle peppers in adobo
1/2 white onion, roughly chopped
5 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
2 bay leaves
6 cups beef broth
2 tsp salt, plus more to taste
16 corn tortillas
3 cups shredded Oaxaca or Monterey Jack cheese
1/2 white onion, finely diced, for garnish
1/2 cup chopped cilantro, for garnish
to taste Lime wedges, for serving

Instructions

Toast the guajillo and ancho chiles in a dry skillet 20-30 seconds per side, then soak in hot water for 15 minutes.
Blend the softened chiles with the chipotles, onion, garlic, cumin, oregano, cinnamon, and 1 cup of beef broth until smooth.
Season the beef with salt and place it in a Dutch oven with the chile sauce, remaining beef broth, and bay leaves.
Bring to a boil, then cover and braise in a 300°F oven (or simmer covered on the stovetop) for 3-3.5 hours until the meat shreds effortlessly.
Remove the beef and shred it with two forks. Skim excess fat off the top of the braising liquid — this fat-rich layer is used to griddle the tortillas.
Strain the remaining broth if desired and keep it warm as the consomé for dipping; season with salt to taste.
Dip each tortilla in the reserved fat from the broth, then griddle on a hot skillet, adding shredded cheese and shredded birria beef to one half.
Fold the tortilla over, pressing gently, and cook 2-3 minutes per side until crispy and the cheese is melted.
Serve the quesabirria tacos hot alongside small bowls of consomé for dipping, garnished with onion, cilantro, and lime.