Quesabirria Tacos: A Beginner’s Guide to Making This Flavorful Dish

There’s something deeply satisfying about biting into a taco that’s crispy on the outside, cheesy in the middle, and filled with tender, slow-cooked meat. Quesabirria tacos deliver all of that in one delicious bite. They are a fusion of traditional Mexican birria (a slow-simmered meat stew) and quesadilla-style tacos, making them a perfect comfort food for any occasion.

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The popularity of quesabirria tacos has skyrocketed in recent years, with food trucks and restaurants showcasing their rich, flavorful goodness. While they may seem complex, this recipe is ideal for beginners because it is forgiving and rewarding. The slow-cooked meat develops deep flavors with minimal effort, and the process of assembling and crisping the tacos is straightforward.

This guide breaks down everything you need to know, from selecting the best ingredients to step-by-step cooking instructions. Whether you are new to cooking or just looking for a foolproof method to make restaurant-quality quesabirria tacos at home, this article will walk you through the process in the simplest way possible.

Why This Recipe is Great for Beginners

• Easy Preparation: The slow-cooked beef or chicken requires minimal active cooking time, making this dish perfect for beginners.
• Rich, Bold Flavors: The combination of dried chilies, spices, and slow-simmered meat creates an incredible depth of flavor with little effort.
• Customizable: This recipe includes ingredient substitutions and variations to fit different dietary preferences.
• Step-by-Step Instructions: Clear guidance ensures you won’t feel lost, even if it’s your first time making tacos from scratch.

Now, let’s dive into the ingredients and preparation.

Ingredients and Substitutions

For the Birria (Stewed Meat)

• 2 pounds beef chuck roast or boneless skinless chicken thighs
• 4 cups beef or chicken broth
• 2 dried guajillo chilies (stems and seeds removed)
• 2 dried ancho chilies (stems and seeds removed)
• 1 chipotle pepper in adobo sauce
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 Roma tomatoes, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• Salt and black pepper to taste

For the Tacos

• 12 corn tortillas
• 1 1/2 cups shredded Mexican blend cheese (or Oaxaca cheese for authenticity)
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced white onion
• 1 lime, cut into wedges
• 2 tablespoons vegetable oil for frying

Ingredient Substitutions and Variations

• Meat Alternatives: You can use boneless, skinless chicken thighs instead of beef, or even a mix of both for a unique texture.
• Cheese Options: If Oaxaca cheese isn’t available, mozzarella works well due to its meltability.
• Spice Level Adjustments: For milder tacos, reduce or omit the chipotle pepper. If you like more heat, add an extra chipotle or a pinch of cayenne.

Step-by-Step Instructions

1. Prepare the Birria Sauce

1. Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies for about 30 seconds per side until fragrant, then transfer them to a bowl and cover with hot water. Let them soak for 10 minutes to soften.
2. In the same skillet, add a tablespoon of oil and sauté the onion, garlic, and tomatoes for about 5 minutes until softened.
3. Drain the soaked chilies and place them in a blender along with the sautéed onion, garlic, tomatoes, chipotle pepper, apple cider vinegar, oregano, cumin, paprika, cinnamon, and 1 cup of broth. Blend until smooth.

2. Cook the Meat

1. If using beef, cut it into large chunks. If using chicken, leave the thighs whole.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the meat on all sides until browned, about 3 minutes per side.
3. Pour the blended sauce over the meat, then add the remaining broth and bay leaf. Stir well and bring to a gentle simmer.
4. Cover and cook on low heat for about 2.5 hours for beef or 1.5 hours for chicken. If using a slow cooker, cook on low for 6-8 hours. If using an Instant Pot, cook on high pressure for 45 minutes and natural release.
5. Once the meat is tender, shred it using two forks and return it to the broth to soak up the flavors.

3. Prepare the Tacos

1. Heat a large skillet or griddle over medium heat.
2. Dip each tortilla lightly into the birria broth to coat it, then place it on the skillet.
3. Sprinkle a layer of shredded cheese on one side of the tortilla, followed by a generous portion of the shredded meat.
4. Fold the tortilla in half and press down gently. Cook for 2-3 minutes per side until crispy and golden brown.
5. Repeat with the remaining tortillas.

4. Serve and Enjoy

1. Serve the tacos with a side of birria broth (also called consomé) for dipping.
2. Garnish with chopped cilantro, diced onion, and a squeeze of fresh lime juice.
3. Enjoy your homemade quesabirria tacos while they are hot and crispy.

Beginner Tips and Notes

• How to Tell if the Meat is Ready: Beef should be fork-tender and shred easily. If it’s tough, let it simmer longer. Chicken should be tender and easily pull apart.
• Preventing Soggy Tortillas: Do not over-dip the tortillas in the broth, as they can become too soft and tear. A quick dip is enough.
• Crisping the Tacos Properly: Use medium heat and be patient. Pressing the tacos gently with a spatula helps them crisp up evenly.
• Alternative Cooking Methods: If you prefer to bake instead of frying, place assembled tacos on a baking sheet and bake at 375°F for 10-12 minutes until crispy.

Serving Suggestions

• Side Dishes: These tacos pair well with Mexican rice, refried beans, or a fresh avocado salad.
• Dipping Sauce: The birria broth doubles as a rich, flavorful dip. Serve it hot in small bowls alongside the tacos.
• Beverages: Pair with a refreshing agua fresca, horchata, or a cold glass of limeade for a balanced meal.

Storage and Reheating Tips

• Storing Leftovers: Keep any leftover shredded meat and broth in an airtight container in the refrigerator for up to 4 days.
• Freezing Option: The cooked meat and broth can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: Warm the meat in a pan with a little broth to keep it moist. Tacos can be reheated on a skillet for a few minutes to restore their crispiness.

Conclusion

Making quesabirria tacos at home may seem intimidating at first, but with this step-by-step guide, even beginners can master this flavorful dish. The combination of slow-cooked, spiced meat, melted cheese, and crispy tortillas makes for an unforgettable meal.

Give this recipe a try and share your experience. What variations did you use? Did you go for beef or chicken? Let us know how your homemade quesabirria tacos turned out. Happy cooking!