The Ultimate Beginner’s Guide to Birria Tacos (Quesabirria Tacos)

There’s something magical about biting into a crispy, cheesy, flavor-packed taco and dipping it into a rich, savory consommé. Birria tacos, or quesabirria tacos, have taken the culinary world by storm, becoming a beloved comfort food that brings together deep, smoky flavors and satisfying textures.

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Originating from the Mexican state of Jalisco, traditional birria is a slow-cooked stew typically made with goat meat. However, the modern version often features beef, making it more accessible and familiar to many home cooks. This dish may seem complex at first glance, but it is surprisingly beginner-friendly when broken down into simple steps. The process of slow-cooking the meat, blending the flavorful sauce, and crisping up the tacos creates an incredible depth of flavor that makes the effort well worth it.

These birria tacos are perfect for beginners because they use easy-to-find ingredients, require minimal hands-on cooking time, and deliver restaurant-quality results. Whether you are cooking for family, friends, or simply treating yourself, this recipe is sure to impress.

Ingredients and Preparation

For the Birria Stew:

• 7–8 cups hot water
• 4 pounds boneless beef chuck roast, cut into 4 large chunks
• 2 pounds bone-in beef short ribs or back ribs
• 1 large white onion, skins removed and cut in half
• 1 garlic bulb, top cut off (no need to peel)
• 1 large carrot, cut into 4 pieces
• 5 bay leaves
• 8 dried guajillo chiles, stems removed and seeds taken out
• 3 tablespoons chicken bouillon
• 1–2 teaspoons chili powder
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt (adjust to taste)

For the Quesabirria Tacos:

• 14–16 white corn tortillas
• 2 cups quesadilla cheese (or any good melting cheese)

For Garnishing:

• Fresh cilantro, finely chopped
• Fresh lime juice
• 1 small white onion, finely diced

Ingredient Substitutions and Tips:

• If guajillo chiles are unavailable, use ancho or pasilla chiles for a slightly different but equally delicious flavor.
• If you prefer chicken over beef, use bone-in, skinless chicken thighs. The cooking time will be reduced to about 1.5 hours.
• For a spicier kick, add dried chiles de árbol to the stew.
• If quesadilla cheese is not available, Oaxaca cheese, mozzarella, or Monterey Jack are great alternatives.

Step-by-Step Instructions

1. Prepare the Broth and Cook the Meat

In a large pot (7-quart or larger), add the beef chuck roast, short ribs, onion, garlic, carrots, bay leaves, and dried guajillo chiles. Pour in the hot water until everything is submerged.

2. Season the Broth

Add the chicken bouillon, oregano, cumin, and salt. Stir to combine. Bring the mixture to a boil over medium-high heat.

3. Skim the Impurities

After about 30 minutes, foam and impurities will rise to the surface of the broth. Use a spoon to skim off the top and discard. This helps ensure a cleaner, more flavorful consommé.

4. Blend the Sauce

Once the chiles are softened, remove them from the pot along with the onion, garlic (squeezing out the softened cloves), and carrots. Place them in a blender or food processor. Blend until smooth, adding up to 1/4 cup of broth if needed to help achieve a velvety consistency.

5. Strain and Combine

If your blender is not high-powered, strain the sauce to remove any bits of skin or seeds. Pour the sauce back into the broth and stir well to incorporate.

6. Simmer Until Tender

Reduce the heat to low, cover, and simmer for about 3 hours, stirring occasionally. The beef should be fork-tender and easily shreddable.

7. Reserve the Fat for Frying

Once the stew is done, skim off the layer of grease floating on top and set it aside in a small skillet. This will be used to fry the tortillas later, giving them their signature golden, crispy texture.

8. Shred the Meat

Remove the beef from the broth and discard the bones. Finely chop or shred the meat into small pieces, making it easier to fill the tacos.

How to Make Quesabirria Tacos

1. Heat the Tortillas

Preheat a large skillet or griddle over medium heat. Dip each tortilla into the reserved fat from the consommé to lightly coat it. This will help achieve a rich, crispy texture.

2. Assemble the Tacos

Place the tortilla on the skillet and add a generous portion of shredded meat and cheese. Fold the tortilla in half, pressing down gently with a spatula.

3. Cook Until Crispy

Cook the tacos for 2–3 minutes on one side, then flip and cook for another 2–3 minutes until both sides are crispy and golden brown. If needed, spoon a little extra fat onto the tortillas while cooking to enhance the color and crunch.

4. Serve with Consommé

Ladle some of the flavorful broth into small bowls and top with diced onion and cilantro. Serve the tacos hot with the consommé on the side for dipping.

Beginner Tips and Notes

• How to Tell When the Meat is Done: The beef should easily fall apart when pulled with a fork. If it feels tough, continue simmering for another 30 minutes and check again.
• Preventing Overly Greasy Tacos: When dipping tortillas in fat, a light coating is enough. If too much grease is used, the tacos may become soggy rather than crispy.
• Time-Saving Tip: Make the birria stew in advance and store it in the refrigerator. The flavors deepen overnight, making the tacos even more delicious the next day.
• What to Do if the Broth is Too Salty: If the consommé tastes too salty, add a little more water and let it simmer for an extra 10–15 minutes to balance the flavors.

Serving Suggestions

• Serve these birria tacos with a side of Mexican rice or refried beans for a complete meal.
• A fresh cabbage slaw with lime juice and jalapeños adds a crisp contrast to the richness of the tacos.
• If you want to elevate the dipping experience, stir a spoonful of salsa macha or chipotle adobo into the consommé for extra heat and smokiness.
• Leftover birria meat can be used for tostadas, burritos, or even quesadillas the next day. Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.

Encouraging Engagement

Now that you have mastered making birria tacos, it’s time to enjoy them with family and friends. This recipe is meant to bring people together, whether it’s for a casual dinner or a festive gathering. If you try this recipe, share your experience in the comments. Did you make any modifications? How did you serve your tacos?

Cooking is all about experimentation and enjoying the process, and birria tacos are the perfect dish to build confidence in the kitchen. Whether you’re a beginner or an experienced cook, these tacos are sure to become a favorite in your recipe collection.