Quesabirria Tacos Recipe: Beautiful Taste

Quesabirria Tacos Recipe

Quesabirria tacos have surged in popularity for their irresistible combination of tender, flavorful birria meat, melted cheese, and crispy tortillas. Originating from Mexico, particularly the state of Jalisco, this dish embodies a rich culinary tradition that has captivated food enthusiasts worldwide. Whether enjoyed as a casual street food or a festive meal, quesabirria tacos offer a delightful blend of textures and flavors that make them a standout choice for any dining occasion. Join us in exploring how to recreate this delectable dish in your own kitchen.

Origins and History Of Quesabirria

Quesabirria tacos trace their origins to the state of Jalisco in Mexico, where birria—a traditional stew made primarily with goat meat—has been a staple for centuries. The exact origins of birria are debated, but it is believed to have roots in Spanish colonial influences on indigenous Mexican culinary practices. Originally prepared for special occasions such as weddings and holidays, birria has evolved over time into various regional interpretations, with each region adding its own twist to the dish.

The innovation of quesabirria tacos can be attributed to street vendors in the Tijuana region of Mexico. These vendors began serving birria meat stuffed into crispy tortillas, pan-frying them until golden brown, and adding gooey melted cheese. This fusion of savory meat, crispy tortilla, and cheese quickly gained popularity across Mexico and eventually made its way into the United States, where it has become a beloved part of the Mexican street food scene.

Today, quesabirria tacos are celebrated not only for their delicious taste but also for their ability to bring people together in communal dining experiences. Whether enjoyed at a bustling street market or homemade in your kitchen, quesabirria tacos continue to honor the rich traditions and flavors of Mexican cuisine.

Quesabirria Tacos Recipe

Serving Suggestions For Quesabirria Tacos

Quesabirria tacos are incredibly versatile and can be served in various ways to suit different preferences and occasions:

  • Traditional Style: Serve quesabirria tacos with a side of consomé (broth) for dipping or drizzling over the tacos. This allows the tortillas to soak up the flavorful broth, enhancing the overall experience.
  • Garnishes: Offer a variety of garnishes such as diced onions, cilantro, lime wedges, and salsa verde or roja. These add freshness and brightness to the rich flavors of the tacos.
  • Side Dishes: Accompany quesabirria tacos with Mexican rice, refried beans, or a simple salad to create a balanced meal.
  • Street Food Style: Embrace the street food experience by serving the tacos with small disposable cups of consomé for dipping on the side.
  • Party or Gathering: Arrange a quesabirria taco bar where guests can customize their tacos with different toppings and salsas according to their taste.

By offering various serving styles, you can adapt quesabirria tacos to fit casual family dinners, festive gatherings, or even formal events, making them a versatile and crowd-pleasing dish.

Variations For Quesabirria Tacos

Quesabirria tacos lend themselves well to creativity and personalization. Here are some popular variations to explore:

  • Meat Variations: While traditionally made with goat meat (birria de chivo), you can substitute with beef (birria de res), lamb (birria de borrego), or even pork (birria de cerdo) based on availability and preference.
  • Cheese Options: Experiment with different types of cheese for melting inside the tacos. Queso Oaxaca, Monterey Jack, or even mozzarella can all work well to achieve that gooey, cheesy goodness.
  • Tortilla Choices: Use traditional corn tortillas for an authentic touch, or opt for flour tortillas if preferred. You can also make your own tortillas for a truly homemade experience.
  • Spice Level: Adjust the spiciness of the consomé or salsa according to taste preferences. For those who enjoy extra heat, consider adding diced jalapeños or a splash of hot sauce.
  • Vegetarian or Vegan Options: Create a vegetarian version by substituting the meat with mushrooms or jackfruit marinated in birria-style spices. Use vegan cheese or omit it altogether for a dairy-free option.
  • Quesabirria Tostadas or Sopes: Instead of tacos, serve the birria meat and cheese on crispy tostadas or sopes (thick tortillas with raised edges), offering a different texture and presentation.

These variations allow you to tailor quesabirria tacos to suit dietary preferences, spice tolerance, and culinary creativity, ensuring everyone can enjoy this delicious dish in their own way.

Quesabirria Tacos Recipe

Storage and Shelf Life For Quesabirria Taco Recipe

Proper storage ensures your recipe remain fresh and delicious:

  • Refrigeration: Store leftover birria meat and assembled quesabirria tacos in airtight containers in the refrigerator. The meat can typically be stored for 3-4 days.
  • Freezing: Quesabirria meat freezes well. Place cooled birria meat in freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
  • Reheating: To reheat, gently warm the birria meat in a skillet or microwave until heated through. Crisp up the tortillas in a dry skillet or toaster oven before assembling fresh tacos.
  • Consomé: Store leftover consomé separately in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

By storing quesabirria components properly, you can enjoy this flavorful dish even on busy days, ensuring it tastes just as delicious as when freshly made.

Health Benefits Of Quesabirria Tacos

this recipe can offer some health benefits when prepared with wholesome ingredients and consumed in moderation:

  • Protein: The birria meat in quesabirria tacos provides a good source of protein, which is essential for muscle repair and overall body function.
  • Vitamins and Minerals: Depending on the type of meat used (goat, beef, etc.), quesabirria tacos can supply essential vitamins and minerals such as iron, zinc, and B vitamins.
  • Vegetable Accompaniments: Serving quesabirria tacos with fresh garnishes like onions, cilantro, and salsa adds fiber, vitamins (like vitamin C from lime), and antioxidants.
  • Control over Ingredients: Making quesabirria tacos at home allows you to control the quality and quantity of ingredients, reducing unhealthy additives and excessive sodium.
  • Moderation: Enjoying quesabirria tacos as part of a balanced diet, alongside other nutritious foods, can contribute to a satisfying and enjoyable meal experience.

While this recipe can be indulgent, especially with added cheese and tortillas, they can still be enjoyed in a way that aligns with a healthy lifestyle by focusing on fresh ingredients and mindful portion sizes.

Quesabirria Tacos Recipe

FAQ Related To Quesabirria Tacos

Here are some common questions and answers related to our recipe:

  • What is birria meat?
    Birria meat traditionally refers to goat meat stewed in a flavorful broth made with various spices and chilies. However, other meats like beef, lamb, or pork can also be used.
  • How do you pronounce It?
    Quesabirria is pronounced as “keh-sah-beer-ee-ah.” It combines “queso” (cheese) and “birria,” reflecting the dish’s elements of cheese and birria meat.
  • Can I make It ahead of time?
    Yes, you can prepare the birria meat ahead of time and store it in the refrigerator or freezer. Assemble the tacos just before serving to maintain their crispy texture.
  • What is consomé?
    Consomé is the flavorful broth traditionally served alongside birria tacos. It’s made by simmering the birria meat with spices and chilies, resulting in a rich and savory liquid.
  • Is It spicy?
    The level of spiciness can vary depending on the recipe and individual preferences. You can adjust the heat by choosing milder or spicier chilies and adjusting the amount used.
  • Can I make it vegetarian or vegan?
    Yes, you can make vegetarian quesabirria tacos by substituting the meat with mushrooms or jackfruit marinated in birria-style spices. Use vegan cheese or omit cheese for a vegan version.
  • What are some serving suggestions?
    Serve quesabirria tacos with a side of consomé for dipping or drizzling, along with garnishes like diced onions, cilantro, lime wedges, and salsa. You can also serve them with Mexican rice, refried beans, or a simple salad.

These FAQs address common queries about quesabirria tacos, helping to enhance understanding and enjoyment of this delicious Mexican dish.

Quesabirria Tacos Recipe

Quesabirria Tacos Recipe

Rachid Yousfi
Quesabirria tacos are a beloved Mexican dish originating from Jalisco, Mexico, combining tender birria meat with melted cheese inside crispy tortillas. Initially a festive stew served at special occasions, quesabirria tacos evolved from Tijuana street vendors' innovation, gaining popularity across Mexico and beyond. They can be served with consomé for dipping, accompanied by garnishes like onions and cilantro. Variations include different meats, cheeses, and spice levels, while storage allows for refrigeration or freezing of leftovers. Health benefits include protein and essential nutrients, with options for vegetarian or vegan adaptations. Frequently asked questions cover pronunciation, preparation ahead of time, and customization options, ensuring delicious and versatile dining experiences.
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 3 Tacos
Calories 350 kcal


  • 1 Large Pot or Dutch Oven: For cooking the birria meat and preparing the consomé (broth). This should be large enough to comfortably fit the meat and enough liquid for simmering.
  • 1 Skillet or Griddle: For crisping up the tortillas and melting the cheese. A non-stick skillet or griddle works well for this step.
  • 1 Tongs Useful for handling and flipping the tortillas while they crisp up in the skillet.
  • 1 Blender or Food Processor: If you're making your own salsa or blending ingredients for the consomé, a blender or food processor will be necessary.
  • 1 Sharp Knife and Cutting Board For chopping vegetables, herbs, and possibly trimming the meat.
  • 1 Measuring Spoons and Cups For accurately measuring spices and other ingredients.
  • 1 Strainer or Cheesecloth: If you're making consomé from scratch, you'll need a strainer or cheesecloth for straining the broth.
  • 1 Large Serving Platter or Tray: To arrange and serve the quesabirria tacos.
  • 1 Optional: Slow Cooker or Pressure Cooker: These can be used to cook the birria meat if you prefer a hands-off approach or want to speed up the cooking process.
  • 1 Optional: Tortilla Press: If you're making your own tortillas, a tortilla press will make the process easier and more consistent.


For Birria Meat:

  • 1 KG beef chuck roast or goat meat Beef chuck roast is a good choice as it becomes tender and flavorful when slow-cooked.
  • 1 Piece onion Onion adds sweetness and depth to the broth. It will be simmered with the meat to enhance flavor.
  • 4 Gloves garlic Garlic adds aromatic flavor to the broth and meat. Use fresh garlic for best results.
  • 2 Bay leaves Bay leaves add subtle herbal notes to the broth.
  • 1 tsp dried oregano Oregano complements the flavors of the chilies and spices.
  • 1 tsp ground cumin Cumin adds earthy and warm flavors to the broth and meat.
  • 1 tsp ground smoked paprika Smoked paprika adds a smoky depth to the birria meat.
  • 2 dried guajillo chilies Guajillo chilies provide a mild heat and fruity flavor to the broth.
  • 2 dried ancho chilies, Ancho chilies add a rich, slightly sweet flavor and mild heat to the broth.
  • 4 cups beef or chicken broth Broth serves as the base for cooking the birria meat and can be used for making consomé.
  • Salt and pepper to taste Season the birria meat and broth with salt and pepper as needed.

For Quesabirria Tacos:

  • Corn tortillas Corn tortillas are traditional for quesabirria tacos, offering a rustic texture and flavor.
  • 2 cups shredded cheese Choose a cheese that melts well for gooey tacos. Queso Oaxaca is traditional, but Monterey Jack or mozzarella are good alternatives.
  • Chopped fresh cilantro Cilantro adds a fresh, herbaceous flavor to the tacos.
  • Diced onion, for garnish Diced onion provides a sharp, crunchy contrast to the tender meat and melted cheese.
  • Lime wedges, for serving Lime wedges add acidity and brightness to the tacos.
  • Salsa Salsa adds additional flavor and heat to the tacos.


1. Prepare Birria Meat:

  • Prepare Chilies: Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chilies lightly on each side until fragrant, about 1-2 minutes per side. Remove from heat, stem, and seed the chilies.
  • Make Broth: In a large pot or Dutch oven, combine the toasted chilies, onion quarters, peeled garlic cloves, bay leaves, dried oregano, ground cumin, ground smoked paprika (if using), and 3 cups of beef or chicken broth. Bring to a boil over high heat.
  • Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes until the chilies are softened and the flavors have melded.
  • Blend: Remove the pot from heat and let it cool slightly. Remove and discard the bay leaves. Transfer the mixture to a blender or food processor, and blend until smooth, adding additional broth if needed to achieve a smooth consistency.
  • Cook Meat: Return the blended mixture to the pot. Add the trimmed and cut beef chuck roast or goat meat chunks. Add the remaining 1 cup of broth (if needed) to ensure the meat is mostly covered with liquid. Season with salt and pepper to taste.
  • Simmer: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer gently for 2 to 3 hours, or until the meat is very tender and easily shreds with a fork. Stir occasionally and add more broth if needed to keep the meat submerged.
  • Shred Meat: Once the meat is tender, use two forks to shred it directly in the pot. Adjust seasoning with salt and pepper if necessary. Keep warm until ready to assemble tacos.

2. Assemble Quesabirria Tacos:

  • Prepare Tortillas: Heat a non-stick skillet or griddle over medium heat. Working in batches, lightly toast each corn tortilla for about 1 minute per side until warm and pliable. Set aside and keep warm.
  • Add Cheese: In the same skillet or griddle, place a tortilla and sprinkle a generous amount of shredded cheese over half of the tortilla.
  • Add Meat: Spoon a portion of the shredded birria meat over the cheese
  • Fold and Cook: Fold the tortilla in half over the filling to create a taco shape. Press gently with a spatula and cook for 2-3 minutes per side, or until the tortilla is crispy and golden brown and the cheese is melted and gooey. Repeat with remaining tortillas and filling.


  • Meat Choice:
    • Variety: Traditionally, birria is made with goat meat (birria de chivo), but beef (birria de res) or other meats like lamb or pork can be substituted based on availability and preference.
    • Trimming: Trim excess fat from the meat before cooking to avoid greasiness in the final dish.
  • Chilies and Spices:
    • Toasting Chilies: Toasting dried guajillo and ancho chilies lightly in a dry skillet before using enhances their flavor.
    • Adjust Heat: Adjust the amount of chilies and spice levels to suit your preference for heat and flavor.
  • Broth (Consomé):
    • Straining: After blending the chilies and other ingredients, strain the broth through a fine-mesh sieve or cheesecloth to remove any solids for a smoother consomé.
    • Flavor Enhancement: Consomé can be seasoned further with additional salt, pepper, or a splash of lime juice before serving.
  • Tortillas:
    • Quality: Use fresh, high-quality corn tortillas for authentic flavor and texture. Warm tortillas slightly before assembling tacos to make them pliable.
  • Cheese:
    • Melting: Shred cheese finely for quicker melting and even distribution inside the tacos.
    • Variety: Queso Oaxaca, Monterey Jack, or mozzarella are ideal choices for their melting properties, but you can use your favorite cheese that melts well.
  • Assembly and Cooking:
    • Folding Tacos: When folding the tortillas over the filling, press gently with a spatula to ensure they seal well and cook evenly.
    • Crisping: Cook the tacos on a medium-high heat skillet until golden brown and crispy on both sides for the best texture.
  • Garnishes:
    • Freshness: Garnish tacos with fresh chopped cilantro, diced onion, and a squeeze of lime just before serving to add brightness and freshness.
  • Serving:
    • Consomé: Serve each taco with a small bowl of warm consomé on the side for dipping or drizzling over the tacos.
    • Accompaniments: Offer salsa verde, salsa roja, or hot sauce on the side for additional flavor options.
  • Storage and Reheating:
    • Refrigeration: Store leftover birria meat and assembled tacos in separate airtight containers in the refrigerator. Reheat gently in a skillet or microwave before serving.
    • Freezing: Birria meat can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Keyword Quesabirria, Quesabirria Tacos, Quesabirria Tacos Recipe

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