Crispy Cheesy Quesabirria Tacos Recipe

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If you have ever craved a taco experience that perfectly balances rich, melting cheese with tender, flavorful beef wrapped in a crispy shell, then you are going to absolutely love this Crispy Cheesy Quesabirria Tacos Recipe. This dish combines the smoky, spiced essence of traditional birria with gooey, savory cheese and a satisfyingly crunchy tortilla finished with fresh garnishes and a flavorful dipping broth. It’s a celebration of textures and tastes that will have you reaching for that next taco again and again.

Ingredients You’ll Need

Getting the ingredients right is the first step to making this Crispy Cheesy Quesabirria Tacos Recipe unforgettable. Each component adds a vital layer—from tender beef to vibrant chilies and melty cheese, every ingredient plays its role in creating depth and authenticity.

• 2 lbs beef chuck roast or short ribs: These cuts become tender and juicy after slow cooking, forming the taco’s hearty base.
• 2 dried guajillo chilies: Bring a mild, smoky heat that’s essential for the rich birria sauce.
• 2 dried ancho chilies: Add deep, fruity undertones to balance the spice.
• 1 dried pasilla chili (optional): Gives an extra earthy depth if you want to intensify the flavor.
• 1 medium onion, quartered: Provides natural sweetness and works beautifully in the sauce.
• 4 cloves garlic, smashed: Infuses the birria sauce with fragrant, savory notes.
• 2 bay leaves: Adds subtle herbal hints to the braising broth.
• 1 cinnamon stick: Offers a warm, cozy spice that elevates the birria’s complexity.
• 4 cups beef broth (or water): The cooking liquid that transforms into a rich, dipping consommé.
• 1 teaspoon cumin: Brings a nutty, earthy flavor foundational to Mexican cuisine.
• 1 teaspoon oregano: Lends a peppery, slightly minty accent to the sauce.
• 1/2 teaspoon black pepper: For balanced seasoning and a touch of bite.
• Salt to taste: Enhances all the flavors perfectly.
• 10-12 corn tortillas: Classic, sturdy vessels that crisp up beautifully when fried.
• 2 cups shredded mozzarella cheese (or Oaxaca cheese): The melty, stretchy cheese that makes each bite so comforting.
• Fresh cilantro, chopped: Adds a fresh, herbal brightness as a garnish.
• 1/2 cup finely diced onion: Gives a crunchy, sharp contrast topping the tacos.
• Lime wedges: Provide a zesty, acidic finish that balances richness.
• Oil for frying: Essential for achieving that golden, crispy tortilla texture.
• 1 1/2 cups reserved birria broth: Turned into a flavorful dip to take these tacos to another level.
• 1 small onion, finely chopped: For enhancing the dipping broth’s flavor.
• 1 clove garlic, minced: Adds depth to the consommé served alongside.
• 1 tablespoon vinegar: Brings a tangy brightness to the dipping broth.
• 1/2 teaspoon chili powder (optional): Provides a gentle kick to the consommé for those who like it spicy.

How to Make Crispy Cheesy Quesabirria Tacos Recipe

Step 1: Toast the Chilies

Start by removing the stems and seeds from the dried chilies, then toast them gently in a dry skillet over medium heat until they become fragrant, usually 2-3 minutes. This step wakes up their smoky, complex flavors without burning them, setting the whole tone for the birria sauce.

Step 2: Blend the Chili Sauce

Next, combine the toasted chilies with onion, garlic, cumin, oregano, and black pepper in a blender. Add 1 cup of beef broth and blend until smooth. If the sauce feels too thick, a little more broth will help. This sauce is the flavor powerhouse for your braise, thick and fragrant.

Step 3: Brown the Beef

In a large pot or Dutch oven, heat some oil and brown the beef chunks in batches. Getting a nice sear on every side locks in the juices and adds a caramelized flavor that will deepen the final dish tremendously.

Step 4: Simmer the Birria

Return the beef to the pot and add your chili sauce along with the remaining broth, bay leaves, and the cinnamon stick. Bring it all to a boil, then reduce the heat to low and cover. Let it simmer gently for 2-3 hours until the meat becomes so tender it practically melts apart.

Step 5: Shred the Beef and Reserve Broth

Once your beef is fall-apart tender, remove it from the pot and shred it using forks. Discard the bay leaves and cinnamon stick but make sure to save about 1 1/2 cups of that deeply flavorful broth—that’s going to be your dipping consommé.

Step 6: Prepare the Dipping Broth

Simmer the reserved broth with chopped onion, minced garlic, vinegar, and optional chili powder for 5 to 10 minutes. This little pot of magic will add a zingy, savory splash of flavor to dip your tacos in later.

Step 7: Soften the Tortillas

Lightly oil a skillet or griddle and heat it over medium. Dip each corn tortilla briefly into the birria broth to soften and flavor it before placing the tortilla on the hot skillet to begin crisping.

Step 8: Build and Fold Your Tacos

On one half of the tortilla, sprinkle a generous amount of cheese, then pile on the shredded birria beef. Fold the tortilla over to create the perfect taco pocket ready for crisping and melting.

Step 9: Crisp Until Golden and Melty

Cook the tacos for about 2-3 minutes per side or until the tortilla is golden and crispy, and the cheese inside is completely melted. This is the moment the crispy and cheesy worlds collide delightfully.

Step 10: Garnish and Serve

Remove your tacos from the pan, then top them with chopped cilantro and diced onion for freshness and texture. Serve alongside lime wedges and a small bowl of that gorgeous birria consommé for dipping. Prepare for a taco experience like no other!

How to Serve Crispy Cheesy Quesabirria Tacos Recipe

Garnishes

The fresh cilantro and diced onion are classic taco garnishes that brighten up the rich, savory flavors of the birria and cheese. A squeeze of lime right before eating adds a burst of acidity that brings everything to life in your mouth. Don’t skip these finishing touches—they complete the flavor story perfectly.

Side Dishes

To round out your Crispy Cheesy Quesabirria Tacos Recipe meal, consider a simple side of Mexican rice or a fresh cabbage slaw with a lime vinaigrette. These complement the tacos by adding either comforting carbs or crisp, tangy notes, respectively. A bowl of beans or a fresh avocado salad will also pair beautifully.

Creative Ways to Present

For a fun twist, place your tacos on a wooden board lined with parchment paper and serve the broth dip in small rustic bowls for guests to dunk. You could also build a taco platter with different cheeses or mix in pickled jalapeños for extra zing. Presentation is part of the joy, so get creative and make it festive!

Make Ahead and Storage

Storing Leftovers

Store any leftover shredded birria beef and broth separately in airtight containers in the refrigerator for up to 3 days. Keep your tortillas separate to avoid sogginess. When you’re ready to enjoy, reheating them properly will maintain that crispy, cheesy magic.

Freezing

If you want to make a big batch and freeze for later, the shredded beef and broth freeze well for up to 3 months. Freeze in portions to make thawing easier. Avoid freezing assembled tacos because the texture of the tortillas won’t hold up after thawing and reheating.

Reheating

Reheat the beef gently on the stove or in the microwave, adding a splash of broth to keep it moist. For the best taco experience, rewarm and crisp the tortillas separately in a skillet with a little oil before assembling the tacos again. Melt the cheese fresh on the skillet to get that gooey, irresistible texture back.

FAQs

Can I use chicken instead of beef for this Crispy Cheesy Quesabirria Tacos Recipe?

Absolutely! While traditional birria uses beef or goat, chicken is a delicious option and will still absorb the rich flavors of the chili sauce beautifully. Just be sure to adjust the cooking time since chicken cooks faster.

What type of cheese works best for quesabirria tacos?

The classic choice is Oaxaca cheese, which melts perfectly and has a mild, creamy flavor. Mozzarella is a great substitute if you can’t find it, offering that stretchy, melty texture that makes the tacos so fun to eat.

Is the broth spicy? Can I make it milder?

The broth has a balanced heat from the dried chilies, but it is not overwhelmingly spicy. For a milder version, you can reduce the amount of pasilla chili or omit the chili powder in the dipping broth. Adjust seasoning to your taste.

Can I make this recipe in a slow cooker?

Yes! After preparing your chili sauce and browning the beef, combine everything in a slow cooker and cook on low for 6-8 hours or on high for about 4 hours. It’s a great hands-off way to get tender, flavorful meat.

How do I keep the tortillas crispy without them getting soggy from the broth?

Dipping the tortillas briefly before frying helps flavor them but frying quickly on a hot skillet crisps them up immediately. Serve your quesabirria tacos right away, and keep the broth on the side for dipping rather than soaking the tacos beforehand.

Final Thoughts

Making this Crispy Cheesy Quesabirria Tacos Recipe is like unlocking a whole new level of taco joy. The combination of crispy tortillas, gooey cheese, tender birria beef, and that irresistible dipping broth creates a feast that feels both comforting and exciting. Trust me, once you try these, they’ll become a beloved go-to for gatherings or anytime you want to treat yourself to something truly delicious and satisfying. Go ahead, dive in and enjoy every crispy, cheesy bite!

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