Birria Tacos (Quesabirria Tacos)

Birria Tacos (aka tacos de birria or quesabirria tacos) are made with tender birria meat and gooey melted cheese wrapped in a crispy pan-fried tortilla. Served with flavorful birria consomé for dipping, these irresistible tacos are juicy, cheesy, and so easy to make from home!

Just like birria ramen, birria tacos are popular for a good reason. Learn how to make incredible birria tacos (and quesabirra, too!) So good you’ll be making them every week!

What is Birria

To make birria tacos, we first need to make birria.

Birria is a delicious Mexican stew that originated in the state of Jalisco, Mexico. Traditional birria is made by slowly cooking chunks of goat meat or mutton in a broth consisting of blended rehydrated chiles, tomato, onion, vinegar, orange juice, and other flavorful spices until the meat is tender and juicy.

These days it’s not uncommon for birria to be made with beef or chicken. Learn how to make beef birria (birria de res).

What are Birria Tacos

Birria Tacos (tacos de birria or quesabirria tacos) consist of corn tortillas dipped in birria broth (called consomé) and stuffed with birria meat and cheese, then lightly pan-fried until the cheese is melted and the tortilla is crispy. They are often topped with diced onion, cilantro, and a squeeze of lime juice and served with a side of birria cooking broth for dipping.

^{Please find the full list and amounts of ingredients, plus recipe instructions, at the bottom of this post.}

Birria Ingredients

• Meat (in this case, beef): Birria is traditionally made with goat meat or mutton, but birria tacos are typically made with beef. The best cut of beef for birria includes bone-in beef short rib, beef shank, sirloin roast, or chuck roast.
• Dried chiles: Dried chiles are key to flavorful and authentic birria. This recipe calls for guajillo, ancho, and chiles de arbol.
• Fresh ingredients: This recipe calls for onion, tomatoes, and fresh garlic cloves.
• Seasonings and spices: You’ll need cumin seeds, whole black peppercorns, whole cloves, a cinnamon stick, ground ginger, dried thyme, oregano, marjoram, and bay leaves. It may seem intimidating, but you probably already have most of them.
• Liquids: Apple cider vinegar and orange juice. If you prefer not to cook with orange juice, substitute it with beef broth.

How to Make Beef Birria (Birria De Res)

1. Prepare the dried peppers: Cut each chili open to remove the seeds. Toast the chiles in a large skillet set over medium heat until fragrant, then place them in a pot filled with simmering water for 15-30 minutes or until rehydrated.

2. Brown the onions and tomatoes and toast the spices: In a large skillet, cook the onions until they start to brown. Add the garlic and cook just until fragrant. Remove the onions and garlic to a clean plate and add the tomatoes to the skillet. Cook each side of the tomatoes for about 2 minutes, then remove to the same plate as the onions. Toast the cumin seeds, black peppercorns, whole cloves, and cinnamon stick in olive oil before returning the onions, garlic, and tomatoes to the pan with the toasted spices and mixing well to combine. Remove from heat and stir in the ginger, thyme, oregano, and marjoram.

3. Blend: Add the rehydrated chilies plus 1-2 cups of the soaking liquid plus the onion, tomato, and spices to a large blender. Process until smooth.

4. Cook: Add the chili pepper sauce to a large pot or Dutch oven set over medium-high heat. Add the orange juice, apple cider vinegar, bay leaves, and beef. Cook for 3-4 hours or until the meat is fork-tender.

5. Shred the meat: Remove the beef from the pot and shred it with a fork.

^{Please find the full list and amounts of ingredients, plus recipe instructions, at the bottom of this post.}

Ingredients in Beef Birra Tacos

• Birria Meat: The juicy, fall-apart shredded beef from the birria stew.
• Consomé (Birria Broth): The broth will serve two purposes. For ultimate flavor, dip the corn tortillas into the top layer of fat resting on the broth before frying. Then, serve your tacos with a side of warm consomé for dipping.
• Corn Tortillas: Corn tortillas are recommended, but flour tortillas or a mixture of corn and flour tortillas will also work.
• Cheese: Oaxaca Cheese is the most authentic choice, but mozzarella cheese or Monterey Jack cheese will also work.
• Toppings: Quesabirria tacos are typically stuffed or topped with diced onion, fresh cilantro, and a squeeze of lime juice.

How to Make Birria Tacos (Quesabirria Tacos)

1. Prepare a large skillet: Set a large pan or skillet over medium heat. Spray with non-stick cooking spray or melt a little butter.

2. Dip a tortilla in the birria consumé: Dip one tortilla into the birria broth (even better, dip the tortilla into the layer of fat floating on the top of the broth). Use tongs, and allow the excess broth to drip off the tortilla.

3. Fry the tortilla: Place the tortilla in the hot skillet. Allow it to fry for about a minute, then flip it over.

4. Add cheese and birria: Top the entire surface of the tortilla with cheese and place a little shredded meat on one half of the tortilla. Fold the other side of the tortilla over the meat side.

5. Fry: Allow the tortilla to crisp for 1-2 minutes per side or until golden brown and the cheese has melted.

6. Serve: Serve the birria tacos (quesabirra tacos) with a side of birria broth for dipping and diced onion and cilantro for freshness.

Can Birria be Made in the Slow Cooker or Instant Pot

• Slow Cooker: Prepare and blend the sauce as instructed. Then place the blended chili sauce, orange juice, apple cider vinegar, beef, and bay leaves in a large slow cooker. Cook on low for 6-8 hours or high for 5-6 hours.
• Instant Pot: Prepare and blend the sauce as instructed. Then place the blended chili sauce, orange juice, apple cider vinegar, beef, and bay leaves in a large Instant Pot. Cook on manual, high pressure for 50 minutes with natural pressure release.

Storage and Freezing

• To make ahead: The birria recipe can be made a few days in advance. I love making a big batch and using the leftovers to make these quesabirria tacos and birria ramen. Keep the leftover meat and birria broth stored separately in sealed containers in the refrigerator for up to 5 days.
• Freezing: Transfer leftover birria to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What to Serve with Birria Tacos

These beef birria tacos are perfect with a side of consommé as a dipping sauce and fresh salsa. Sometimes I like to include a little sour cream plus a side of rice – Mexican rice or cilantro lime rice are both flavorful and delicious. You can even pair these tasty little tacos with birria ramen – so good!

More Mexican Recipes

• Carne Asada Tacos
• Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
• Mexican Mole Sauce Recipe (Chicken Mole)
• Arroz con Leche Recipe (Mexican Rice Pudding)
• Pozole Rojo Recipe (Red Posole)
• Carne Asada
• Easy Homemade Salsa Recipe

If you try making this Birria Taco Recipe, please leave me a comment and let me know! I always love to hear your thoughts.