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Birria Tacos (Quesabirria)

The viral Mexican street food that took over social media! Slow-braised beef in a rich chile sauce, stuffed into tortillas with melty Oaxaca cheese, fried in birria fat until crispy, and served with consomme for dipping.

Prep30 mins
Cook3 hours 30 mins
Serves6

Ingredients

  • 2 lb beef chuck roast, cut into large chunks
  • 1.5 lb bone-in beef short ribs
  • 1 tbsp neutral oil
  • 6 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried arbol chiles (optional, for heat)
  • 4 Roma tomatoes, quartered
  • 1 white onion, peeled and halved
  • 6 garlic cloves, peeled
  • 1 tsp black peppercorns
  • 1 tsp dried Mexican oregano
  • 1 tsp cumin seeds or ground cumin
  • 1 tsp coriander seeds
  • 1/4 tsp ground cloves
  • 1/2 cinnamon stick
  • 3 bay leaves
  • 2 tsp apple cider vinegar
  • 3 cups beef broth, divided
  • 1 tbsp kosher salt
  • 12-16 corn tortillas
  • 9 oz Oaxaca cheese (or mozzarella), shredded
  • 1/2 white onion, finely diced
  • 1 bunch fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions

  1. 1. Season beef generously with salt. Heat oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned. Set aside.
  2. 2. Toast dried chiles in a dry skillet 30 seconds per side until fragrant. Soak in hot water 20 minutes.
  3. 3. Drain chiles and blend with tomatoes, onion, garlic, peppercorns, oregano, cumin, coriander, cloves, vinegar, and 1 cup beef broth until smooth. Strain.
  4. 4. Return beef to pot. Pour chile sauce over meat. Add remaining 2 cups broth, cinnamon stick, and bay leaves. Cover and braise at 325 degrees F for 3 hours, until meat shreds easily.
  5. 5. Remove meat and shred. Skim red fat from broth into a bowl (for frying tortillas). Strain broth into serving bowls for consomme.
  6. 6. Warm tortillas so they bend without cracking. Dip each tortilla in the skimmed fat, place in a hot skillet. Top one half with shredded beef, cheese, onion, and cilantro. Fold over.
  7. 7. Fry 2-3 minutes per side until crisp and golden. Serve immediately with warm consomme, lime wedges, and extra onion and cilantro.
🍸 Suggested Cocktail Pairing
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Mexican Firing Squad
🟢 Tequila

Tequila cocktails complement Mexican flavors naturally — the citrus and agave echo the cuisine's brightness.

First published in 1939 by Charles H. Baker after a Mexico City bar visit. Blanco tequila, fresh lime, grenadine, and Angostura bitters. Tart and r...

View Cocktail Recipe →
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