Want to become skilled at making quesabirria tacos in your kitchen? These crispy, cheese-filled tacos with rich consomé dip have become a social media sensation. You can create them right in your kitchen with this simple recipe. Your friends and family will be amazed by these restaurant-quality quesabirria from your stovetop.

Easy Quesabirria Recipe: Delicious Tacos in 5 Steps

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Want to become skilled at making quesabirria tacos in your kitchen? These crispy, cheese-filled tacos with rich consomé dip have become a social media sensation. You can create them right in your kitchen with this simple recipe. Your friends and family will be amazed by these restaurant-quality quesabirria from your stovetop.

This complete guide shows you how to prepare authentic birria tacos step by step. You’ll discover everything from picking the perfect cheese to getting that signature crispy exterior. The guide covers techniques to prepare the meat, create the flavorful tomato-based sauce, and put together your quesabirria tacos like a pro. Simple ingredients will turn into an unforgettable Mexican dish that fits any occasion perfectly.

What are Quesabirria Tacos?

Find the mouthwatering world of quesabirria tacos, a revolutionary Mexican dish that combines the best of both tacos and quesadillas. This culinary creation started as a regional specialty and became a social media sensation that food enthusiasts cannot stop talking about.

Origin

This beloved taco creation started in Tijuana, Mexico. It represents a creative spin on traditional birria. The original birria stew comes from Jalisco and features goat meat. The quesabirria revolution began around 2009 when innovative taqueros transformed the stew into tacos. The dish made its way to Los Angeles around 2016 and quickly won over food enthusiasts and social media influencers.

Key Ingredients

Here’s everything you need for authentic quesabirria:

  • The Meat: Traditional birria uses goat, but most quesabirria recipes feature beef (typically chuck roast or brisket) slow-cooked for up to 10 hours
  • The Chiles: A blend of dried Guajillo, Ancho, and chile de arbol delivers the signature deep red color and complex flavor profile
  • The Cheese: Oaxaca cheese stands as the traditional choice, and Monterey jack works well as a substitute
  • Supporting Cast: Corn tortillas, onions, cilantro, and lime complete the dish

What Makes Them Special

Quesabirria stands out because of its unique preparation and serving style. Each tortilla goes through a distinctive double-dipping process. The first dip happens in red chile sauce, followed by a mixture of consomé (the rich broth from cooking the meat) and oil. This method creates the signature crispy texture and vibrant red color that made these tacos a social media sensation.

Pure magic unfolds as the cheese melts into the tender, spice-infused meat. The result is an irresistible combination that delivers crispy, gooey textures packed with incredible flavors. A side of consomé comes with each taco, which adds deep, complex flavors to every bite when used for dipping.

These spectacular tacos have gained such a devoted following that food lovers often travel far and wait patiently in long lines just to try them. Quesabirria tacos represent the perfect blend of traditional Mexican cooking techniques and modern culinary breakthroughs, whether enjoyed at a restaurant or prepared at home.

Ingredients You’ll Need

Let’s get all the ingredients ready for these incredible quesabirria tacos. A well-organized prep station will make your cooking experience smooth and enjoyable.

To Make Birria

Everything in your quesabirria begins with these key ingredients:

  • Beef Chuck Roast: 2 pounds, cut into 3-inch pieces
  • Dried Chiles: A mix of guajillo, ancho, and arbol chiles (stems and seeds removed)
  • Aromatics: White onion, tomatoes, and 5 cloves of garlic
  • Spices: Mexican oregano, cumin, black pepper, and cinnamon
  • Liquids: Apple cider vinegar and low-sodium beef stock

Pro Tip: Regular oregano works as a substitute when Mexican oregano isn’t available. The flavor will be a bit different though.

For the Tacos

These tacos need two significant ingredients:

Fresh Corn Tortillas: The tortillas should be thick and fresh to handle the consomé dip without breaking. Your tacos will fall apart if you use thin or stale tortillas.

Oaxaca Cheese: This authentic Mexican cheese melts perfectly in quesabirria. You can use Monterey jack or mozzarella cheese if Oaxaca cheese isn’t available in your area.

To Serve

Make your quesabirria tacos a complete meal with these must-have components:

Traditional Garnishes:

  • Finely diced white onions
  • Fresh chopped cilantro
  • Lime wedges that add the perfect citrus kick

The Consomé: The rich birria broth sits on the side ready for dipping. This broth is what makes quesabirria unique – each bite tastes better after a quick dip in the flavorful consomé.

Additional Serving Suggestions: Mexican rice or refried beans make perfect companions to your quesabirria. Your special occasions deserve extras like Mexican street corn or your favorite salsa.

The meat and consomé need separate storage after cooking to make assembly easier later. The consomé’s fat content is a vital element that creates that perfect crispy exterior on your tacos.

Step 1: Prepare the Birria

Making perfect quesabirria tacos starts with proper birria preparation – a significant step that rewards patience with amazing results. We can break this essential process into simple, manageable steps.

Marinating the Meat

Your chile sauce marinade preparation starts with toasting dried chiles. A cast-iron pan works best to toast guajillo, ancho, and arbol chiles over medium-high heat. The chiles should become pliable and release their aroma. The next step requires removing stems and seeds from the chiles. A hot water bath will soften them in about 20-30 minutes. The softened chiles need a quick blend with ½ cup of water until they form a smooth puree.

The beef chunks should be completely covered with your marinade mixture. A thorough coating ensures maximum flavor absorption. The marinated meat needs refrigeration for at least 8 hours, but overnight marination delivers the best results. The chile sauce’s complex flavors will deeply penetrate the meat during this time.

Slow Cooking Process

Several cooking options are available to prepare your birria:

Slow Cooker Method: The cooking time ranges from 8-10 hours on low or 4-5 hours on high. Your meat should feel tender enough to shred with a fork. Add these ingredients to your slow cooker:

  • Marinated meat
  • Bay leaves
  • Additional broth if needed
  • Remaining seasonings

Stovetop Method: Let your mixture reach a simmer and cover it. The cooking process takes about 3 hours. Maintain low and steady heat to achieve a gentle simmer instead of a rolling boil.

Pro Tip: The consomé gains extra flavor depth when you char tomatoes, onion, and garlic in a cast-iron pan while the meat cooks.

Separating Meat and Consomé

Your meat should be tender enough to shred with two forks. The separation process needs a few simple steps.

Remove the meat from your cooking liquid and shred it into bite-sized pieces with two forks. Strain the remaining liquid to create your consomé. The meat and consomé need separate storage containers.

Storage Guidelines: Store your leftover birria meat in an airtight container. The meat stays fresh up to 3 days in the refrigerator. The meat and braising liquid can be frozen separately for up to 2 months. The refrigerator’s cold temperature will solidify the fat on top of your consomé. This fat layer becomes perfect to crisp your tortillas later, so make sure to keep it.

Note: Separate storage of meat and broth makes quesabirria taco preparation easier. This method helps maintain your tacos’ perfect texture during reheating.

Step 2: Assemble the Tacos

Your birria is ready to become crispy, cheesy quesabirria tacos. The assembly needs careful attention, but these steps will help you become skilled at the technique quickly.

Dipping Tortillas

A perfectly heated cast iron skillet or griddle at medium-high heat sets the foundation for exceptional quesabirria. The tortilla-dipping technique creates that distinctive red exterior which makes these tacos stand out.

Everything in Dipping:

  1. Your griddle or skillet needs a light coat of oil at the right temperature
  2. Each corn tortilla should be dipped in warm consomé until both sides are coated completely
  3. The dipped tortilla goes straight onto your hot cooking surface
  4. A quick 30-second cook prepares the tortilla for your fillings

Pro Tip: Cast iron griddles excel at cooking multiple tacos at once. Regular skillets work well too but limit you to 1-2 tacos per batch.

Adding Cheese and Meat

The perfect quesabirria depends on how well you layer your ingredients. Starting with cheese is a significant first step that will give your filling the right consistency while eating.

For each taco:

  • Cover the tortilla surface completely with shredded Oaxaca cheese
  • Add your shredded birria meat to one half of the tortilla
  • Let the cheese start melting before you continue

Temperature Tip: The birria meat should stay warm during assembly. A microwave can help with reheating when needed, but excessive heat will make the meat dry.

Folding Technique

A perfect quesabirria texture needs precise timing and proper folding. Here’s what you need to do:

Once your cheese starts melting and your meat is in place:

  1. Carefully fold the tortilla in half over the meat side
  2. Press down gently with your spatula to seal
  3. Drizzle a small amount (about ½ tablespoon) of consomé on the taco’s exterior
  4. Cook for 1-2 minutes until the tortilla absorbs the sauce

Important Note: Each side needs 30-60 seconds of cooking time until you see that perfect golden-brown exterior. The melted cheese signals that your taco is ready to flip.

A crispy result needs consistent heat throughout cooking. You want a tortilla that’s crispy outside but stays tender and juicy inside. Take your time – rushed cooking leads to uneven results or spilled filling.

Quesabirria’s charm comes from its adaptability. These simple steps let you adjust the cheese and meat quantities as you like. Just keep the right ratio that creates that perfect balance of flavors and textures making quesabirria so irresistible.

Step 3: Cook the Quesabirria Tacos

Your assembled tacos are ready to become crispy, golden-brown delights. This significant cooking step determines your quesabirria tacos’ texture and presentation.

Heating the Skillet

The right temperature and equipment make all the difference. Heat your cast iron skillet or griddle to 350–375°F (177–191°C). Your cast iron surface will distribute heat evenly and create superior crispy results. A light coating of oil or birria’s rendered fat should cover your cooking surface before you begin.

Pro Equipment Tips:

  • A cast iron griddle lets you cook multiple tacos at once
  • Your regular skillet works perfectly for 1-2 tacos
  • You might want to use two skillets to speed things up

Cooking Time and Temperature

Here’s everything you need to make perfect quesabirria:

  1. Place your dipped tortilla on the hot surface
  2. Cook for 15-20 seconds on the first side
  3. Flip and add your cheese and meat
  4. Once cheese starts melting, fold the tortilla
  5. Cook for 30 seconds on each side

Keep the heat at medium-high while cooking. You should adjust the temperature if the tacos cook too fast or too slow. Your tacos need a golden-brown exterior and the cheese should melt completely.

Achieving the Perfect Crisp

The signature crunch of quesabirria depends on proper technique and timing. Look for these signs of perfectly cooked tacos:

  • Golden-brown color on both sides
  • Cheese melted completely
  • Crispy exterior with a slight resistance when pressed
  • No soggy spots or raw tortilla

Troubleshooting Tips: Your tacos might not crisp up properly due to these common problems:

  • Add more oil if tacos stick to the pan
  • Keep your skillet at the right temperature
  • Leave enough space between tacos
  • Give each side enough time to cook

You can cook the tacos a bit longer than usual to get extra crispiness. Just keep a close eye to avoid burning them. The tortilla should turn a beautiful golden-brown with darker spots where the cheese touches the hot surface.

Note that your consomé’s fat plays a vital role in getting that perfect crisp. The tacos need more crunch? Try adding a small amount of fat from the top of your consomé to the pan.

Temperature Management: Getting that perfect crisp depends on steady heat throughout cooking. Let your pan heat up again between batches if you’re making multiple tacos. A hot cooking surface will give a crispy exterior while the inside stays tender and juicy.

Space matters at the time of cooking multiple tacos. Each taco needs room for proper heat circulation and even cooking. A traditional skillet works best with just one or two tacos at a time rather than rushing the process.

Step 4: Serve and Enjoy

Your quesabirria experience culminates with the presentation and enjoyment of these delectable tacos. We will show you how to serve these tacos to create an exceptional dining experience.

Plating Suggestions

Beautiful plating techniques will make your quesabirria tacos look Instagram-worthy. Place your crispy tacos on a warm serving plate in a single layer to keep them crunchy. A perfect plate features 2-3 tacos with enough space for the consomé bowl and garnishes.

Temperature Matters:

  • Your tacos should be served hot and crispy
  • A low-temperature oven keeps extra tacos warm between batches
  • The consomé needs separate warming before serving

You can prepare the components ahead of time, but note that tortillas can become soggy when they sit in the consomé too long.

Dipping in Consomé

Quesabirria’s true magic comes alive with the right dipping technique. Strain the consomé and portion it into individual small bowls or ramekins. This rich, flavorful broth serves as more than a sauce – it creates the essential quesabirria experience.

Perfect Dipping Protocol:

  1. Add a fresh lime squeeze to your consomé bowl
  2. Enhance the broth with diced onion and cilantro
  3. Grasp your taco firmly and dip one end into the warm consomé
  4. Bite into the dipped end and continue the process

Pro Tip: Keep those napkins close – a proper quesabirria should be delightfully messy.

Optional Toppings

You can raise your quesabirria’s flavor with traditional garnishes and creative additions. The classic combination has:

Traditional Toppings:

  • Finely diced white onions
  • Fresh chopped cilantro
  • Lime wedges to add that citrus kick

Additional Serving Suggestions: These accompaniments will create a complete Mexican feast:

  • Mexican Corn on the Cob
  • Traditional Mexican Rice
  • Refried Beans
  • Mexican Street Corn Dip

Storage and Reheating Guidelines: Leftovers rarely happen, but here’s how to store and reheat them properly:

Frozen tacos need 20-25 minutes in a 375°F oven with one flip halfway through. Store meat and broth separately to maintain the best texture during reheating.

Serving Tips for Special Occasions: Your quesabirria station should have these items ready for guests:

  • Individual consomé bowls with lime and herbs as garnish
  • Separate plates for extra toppings
  • Extra lime wedges and cilantro
  • Warm tortillas for DIY assembly

Birria works great as a traditional stew too. Just serve the meat and broth together in a bowl and break the meat apart with a spoon. This flexibility lets you turn leftover birria into various meals, from breakfast hash to quesadillas.

Small bowls of consomé served individually create the most authentic experience. Each person can control their dipping preference while enjoying the traditional serving style that makes quesabirria special.

Conclusion

You can make amazing quesabirria tacos right in your kitchen. The process needs some patience and attention to detail, but the end result is absolutely worth it. Anyone can become skilled at making these beloved Mexican tacos by focusing on proper meat preparation, careful tortilla dipping, and the right cooking techniques. The magic happens when tender, flavorful birria meat meets melted cheese and crispy tortillas, creating an exceptional dining experience that matches any restaurant’s version.

These tacos work perfectly for any occasion. They’re great for casual family dinners and special celebrations, bringing everyone together around a table of crispy, cheese-filled goodness. The rich consomé takes the experience to another level and creates a perfect blend of textures and flavors in every bite. These step-by-step instructions and techniques will transform your kitchen into a hotspot for authentic quesabirria tacos that your family and friends will ask for again and again.

FAQs

What distinguishes quesabirria tacos from birria tacos?
Quesabirria tacos are a variation from Tijuana that include cheese and are fried on a flat-top grill, whereas birria tacos are simply the stewed meat served in taco form with a side of rich consomé for dipping. Both are typically garnished with raw diced onions and finely chopped cilantro.

What ingredients are used to make the sauce for birria tacos?
The birria sauce is richly seasoned with a variety of spices such as cumin, paprika, and oregano. The preparation begins by sautéing onions and garlic, followed by the addition of these spices. The intensity of the flavor and heat can be adjusted according to personal preference.

How does a QuesaTaco differ from a regular taco?
A QuesaTaco is quite unique as it replaces the traditional tortilla with grilled cheese, wrapping the filling inside. This innovative approach omits the tortilla entirely, offering a distinct twist on the conventional taco.

What components are used to create the broth for birria tacos?
The broth for birria tacos is primarily made from beef broth, enhanced with a blend of spices including coriander, cumin, oregano, chili powder, and cinnamon. Orange juice and apple cider vinegar are added to introduce acidity and a hint of citrus flavor to the braising liquid.


If you like the recipe, don't forget to share it.