Quesabirria Tacos Recipe

I’ve recently crafted an Authentic Birria Tacos Recipe that features hearty beef chuck roast and optional beef short ribs paired with vibrant guajillo and ancho chiles, tomatoes, and garlic. The rich medley of flavors mingles perfectly with melty Oaxaca cheese wrapped in corn tortillas and a savory beef broth for dipping.

I’ve always been amazed at how a few simple ingredients can completely transform a meal. When I made these Quesabirria Tacos for the first time, I knew I had stumbled onto something special.

I start with 2.5 lbs beef chuck roast and sometimes even add 1 lb beef short ribs for that extra flavor kick. I love how the aroma of 6 dried guajillo chiles and 3 dried ancho chiles blends with 2 medium tomatoes and a chopped white onion as they simmer in a cup of beef broth.

The garlic, apple cider vinegar, cumin seeds, oregano, and a pinch of salt and pepper make the braising liquid truly unforgettable. I fry up 12 corn tortillas with a generous amount of melty Oaxaca cheese and serve them with a side of rich birria broth for dipping.

Trust me once you try these Best Mexican Tacos, you’re gonna be hooked and asking for more.

Why I Like this Recipe

I love this recipe because the beef turns out so tender that it practically melts in your mouth, and the way it pulls apart gives it a super homey feel.

I really like how all the spices come together to create a flavor that is both bold and comforting—even if it sounds a bit messy sometimes, it totally works.

The melty Oaxaca cheese makes everything even better by adding a gooey, rich touch that I can’t get enough of.

And I gotta mention the beef broth on the side for dipping; it’s like a warm hug that makes the whole experience extra satisfying.

Ingredients

• Beef chuck roast provides high quality protein and healthy fats for a hearty taco filling.
• Beef short ribs add rich, deep flavor and extra protein, making each bite more satisfying.
• Guajillo chiles bring a tangy heat, fiber and alluring smoky notes that boost the taste.
• Ancho chiles offer a mild spice and rich aroma, balancing the dish with vibrant color.
• Fresh tomatoes add a bright, sweet-sour pop full of vitamins and natural moisture.
• White onions supply crunch and a subtle bite carrying fiber and essential nutrients for health.
• Garlic cloves infuse aromatic depth and antioxidants, enhancing the overall flavor profile wonderfully.

Ingredient Quantities

• 2.5 lbs beef chuck roast, cut into chunky pieces
• 1 lb beef short ribs (optional but adds flavor)
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 medium tomatoes, quartered
• 1 medium white onion, roughly chopped
• 6 garlic cloves, peeled
• 1 cup beef broth
• 1 tbsp apple cider vinegar
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1 bay leaf
• Salt and pepper to taste
• 12 corn tortillas
• 2 cups shredded Oaxaca cheese (or mozzarella as a backup)
• Extra beef broth, warmed for dipping
• Chopped white onion for garnish
• Chopped fresh cilantro for garnish
• Lime wedges for serving

How to Make this

1. First, remove the stems and seeds from the guajillo and ancho chiles then toast them in a dry pan for a couple minutes. Next, place them in a pot with enough beef broth to cover and simmer until soft.

2. In a blender, combine the softened chiles, tomatoes, chopped white onion, garlic, apple cider vinegar, cumin seeds, dried oregano, ground cloves, bay leaf, and 1 cup beef broth. Blend until smooth and season with salt and pepper.

3. Place the beef chuck roast and optional short ribs in a large pot or Dutch oven. Pour the blended sauce evenly over the meat making sure it is well coated.

4. Bring the pot to a simmer and then cover. Let it braise on low heat for about
2.5 to 3 hours until the meat becomes really tender and falls apart easily. If you prefer, you can cover the pot and cook it in a preheated oven at 300°F.

5. When the meat is done, take it out and shred it using two forks, then return it to the pot with a bit of the cooking liquid to keep it moist.

6. Warm the corn tortillas on a skillet over medium heat or directly over a gas flame until they are soft enough to fold.

7. Sprinkle shredded Oaxaca cheese over half of each tortilla, add some of the shredded beef on top, then fold the tortilla to create a taco.

8. Place the folded taco back on the skillet and cook on each side until the cheese melts and the tortilla gets nicely crisped.

9. Serve the tacos with a bowl of the extra warm beef broth on the side for dipping.

10. Garnish with chopped white onion, fresh cilantro, and a squeeze of lime juice, then dig in and enjoy every bite!

Equipment Needed

1. Dry pan for toasting the chiles
2. Medium pot for simmering the chiles in beef broth
3. Blender for pureeing the sauce
4. Large pot or Dutch oven for braising the meat
5. Forks (you need two for shredding the beef)
6. Skillet for warming tortillas and crisping the folded tacos
7. Cutting board for prepping veggies and chiles
8. Knife for chopping the tomatoes, onion, garlic, and for removing chile stems
9. Bowl for serving the warm beef broth on the side

FAQ

Quesabirria Tacos Recipe Substitutions and Variations

• If you cant get beef short ribs, just use extra beef chuck roast. It works fine and gives you a rich flavor.
• If you’re out of dried guajillo chiles, try using dried pasilla chiles or a pinch of chipotle powder. They still give you that smoky kick.
• For dried ancho chiles, you can substitute with a mix of mild chili powder and a little smoked paprika, but adjust the amounts to your taste.
• If you dont have shredded Oaxaca cheese, combine Monterey Jack with mozzarella to hit that melty, stringy texture.
• And in a pinch, if corn tortillas are missing, you could use flour tortillas though it changes the traditional flavor a bit.

Pro Tips

1. When you toast the dried chiles, watch them real close so they dont burn. A few extra seconds can really change the flavour of your sauce so keep an eye on them while they toast.

2. For the meat braising step, try checking on it every now and then and add a little more beef broth if it seems too dry. This way your beef stays really tender and juicy all through the cookin process.

3. If you want your shredded beef even more flavorful, let it sit in the warm juices for a few minutes after shredding. That extra soak helps everything blend together better.

4. When warming your tortillas, get ’em nicely charred on the skillet. That crisp texture with the melty cheese makes a big difference, so take your time even if it means warming them a bit longer.

5. Finally, add extra fresh garnishes like chopped white onion, cilantro and a squeeze of lime right at the end right before serve. This pop of freshness cuts through the richness of the meat and sauce really well.