Authentic Birria Tacos (Quesabirria Tacos) Recipe

Introduction

Birria Tacos, especially in the quesabirria style, are a flavorful Mexican delight featuring tender, slow-cooked meat and crispy, cheesy tortillas. This recipe offers a rich, aromatic broth perfect for dipping or enjoying as a stew alongside your tacos.

Ingredients

• 7-8 cups hot water
• 4 lbs chuck roast (cut into 4 large chunks)
• 2 lbs short ribs (bone in) (or back ribs bone in)
• 1 large white onion (dry skins removed, cut in half crosswise)
• 1 garlic bulb (cut the narrow top off, no need to peel)
• 1 carrot (cut in half crosswise, then cut in half to make 4 large pieces)
• 5 bay leaves (dried)
• 8 guajillo chiles (stems cut off and seeds removed)
• 3 tbsp chicken bouillon
• 1-2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)
• 14-16 white corn tortillas
• 2 cups quesadilla cheese (or any good melting cheese)
• Fresh cilantro (diced)
• Fresh lime juice
• White onion (diced)

Instructions

1. Step 1: In a large pot, add the chuck roast, short ribs, half-cut white onion, garlic bulb, carrot pieces, bay leaves, and guajillo chiles. Cover everything with hot water, filling your pot (about 7 quarts) to the top.
2. Step 2: Stir in chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil on medium-high heat.
3. Step 3: After 30 minutes of boiling, skim the top of the broth to remove any foam or impurities that have risen.
4. Step 4: Carefully remove the softened peppers, onion, garlic cloves (squeezed out from the bulb), and carrots and place them in a blender or food processor. Blend until smooth, adding up to 1/4 cup of broth if needed for consistency.
5. Step 5: If needed, strain the blended mixture to remove bits of skin. Add the smooth pepper sauce back into the pot and stir well.
6. Step 6: Stir in chili powder to enhance the color and flavor to your liking.
7. Step 7: Cover the pot and simmer gently for about 3 hours, or until the meat is very tender and easily shreds on its own. Stir occasionally, about every 40 minutes, and adjust seasoning if necessary.
8. Step 8: Skim off the grease from the top of the broth and reserve it in a small skillet. This flavorful fat will be used to prepare the tacos.
9. Step 9: Remove the meat from the broth, discard the bones, and cut the meat into large chunks for serving.
10. Step 10: To serve as a stew, place pieces of meat into bowls and ladle the rich broth over top. Garnish with diced onion, fresh cilantro, and a squeeze of lime.
11. Step 11: For quesabirria tacos, finely chop the meat into small pieces.
12. Step 12: Heat a large skillet or griddle over medium heat and warm the reserved grease for frying the tortillas.
13. Step 13: Dip each corn tortilla into the broth to soak up the flavor, then place it onto the hot skillet with some cheese sprinkled on one half. Add chopped meat on top of the cheese.
14. Step 14: Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy and golden, flipping as needed.
15. Step 15: Serve the tacos hot with diced onion, cilantro, and lime wedges. Use leftover broth as a dipping sauce for extra flavor.

Tips & Variations

• Use a high-powered blender to skip straining the pepper sauce for smoother texture.
• Adjust chili powder and guajillo chiles for more or less heat according to your preference.
• For a richer broth, add a splash of vinegar or a pinch of cinnamon during simmering.
• Serve with pickled onions or radishes as a bright contrast to the rich meat.

Storage

Store leftover birria meat and broth in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove until warmed through. Tortillas and assembled quesabirria tacos are best enjoyed fresh but can be reheated in a skillet to crisp up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef other than chuck roast and short ribs?

Yes, you can substitute with brisket or beef shank for similar tenderness, though cooking times may vary slightly.

Is it necessary to soak the tortillas in broth before frying?

Yes, dipping the tortillas in the broth adds flavor and helps create the signature crispy, juicy quesabirria taco crust when fried with cheese.

Authentic Birria Tacos (Quesabirria Tacos) Recipe

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Birria Tacos, also known as Quesabirria Tacos, are a flavorful Mexican dish featuring slow-simmered beef chuck roast and short ribs cooked in a rich, spiced broth made from dried guajillo chiles and aromatic seasonings. The tender meat is shredded and served in corn tortillas with melted quesadilla cheese, fresh cilantro, lime juice, and diced onions, creating a deliciously savory and slightly spicy taco experience.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Broth Ingredients

• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone-in) or back ribs (bone-in)
• 1 large white onion, dry skins removed, cut in half crosswise
• 1 garlic bulb, narrow top cut off, unpeeled
• 1 carrot, cut in half crosswise, then halved (4 large pieces)
• 5 dried bay leaves
• 8 guajillo chiles, stems cut off and seeds removed
• 7–8 cups hot water

Seasonings

• 3 tbsp chicken bouillon
• 1–2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)

For Serving

• 14–16 white corn tortillas
• 2 cups quesadilla cheese or any good melting cheese
• Fresh cilantro, diced
• Fresh lime juice
• White onion, diced

Instructions

1. Combine Ingredients: In a large pot, add the chuck roast chunks, short ribs, halved onion, garlic bulb, carrot pieces, bay leaves, and dried guajillo chiles. Cover everything with 7 to 8 cups of hot water, filling the pot close to the top.
2. Add Seasonings: Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the pot to a boil over medium-high heat.
3. Skim Impurities: After 30 minutes of boiling, skim off the foam and impurities that rise to the surface to ensure a clear broth.
4. Blend Peppers and Vegetables: Remove the softened peppers, onion, garlic cloves (squeeze them out of the bulb), and carrots from the pot. Place them in a blender or food processor and blend until smooth, adding up to 1/4 cup of broth if necessary to achieve a smooth consistency.
5. Strain Sauce: Strain the blended mixture to remove any skins or coarse bits unless you used a high-powered blender which makes this optional.
6. Combine and Season: Pour the blended pepper sauce back into the broth and stir well. Add chili powder to deepen the broth’s red color and enhance the flavor. Adjust seasoning as preferred.
7. Simmer: Cover the pot and simmer gently for about 3 hours until the meat is tender and easily shreds. Remove the lid every 40 minutes to stir and check the broth’s seasoning.
8. Reserve Grease: Skim the grease from the top of the broth and collect it in a small skillet or saucepan; this flavorful grease is used to cook the tacos.
9. Cut Meat: Remove the meat from the broth, discard bones, and cut or shred into desired sizes depending on serving method.
10. Serve as Stew: For a stew serving, place chunks of meat into a bowl, ladle broth on top, and garnish with diced white onion, fresh cilantro, and a wedge of lime.
11. Make Quesabirria Tacos: For tacos, finely chop the meat until small pieces remain. Heat a large skillet or griddle over medium heat.
12. Assemble Tacos: Dip tortillas briefly into the reserved grease, then layer with cheese and chopped meat. Cook in the skillet until the cheese melts and the tortilla is crisp. Fold and serve topped with fresh onion, cilantro, and lime juice.

Notes

• Adjust salt and chili powder to suit your taste preferences and desired spice level.
• Using bone-in short ribs adds more flavor to the broth due to marrow and connective tissues.
• Save the rendered fat from the broth as it adds excellent flavor and crispiness when making the quesabirria tacos.
• Guajillo chiles provide mild to medium heat and a smoky flavor; substitution with ancho chiles will change the flavor profile.
• Simmering the meat until tender ensures the best texture for shredding and taco filling.
• The dish can be served either as a stew or as tacos, offering versatility.
• For crispier tacos, cook the tortillas longer or until golden brown on the skillet.

Keywords: Birria Tacos, Quesabirria Tacos, Mexican beef stew, slow-cooked beef, guajillo chili sauce, cheesy tacos