These Easy Homemade Quesabirria Tacos are cheesy, flavorful treats that will make your taste buds dance! With tender meat and gooey cheese, they’re perfect for taco night.
I love how you can dip them in the tasty broth for extra yum! Plus, making them at home means you can have seconds (or thirds!). Who can resist that? 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking, making it tender and flavorful. If you’re looking for a leaner option, you can use beef brisket or chicken thighs for a lighter twist on quesabirria.
Dried Chilies: Guajillo and ancho chilies are essential for authentic flavor. If you can’t find them, try using chipotle in adobo sauce or a mix of paprika and cayenne for heat.
Oaxaca Cheese: This cheese melts beautifully, but if you can’t find it, mozzarella is a good substitute. You could also try pepper jack for a spicy kick!
Corn Tortillas: Fresh corn tortillas are best for this recipe. If you want to keep it gluten-free, make sure to check the package. You can also use flour tortillas if you prefer, but they won’t be as crispy.
How Do You Make the Perfect Birria Broth?
The broth brings the best flavor to the tacos, so don’t skip this step! Follow these tips for a rich and amazing broth:
- Toast the dried chilies just until fragrant. This step enhances their flavor—just don’t let them burn!
- Blend the soaked chilies with onion, garlic, and spices. Adding a little reserved soaking liquid gives depth to the sauce.
- Cook the meat on low! For the best results, give it enough time to slowly become tender—this can take up to 8 hours in a slow cooker or 3-4 hours on the stove.
- Don’t forget to strain the broth before serving. This helps remove any solids, leaving you with a smooth and tasty consommé.
Easy Homemade Quesabirria Tacos
Ingredients You’ll Need:
For the Birria Meat and Broth:
- 2 lbs beef chuck roast (or a mixture of beef and short ribs)
- 4 dried guajillo chilies (stemmed and seeded)
- 2 dried ancho chilies (stemmed and seeded)
- 2 dried chipotle peppers (optional for smoky heat)
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 4 cups beef broth or water
- Salt, to taste
For the Tacos:
- 12 small corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- Chopped white onion, for garnish
- Chopped fresh cilantro, for garnish
- Lime wedges (optional)
- Vegetable oil or butter, for frying
How Much Time Will You Need?
This recipe involves about 15 minutes of prep time and cooking can take anywhere from 3 to 8 hours depending on your cooking method. For a quick overview: aim for 15 minutes prep, 8 hours in a slow cooker or 3-4 hours on the stove for the beef to become tender. After that, you’ll spend a little time assembling and frying the tacos. They’re well worth the wait!
Step-by-Step Instructions:
1. Prepare the Chile Sauce:
In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle peppers for about 1-2 minutes until they’re fragrant. Make sure to keep an eye on them to prevent burning! Once toasted, transfer the peppers to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
2. Blend the Sauce:
After soaking, drain the chilies (but save that soaking liquid). Add the chilies to a blender along with the quartered onion, garlic, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, and one cup of the reserved soaking liquid or beef broth. Blend everything until it’s smooth and well combined.
3. Cook the Birria:
Place the beef chuck roast along with the bay leaves into either a slow cooker or a large pot. Pour the chili sauce over the meat and add in the rest of the beef broth (around 3 cups total). Season with salt to taste. If you’re using a slow cooker, set it on low for about 8 hours until the beef is tender. For a stovetop pot, simmer it covered over low heat for 3-4 hours until the meat shreds easily.
4. Shred the Meat:
Once the meat has cooked, remove it from the broth and shred it using two forks. Save the broth—you’ll want it for dipping your tacos!
5. Assemble the Tacos:
Heat a skillet or griddle over medium heat and add a little vegetable oil or butter. Quickly dip each tortilla in the birria broth to coat both sides, then place it on the skillet.
6. Add Filling:
On half of the tortilla, sprinkle a generous amount of shredded cheese, followed by shredded birria meat. Fold the tortilla over to create a half-moon shape.
7. Cook the Tacos:
Cook each taco for about 2-3 minutes on each side or until the tortilla is crispy and the cheese has melted. Gently press down with a spatula to help seal them.
8. Serve:
Transfer your quesabirria tacos to a plate and garnish them with chopped onions and fresh cilantro. Serve the reserved birria broth on the side for dipping, and add lime wedges if you’d like a bit of zesty flavor!
Enjoy your delicious, cheesy, homemade quesabirria tacos dipped in that rich, flavorful broth! They’re sure to be a hit!
FAQ for Easy Homemade Quesabirria Tacos
Can I Use Different Cuts of Meat?
Absolutely! While beef chuck roast is perfect for its tenderness after slow cooking, you can also use beef brisket, short ribs, or even chicken thighs for a lighter variant. Just adjust the cooking time accordingly as chicken cooks faster.
What If I Can’t Find Dried Chilies?
No worries! If you can’t find guajillo or ancho chilies, you can substitute with chipotle in adobo sauce for some smokiness, or use regular chili powder combined with paprika for a different flavor profile. Just start with a smaller amount and adjust to taste!
How Do I Store Leftover Tacos?
Store any leftover shredded birria meat and broth separately in airtight containers in the fridge for up to 3 days. The tacos can be stored in the refrigerator as well, but they’re best enjoyed fresh. Reheat the meat gently and assemble the tacos just before eating for the crispiest texture.
Can I Make the Birria Ahead of Time?
Yes, you can! The birria can be made ahead and stored in the fridge or freezer. If freezing, allow the beef and broth to cool completely before transferring them to a freezer-safe container. Thaw in the fridge overnight before reheating for your tacos!
