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Close-up of Quesabirrias served in a white plate with crispy beef tacos filled with melted cheese, alongside a bowl of consommé

Quesabirrias: The Ultimate Guide to Mexico’s Most Addictive Tacos

Linda
Juicy, cheesy, and wildly flavorful, these Quesabirrias are the ultimate Mexican street tacos — made with tender beef slow-cooked in rich consommé, folded in corn tortillas, and fried to crispy, cheesy perfection. This recipe walks you through every step to recreate this viral favorite at home
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours 15 minutes
Course Dinner, Lunch
Cuisine Mexican, Latin American
Servings 6 tacos

Notes

Equipment

Amount Name Notes
1 Large pot For simmering meat and broth
1 Blender To puree the chile sauce
1 Skillet or griddle For frying the tacos
2 Forks For shredding the beef
1 Ladle To serve consommé

Ingredients

Beef and Broth:
Amount Unit Name Notes
2.5 lb Beef chuck roast Or short ribs, bone-in preferred
3   Guajillo chiles Stemmed and seeded
2   Ancho chiles Stemmed and seeded
4 cloves Garlic Whole, peeled
1   White onion Cut in quarters
2   Tomatoes Roma, halved
1 stick Cinnamon Optional but authentic
2   Bay leaves Whole
1/2 tsp Ground cloves  
1 tsp Cumin Ground
1 tsp Oregano Preferably Mexican oregano
4 cups Beef broth Or water
    Salt and pepper To taste
For Tacos:
Amount Unit Name Notes
12   Corn tortillas Fresh
2 cups Oaxaca cheese Shredded, or mozzarella
    Fresh cilantro Chopped, for garnish
    Lime wedges For serving
    Oil or lard For frying tacos

Instructions

  1. Prepare the Chiles
    Toast guajillo and ancho chiles in a dry pan for 30 seconds. Soak them in warm water for 10 minutes until soft.
  2. Make the Sauce
    Blend soaked chiles with garlic, onion, tomatoes, cinnamon stick, bay leaves, cloves, cumin, oregano, and 2 cups of beef broth until smooth.
  3. Cook the Meat
    Place the beef into a large pot and pour the blended sauce over it. Add remaining broth, season with salt and pepper. Simmer covered on low heat for 2.5 to 3 hours, or until the meat is fall-apart tender.
  4. Shred the Meat
    Remove the beef and shred it using two forks. Strain the broth (consommé) and set aside for dipping.
  5. Assemble the Tacos
    Dip tortillas in the consommé. Place them on a hot skillet, add cheese and shredded beef, then fold. Fry on both sides until crispy and cheese is melted.
  6. Serve
    Serve hot with chopped cilantro, lime wedges, and a bowl of consommé for dipping.

Nutrition (per taco)

Nutrient Amount
Calories 320 kcal
Protein 20 g
Carbohydrates 22 g
Fat 18 g
Saturated Fat 8 g
Cholesterol 60 mg
Sodium 450 mg

Recipe Notes:

  • For extra heat, add a chipotle chile in adobo to the blender.
  • The consommé can be refrigerated and used as soup broth or ramen base.
Keyword Quesabirrias, birria tacos, beef tacos, cheesy tacos, Mexican street food