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Quesabirria

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Course Main Course, Snack
Cuisine Mexican
Servings 4

Equipment

  • Large Pot or Dutch Oven For slow-cooking the birria meat
  • Blender or food processor To blend the chili sauce for the marinade
  • Skillet or Griddle For crisping the tortillas and melting the cheese
  • Tongs To flip and fold the tacos easily
  • Cutting Board and Knife For chopping onions, cilantro, and other toppings
  • Measuring cups and spoons To accurately measure spices, broth, and other ingredients
  • Bowls For serving consommé and toppings
  • Slow cooker or Instant Pot for easier hands-off cooking (Optional)

Ingredients
  

For the Birria Meat

  • 2 lbs beef chuck or short ribs
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 onion quartered
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and pepper to taste

For the Quesabirria Tacos

  • Corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped cilantro and onions optional
  • Lime wedges for serving

Instructions
 

Step 1: Prepare the Birria Meat

  • Rehydrate the chilies: Remove seeds and soak in hot water for 15 minutes.
  • Blend the sauce: Add soaked chilies, onion, garlic, cumin, oregano, and a cup of beef broth in a blender. Blend until smooth.
  • Cook the meat: In a large pot, combine the beef, chili sauce, bay leaves, remaining broth, salt, and pepper. Simmer for 2–3 hours until the meat is tender and easily shredded.

Step 2: Assemble the Quesabirria Tacos

  • Heat a skillet over medium heat.
  • Dip a tortilla in the birria consommé for a few seconds.
  • Place the tortilla on the skillet and sprinkle cheese on top.
  • Add shredded birria meat and fold the tortilla. Cook until the cheese melts and the tortilla is crispy.

Step 3: Serve and Enjoy

  • Serve your quesabirria with a small bowl of consommé for dipping. Garnish with cilantro, onions, and a squeeze of lime for the perfect bite.

Notes

2 hours is usually enough if you are using tender beef cuts like short ribs or chuck and simmering at a steady low heat.
3 hours (or a bit longer) is recommended if you want the meat to be extra tender and easy to shred, or if using slightly tougher cuts.
Slow cooking or simmering gently will give the best flavor, so adjust according to your meat and stove heat.
Basically, start checking the meat around the 2-hour mark and continue cooking until it shreds easily.

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