Quesabirria Recipe A Delicious Mexican Street Food You Can Make at Home

If you’re a fan of flavorful Mexican cuisine, the quesabirria recipe is a must-try. Quesabirria combines tender, slow-cooked meat with melted cheese in a crispy tortilla, creating a savory and indulgent treat. This guide will show you step-by-step how to make this street food favorite right in your own kitchen.

What Are Quesabirria?

Quesabirria is a modern Mexican street food that combines two beloved dishes: birria and quesadillas.

• Birria: Originally from Jalisco, Mexico, birria is a savory, slow-cooked meat dish, traditionally made with goat or beef. The meat is marinated in a rich chili-based sauce, then simmered for hours until tender and flavorful.
• Quesadilla: A classic Mexican staple, quesadillas are tortillas filled with cheese (and sometimes other ingredients), then grilled until the cheese melts and the tortilla becomes golden and slightly crispy.

When you combine these two, you get quesabirria: a tortilla filled with tender birria meat and melty cheese, folded and crisped on a skillet. It’s often served with a side of consommé (the birria cooking liquid) for dipping, which adds an extra layer of flavor and juiciness to each bite.

Why it’s so loved:

• Crispy on the outside, tender and cheesy on the inside.
• Bursting with rich, spiced flavors from the slow-cooked meat.
• Perfect for dipping in consommé, creating a moist and indulgent taco experience.

In short, quesabirria is the ultimate comfort food taco, combining the best of Mexican tradition and street food creativity.

Quesabirria

Delicious quesabirria tacos with tender slow-cooked beef, melted cheese, and crispy tortillas, served with consommé for dipping. Perfect for dinner or a hearty snack.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

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.

Keyword Quesabirria

Tips for the Perfect Quesabirria

To elevate your quesabirria game, consider these additional tips:

• Use Fresh Chilies: The flavor of dried chilies diminishes over time, so fresh or recently purchased dried chilies will give your birria a more vibrant taste.
• Marinate for Maximum Flavor: Marinating the meat in the chili sauce overnight intensifies the flavors.
• Low and Slow Cooking: Don’t rush the simmering process. Slow-cooked birria ensures meat that shreds easily and is deeply flavorful.
• Cheese Placement: Sprinkle the cheese evenly and cover the skillet briefly to help it melt uniformly.
• Tortilla Technique: Lightly brush the tortilla with a little oil before frying to enhance crispiness without making it greasy.
• Consommé Dipping: Serve a small bowl of consommé for dipping—it keeps each bite moist and adds a rich flavor boost.

Nutrition Highlights (Per Serving – Approximate)

This quesabirria tacos recipe is hearty and satisfying, yet surprisingly balanced. Here’s what you get per serving (based on 6 servings):

• Calories: ~520–560
• Total Fat: ~28g
  • Saturated Fat: ~10g (from beef and cheese)
  • Monounsaturated Fat: ~12–15g (from broth and tortilla oil)
• Carbohydrates: ~40–45g (mainly from corn tortillas, tomatoes, and onions)
• Protein: ~30–32g (from beef and cheese if added)
• Calcium: ~15% of daily value (from cheese and consommé)
• Vitamin A: ~8–12% DV (from chilies and tomatoes)
• Vitamin C: ~10–15% DV (from lime juice, tomatoes, chilies)
• Sodium: ~650–750mg (varies with broth and salt used)
• Fiber: ~3–4g (from chilies, tortillas, and onion)

Quesabirria Variations to Try

You don’t have to stick to the classic recipe—quesabirria is a versatile dish. Here are some fun variations to experiment with:

1. Spicy Quesabirria: Add extra chipotle or cayenne pepper to the birria sauce for a fiery kick.
2. Vegetarian Version: Replace the meat with jackfruit, mushrooms, or a mix of roasted vegetables for a plant-based twist.
3. Breakfast Quesabirria: Top the tacos with a fried egg and avocado slices for a hearty morning meal.
4. Fusion Quesabirria: Combine with flavors from other cuisines, like adding kimchi for a Korean-Mexican fusion taco.
5. Cheese Explosion: Mix different cheeses such as Oaxaca, mozzarella, and Chihuahua cheese for an extra cheesy bite.
6. Seafood Twist: Use shredded cooked crab or shrimp instead of beef for a seafood version that pairs beautifully with birria consommé.

Serving Suggestions for Quesabirria

Quesabirria is a versatile dish that works as a main meal or a hearty snack. Its rich flavors and cheesy goodness make it suitable for dinner, lunch, or even as a special appetizer.

1. Classic Toppings

• Chopped Onion and Cilantro: Adds freshness and mild crunch.
• Lime Wedges: Brightens the rich, savory flavors.
• Consommé Dip: Serve a small bowl of the birria consommé alongside each quesabirria for dipping, enhancing flavor and moisture.

2. Sides and Snacks

• Mexican Street Corn (Elote): Creamy, cheesy corn complements the rich quesabirria. Learn how to make elote here.
• Guacamole or Pico de Gallo: Fresh, zesty sides balance the cheesy, savory tacos.
• Rice or Beans: Serve on the side to round out the meal. For more ideas on Mexican sides, check Bon Appétit’s Mexican recipes.

3. Serving Occasions

• Dinner: Perfect for a cozy family meal.
• Snack or Appetizer: Cut into smaller portions for parties or gatherings.
• Street Food Style: Serve with consommé in small dipping cups, just like the tacos served at Mexican markets.

Frequently Asked Questions (FAQs)

Can I use chicken instead of beef for quesabirria?

Yes! Chicken works well as a lighter alternative. Use bone-in, skinless chicken thighs for maximum flavor. Adjust cooking time to ensure the chicken is fully cooked but still tender.

Can I make quesabirria in an Instant Pot or slow cooker?

Absolutely! Using a slow cooker or Instant Pot makes the birria meat extra tender and reduces active cooking time. For a slow cooker, cook on low for 6–8 hours. For an Instant Pot, use the pressure cook function for about 45–50 minutes.

How do I store leftover quesabirria?

Store leftover meat in an airtight container in the refrigerator for up to 3 days. Keep tortillas and cheese separate until reheating. Reheat in a skillet to maintain crispiness. You can also freeze the cooked meat for up to 2 months.

How spicy is quesabirria?

The spice level depends on the chilies used in the birria sauce. Guajillo and ancho chilies offer a mild-to-medium heat. For a spicier version, you can add chipotle or cayenne pepper. Adjust according to your taste preferences.