Name: Birria Tacos (Quesotacos) Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2 1/2 lbs beef chuck roast, cut into large chunks; 1 tbsp oil; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 dried pasilla chile, stemmed and seeded; 4 cups beef broth; 1 small onion, chopped; 5 garlic cloves; 1 chipotle pepper in adobo sauce; 1 tbsp adobo sauce; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 bay leaves; Salt and pepper to taste; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Chopped onion and cilantro for garnish; Lime wedges for serving

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Get ready to fall in love: Birria Tacos (Quesotacos) are crispy, ridiculously cheesy, beef-filled tacos served with a rich, soul-warming consommé on the side for dipping. This dish is all about vibrant Mexican flavors, from the smoky heat of dried chiles to tender, slow-cooked beef, everything tucked into a golden, toasty tortilla. Whether you’re planning a fun dinner party or a cozy family night, Birria Tacos (Quesotacos) are bound to wow any crowd—and they might just become your new favorite way to taco!

Birria Tacos (Quesotacos) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Birria Tacos (Quesotacos) lies in their stunning simplicity. Each ingredient brings a layer of flavor, color, or texture that’s essential for building that mouthwatering, crave-worthy experience. Here’s what you’ll need (and a few hints for the tastiest results):

Beef chuck roast: Rich, marbled, and perfect for shredding after a long slow cook—it’s the classic choice for juicy birria meat.
Oil: Helps get that gorgeous sear on the beef and deepens overall flavor.
Dried guajillo chiles: Mild, fruity, and bright red—they’re the backbone of birria’s signature color and gentle heat.
Dried ancho chiles: These provide rich, smoky depth and a hint of sweetness.
Dried pasilla chile: Adds complexity and just the right earthiness to the broth.
Beef broth: The savory base that brings everything together and creates that luscious dipping sauce.
Small onion: Adds sweetness and dimension as it cooks down with the beef.
Garlic cloves: Fresh garlic is a must for depth and a touch of aromatic heat.
Chipotle pepper in adobo: A smoky, slightly spicy punch that really makes Birria Tacos (Quesotacos) pop.
Adobo sauce: Don’t skip the sauce from the chipotles—it infuses everything with even more flavor.
Dried oregano: Lends a herbal note that brightens the broth.
Ground cumin: Deeply earthy, it rounds out the spices beautifully.
Ground cinnamon: A whisper of warmth and subtle sweetness that balances the heat.
Ground cloves: Intensifies the spice profile with just a touch—trust me, you’ll notice!
Bay leaves: Perfume the entire stew with gentle, woodsy aroma.
Salt and pepper: Essential for bringing all the flavors into perfect harmony.
Corn tortillas: Classic and sturdy, they soak up flavor and get delightfully crispy.
Shredded Oaxaca or mozzarella cheese: Melty, cheesy goodness is what turns tacos into quesotacos.
Chopped onion and cilantro: Fresh, crunchy, and colorful garnishes that bring the whole dish to life.
Lime wedges: A squeeze just before eating lifts everything up—don’t skip!

How to Make Birria Tacos (Quesotacos)

Step 1: Toast and Soak the Chiles

Begin by welcoming those dried chiles into your skillet. Toast them over medium heat for just a minute or two, swirling them around until fragrant—this coaxes out their essential oils and brings a deeper flavor. Once they’re toasty, soak them in hot water so they soften up, making them super easy to blend into your birria sauce.

Step 2: Blend the Birria Sauce

In your blender, combine the soaked chiles, beef broth, onion, garlic, chipotle pepper, adobo sauce, oregano, cumin, cinnamon, and cloves. Blend everything together until you have a smooth, boldly fragrant sauce. This is where Birria Tacos (Quesotacos) really start to build those crave-worthy layers of flavor.

Step 3: Sear the Beef

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chunks of beef, working in batches if needed, and sear each piece on all sides until there’s a lovely crust. This step locks in juiciness and helps flavor the cooking liquid.

Step 4: Simmer Low and Slow

Pour your rich birria sauce over the seared beef, tuck in your bay leaves, and bring everything to a gentle simmer. Cover and let it cook low and slow for about 3 hours, or until the beef is incredibly tender and shreds with just a fork. This is when the magic happens—the kitchen will smell incredible!

Step 5: Shred the Beef

Once the beef is fall-apart tender, fish out the bay leaves and discard them. Shred the meat right in the pot, mixing it with all the flavorful juices. This juicy shredded birria will fill your tacos—and your heart!

Step 6: Crisp Up the Tacos

To build Birria Tacos (Quesotacos), start by dunking each tortilla in the shimmering layer of fat that rises to the top of the birria broth. Lay the dipped tortillas in a hot skillet, then generously top with shredded cheese and birria meat. Fold the tortillas and cook each side until they’re beautifully crispy and golden and the cheese is perfectly melty.

Step 7: Serve with Broth and Garnishes

Serve the tacos hot, with a small bowl of the warm birria broth (consommé) for dipping on the side. Garnish with fresh chopped onion, cilantro, and a generous squeeze of lime. Every bite is juicy, cheesy, and irresistible!

How to Serve Birria Tacos (Quesotacos)

Garnishes

Classic toppings are an absolute must for Birria Tacos (Quesotacos). A big sprinkle of chopped onion and cilantro adds freshness and crunch, which cuts through the rich, savory beef. Don’t forget the lime wedges—a quick squeeze makes the flavors pop even more. If you like a little extra kick, a side of spicy salsa or pickled jalapeños takes things up another notch.

Side Dishes

While Birria Tacos (Quesotacos) are the showstopper, they love a good supporting cast. Serve them with Mexican rice, refried beans, or a tangy cabbage slaw for extra color and crunch. Grilled Mexican street corn (elote) is always a winner, and a sparkling agua fresca will keep things cool and refreshing.

Creative Ways to Present

For a fun twist, turn Birria Tacos (Quesotacos) into a taco bar, letting friends fill and crisp their own tacos right at the table. Or, fry up mini quesotacos as party appetizers—just halve the tortillas and use a scoop of birria and cheese. You can even roll leftovers into burritos or pile them onto nachos for a bold, cheesy treat the next day.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Birria Tacos (Quesotacos) (lucky you!), let everything cool and store the shredded beef and broth separately in airtight containers in the fridge. They’ll stay delicious for up to four days, making lunch or dinner a breeze all week long.

Freezing

Birria’s flavors actually get even better after some time, so don’t be shy about doubling the recipe! Freeze the shredded beef and broth (again, separately) in freezer bags or containers for up to three months. Thaw overnight in the fridge or use your microwave’s defrost setting when you’re ready for taco night.

Reheating

To reheat, warm the beef gently in a covered skillet or in the microwave with a little extra broth to keep things juicy. Broth can be reheated in a saucepan until steamy. Assemble and crisp the tacos just before serving, so you get that fresh, melty-cheese experience every single time.

FAQs

Can I make Birria Tacos (Quesotacos) in a slow cooker?

Absolutely! After blending your sauce and searing the beef, transfer everything into your slow cooker. Cook on low for about 8 hours or until the beef is melt-in-your-mouth tender. You’ll get all the deep flavors with way less hands-on time.

Is there a good cheese substitute if I can’t find Oaxaca cheese?

Mozzarella melts beautifully and is mild enough to let the birria shine, but Monterey Jack or Chihuahua cheese are great alternatives too. Whatever you pick, go for something stretchy and melty for true quesotaco magic.

Can Birria Tacos (Quesotacos) be made dairy-free?

Definitely! Simply skip the cheese or use your favorite dairy-free, meltable variety. The birria meat and consommé are super flavorful on their own, so you won’t feel like you’re missing anything.

How spicy are Birria Tacos (Quesotacos)?

They’re warmly spiced rather than burning hot. The chiles add depth and a gentle heat, while the chipotle in adobo gives a smoky kick. To dial down the spice, use less chipotle, or leave it out altogether for a milder version.

What other proteins can I use for birria?

Yes! While beef is traditional, you can try goat, lamb, or even chicken as a base for Birria Tacos (Quesotacos). Just remember to adjust your cooking time—chicken, for instance, cooks much faster and shreds easily after about an hour of simmering.

Final Thoughts

Making Birria Tacos (Quesotacos) at home feels like a celebration—full of aroma, color, and heart. One bite and you’ll see why everyone’s obsessed! Don’t hesitate to roll up your sleeves and get cooking; share them with friends and family, and I promise they’ll ask you for seconds (and the recipe).

Birria Tacos (Quesotacos) Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Birria Tacos, also known as Quesotacos, are a delicious and flavorful Mexican dish featuring tender beef cooked in a rich and spicy sauce, then folded in corn tortillas with melted cheese and served with a savory dipping broth. Perfect for a festive meal or casual dinner with family and friends.

Ingredients

Scale

For the Birria:

2 1/2 lbs beef chuck roast, cut into large chunks
1 tbsp oil
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
4 cups beef broth
1 small onion, chopped
5 garlic cloves
1 chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 bay leaves
Salt and pepper to taste

For Assembly:

12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Chopped onion and cilantro for garnish
Lime wedges for serving

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Instructions

Prepare the Birria: Toast the dried chiles in a dry skillet, then soak in hot water for 15 minutes. Blend soaked chiles with broth, onion, garlic, chipotle, adobo sauce, oregano, cumin, cinnamon, and cloves until smooth. Sear beef in a pot, add sauce and bay leaves, simmer covered for 3 hours, shred beef.
Assemble the Tacos: Dip tortillas in birria fat, place in skillet, top with cheese and meat, fold and cook until crispy. Serve with warm birria broth, onion, cilantro, and lime.