Birria Tacos (Quesabirria Tacos)

5 from 3 votes
4 Comments

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Birria tacos (also known as quesabirria tacos) are a traditional Mexican dish that are all the rage right now. After just one bite of these savory tacos you will see why!

Quesabirria tacos on a platter garnished with limes, chopped onion, and cilantro

What are Birria Tacos?

I first tried birria tacos in Disneyland at the Cocina Cucamonga restaurant in Disney’s California Adventure. The flavors, the tender meat, the dipping sauce blew me away! Since then, I did some research and noticed a growing trend in the United States; these tacos are popular and for good reason! Basically, they are tacos with birria meat and cheese and served with a dipping sauce. You dip the tacos in the sauce and enjoy. This beef birria tacos recipe will quickly become one of your favorite taco recipes of all time.

Birria Tacos Ingredients

Here is a basic list of the ingredients you will need to make birria tacos. Don’t worry, I’ll dive into each of these ingredients in more detail below. 

  • Birria 
  • Cheese 
  • Corn Tortillas 
  • Garnishes 
  • Sauce / Consommé
Tongs picking up a chunk of braised beef birria from a serving bowl

The Birria Meat 

The secret to the perfect Birria meat is to make it fall apart tender. I used this beef birria (birria de res) recipe to make these beef birria tacos. Birria is a type of Mexican stew made with tender chunks of meat. Traditionally it is made with lamb or goat meat but here in the U.S. it is more commonly made with beef. I used a beef chuck roast and seasoned it with salt before braising in a broth sauce infused with a blend or spices for hours until fall-apart tender. Short ribs or any kind of stew meat will work great for this recipe. 

What Cheese to Use for Birria Tacos 

Use Oaxaca cheese, it is a great melting cheese. If you can’t find that in your grocery store, Mozzarella cheese is a great substitute. Avoid using pre-shredded mozzarella though; it doesn’t melt as well as a block that you shred yourself.

A corn tortilla being dipped in the birria sauce

Preparing the Tortillas  

Soften the corn tortillas on a griddle or a frying pan just for a few moments until they’re warm and soft. This is an important step, otherwise the tortillas will fall apart when you try to fry them later. Soften first, then dip completely in the sauce.

Birria tacos on a platter with small serving cups of birria sauce

Garnishes

These tacos are show-stoppers all on their own, but for extra flair, add chopped white onion, cilantro, and fresh lime wedges to the top. I like to squeeze the limes over everything but especially over the dipping sauce. 

A birria taco being dipped into the birria dip (consommé)

Quesabirria Dipping Sauce (Birria Consomme)  

The sauce is created when you make the birria. It is part of the birria. When you remove the beef from the sauce, what remains is the birria sauce. The sauce is made from dried chiles (chile de arbol, guajillo peppers, ancho chiles, and any other chiles you like. You can use chipotle peppers or chiles in adobo sauce. Use flavors you love!) Spices and seasonings such as garlic, cumin, cinnamon, Mexican oregano, black pepper, onions, and tomatoes are also used. 

How to Make Birria Tacos

Follow these simple steps and you’ll have a plate full of tantalizing tacos! Some of the steps take a little bit of time, but trust me, the finished product is worth every minute.

  1. First, make the Birria. Braise the birria in a large Dutch oven, then let the meat cook low and slow in the spice-infused liquid. You can also cook the meat in a slow cooker.
  2. Next, separate the birria from the sauce. Once the meat is tender, take the meat out of the sauce and set aside. The sauce is automatically done once the birria is cooked. Makes it so easy!
  3. Then, shred the birria – Use a fork to shred the beef. It should fall apart easily. This shredded beef will be your taco filling. Set the sauce aside. 
  4. Prepare the tortillas by softening them on a griddle for a few minutes, then dipping them in the sauce.
  5. Add the meat and cheese to the tortillas, fold in half.  
  6. Fry the tacos on the griddle, flipping over once the side is golden brown.
  7. Garnish with onions, cilantro and lime juice and serve with with the extra dipping sauce in a small bowl for your guests to enjoy.
Top view of quesabirria tacos on a platter with limes and cilantro for garnish

Quesabirra Tacos vs Birria Tacos

Both titles/labels/names are used interchangeably. If you want to split hairs, quesabirria tacos are folded over and fried on a griddle or pan like a quesadilla. Technically, for a birria taco, the ingredients are served more as a taco. The meat and cheese are put in a softened shell and not fried in a pan. It is served simply like a taco. When you order birria tacos they usually prepare it as a “quesabirria taco”. When you say “birria taco” it is assumed you still want it cooked in that fashion. 

Leftovers

Store leftover tacos in the refrigerator. They’re terrific for lunch the next day! The best way to reheat the leftovers is using the air fryer. Air fry at 375 for 8 minutes. No air fryer? Reheat in a pan until over medium heat until cheese melts. Microwaving will make the shells soft and you will lose the crisp shell. 

What To Serve with Birria Tacos

More Tasty Mexican Recipes

Can’t get enough Mexican food? (we can’t!) Try some of our favorite Cinco de Mayo recipes or browse our Mexican recipes category to see ALL of our Mexican-inspired dishes.

Birria Tacos (Quesabirria Tacos)

5 from 3 votes
Birria tacos (also known as quesabirria tacos) are a traditional Mexican dish that are all the rage right now. After just one bite of these savory tacos you will see why!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican/Spanish
Servings 12 tacos

Video

Equipment

  • 1 non-stick skillet (or griddle)

Ingredients

Instructions

  • Prepare beef birria according to the recipe in the link above.
    Top view of beef birria in a serving bowl next to jalapeños, limes, onion, radishes, and cilantro
  • Separate the beef from the consommé when the birria is finished cooking. Shred the beef and place in a separate bowl. Gently stir in about 1 cup of the consommé into the beef to keep it from drying out. Cover the shredded birria and set aside. Keep the remaining sauce in the Dutch oven.
    Sauce made from birria in a Dutch oven with a ladle
  • Soften the corn tortillas on a hot griddle or in a non-stick skillet over medium-high heat (about 15-20 seconds on each side or until softened). Dip each tortilla in the remaining consommé, coating each side of the tortilla. Reserve remaining sauce for dipping.
    You will notice that there is a layer of shimmery oil over the top of the consommé/broth. Try to lay the tortillas on top of that layer so you get a little of that oil on each tortilla. This will help you achieve that crispy outer layer.
    A corn tortilla being dipped in the birria sauce
  • Prepare a space near the griddle or stove top to prepare the birria tacos. Place about ⅓ cup of cheese, ¼ cup of beef, and a pinch or chopped onion (optional) on each dipped tortilla.
    Fold the tortilla over the beef and press flat with the back of a spatula. Place each birria taco on a griddle or in a non-stick skillet over medium high heat.
    Birria tacos on a griddle with beef and cheese showing
  • Cook for 1-2 minutes on each side or until each side becomes slightly crispy and cheese is melted.
    Birria tacos being cooked on a griddle
  • Place tacos on a platter and garnish with limes, cilantro and green onion. Serve remaining birria sauce in small bowls, squeeze lime juice over the top of the sauce and garnish with cilantro. Serve the sauce alongside the quesabirria tacos for dipping.
    A birria taco being dipped into the birria dip (consommé)

Nutrition Information

Calories: 266kcalCarbohydrates: 16gProtein: 14gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 519mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 69IUVitamin C: 7mgCalcium: 59mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    This was absolutely incredible!! Super easy to follow and the flavors were outstanding! Thank you!

  2. 5 stars
    We made ours extra spicy, and topped with extra cotija and cilantro. Crispy and flavorful tacos!

  3. Hello! Could I use chicken instead? I’m guessing that’s not traditional, but could I?