The Ultimate Quesabirrias Recipe: Cheesy, Juicy Taco Bliss

Crispy, melty quesabirrias have become the ultimate street food sensation sweeping through culinary circles.

Mexican chefs perfected this mouthwatering dish combining tender braised meat with cheese-laden tortillas.

Juicy beef slow-cooked in rich, aromatic spices creates an irresistible filling that makes every bite memorable.

Regional traditions from jalisco inspire this spectacular meal, blending complex flavors with simple ingredients.

Soft corn tortillas get a golden, crunchy exterior when pan-fried with melted cheese and succulent meat.

Each quesabirria promises a delectable experience that connects you directly to authentic mexican street food culture.

Prepare to embark on a flavor journey that will revolutionize your dinner routine.

Must-Know Quesabirria FAQs

• What are the key chiles used in this Quesabirrias recipe?

The key chiles are guajillo, ancho, and pasilla chiles, which are toasted briefly to release their fragrant flavors without burning.

• How long does the beef need to cook for optimal tenderness?

The beef should simmer covered for 2.5 to 3 hours on medium-low heat until it becomes tender and can be easily shredded.

• Why is toasting spices and chiles important in this recipe?

Toasting spices and chiles helps to enhance their natural flavors, creating a more complex and rich taste profile for the dish.

• What makes the tortillas special in this Quesabirrias recipe?

The tortillas are lightly dipped in skimmed fat and toasted, which gives them a crispy texture and adds extra flavor to the dish.

Why Quesabirrias Are Everyone’s New Obsession

• Master Complex Flavors: Dive into a culinary adventure with this quesabirria recipe that combines multiple chiles, spices, and slow-cooked techniques for an explosion of authentic Mexican taste.
• Conquer Impressive Cooking: Transform ordinary ingredients into a restaurant-quality dish that showcases your kitchen skills and impresses family and friends with professional-level cooking techniques.
• Create Versatile Meal Magic: Enjoy a flexible recipe perfect for casual dinners, weekend gatherings, or special celebrations that offers something delicious for everyone at the table.
• Elevate Comfort Food: Experience a next-level twist on traditional tacos with tender, richly seasoned beef and crispy cheese-filled tortillas that elevate comfort food to gourmet heights.

What Goes Into Flavor-Packed Quesabirrias

• Beef: A tender and flavorful protein that serves as the star of the quesabirrias.

• Guajillo Chile, Ancho Chile, Pasilla Chile: A trio of dried chiles that provide deep, complex, and rich flavor to the dish.

• Allspice, Sesame Seeds, Cumin Seeds, Cinnamon Stick: A warming blend of spices that adds depth and aromatic complexity to the birria.

• Onion, Tomatoes, Garlic: Charred vegetables that create a smoky base and enhance the overall flavor profile.

• Oregano, Thyme, Bay Leaves: Fragrant herbs that contribute layers of traditional Mexican seasoning.

• Beef Broth, Vinegar: Moisture and tangy elements that help tenderize the meat and balance the flavors.

• Cheese: A melty ingredient that adds richness and creaminess to the quesabirrias.
• Tortillas: Corn tortillas that serve as the vehicle for the delicious birria filling.

• Diced Onion, Cilantro, Lime Wedges: Fresh and zesty toppings that brighten the dish and add texture.

• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the quesabirrias.

How to Make Quesabirrias the Easy Way

Step 1: Roast Chili Peppers

Toast guajillo, ancho, and pasilla chiles in a large skillet over medium-low heat. Carefully roast each batch for 8-12 seconds until they release a fragrant aroma without burning.

Set the roasted chiles aside.

Step 2: Toast Aromatic Spices

• Allspice
• Sesame seeds
• Cumin seeds
• Cinnamon stick

Roast for 30-60 seconds until they become wonderfully fragrant.

Remove and set aside.

Step 3: Char Vegetables

On high heat, char the onion, tomatoes, and garlic until they develop a beautiful blistered exterior on all sides.

Step 4: Create Flavor Paste

• Roasted chiles
• Toasted spices
• Charred vegetables
• Oregano
• Salt
• Black pepper
• Beef broth
• Vinegar

Blend in batches if needed to ensure a completely smooth consistency.

Step 5: Marinate Beef

Place beef in a Dutch oven and completely cover with the chile paste.

For maximum flavor, let it marinate for 1 hour or overnight.

Step 6: Slow Cook Beef

Add remaining beef broth to just cover the meat.

Include thyme and bay leaves. Bring to a boil, then reduce to a gentle simmer.

Cover and cook for 2.5 to 3 hours, stirring occasionally. The beef should become incredibly tender and easily shredded.

Remove bay leaves and thyme sprigs.

Step 7: Prepare Shredded Beef

Shred the beef and moisten with a bit of the cooking broth.

Skim some fat from the broth into a shallow bowl.

Step 8: Toast Tortillas

Heat a skillet over medium heat.

Lightly dip each tortilla into the skimmed fat and toast for 10-15 seconds on each side.

Step 9: Assemble Quesabirrias

Fill each tortilla with shredded beef and cheese.

Fold into a half-moon shape and cook until crispy and the cheese melts completely, about 30-60 seconds.

Step 10: Serve and Enjoy

• Diced onion
• Chopped cilantro
• Lime wedges

Provide a bowl of broth on the side for dipping, allowing everyone to enjoy the full, rich flavors of this delicious dish.

Tips to Get That Quesabirria Crunch Just Right

• Toast chiles carefully for maximum flavor without burning, watching closely during the 8-12 second window to prevent scorching.
• Marinate beef overnight for deeper, more intense flavor penetration and incredibly tender meat that falls apart effortlessly.
• Skim fat from broth when dipping tortillas to add extra richness and create perfectly crispy, golden edges during cooking.
• Use high-quality, fresh dried chiles like guajillo, ancho, and pasilla for authentic, robust Mexican flavor profiles.
• Reserve some cooking broth for dipping, ensuring each bite remains moist and packed with deep, complex spice notes.

Tasty Twists to Try on Classic Quesabirrias

• Goat Birria Swap: Replace beef with tender goat meat for an authentic Mexican mountain-style preparation, bringing deeper, gamier flavor profile to the classic dish.
• Vegetarian Jackfruit Version: Substitute beef with shredded young jackfruit, maintaining similar texture and absorbing rich chile sauce while offering plant-based alternative.
• Lamb Birria Fusion: Use lamb instead of beef, creating a Mediterranean-inspired take with deeper, more robust meat flavor that complements traditional spice blend.
• Chicken Birria Light: Utilize chicken thighs for a leaner protein option, cooking slightly shorter time while preserving complex chile sauce's authentic taste characteristics.

What to Pair with Melty, Cheesy Quesabirrias

• Pair with Robust Red Wine: Select a bold Mexican red like Monte Xanic Cabernet Sauvignon or a spicy Tempranillo that complements the rich, complex birria flavors.
• Match with Craft Mexican Lager: Choose a crisp Modelo Negra or Bohemia Obscura to balance the meat's intense spiciness and cut through the fatty richness.
• Enhance with Citrus Margarita: Mix a classic tequila margarita using fresh lime juice and a touch of orange liqueur to refresh the palate and complement the birria's deep chile notes.
• Serve with Mexican Agua Fresca: Prepare a tamarind or hibiscus agua fresca to provide a cool, sweet counterpoint to the savory, spicy meat and cleanse the palate between bites.

How to Reheat and Store Your Quesabirrias

• Refrigerate: Store leftover birria meat in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the meat stays moist by covering it with some cooking broth.
• Freeze: Transfer cooled birria meat to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with the date, and freeze for up to 3 months. Avoid freezing tortillas or cheese.
• Microwave Reheating: Place shredded meat in a microwave-safe dish, add a splash of broth, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Stir between intervals to distribute heat evenly.
• Stovetop Reheating: Warm meat in a skillet over medium-low heat, adding broth to prevent drying.

Quesabirrias Recipe

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4.5 from 15 reviews

• Total Time: 4 hours
• Yield: 8 1x

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Description

Succulent quesabirrias blend Mexican street food magic with rich, tender braised beef nestled in crispy, cheese-kissed tortillas. Melted queso and spicy consommé create an irresistible flavor symphony you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 6 pounds beef chuck roast, cut into 3– to 4-inch chunks

Chiles and Spices:

• 10 dried guajillo chiles, stems and seeds removed
• 5 dried ancho chiles, stems and seeds removed
• 3 dried pasilla chiles, stems and seeds removed
• 8 whole allspice berries
• 1 tablespoon white sesame seeds
• 1 tablespoon cumin seeds
• 1 (3- to 4-inch) piece Mexican cinnamon stick, broken
• 1 tablespoon Mexican oregano

Aromatics and Liquids:

• 3 tablespoons vegetable or canola oil
• 1 medium Spanish or white onion, quartered
• 4 small plum tomatoes, halved lengthwise
• 8 garlic cloves
• 4 to 6 cups beef broth
• 1/2 cup apple cider vinegar
• Kosher salt and freshly ground black pepper
• 5 sprigs thyme
• 2 bay leaves (fresh or dried)

For Serving:

• 16 to 20 corn tortillas
• 1 pound shredded mozzarella or queso Oaxaca
• Diced white onion
• Chopped fresh cilantro
• Lime wedges

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Instructions

1. Ignite a large skillet over medium-low temperature and gently toast guajillo, ancho, and pasilla chiles for 8–12 seconds until aromatic without scorching. Extract and reserve.
2. On a dry skillet, roast allspice, sesame seeds, cumin seeds, and cinnamon stick for 30–60 seconds over medium heat until fragrant. Remove and set aside.
3. Intensely char onion, tomatoes, and garlic on high heat until surfaces are blistered and caramelized.
4. Pulverize the toasted chiles, spices, charred vegetables, oregano, salt, pepper, beef broth, and vinegar into a silky, smooth sauce using a blender.
5. Transfer beef into a Dutch oven and thoroughly coat with chile paste. Allow optional marination for 1-24 hours to enhance flavor penetration.
6. Pour remaining broth to barely submerge the meat. Introduce thyme and bay leaves. Bring to a rolling boil, then reduce to a gentle simmer for 2.5-3 hours, occasionally stirring until meat becomes supremely tender and effortlessly shreds.
7. Meticulously shred beef and moisten with cooking liquid. Skim excess fat from broth into a shallow dish.
8. Warm a skillet and lightly dredge tortillas in reserved fat, toasting 10-15 seconds per side until slightly crisp.
9. Generously stuff tortillas with shredded birria and melting cheese, folding into half-moon shapes. Griddle until exterior turns golden and cheese liquefies completely.
10. Present immediately alongside fresh diced onion, chopped cilantro, lime wedges, and a communal broth bowl for dipping.

Notes

• Carefully toast chiles for just seconds to release their flavor without burning, which can create a bitter taste.
• Use a dry skillet when toasting whole spices to enhance their aromatic oils and deepen the overall flavor profile.
• Marinate the meat overnight for maximum tenderness and to allow spices to fully penetrate the beef.
• Choose fatty beef cuts like chuck roast or short ribs for the most succulent and rich birria texture.
• Keep extra broth nearby while cooking to prevent meat from drying out and maintain moisture.
• For a gluten-free version, use corn tortillas and verify all ingredients are certified gluten-free.
• Freeze leftover birria in airtight containers for up to 3 months, perfect for quick future meals.
• Swap beef with lamb or goat for a traditional Mexican regional variation of the dish.

• Prep Time: 1 hour
• Cook Time: 3 hours
• Category: Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 80 mg