Imagine the aroma of slow-cooked beef, the sound of sizzling tortillas, and the sight of cheese melting perfectly between layers of tender, seasoned meat. If you’ve ever experienced the pleasure of biting into a freshly made quesabirria taco, you know it’s a moment worth savoring. These tacos aren’t just a meal; they’re a sensory experience that brings comfort and joy to every bite. Whether you’re gathering with friends, cooking for family, or enjoying a quiet dinner at home, quesabirria tacos have a way of turning any occasion into a feast.
Quesabirria has become a viral sensation, and for good reason. Combining the deep flavors of traditional Mexican birria with the cheesy, crispy goodness of a quesadilla, these tacos are both authentic and adaptable. This guide will walk you through everything you need to create the perfect quesabirria tacos right in your kitchen. So, let’s get started on making a dish that will not only satisfy your cravings but impress anyone lucky enough to taste it!
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Table of Contents
What is Quesabirria? The Origin and Story
Quesabirria is a delightful fusion of two beloved Mexican dishes: the classic birria stew and the cheesy quesadilla. Originating from Jalisco, birria is a traditional Mexican dish known for its tender, marinated meat, often made with beef or goat, that’s slow-cooked until it falls apart. Quesabirria takes this iconic meat and folds it into a taco with melted cheese, giving you the best of both worlds—rich flavor and cheesy goodness.
The quesabirria trend started gaining traction when food trucks in Baja California introduced it to the U.S., creating a sensation that quickly spread. Now, it’s a staple in many Mexican restaurants and food markets. With simple ingredients like beef, dried chilis, cheese, and tortillas, you can recreate this popular dish at home without any fuss.
Ingredients for Making Authentic Quesabirria Tacos
Before you dive into the cooking process, it’s important to gather all the necessary ingredients. Here’s what you’ll need:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beef (chuck roast) | 2 pounds | Main protein for birria |
| Dried Guajillo Peppers | 4-5 | Adds deep flavor |
| Dried Ancho Peppers | 3-4 | Adds smokiness |
| Corn Tortillas | 12-15 | Traditional taco base |
| Shredded Oaxaca Cheese | 2 cups | Melty cheese inside tacos |
| White Onion | 1, chopped | Adds texture and flavor |
| Fresh Cilantro | 1/4 cup, chopped | Garnish for serving |
| Beef Broth | 4 cups | Base for consomé |
| Apple Cider Vinegar | 2 tbsp | Adds acidity to the marinade |
Feel free to adjust the ingredients to suit your taste. For example, if you prefer spicier tacos, you can add a few arbol chilis to the marinade.
How to Prepare the Birria for Quesabirria Tacos
Step 1 – Prepare the Chilis
The first step in creating the perfect quesabirria tacos is to prepare the flavorful chili marinade:
- Remove the seeds from the dried guajillo and ancho peppers. This will reduce the spiciness but maintain the deep flavors.
- Soak the peppers in hot water for about 10 minutes to soften them. Once they’re soft, drain and transfer them to a blender.
- Add garlic, onion, apple cider vinegar, oregano, cumin, and a bit of the soaking water to the blender. Blend until smooth, creating a rich marinade.
Step 2 – Marinate the Beef
The key to tender and flavorful birria is a good marinade:
- Rub the chili mixture generously over the beef, making sure every inch is coated.
- Place the beef in a container, cover it, and let it marinate in the refrigerator for at least 4 hours (overnight is best).
Step 3 – Slow-cook the Birria
Cooking the marinated beef is where the magic happens:
- In a large Dutch oven or slow cooker, combine the marinated beef with beef broth, bay leaves, and any leftover marinade.
- Simmer on low heat for 3-4 hours or until the beef is tender and easily shredded. Alternatively, use a slow cooker on low for 6-8 hours.
- Once done, remove the beef from the pot, shred it with two forks, and set aside. Keep the cooking liquid—this is your consomé!
Building the Perfect Quesabirria Tacos
Step 4 – Shred the Birria Meat
Shredding the beef makes it perfect for taco filling:
- Use two forks to shred the beef until it’s pulled apart into bite-sized pieces.
- For extra flavor, mix a bit of consomé with the shredded meat, giving it a juicy texture.
Step 5 – Heat the Tortillas
The tortillas are key to a crispy and delicious quesabirria taco:
- Dip each tortilla into the reserved consomé to coat it lightly. This gives the tortilla a wonderful flavor.
- Heat a skillet or griddle over medium heat, and place the tortillas on it until they begin to sizzle.
Step 6 – Assemble the Tacos
Time to assemble your tacos:
- Add shredded birria meat and a handful of shredded Oaxaca cheese to one side of the tortilla.
- Fold the tortilla over, pressing it down gently with a spatula to help seal it.
Step 7 – Crisp and Melt
The final step ensures the perfect texture:
- Cook the tacos on each side until golden brown and crispy, and the cheese is fully melted.
- Remove from the heat and serve immediately with a side of consomé.
How to Serve Quesabirria Tacos
For a truly authentic experience, serve your quesabirria tacos with:
- A small bowl of warm consomé for dipping. The savory, slightly spicy broth complements the tacos perfectly.
- Freshly chopped onions, cilantro, and a wedge of lime on the side for a burst of freshness.
- You can also serve with a side of Mexican rice or refried beans for a complete meal.
Tips and Tricks for the Best Quesabirria Tacos
- Keep Tortillas Crispy: Don’t overfill the tortillas to maintain crispiness.
- Cheese Choice: Oaxaca cheese melts beautifully, but you can use mozzarella if it’s hard to find.
- Consomé Tips: If you want a richer flavor, skim off some of the fat from the top of the consomé and drizzle it over the tacos.
Storing and Reheating Quesabirria Tacos
To enjoy quesabirria tacos even on a busy weeknight:
- Store the shredded birria meat and consomé separately in airtight containers in the fridge for up to 3 days.
- For longer storage, freeze them for up to 3 months.
- Reheat the meat in a skillet over medium heat and warm the consomé in a saucepan before assembling fresh tacos.
Frequently Asked Questions About Quesabirria
What Cut of Beef is Best for Birria?
Chuck roast is a great choice because of its fat content and tenderness. You can also use short ribs or brisket for added richness.
Can I Make Quesabirria Tacos Ahead of Time?
Yes! You can prepare the birria in advance. Store it in the refrigerator and assemble the tacos just before serving to keep them crispy.
How Can I Make Quesabirria Spicier?
For a spicier version, add a couple of dried arbol chilis to the marinade or blend in fresh jalapeños.
What’s the Best Cheese To use?
Oaxaca cheese is traditional, but you can also use Monterey Jack or mozzarella for a similar melting effect.
Conclusion
Quesabirria tacos are a delectable combination of rich birria, gooey cheese, and crispy tortillas, creating an unforgettable dish that’s both authentic and trendy. Whether you’re a seasoned cook or a beginner, this recipe makes it easy to bring the flavors of Mexico to your kitchen. Experiment with spices, customize the ingredients to your liking, and most importantly, enjoy the process. These tacos are meant to be shared, so invite friends and family to join in the feast!