Easy Quesabirria Tacos Recipe: Crispy, Cheesy Fiesta in a Bite

Tacos have transformed street food culture, and this mouthwatering quesabirria tacos recipe delivers an explosion of authentic Mexican flavors.

Tender, slow-cooked beef melts into crispy tortillas with irresistible cheese and rich consommé.

Each bite promises a delectable journey through traditional culinary techniques that originated in Jalisco.

The magic happens when marinated beef transforms into succulent, shredable meat with deep, complex spices.

Red-stained tortillas cradle juicy meat and melted cheese, creating a sensational experience that captures Mexico’s vibrant food heritage.

These tacos blend crispy textures with intense, warming flavors that will transport you straight to a bustling Mexican street market.

You won’t be able to resist the temptation of these incredible, flavor-packed quesabirria tacos.

Why Quesabirria Tacos Are Impossible to Resist

• Slow-simmered beef transforms into incredibly soft, flavorful meat that practically falls apart with each bite, creating a luxurious eating experience.
• Flexible recipe allows you to add personal touches like favorite toppings, making these tacos perfect for individual taste preferences and family meal creativity.
• Layered seasoning process infuses the beef with rich, complex spices, ensuring every taco delivers an explosion of traditional Mexican-inspired taste that will impress everyone at the table.
• This recipe turns basic ingredients into a restaurant-quality meal, proving that delicious food doesn't require complicated techniques or hard-to-find components.

Quesabirria Tacos: Ingredient Essentials

• Beef Chuck Roast: A tender, flavorful cut perfect for slow cooking and creating succulent shredded meat.

• Salt, Black Pepper, Cumin, Oregano, Chili Powder: A robust spice blend that adds deep, complex flavor to the beef.
• Garlic, Onion: Aromatic ingredients that provide a savory foundation for the meat.
• Bay Leaves: Adds a subtle herbal undertone to the braising liquid.

• Beef Broth or Water: Creates a moist cooking environment for tenderizing the meat.
• Corn Tortillas: Traditional Mexican tortillas that will be softened and filled with the shredded beef.

Tools You’ll Need for Authentic Quesabirria Tacos

• Large Pot: Essential for simmering and tenderizing beef with plenty of space.
• Two Forks: Perfect for shredding beef into delicious, tender pieces.
• Cutting Board: Needed for preparing and seasoning beef cubes.
• Sharp Knife: Required for cutting and handling beef.
• Tongs: Great for handling hot tortillas and assembling tacos.
• Shallow Dish: Useful for dipping tortillas in beef liquid.
• Measuring Spoons: Helps accurately measure spices and seasonings.

How to Cook and Assemble Quesabirria Tacos

Step 1: Infuse Beef with Flavor

• Salt
• Black pepper
• Ground cumin
• Dried oregano
• Chili powder
• Minced garlic
• Diced onion
• Bay leaves

Pour beef broth or water just enough to submerge the meat completely.

Step 2: Slow Cook The Beef

Bring liquid to a rolling boil, then immediately reduce heat to low.

Allow beef to gently simmer, transforming into tender, succulent strands.

This process requires patience, typically 2-3 hours, until meat becomes fork-tender and easily pulls apart.

Step 3: Transform Meat into Delectable Strands

Carefully remove beef from cooking liquid.

Using two forks, pull meat apart into fine, juicy shreds.

Keep the flavorful cooking liquid nearby for later use.

Step 4: Craft Mouthwatering Tacos

Quickly dip corn tortillas into the hot beef liquid, creating a rich, moisture-rich base.

Layer tortillas with freshly shredded beef.

• Chopped cilantro
• Diced white onions
• Crumbled queso fresco

Step 5: Elevate The Taco Experience

For an extra flavor explosion, dunk assembled tacos into reserved beef liquid before serving.

This final touch adds depth and intensity to your quesabirria tacos.

Top Tips for Rich, Flavorful Quesabirria Tacos

• Slow-cook the beef on low heat for optimal softness, ensuring the meat falls apart easily when shredded.
• Keep the meat slightly covered during simmering to prevent drying out and maintain rich flavor.
• Quickly dip corn tortillas in the beef broth before filling to add depth and prevent them from cracking.
• Adjust chili powder and spices according to personal heat preference without overwhelming the beef's natural taste.
• Store remaining beef broth separately to reheat tacos and maintain their juicy, authentic texture.

Fresh Ways to Enjoy Quesabirria Tacos

• Vegetarian Birria: Replace beef with jackfruit or mushrooms, using vegetable broth and same spice blend for a plant-based version.
• Goat Birria Classic: Swap beef for traditional goat meat, maintaining authentic Mexican regional preparation method.
• Chicken Birria Light: Use chicken thighs instead of beef, reducing cooking time to 1-1.5 hours while keeping similar seasoning profile.
• Slow Cooker Birria: Transfer all ingredients to slow cooker, cooking on low for 6-8 hours for hands-off preparation method.

Tasty Sides to Serve with Quesabirria Tacos

• Party Platter Perfection: Create a vibrant taco bar with small bowls of fresh toppings like diced onions, chopped cilantro, lime wedges, and sliced radishes for guests to customize their quesabirria tacos.
• Sidekick Sensations: Pair these rich tacos with a refreshing Mexican street corn salad or a crisp jicama slaw to balance the meat's deep flavors and add a light, crunchy contrast.
• Dipping Delight: Set out small cups of the reserved beef broth as a traditional consomé for dunking, allowing everyone to enjoy the intense, savory liquid that enhances each bite of the taco.
• Family-Style Feast: Serve the tacos on a large platter with the shredded beef, tortillas, and toppings spread out.

Storing Quesabirria Tacos for Future Enjoyment

• Store leftover shredded beef and liquid separately in airtight containers for up to 4 days in the refrigerator. Seal tightly to maintain moisture and prevent flavor loss.
• Transfer cooled beef and broth to freezer-safe containers or zip-lock bags. Freeze for maximum 3 months. Label with date to track freshness.
• Place shredded beef in microwave-safe dish, sprinkle few drops of reserved liquid, cover, and heat at 50% power for 1-2 minutes. Stir halfway to ensure even warming.
• Warm beef in a non-stick skillet over medium heat. Add small amount of reserved liquid, stirring occasionally to prevent drying. Heat until thoroughly warm and steaming, about 3-5 minutes.

FAQs

• What meat is best for quesabirria tacos?

Chuck roast or beef short ribs work perfectly because they have enough fat content to become super tender during slow cooking, creating rich and juicy meat that shreds easily.

• How spicy are these tacos?

The recipe uses mild spices like chili powder and cumin, which provide warm flavor without intense heat. You can adjust spice levels by adding more or less chili powder based on your preference.

• Can I make quesabirria tacos in a slow cooker?

Yes! Use the same seasoning method and cook on low for 6-8 hours. The slow cooker helps break down meat fibers, making them incredibly tender and flavorful.

Quesabirria Tacos Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Sensational quesabirria tacos bring Mexico’s rich culinary heritage to home kitchens with tender braised beef and melted cheese. Crispy tortillas wrapped around spicy, slow-cooked meat create an irresistible dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1.5 pounds ground beef
• 8 slices bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 2 eggs, beaten
• 1 onion, finely chopped

Binding and Flavor Enhancers:

• 0.5 cup bread crumbs
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• Salt and pepper to taste

Topping Ingredients:

• 0.5 cup ketchup
• 0.25 cup ketchup (for topping)
• 0.25 cup mustard
• 1 tablespoon mustard (for topping)
• 2 tablespoons brown sugar (for topping)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly coat a loaf pan with cooking spray to prevent sticking.
2. In a spacious mixing bowl, combine ground beef with crumbled bacon, creating a rich protein base. Add shredded cheddar cheese for depth of flavor and moisture.
3. Incorporate bread crumbs to help bind the mixture, then mix in ketchup, mustard, and Worcestershire sauce for tangy complexity.
4. Fold in finely chopped onion and minced garlic to enhance the aromatic profile of the meatloaf.
5. Crack and whisk eggs, then blend thoroughly into the meat mixture to ensure proper consistency and binding.
6. Season with salt and pepper, mixing until all ingredients are evenly distributed and well incorporated.
7. Carefully transfer the seasoned mixture into the prepared loaf pan, pressing gently to create an even surface.
8. For the topping, whisk together ketchup, mustard, and brown sugar in a separate bowl to create a sweet and tangy glaze.
9. Spread the topping evenly across the meatloaf surface, ensuring complete coverage for maximum flavor.
10. Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 160°F and the topping caramelizes.
11. Remove from oven and allow the meatloaf to rest for 10 minutes, which helps retain moisture and makes slicing easier.
12. Slice and serve warm, enjoying the complex layers of flavor and tender texture.

Notes

• Meat Blend Experiment with mixing different ground meats like beef, pork, and veal for richer flavor complexity and improved texture.
• Low-Carb Adaptation Replace bread crumbs with almond flour or crushed pork rinds to make the meatloaf keto-friendly and reduce carbohydrate content.
• Moisture Maintenance Add grated zucchini or finely chopped mushrooms to boost moisture and prevent the meatloaf from becoming dry during baking.
• Spice Customization Incorporate additional herbs like thyme, rosemary, or smoked paprika to elevate the overall taste profile and introduce regional culinary variations.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 726
• Sugar: 12 g
• Sodium: 850 mg
• Fat: 47 g
• Saturated Fat: 17 g
• Unsaturated Fat: 24 g
• Trans Fat: 1 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 41 g
• Cholesterol: 218 mg