Quesabirria

why make this recipe

Quesabirria is a delicious Mexican dish that combines tender, shredded meat with savory flavors and melted cheese. It’s not just a meal; it’s an experience. The rich broth and crispy tortillas create a perfect harmony, making every bite delightful. Whether you’re cooking for family, friends, or just yourself, Quesabirria is a crowd-pleaser that warms the heart and satisfies the stomach.

how to make Quesabirria

Ingredients:

• 2 lbs beef chuck roast or goat meat
• 8 dried guajillo chiles
• 3 dried ancho chiles
• 1 onion, quartered
• 4 cloves garlic
• 2 bay leaves
• 1 tsp cumin
• 1 tsp thyme
• Salt to taste
• Water (for boiling)
• Corn tortillas
• Shredded cheese (like Oaxaca or mozzarella)
• Chopped onions (for serving)
• Chopped cilantro (for serving)
• Lime wedges (for serving)

Directions:

1. In a pot, boil the meat with water, onion, garlic, bay leaves, cumin, thyme, and salt until tender (about 2-3 hours).
2. Remove the meat, shred it, and reserve the broth.
3. Toast the dried chiles in a pan until fragrant, then soak them in hot water for 15 minutes.
4. Blend the soaked chiles with a bit of the broth until smooth.
5. Mix the shredded meat with the chili sauce.
6. Heat a skillet, dip tortillas in the broth, then fill them with the meat mixture and cheese.
7. Cook on each side until crispy and cheese melts.
8. Serve hot with chopped onions, cilantro, and lime.

how to serve Quesabirria

Serve Quesabirria hot, straight from the skillet. Place the quesabirrias on a plate and garnish with chopped onions and cilantro. Add lime wedges on the side for a zesty kick. Pair it with a small bowl of the rich broth for dipping.

how to store Quesabirria

If you have leftovers, let the quesabirria cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a skillet or in the oven until heated through. You can also freeze the shredded meat and broth separately for up to 2 months.

tips to make Quesabirria

• Use a combination of beef and goat meat for a richer flavor.
• Adjust the number of chiles based on your heat preference.
• Always taste the broth before serving; it should be well-seasoned.
• Let the meat marinate in the chili sauce for a few hours or overnight for extra flavor.

variation

You can make a vegetarian version by substituting the meat with mushrooms or jackfruit. Use vegetable broth and cheese for a delicious meat-free alternative.

FAQs

What is Quesabirria?

Quesabirria is a Mexican dish that pairs spiced, shredded meat with cheese, folded in tortillas and cooked until crispy.

Can I use other types of meat?

Yes! While beef and goat are traditional, you can also use pork or chicken.

What should I serve with Quesabirria?

Quesabirria pairs well with rice, beans, or a simple salad. You can also serve it with hot sauce for added flavor.

Quesabirria

Quesabirria are flavorful, cheesy tacos made with slow-cooked, tender birria meat, served with a rich consommé for dipping. This popular Mexican dish offers a burst of savory, spicy, and tangy flavors in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings 6 tacos

Calories 500 kcal

Equipment

• Large pot or Dutch oven
• Blender
• Frying pan or comal
• Tongs
• Fine-mesh sieve

Ingredients

  

For the Birria

• 3 lbs Beef chuck roast cut into large pieces
• 5-6 Guajillo chiles dried, deseeded and destemmed
• 3 Ancho chiles dried, deseeded and destemmed
• 3-5 Chiles de arbol dried, deseeded (optional, for heat)
• 1/2 White onion roughly chopped
• 6 Garlic cloves
• 2 Tomatoes halved
• 1/4 cup Apple cider vinegar
• 1 tablespoon Cumin seeds
• 1 teaspoon Dried oregano
• 1/2 teaspoon Whole black peppercorns
• 2 Whole cloves
• 1 Cinnamon stick small
• 1 Bay leaf
• Salt to taste
• Water or beef broth as needed

For the Tacos & Serving

• 18-24 Corn tortillas
• 2 cups Shredded Oaxaca or Monterey Jack cheese
• White onion chopped, for garnish
• Cilantro chopped, for garnish
• Lime wedges for serving

Instructions

 

Instructions

• Hydrate dried chiles by soaking them in hot water, then blend with onion, garlic, tomatoes, vinegar, and spices to create a smooth adobo sauce.
• Season beef pieces with salt, sear them in a large pot, then add the adobo sauce and bay leaf. Braise until the meat is fork-tender.
• Remove the cooked beef and shred it; strain the cooking liquid to yield a clear, flavorful consommé for dipping.
• Dip corn tortillas into the consommé, fill with shredded meat and cheese, then pan-fry until golden brown and crispy.
• Serve the crispy quesabirria tacos immediately with a side of warm consommé, chopped white onion, fresh cilantro, and lime wedges.

Notes

For an extra layer of flavor, toast the dried chiles lightly before hydrating them. Adjust the amount of chiles de arbol to control the spice level according to your preference.