Name: Birria Tacos (Quesotacos) Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2 1/2 lbs beef chuck roast, cut into large chunks; 1 tbsp oil; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 dried pasilla chile, stemmed and seeded; 4 cups beef broth; 1 small onion, chopped; 5 garlic cloves; 1 chipotle pepper in adobo sauce; 1 tbsp adobo sauce; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 bay leaves; Salt and pepper, to taste; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Chopped onion and cilantro, for garnish; Lime wedges, for serving

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If you’re looking for the ultimate comfort food mash-up, Birria Tacos (Quesotacos) will win your heart and taste buds with every crispy, cheese-pull bite. This crave-worthy dish features slow-cooked, savory beef tucked into tortillas dripping with flavorful consommé, all pan-fried to golden perfection and generously stuffed with melty cheese. Whether you’re feeding a crowd or simply giving in to a taco craving, these irresistible tacos are a guaranteed crowd-pleaser. Get ready to dive into layers of smoky, spicy, cheesy goodness!

Birria Tacos (Quesotacos) Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a laundry list of fancy ingredients to make Birria Tacos (Quesotacos), but each one plays a key part in building that signature depth and mouthwatering warmth. From tender beef chuck to a combo of dried chiles, this ingredient list is pure taco magic!

Beef chuck roast (2 1/2 lbs, cut into large chunks): The marbled cut delivers melt-in-your-mouth beef after slow braising, ideal for juicy fillings.
Oil (1 tbsp): Essential to sear the beef and build rich flavor right from the start.
Dried guajillo chiles (3, stemmed and seeded): These chiles bring a sweet, mildly smoky base to the sauce.
Dried ancho chiles (2, stemmed and seeded): Deep and rich, anchos add earthy complexity without overwhelming heat.
Dried pasilla chile (1, stemmed and seeded): Slightly fruity, pasilla rounds out the sauce’s flavors beautifully.
Beef broth (4 cups): Infuses the meat with savory depth and acts as the backbone for the dipping consommé.
Small onion (chopped): Gives the sauce a subtle sweetness and aromatic lift.
Garlic cloves (5): There’s no such thing as too much garlic—expect a punch of flavor here!
Chipotle pepper in adobo sauce (1): Just one pepper adds smokiness and gentle heat.
Adobo sauce (1 tbsp): Don’t skip this—it’s brimming with tangy, spicy notes.
Dried oregano (1 tsp): For that classic Mexican herbal aroma.
Ground cumin (1 tsp): An earthy backbone for the sauce, lending warmth and depth.
Ground cinnamon (1/2 tsp): Just the right amount for a touch of sweet warmth.
Ground cloves (1/4 tsp): Intensifies the sauce with its aromatic kick—don’t be tempted to skip it!
Bay leaves (2): Essential for that slow-cooked, subtly fragrant undertone.
Salt and pepper (to taste): To balance and brighten all the bold flavors.
Corn tortillas (12): The canvas for your quesotacos, they get incredibly tasty dipped and griddled.
Shredded Oaxaca or mozzarella cheese (2 cups): Melts like a dream for those signature cheese pulls.
Chopped onion and cilantro (for garnish): Fresh and punchy, the perfect finishing combo.
Lime wedges (for serving): Adds a hit of zesty brightness to balance all the rich flavors.

How to Make Birria Tacos (Quesotacos)

Step 1: Toast and Soak the Chiles

Start by heating a dry skillet over medium heat and toasting the guajillo, ancho, and pasilla chiles for about 1 to 2 minutes, just until they become fragrant and slightly puffed. This brings out their oils and deepens the smoky flavors. After toasting, place the chiles in a bowl and cover them with hot water; let them soak for 15 minutes to soften. This step is essential for blending into a smooth, flavorful sauce later on.

Step 2: Blend the Sauce

Once the chiles are soft, drain them and place them in a blender. Add the beef broth, chopped onion, garlic cloves, chipotle pepper, adobo sauce, dried oregano, ground cumin, ground cinnamon, and ground cloves. Blend everything together until you have a rich, velvety sauce. This deep red blend is where Birria Tacos (Quesotacos) get their unforgettable flavor and color.

Step 3: Sear the Beef

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef chunks dry with paper towels and season with salt and pepper. Sear them in batches until all sides are beautifully browned—don’t rush! This caramelization adds a gorgeous savory layer that truly makes the shredded birria beef shine.

Step 4: Slow Cook the Birria

Pour your chile sauce over the seared beef and toss in the bay leaves. Bring everything to a gentle simmer, then cover and reduce the heat to low. Let the pot work its magic for about 3 hours, or until the beef is fork-tender and shreds effortlessly. The smell will have everyone peeking into the kitchen, trust me!

Step 5: Shred the Beef

Fish out the bay leaves and discard them. Using two forks, shred the beef right in the sauce, ensuring it absorbs even more flavor. Set aside a bowl of the birria broth to use as your dipping consommé later—this is what makes Birria Tacos (Quesotacos) a next-level taco experience!

Step 6: Assemble and Griddle the Quesotacos

Heat a skillet or griddle over medium-high heat. Quickly dip each corn tortilla in the top layer of fat from the birria broth so it glistens, then lay it flat on the skillet. Sprinkle a generous handful of shredded Oaxaca or mozzarella cheese over one side, pile on a spoonful of shredded beef, then fold the tortilla into a taco. Cook on both sides until crispy and golden, with gooey melted cheese oozing out—this is where the real magic happens!

Step 7: Serve and Enjoy

Transfer the tacos to plates and serve each with its own little bowl of warm birria broth for that iconic dipping moment. Sprinkle with chopped onions and cilantro, and finish with lime wedges for squeezing. Be prepared for silence at the table—everyone will be too busy dunking and devouring their Birria Tacos (Quesotacos) to talk!

How to Serve Birria Tacos (Quesotacos)

Garnishes

Fresh toppings truly take these quesotacos over the top. Generous scatterings of chopped onions and cilantro add brightness and color, while lime wedges on the side offer a pop of acidity that balances all the rich, meaty flavors. Don’t forget that essential bowl of broth for dipping—it’s what turns Birria Tacos (Quesotacos) from great to unforgettable.

Side Dishes

Make a meal of it with classic sides! Warm Mexican rice and creamy refried beans are always welcome. If you want to keep things light, a simple avocado salad or a crunchy radish slaw pairs beautifully with each bite of your quesotacos.

Creative Ways to Present

Birria Tacos (Quesotacos) are show-stoppers on their own, but you can take presentation to the next level. Try serving them platter-style, lined up on a wooden board with little bowls of consommé for each guest. Or, go rustic for a party and let everyone assemble their own tacos right at the table for a fun, interactive twist. For festive flair, sprinkle with extra cilantro or add thinly sliced jalapeños for color and heat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the shredded birria beef and broth in separate airtight containers in the refrigerator. The meat stays juicy for up to four days, and the broth keeps its complex flavors beautifully.

Freezing

Both the beef and broth freeze exceptionally well. Cool them completely, then portion into freezer bags or containers. Label and freeze for up to three months. Thaw overnight in the fridge and you’ll be minutes away from homemade Birria Tacos (Quesotacos) on a whim.

Reheating

For the best flavor, reheat the beef and broth gently on the stovetop or in the microwave until hot. Warm the tortillas separately in a skillet, then dip and assemble as usual. The cheese will melt again, trust me—your leftovers will taste just as fantastic as day one!

FAQs

Can I make Birria Tacos (Quesotacos) with a different cut of beef?

Absolutely! While chuck roast is traditional for its marbling and tenderness, you can also use short ribs or brisket. Just make sure the cut is suitable for slow braising so you get that signature fall-apart texture.

Are Birria Tacos (Quesotacos) spicy?

They have a warm, mild kick, but they’re not overwhelmingly hot. The chiles in the recipe add richness and depth more than heat, but you can dial up the spice by adding more chipotle or including a spicy salsa on the side.

What can I use instead of Oaxaca cheese?

Mozzarella is a fantastic substitute and gives that same gooey melt. Monterey Jack works too, or even a mix of both if you want extra cheese pulls!

Can I make this recipe dairy-free?

Definitely! Simply skip the cheese or use a dairy-free melty cheese alternative. The Birria Tacos (Quesotacos) will still be full of flavor and satisfying for everyone at the table.

Is it possible to cook the birria in a slow cooker or Instant Pot?

Yes! After searing the beef and blending the sauce, simply combine everything in your slow cooker or Instant Pot. Cook on low for 8 hours in a slow cooker, or about 1 hour on high pressure in the Instant Pot for perfect results.

Final Thoughts

If you’re eager for a flavor-packed, hands-on taco night, don’t hesitate to make Birria Tacos (Quesotacos) at home. With tender beef, melty cheese, and a bowlful of rich consommé, you’ll wonder how you ever settled for ordinary tacos. Gather your family or friends and share the joy of this truly unforgettable Mexican classic!

Birria Tacos (Quesotacos) Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, savory flavors of Birria Tacos, also known as Quesotacos. These tender beef tacos are bathed in a spicy, aromatic broth and crisped up with gooey cheese for the ultimate taco experience.

Ingredients

Scale

For the Birria:

2 1/2 lbs beef chuck roast, cut into large chunks
1 tbsp oil
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
4 cups beef broth
1 small onion, chopped
5 garlic cloves
1 chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 bay leaves
Salt and pepper, to taste

For Serving:

12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Chopped onion and cilantro, for garnish
Lime wedges, for serving

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Instructions

Prepare the Birria Sauce: Toast the dried chiles, then blend with beef broth, onion, garlic, chipotle pepper, adobo sauce, oregano, cumin, cinnamon, and cloves until smooth.
Cook the Beef: Sear beef in a Dutch oven, add sauce and bay leaves, simmer for 3 hours until tender, then shred.
Assemble the Tacos: Dip tortillas in birria fat, fill with cheese and meat, fold, and crisp in a skillet. Serve with warm birria broth and garnishes.