Whenever I spot Birria tacos on the menu at any Mexican restaurant or food truck, I have to order them. It’s a must for me. Now, let me share my recipe for making the perfect Birria taco. It’s all about getting that crispy taco shell filled with tender, shredded meat and oozing with melty cheese. And don’t forget the Birria consommé. It’s full of amazing flavors, ready to dunk your taco into for that extra zing. Trust me, this recipe will bring those incredible street food vibes right into your kitchen! I remember eating these crunchy tacos for the first time at a food festival in our town at the Mexican food truck. I always order food unfamiliar to me, and the word Birria and its photo on the food truck made me want to try these new tacos. They came stuffed with juicy meat and melty cheese, and when I dipped them into a spicy broth, that made them even more delicious. Later, I kept seeing them all over the internet and every time someone dunked one and stuffed it in their mouth, it made me want them more. So I decided to have my own recipe that I can make anytime. It all starts with Birria de Res, that famous Mexican stew full of earthy, rich flavors, where meat cooks slow and low for hours, resulting in the tenderest meat. You can make this with chuck roast or even short ribs, as we did later with our Short Rib Birria (we make Birria tacos all the time). Then all I do is shred the meat from Birria. Stuff them in corn tortillas along with melty cheese and fry them in the fat from the Birria stew on my hot griddle. The end result is oh my god ooey-gooey-cheesy tacos. But wait. Don’t forget the best part. Always eat them dipping in the Birria consommé. That’s what the whole Quesabirria experience is.
What are Birria Tacos?
Known as Quesabirria, Quesotacos, Tacos de Birra, or simply Red Tacos, they can be a cross between a taco and a quesadilla. They are inspired by the traditional Birria stew from Jalisco, Mexico. Someone in Tijuana had a brilliant idea of loading the shredded Birria meat with plenty of cheese in between tacos, frying them in its fat, and dipping the tacos in its consommé. These consommé dunking tacos gained popularity all over Mexico, and in no time arrived to the states in the Southwest, then spread thanks to Instagram. Instagram literally helped make Quesabirria a cult food all over the United States, Mexico and Canada. Quesabirria lovers are known to go great distances and wait in long lines to get a bite into these delicious tacos. These tacos are mostly made with corn tortillas with any melty Mexican cheese with stewed meat. The meat is often beef, in contrast to Birria in Mexico, which is traditionally made with goat. The meat is stewed sometimes up to 8-10 hours with chilies and spices. Then the tortilla is folded over on a grill, melting the cheese and meat together, often served with onions and cilantro as toppings. The dish is served hot with a side of consommé for the diner to dip the taco. The consommé is the result of hours of stewing the meat used in the tacos, and is also great for sipping.
Ingredients Needed
For Birria – I have entire post on how to make Birria. You can make it on stove top, instant pot, or even in a crock pot. Simply click on Birria to get the in depth instructions. I am using thick marbled boneless beef chuck roast, but you can use bone-in beef cuts, too, like beef shank, short ribs or a combination of all. The rest of ingredients are Mexican dried chilis (guajillo, ancho, árbol), onion, tomatoes, tomato paste, garlic, ginger, apple cider vinegar, ground cumin, ground cinnamon, ground clove powder, coriander powder, thyme, oregano, salt and pepper, and oil. Tortillas – I use corn tortillas, which is traditional, but you can use whatever type of tortillas you like. Cheese – I like to use some type of soft Mexican melting cheese for Quesatacos, like oaxaca cheese, chihuahua, asadero, or quesadilla cheese. These cheeses are readily available in the Latin American section of your grocery store, or in your local Mexican stores. Shred them by hand if they are sold as a whole round. In their absence, you can use mozzarella or any Mexican blend cheese. Toppings – Fresh cilantro, chopped white or red onions, and fresh lime wedges are the most common toppings. You can use jalapeño slices or some avocado, too.
How to Make Birria Tacos
For Birria Stew:
- Dry toast and rehydrate the chilis: Toasting the chilis adds great depth to the stew. I cut off the stems, make a slit down the side, and shake out the seeds. Then, I dry toast them in a hot pan for about 1-2 minutes until they start to release a fragrant aroma. Just be careful not to burn them because they’ll turn bitter. After toasting, I put the chilis in a bowl, pour a cup of hot water over them, and let them soak for 20 minutes.
- Sauté the veggies and Make Birria sauce: In a large pot, I heat up some oil and then sauté the onion, garlic, and tomato until they’re all softened. Once they’re done, I blend them with soaked chilis, spices, herbs, ginger, vinegar, tomato paste, and beef stock. I blend it all until it’s totally smooth and this is the base for the Birria.
- Prepare and sear the meat: Now I start by cutting the chuck roast into large chunks and seasoning them well with salt and pepper. Searing the meat before adding it to the stew really enhances the flavor. So, I heat some vegetable oil in a large Dutch oven and brown the meat on all sides.
- Cook Birria: Next, I mix the browned meat with the Birria sauce and add the rest of the beef stock. I cook everything until the meat is tender. Check the recipe card for specific directions on how to cook this on the stove top, in a slow cooker, or in an instant pot.
For Birria Tacos
- Reserve the fat on top of the stew to fry the tacos. (Very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)
- Shred the meat – Once the stew is ready, I taste it and adjust the seasonings, adding more salt and pepper if needed. Then, I take the meat out of the stew and shred it using two forks.
- Dip Tortillas: Time to heat up a large griddle or skillet over medium heat and add a bit of oil, swirling it around to coat the surface. Then I dip the corn tortillas into the reserved fat from the Birria and place them on the hot pan.
- Assemble the tacos: Once the tortillas are on the griddle, I quickly top them with shredded cheese, a spoonful of shredded beef, and a bit of chopped onion and cilantro. I make sure not to overfill the tacos, especially with the cheese, because it can ooze out while frying if there’s too much. After frying a few, you’ll start to get the hang of how much filling to use.
- Fry Tacos: I fold the tortilla over in half and let it fry for several minutes until it’s crispy and browned on both sides, flipping it once. Once done, I remove it to a plate for serving.
- Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.
Alpana’s Tips
Customize the Heat: Chiles de árbol can be pretty spicy and hot. Use according to your spice tolerance. Start with just 1 if you prefer a milder stew. Alternately, if you prefer spicy, add 3 or more árbol chilis (which is what I use). Be Patient: This isn’t your quick weeknight taco recipe. Let the beef cook low and slow to become super tender and flavorful. Taste and Adjust: Always taste your consommé and adjust salt and other seasonings to your palate. Use the Right Cooking Surface: If you have a Blackstone, that’s perfect. If you don’t have a griddle, cast iron is the next best option. Check out our collection of favorite Blackstone Recipes. Don’t Overfill: Though it’s tempting to pack my tacos de birria with loads of filling, I’ve learned it’s best not to overfill them. Keeping the fillings to a reasonable amount makes sure they cook evenly and are easier to handle while frying them. Assemble Right Before Serving: Keep the stew warm and assemble tacos last-minute to maintain that glorious, gooey cheese pull.
What to Serve with
Quesabirra are amazing on their own, but it never hurts to have a tasty side dish. My top choice is a combo of Cilantro Lime Rice and Refried Beans. The flavors go so great with these tacos. For more inspiration, check out our collection of favorite Sides for Tacos.
Some Variations
Use different meat: I recommend trying Birria the traditional way using goat meat, lamb, or sheep. Play with spices and seasonings. I love to experiment with different spices and herbs like smoked paprika, allspice or marjoram for a different flavor profile. Adjust the spice level by adding more or less árbol chilis according to your heat preference. Use canned tomatoes or fire roasted tomatoes instead of fresh tomatoes for a little different taste For a thinner consommé, I some times strain the Birria sauce after blending. Skip frying!! Make a healthier version of Mexican street-style soft Birria tacos. Just load up some soft corn tortillas with Birria meat and your favorite toppings.
There you go, my take on very traditional and authentic Mexican tacos, Birria Tacos! Let me know if you decide to try these amazing flavors. I’d love to hear all about your experience with them. I’m sure you’ll agree that these tacos are uniquely delicious. Keep making, keep frying, and keep dunking… and enjoy every bite!
Birria Tacos, on our Gypsy Plate… enjoy!
More Great Taco Recipes:Blackened Salmon TacosSmash Burger TacosStreet Style Chicken TacosChili Lime Shrimp TacosBaja Shrimp TacosTacos GobernadorKorean Beef Tacos
The Birria meat can be prepared on stovetop, or in a Crock Pot or Instant Pot.
