These authentic homemade Quesabirria Tacos are made with slow-braised shredded beef, melty Oaxaca cheese, and corn tortillas dipped in rich chile consommé before being crisped on the griddle. Finished with sautéed onions and served with warm consommé for dipping, they’re one of Mexico’s most beloved street foods.

Recipe Information

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Servings: 12 tacos

Ingredients:

For the Birria Beef

3 lbs beef chuck roast

1 lb beef short ribs (optional, for extra richness)

2 tablespoons vegetable oil

Salt and black pepper to taste

Chile Sauce

5 dried guajillo chiles

3 dried ancho chiles

2 dried árbol chiles (optional)

2 Roma tomatoes

½ white onion

5 garlic cloves

2 cups beef broth

2 teaspoons Mexican oregano

1 teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon ground cinnamon

2 bay leaves

1 tablespoon apple cider vinegar

For the Tacos

24 corn tortillas

3 cups shredded Oaxaca cheese

1 large white onion, thinly sliced

2 tablespoons butter or beef fat

Chopped cilantro

For Serving

Lime wedges

Extra consommé

Salsa roja or salsa verde

Instructions:

Step 1: Prepare the Chile Sauce

Remove the stems and seeds from the dried chiles.

Toast them lightly in a dry skillet for 20–30 seconds.

Soak in hot water for 15 minutes.

Roast the tomatoes, onion, and garlic until lightly charred.

Blend together:

Soaked chiles

Tomatoes

Onion

Garlic

Beef broth

Oregano

Cumin

Cloves

Cinnamon

Vinegar

Blend until smooth and strain.

Step 2: Cook the Beef

Season the beef generously with salt and pepper.

Sear on all sides until deeply browned.

Pour the chile sauce over the meat.

Add the bay leaves.

Cover and simmer on low for 3 hours, or until the beef is fork-tender.

Shred the beef and return it to the consommé.

Step 3: Caramelize the Onions

Melt the butter in a skillet.

Cook the sliced onions over medium heat for 10–12 minutes, stirring often until soft and lightly caramelized.

Step 4: Assemble the Tacos

Dip each corn tortilla briefly into the top layer of the warm consommé.

Place on a hot griddle.

Sprinkle with Oaxaca cheese.

Add shredded birria beef and caramelized onions.

Fold the tortilla and cook until crispy and golden on both sides.

Step 5: Serve

Arrange the tacos on a serving platter.

Garnish with chopped cilantro.

Serve with small bowls of hot consommé for dipping, fresh lime wedges, and your favorite salsa.

Chef’s Tips

Chuck roast creates the most tender shredded beef.

Dipping the tortillas in the consommé before griddling gives them their signature orange color and crispy texture.

Oaxaca cheese melts beautifully, but Monterey Jack or mozzarella can be substituted.

Allow the birria to rest for 15 minutes before shredding to retain its juices.

Storage

Refrigerator: Store the beef and consommé separately for up to 4 days.

Freezer: Freeze the shredded beef and consommé for up to 3 months.

Reheat: Warm the beef in the consommé before assembling fresh tacos.

Serving Suggestions

These homemade Quesabirria tacos pair perfectly with:

Mexican rice

Charro beans

Pickled red onions

Fresh guacamole

Roasted jalapeños

Radishes

Agua fresca or Mexican Coke

Final Thoughts

These Authentic Homemade Quesabirria Tacos feature tender slow-braised beef, gooey melted cheese, caramelized onions, and crispy tortillas infused with rich chile consommé. Served with a warm dipping broth, they’re a flavorful Mexican classic that’s perfect for family gatherings, weekend dinners, or any occasion that calls for unforgettable comfort food.