The best of both worlds—quesadilla meets taco! These Birria Tacos (Quesatacos) are packed with bold, delicious flavors from a rich stew that is slow-cooked until the meat is fall-apart tender. The tender meat is then packed into a corn tortilla, smothered with cheese, and cooked like a quesadilla. No wonder they took social media by storm—they might just be one of the best things you’ll ever eat!
Out of all the meals I make, these Birria Tacos are hands down my husband's most requested. He’s obsessed—especially with the consommé for dipping. It’s what truly takes taco night to a whole new level!
I’ll admit—it took me way too long to jump on the Birria Tacos trend, and now I’m making up for lost time! Once I made these for the first time, I found myself making them four times in just five months. Yes, they’re THAT good.
If you love tacos, be sure to check out these Crispy Chicken Tacos and Quick Pastor Tacos for more taco inspiration!
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Key Ingredients & Substitutions
- Beef – I use a mix of beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. If you can find goat, you can use that too!
- Dried Guajillo Peppers – Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
- Tomato Paste – Adds richness to the consommé. Tomato sauce works as a substitute.
- Soft Corn Tortillas – These are traditional and crisp up beautifully. If you must, flour tortillas will still work.
- Cheese – Oaxaca cheese is the best choice for its meltability, but quesadilla cheese, cheddar, fiesta blend, cotija, or queso fresco also work.
- Cilantro & Onions – Used both in the consommé for dipping and as a fresh garnish.
- Limes – The acidity cuts through the richness of the stew—don’t skip them!
💡Pro Tip
If you have leftover smoked brisket, try using it instead of chuck roast. Adding it toward the end of cooking brings a smoky twist to your quesatacos!
How To Make Birria Tacos (Quesatacos)
STEP 1
Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.
STEP 2
While the meat is searing toast the peppers. In a dry skillet, toast the dried peppers for a couple of minutes until fragrant. Remove stems and seeds, then set aside.
STEP 3
In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.
STEP 4
Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.
STEP 5
Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl—this will be used to fry the tacos.
STEP 6
Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.
STEP 7
Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!
More Delicious Recipes
Frequently Asked Questions
Yes, flour tortillas can be used in place of the soft corn tortillas to make birria tacos. While I prefer the soft corn tortillas for their flavor and texture, flour tortillas will work just fine for this recipe.
To achieve the perfect crispy birria taco you need to first, cover the tortilla with the reserved fat, (this is an important step) then cook it on a hot skillet. The fat will fry the tortilla making it super crispy. Let the taco cook for 2-3 minutes or until crispy before flipping it and repeating it on the other side. If it is taking a long time for your taco to get crispy turn the heat up. Nobody wants a soggy taco!
Oaxaca cheese is best, but quesadilla cheese, mozzarella, or a Mexican blend work well too.
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📖 Recipe
Birria Tacos (Quesatacos)
Ingredients
- 4 ½ pounds beef a mixture of bone in short ribs and chuck roast
- 1 large onion large diced
- 6 cloves garlic smashed
- As Needed olive oil
- 1 tablespoon tomato paste
- 5 large dried bay leaves
- 6 large dried guajillo peppers
- 4 cups beef stock or enough to cover the meat
- 2 teaspoons chili powder
- 1 teaspoon dried mexican oregano
- 1 tablespoon cumin
- 1 ½ teaspoons coriander
- To Taste salt
- To Taste pepper
- As Needed soft corn tortillas
- As Needed quesadilla cheese shredded
- As Needed Oaxaca cheese shredded
- As Needed cilantro chopped
- ½ cup onion, diced for serving with consommé
Instructions
- Start by cutting the chuck roast into smaller pieces of equal size.
- Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.
- While the meat is browning place a large skillet over medium heat and begin toasting the peppers. Cook each pepper for 2-3 minutes on each side. Do not overcook the peppers, they will become bitter. Remove from the heat, cool slightly. Cut the tops off of the peppers then shake out the seeds.
- In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.
- Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.
- Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl—this will be used to fry the tacos.
- Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.
- Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!
Notes
- For the best tasting consommé use beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. Or use just chuck roast is short ribs are unavailable.
- Dried Guajillo Peppers – Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
- Freeze for Later – Store leftover meat in an airtight container for up to 3 months. Reheat and enjoy.
- Customize the Heat – For extra spice, add chipotle peppers in adobo or extra red pepper flakes.
Ann says
So excited to try making these after I had a very disappointing restaurant experience. I’m still craving authentic Birria. Thanks!
Sky Pilgreen says
I hope you like them!
Mahy says
This recipe reminded me that I have not had proper tacos in such a long time. Super exciting!
Andrea says
This birria recipe is fantastic! Loving the flavor and the tacos. I could eat these every day.
Sky Pilgreen says
Oh, I could too! Birria are my favorite tacos! Glad you like them too!
Tara says
Oh yum! These birria tacos look incredible with an amazing combination of flavors. I bet my whole family will love them.
Ned says
These are completely delicious and I cannot wait to make them again for Taco Tuesday!
Lubna says
The description just made my mouth water. This is so delicious.
Tayler says
These are my new favorite tacos! I made them for dinner last night and my whole family devoured them!
Dina and Bruce says
The whole family loved these! Thank you!
Gianne says
The tender, flavorful meat combined with the gooey melted cheese and crispy tortillas made for the perfect taco experience. I'll definitely be making these again!
Meredith says
You were not lying when you said this recipe was good! I am already planning to make it again this weekend after trying last weekend. It is lengthy, but SO worth it. Thanks for sharing!
Simply Scratch Made says
Yes, it is! Glad to hear you like it! Thanks for commenting!