Quesa birria tacos are a rich, flavorful, and comforting dish that pairs tender shredded beef with gooey cheese tucked into crisped tortillas, all served alongside a bowl of savory consommé for dipping. Traditionally, birria is made from goat (chivo), but I love using beef chuck roast for a hearty and approachable version. The slow-simmered broth, spiced chile sauce, and melty cheese make this recipe one I keep coming back to.

Why You’ll Love This Recipe

I love that this recipe combines crispy, cheesy tacos with a deeply flavorful broth for dipping. The consommé is rich with spices and chiles, while the beef becomes incredibly tender and perfect for shredding. I like dipping my tortillas in the broth before frying them so they crisp up beautifully with a bold, red color. This dish feels special but is still simple enough to make at home, and I enjoy that it feeds a crowd or makes plenty of leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast, cut into large chunks

• Water, enough to cover the beef

• Beef bouillon, to taste

• Garlic powder, to taste

• Onion powder, to taste

• 1 Roma tomato

• 1 medium onion, peeled

• 20 dried New Mexico or guajillo chiles, rehydrated

• 5 roasted garlic cloves

• Oregano, to taste

• Cumin, to taste

• Salt, to taste

• Peppercorns, to taste

• ½ teaspoon ground cloves

• Small piece of cinnamon stick

• ½ teaspoon ginger paste

• Lard (or oil)

• Corn tortillas

• Oaxaca cheese (or other melting cheese like mozzarella or Monterey Jack)

• Fresh cilantro, chopped

• White onion, finely diced

• Lime wedges (optional)

Directions

1. Add the beef chunks to a large pot and cover with water. Season with beef bouillon, garlic powder, onion powder, the Roma tomato, and the peeled onion. Bring to a gentle boil, skim off any foam, cover, and simmer.

2. In a blender, combine the rehydrated chiles, roasted garlic, oregano, cumin, salt, peppercorns, cloves, cinnamon, and ginger paste. Add water halfway up the blender and process into a thick paste. Strain if necessary, then stir into the pot with the beef.

3. Add a spoonful of lard, cover, and continue cooking for at least 1 more hour or until the beef is fork-tender. Add more water if needed and adjust seasonings to taste.

4. Remove the beef from the consommé and shred.

5. Heat a skillet, griddle, or comal with a little oil. Dip corn tortillas into the consommé, then place them on the skillet. Sprinkle with cheese, top with shredded beef, and fold the tortilla over. Cook until crisp and the cheese has melted.

6. Garnish with cilantro, onion, and lime if desired.

7. Serve with bowls of consommé, garnished with diced onion and cilantro, for dipping.

Servings and timing

This recipe makes about 8–10 tacos, depending on tortilla size and how much filling I use. It serves around 4–5 people generously. Cooking time is about 2.5 to 3 hours total, with about 30 minutes of active prep and the rest for simmering.

Variations

I sometimes add chipotle peppers for a smoky kick, or I use a mix of beef short ribs and chuck roast for extra richness. If I don’t have Oaxaca cheese, I put mozzarella or Monterey Jack instead, and it melts perfectly. For a fun twist, I’ve even made quesabirria burritos by rolling everything up instead of folding it into tacos.

Storage/Reheating

I store leftover beef and consommé separately in airtight containers in the fridge for up to 4 days. I freeze the consommé in portions for up to 2 months. To reheat, I warm the beef in a little consommé on the stove so it stays juicy. Tacos taste best fresh, but I can re-crisp them in a skillet with a touch of oil.

FAQs

Can I make this recipe in a slow cooker or Instant Pot?

Yes, I often make the beef and consommé in a slow cooker or pressure cooker to cut down on effort and cooking time. The flavors still come out rich and delicious.

What kind of tortillas work best?

I prefer corn tortillas since they hold up well when dipped in consommé and fried, but I’ve also used flour tortillas for a softer texture.

Do I need to strain the chile sauce?

I usually don’t if my blender gets the sauce smooth, but if I notice bits of chile skin, I strain it for a silky broth.

Can I use pre-shredded cheese?

I like shredding my own cheese because it melts creamier, but pre-shredded works in a pinch. Oaxaca, mozzarella, or Monterey Jack all taste great.

How spicy are these tacos?

The level of heat depends on the chiles I use. Guajillos are mild and earthy, while New Mexico chiles can be a little spicier. I adjust by adding more or fewer chiles to match my taste.

Conclusion

I love making quesabirria tacos because they bring together everything I want in a meal: tender beef, melty cheese, crisp tortillas, and a flavorful consommé for dipping. Whether I’m serving them for a weekend dinner or a family gathering, they always disappear fast. This recipe feels authentic yet flexible, and I enjoy putting my own spin on it each time I cook.

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