Quesabirria Tacos

Ever bite into a quesabirria taco and think, “I wish I could make this at home”? Say no more. After years of chasing the perfect taco—we’ve become a bit of meat nerds. Our latest case? Cracking the code on Mexico’s most coveted street taco.

This recipe is culmination of years spent between sizzling street carts and the Girl Carnivore Meat Labs, where we’ve served up everything from backyard tacos to coast-to-coast feasts. Each element—from the melt-in-your-mouth birria to that crispy, cheese-laced tortilla—has been ruthlessly perfected. Hundreds of tacos later (tough job, we know), we nailed it. The result? Meat that’s fork-tender, tortillas with that signature crisp, and a consomé that’s pure gold. No plane ticket required.

Birria has taken the country by storm. This humble Mexican stew, a traditional Mexican dish made with goat meat, has become a common dish all over the place. Not only the stew but the juicy tender meat, which is cooked low and slow in chilis, is used in all sorts of tasty dishes like beef birria garnachas, birria quesadillas, and these beef birria tacos, aka Quesabirria Tacos.

Imagine a crispy corn tortilla packed with succulent, juicy, and spicy meat with plenty of cheese oozing out and getting crisp in the pan. Can you taste it? But wait, there’s more! The rich sauce is served on the side for dunking, making these fun AND delicious to eat.

The recipe starts with authentic Mexican Birria, a meaty beef stew that we make from a tough and inexpensive cut of meat. Be sure to start the birria at least the day before because it cooks low and slow for hours. Or you could skip the Dutch oven and make Instant Pot birria, slow cooker birria, or pulled smoked chuck roast instead. 

What are quesabirria tacos?

Queso means cheese, so you guessed it, these tasty beefy tacos are loaded with melted cheese. We use Oaxaca cheese, which is like a fresh Monterey Jack cheese. It has a mild, creamy flavor and a bit of a salty tang that goes well with these tacos.

You can find this cheese in many local grocery stores and, for sure, at Latin markets. It’s perfect in this cheesy taco quesabirria recipe.

Quesabirria vs Birria Tacos

Birria tacos and quesabirria tacos are the same thing – tacos loaded with shredded birria. Quesabirria is just the cheesy version that everyone loves.

QUESABIRRIA TACOS INGREDIENTS

What do you need to make Quesabirria Tacos? You’ll need to start with the meat from the Mexican Birria stew, also known as birria de res. You’ll also need these ingredients for cheesy birria tacos:

• Beef broth from the birria recipe is used for dunking the tacos, kind of like a French dip sandwich that you dunk in au jus before biting. Don’t skip the dipping sauce!
• Fresh corn tortillas – We tested this recipe with homemade psyllium husk tortillas to make these keto birria tacos. They didn’t hold up as well, but they did get the job done. If you’re not doing low-carb, stick with regular white or yellow corn tortillas.
• Oaxaca cheese – Shredded Oaxaca cheese is our first pick for these tacos.
• Lime wedges – a squeeze of fresh lime puts these tacos over the top!

And because we’re all about flavor, we’re topping these birria tacos with a delish onion topping and chipotle crema. To make these, you’ll need:

• Onion – Fresh yellow or white onion. If you don’t care for sharp onion flavor, opt for a sweet onion.
• Jalapeno – Because it’s all about the spice! Remove the seeds and chop them finely.
• Cilantro – Fresh cilantro adds so much flavor!
• Adobo sauce – You’ll find this in the canned chipotles in adobo sauce. You need some of the paste. Toss the chipotles into a baggie and pop them in the freezer to use later.

Crema – Sold as crema, you can also make your own by combining sour cream with heavy cream and lime juice until it’s smooth and pourable.

How to Make Beef Birria Tacos

Seriously, we’re in love with these homemade birria tacos, and you will be, too! Once you’ve got the birria meat cooked and shredded, this birria taco recipe is easy. 

What to Serve With Quesabirria Tacos

Serve these delectable tacos with an Easy Grilled Corn Salad, Rajas Con Crema, and this Easy Fire Roasted Poblano Crema!

Leftovers & Reheating

Sadly, once these tacos are made, they’re never quite the same reheated the next day. You can, however, get all the components ready, and if you have leftovers of those, you can store them in the fridge and use them to make birria nachos.

The crema will keep for 3-4 days tightly covered in the fridge, and so will the onion topping. You can freeze extra meat to use in recipes later or keep it in the fridge for 5-6 days, tightly covered in an airtight container. The flavorful broth will also keep in the fridge for a few days.

MORE DELICIOUS TACO RECIPES

Recipes With Pork

Pork Carnitas

Seafood

Cajun Grilled Shrimp Tacos

Beef Recipes

Enchilada Smoked Stuffed Poblano Peppers

GC Original

BBQ Brisket Tacos with Dubliner Cheese Sauce

You can’t go wrong with tender beef birria and shredded cheese all wrapped up in warm tortillas and served with a side of hot broth! If you’re looking for a fun twist on traditional Mexican food, you have to try these Quesabirria tacos!

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