If you love tacos as much as I do, then these Quesabirria Tacos are going to rock your world! There’s SO much flavor packed into these humble tacos that you’ll never want them any other way! Plus, with ooey gooey cheese oozing out and getting crispy, there’s plenty of crunch to go with the spice.

Birria has taken the country by storm. This humble Mexican stew, traditionally 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 – just like 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 I 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 use pulled smoked chuck roast instead. For an easy birria recipe, we put the pressure cooker to work with beef cheeks.

What Are Quesabirria Tacos?

Queso means cheese, so you guessed it, these tasty beefy tacos are loaded with melted cheese. I use Oaxaca cheese which is like a fresh Monterey Jack cheese, and 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.

above shot showing ingredients for beef birria; beef neck, dried peppers, onion, garlic, jalapenos, bay leaves and salt

What You’ll Need

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 my first pick for these tacos.
  • Lime wedges – a squeeze of fresh lime puts these tacos over the top!

And because I’m all about flavor, I’m 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 The Best Birria Tacos

Seriously, I’m 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. how to do it (but for a complete list of instructions and ingredients, please scroll down to the recipe card.)

To make the onion topping: mince the onion and mix it with the cilantro and finely diced jalapeno. Add a pinch of salt.

Make the chipotle crema: blend the adobo sauce with the crema and lime juice.

Assemble the tacos by reheating the beef birria meat (the microwave is fine) and reheat the broth in a small pan on the stove.

Preheat a cast-iron skillet over medium-high heat and brush oil over the surface. 

Dunk the tortillas the birria broth to coat them and place them in the hot pan. 

Fill the tacos with shredded beef and cheese and fold them over. Fry them until they’re golden brown on one side, then flip them and fry them on the other side until the cheese melts. 

Top them with the diced onion mixture and chipotle crema and serve them with a side of consomé (hot broth) for dipping and a squeeze of lime juice. 

Recipe Tips

  • Mise en place is the key to success. Get everything ready ahead of time because the cooking process goes swiftly once you’ve started. 
  • Prep the crema and onions before making the tacos. Make the chipotle crema and onion topping the day before to cut down on cooking time before serving.
  • Make the shredded beef birria ahead of time. Make a batch of birria, freeze it, and use leftover birria meat later to make tasty dishes like this quesabirria taco recipe. The shredded meat can be added to nachos, stuffed into burritos, and so much more.

Storage Instructions

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. 

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. The flavorful broth will also keep in the fridge for a few days.

Is This An Easy Recipe?

Yes, the hottest food trend is also an easy birria tacos recipe – especially once the meat is made. If you can make regular ground beef-filled tacos, then you can make these cheesy tacos!


If you’ve tried my quesabirria taco recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.

Quesabirria Tacos

5 from 26 votes
Prep: 10 minutes
Cook: 15 minutes
Resting Time: 5 minutes
Servings: 8
overhead shot of quesabirria tacos on a platter with consume
Quesabirria tacos = cheese and shredded meat stuffed tacos.
When it comes to taco night this one is an amazing recipe! It starts with my birria recipe and then dunks tortillas in the rich broth before frying them filled with cheese and shredded beef! It's messy, delicious, and may level up your taco night forever.


For the quesabirria tacos

  • 1 Recipe Birria strained, or 3 cups shredded beef
  • 2 cups broth from birria recipe or 3 cups beef consomme
  • 1 tbsp oil
  • 24 Corn tortilla
  • 24 oz Oaxaca cheese shredded

For the onion topping:

  • ½ onion minced
  • 1 jalapeno stemmed, seeds removed, minced
  • 4 tbsp Cilantro
  • 1 tsp Salt

Chipotle Crema

  • 2 tbsp paste from chipotle chilies in adobo sauce
  • ¼ cup crema
  • 1 lime


  • 4 Limes sliced into wedges


Make the Chipotle crema:

  • Whisk together the ingredients in a bowl.
    2 tbsp paste from chipotle chilies in adobo sauce, ¼ cup crema
  • Add the juice of one lime.
    1 lime
  • Cover until ready to use

Make the onion topping:

  • Whisk the chopped onion, jalapeno, and cilantro together in a bowl.
    ½ onion, 1 jalapeno, 4 tbsp Cilantro
  • Season with a pinch of salt.
    1 tsp Salt
  • Set aside until ready to use.

Make the quesabirria tacos:

  • Reheat the birria in a microwave safe bowl or in a small oan on the stove.
    1 Recipe Birria
  • Meanwhile, reheat the beef broth in a small pot on the stove over medium-low heat.
    2 cups broth from birria recipe
  • Preheat a cast iron skillet or large griddle over medium-high heat. Brush oil over the surface.
    1 tbsp oil
  • Working one at a time dunk a tortilla into the broth.
    24 Corn tortilla, 2 cups broth from birria recipe
  • Place onto the skillet and fill half with a layer of cheese and meat. Fold over to close.
    24 oz Oaxaca cheese, 1 Recipe Birria
  • Fry the taco until crisp and just starting to brown on one side.
  • Flip and fry the other side. Its ok if cheese melts out a bit.
  • Repeat as needed to assemble all of your tacos, filling the skillet or griddle as you go to work in batches.


  • Serve the tacos hot from the griddle.
  • Divide the remaining broth into small ramikins with the onion mixure on the side for everyone to dip their tacos into the broth and top with the onions and lime wedges.
    4 Limes



To keep this keto, we used homemade tortillas made from scratch at home with psyllium husk. They did not hold up as well to the dunking in broth and frying as the corn did, but they get the job done.
Monterey jack cheese works great if you can’t find Oaxaca.


Serving: 1g | Calories: 737kcal | Carbohydrates: 44g | Protein: 46g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 2203mg | Potassium: 618mg | Fiber: 6g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 4mg
Course: Main Course
Cuisine: Latin, Mexican
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat. Kita’s impressive expertise has been honed through extensive education with the National Cattlemen’s Beef Association and Certified Angus Beef, as well as through attending butchery demos and visiting ranchers and farmers from coast to coast, allowing her to better learn and understand American foodways.


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