Homemade Birria Tacos (Quesabirria) – Juicy & Flavor-Rich.

Birria has evolved from a traditional Jalisco goat stew into a global phenomenon, primarily through the Quesabirria taco.¹ The magic of this dish lies in the dual-purpose “consomé”—the rich, chili-laden broth used both to braise the meat and to dip the tortillas before frying. This creates a taco that is deep red, incredibly crispy, and exploding with umami.

The Elements of the “Drip”

Authentic Birria relies on a specific balance of dried chilies and warm spices.² It isn’t just “spicy”; it is aromatic and earthy.³+1

Component	Role	Flavor Contribution
Guajillo Chilies	The Base	Mild heat, deep red color, and earthy notes.
Ancho Chilies	The Body	Sweet, raisin-like richness.
Chiles de Árbol	The Kick	Provides the sharp, spicy finish (adjust to taste).
Mexican Cinnamon	The Secret	Adds a subtle, woody sweetness that cuts the fat.

Ingredients

The Meat (The Braise)

3 lbs Beef Chuck Roast: Cut into large chunks.⁴
1 lb Beef Short Ribs: (Bone-in adds significant body to the broth).
Salt & Pepper: For heavy seasoning.

The Chili Paste & Consomé

5 Guajillo Chilies: Deseeded.
3 Ancho Chilies: Deseeded.⁵
3-5 Chiles de Árbol: (Optional, for heat).
1 Large White Onion: Halved.⁶
6 cloves Garlic.
1 tsp Cumin, 1 tsp Dried Oregano, ½ tsp Ground Ginger.
1 small Cinnamon Stick.
3-4 Dried Bay Leaves.
4 cups Beef Broth.

The Taco Assembly

Corn Tortillas: (Flour tortillas are rarely used for birria).
Oaxaca Cheese: (Or Mozzarella for that “cheese pull”).⁷
Fresh Cilantro & Diced White Onion.
Lime Wedges.

Instructions

1. The Chili Base

Toast the dried chilies in a dry pan for 2–3 minutes until fragrant. Place them in a bowl of boiling water to soak for 15 minutes.

Once soft, blend the chilies with the onion, garlic, cumin, oregano, ginger, and a splash of the soaking water until a smooth paste forms.

2. The Sear

Season the beef chunks heavily with salt and pepper. In a large Dutch oven or heavy pot, sear the meat in oil over high heat until a dark brown crust forms on all sides. Remove the meat.

3. The Braise (Low and Slow)

Pour the chili paste into the pot (watch out for splatters) and cook for 2 minutes.

Return the meat to the pot. Add the beef broth, cinnamon stick, and bay leaves.
The Time: Cover and simmer on low for 3.5 to 4 hours (or 45 mins in a pressure cooker). The meat is done when it falls apart with the slight touch of a fork.

4. The Shred & Separate

Remove the meat and shred it using two forks, discarding any excess gristle or bones.

Important: Skim the orange/red oil that has risen to the top of the broth and set it aside in a small bowl.⁸ This is the liquid gold used for frying the tacos.
Keep the remaining broth (consomé) hot in the pot.

5. The “Quesabirria” Fry

Heat a flat griddle or cast-iron skillet over medium heat.

Dip a corn tortilla into the reserved red oil, then place it on the griddle.
Immediately add a layer of cheese and a generous portion of shredded beef.
Fold the tortilla in half. Fry for 2–3 minutes per side until the cheese is melted and the tortilla is stained red and crispy.

Culinary Tips for Success

Don’t Strain the Fat: That red oil on top of the broth is essential. It is infused with the chili solids and beef fat; without it, your tortillas will be pale and won’t have the signature crunch.
Balance with Acidity: Birria is extremely rich.⁹ Always serve with plenty of fresh lime juice and pickled onions to cut through the heavy fats.¹⁰+1
The Consomé Serving: Serve the broth in a small bowl next to the tacos. Garnish the broth with fresh cilantro and onion. Every bite of the taco should be dipped into the broth.

FAQ

Can I use a Slow Cooker?

Yes. Follow steps 1 and 2, then place everything in the slow cooker on Low for 8–10 hours. The flavor will be just as deep, though you may need to skim the fat more carefully at the end.

What is the best cheese to use?

Oaxaca cheese is traditional because it melts similarly to mozzarella but has a slightly saltier, stringier texture.11 If you can’t find it, a “Low-Moisture Mozzarella” or “Monterey Jack” is a perfect substitute.

How do I store leftovers?

Store the meat inside the broth to keep it from drying out. It actually tastes better the next day! When reheating, just fish out the meat, shred what you need, and use the cold fat on top for frying.

Would you like me to find a recipe for “Quick Pickled Red Onions” to provide that essential bright, acidic crunch for these tacos?