Sizzling Birria Tacos and Cheese Delight

These melt-in-your-mouth Birria Tacos with Quesabirria turn tough meat cuts into an incredible Mexican street food favorite. The slow cooking creates a flavorful red broth and super tender meat that gets crisped in tacos—giving you a memorable meal that blends old-school cooking with easy home techniques.

I first tried birria tacos on a beach trip to San Diego and couldn't stop thinking about them. It took me quite a few tries in my kitchen, but this version finally nails that genuine flavor that takes me right back to that small beachside taco spot.

Ingredients

• Chuck roast and short ribs These cuts have just the right fat that melts during slow cooking, making both a tasty broth and juicy meat
• Guajillo chiles These dried peppers are the flavor foundation, adding earthy notes without too much spiciness
• Chicken bouillon This trick adds deep flavor without spending all day making stock yourself
• Mexican oregano It's got a lemony kick that's stronger than regular oregano, and really makes a difference in the taste
• Corn tortillas You can't swap these out if you want the right texture when they soak up the broth
• Quesadilla cheese This melts perfectly and tastes just right, but you can use Oaxaca or Monterey Jack too

Step-by-Step Instructions

Combine Base Ingredients

Put your short ribs, chuck roast, carrots, garlic, onion, bay leaves, and guajillo chiles into a big 7 quart pot. Pour in enough hot water to cover everything completely. The hot water helps kick off cooking faster and pulls more flavor from your veggies and spices.

Season the Broth

Throw in your salt, cumin, oregano, and chicken bouillon. Stir everything gently so the bouillon fully dissolves without breaking up the meat. This early seasoning builds flavor layers throughout the long cook time.

Skim the Surface

Once it's been gently boiling for about 30 minutes, use a big spoon to carefully remove the foam that floats up. Don't rush this step—taking out these impurities makes your final broth clearer and better tasting.

Create Chile Sauce

Take the softened guajillo chiles out of the pot and drop them in your blender. Blend them until smooth, adding a splash of the cooking liquid if they're not blending well. You want the sauce totally smooth with no lumps. For an even better texture, run it through a strainer to catch any tough pepper skins.

Integrate Flavors

Pour the blended chile mix back into the pot and mix it all through the broth. This turns your cooking liquid into that signature red consomé that makes birria special. Make sure to get every bit from the blender so you don't waste any flavor.

Enhance Color and Depth

Add some chili powder to boost both the color and taste. You can add more or less depending on how deep a red you want and how spicy you like it. This gives the broth that eye-catching red look that makes these tacos so tempting.

Complete the Long Simmer

Put the lid on and let it bubble gently for about 3 hours. Give it a stir now and then so nothing sticks to the bottom. You'll know the meat's done when you can easily pull it apart with a fork. This slow cooking breaks down all the tough parts, giving you super tender meat and rich broth.

Prepare the Meat

Pull all the meat out and put it on a cutting board. Throw away the bones and any big fatty pieces. Use two forks to shred the meat while it's still warm, pulling against the grain for the best texture. Keep it covered and warm until you're ready to make tacos.

Assemble Quesabirria Tacos

Get a flat skillet or comal nice and hot over medium heat. Quickly dip each corn tortilla in the consomé so both sides get coated but aren't soggy. Put it on the hot skillet and right away sprinkle cheese on one half. When the cheese starts melting, add some shredded meat on top of it. Fold the tortilla in half and gently press down with a spatula. Cook until crispy on both sides, about 2-3 minutes per side, flipping carefully so the filling stays put.

Save This

This dish always brings back memories of Sundays at my friends grandmas house in Arizona. She always told me I had to dip the tortillas in the broth before crisping them up and wouldn't let me skip that step. The first time I made these for my family everyone went quiet then asked for seconds and thirds.

Make Ahead Options

Birria actually tastes better after sitting a while as all the flavors mix together in the fridge. You can cook the meat and broth up to three days early and keep them in separate containers. When you're ready to eat, just take the hardened fat off the top of the cold broth, warm everything up, and make fresh tacos. This makes it perfect for parties since you can do all the hard work days before your guests show up.

Serving Suggestions

These tacos stand on their own as a full meal, but they're even better with the right sides. Serve them with small cups of hot broth for dipping and add some fresh lime wedges, chopped white onion, and cilantro on the side. A simple lime-dressed cabbage slaw adds a nice crisp contrast to the rich meat. Wash it all down with cold Mexican beer or sweet horchata for the perfect match.

Regional Variations

Birria comes from Jalisco, Mexico, where folks traditionally cooked goat meat in underground pits. As it spread north, different areas put their own spin on it. The cheese-filled quesabirria tacos became a hit in Tijuana. Some places add tomatoes to their broth, while others mix in different chiles like ancho or cascabel for more complex flavors. The beef version we're making here shows how the dish changed as it got popular in the US.

Common Queries

→ What meat should I pick?

Go with chuck roast and short ribs because their fat content makes the meat super tender and tasty after slow cooking.

→ Can I swap out the cheese?

Sure thing, any cheese that melts well works great, like Monterey Jack or mozzarella, though traditional folks use quesadilla cheese.

→ How do I get the tortillas crispy?

Give them a quick dunk in the consomé before frying them up. This adds tons of flavor and helps them get that amazing crunch.

→ What's consomé and how do we eat it?

Consomé is the yummy broth that comes from cooking the meat. Serve it warm in little bowls so everyone can dip their tacos in it.

→ Do I really need to strain the chile sauce?

You don't have to, but it does get rid of those tiny bits of chile skin and makes your sauce nice and smooth.