Quesabirrias

Quesabirrias are a glorious hybrid of a taco and a quesadilla — crispy, cheesy, and soaked in the deeply flavorful juices of a slow-cooked birria stew. Originating from the Mexican state of Jalisco and made famous in Tijuana, these tacos are packed with spiced, shredded beef, stuffed into corn tortillas with melted cheese, and pan-fried until golden brown perfection. They’re then served with a cup of rich, meaty broth for dipping, adding even more flavor to every bite.

This dish isn’t just food — it’s an experience. From the scent of toasted chiles and cinnamon in the air to the satisfying crunch of the tortilla and the juicy beef that follows, Quesabirrias are a celebration of bold Mexican flavors and culinary tradition. Whether you’re planning a family feast, a dinner party, or just want to treat yourself to something special, these tacos are the show-stopping centerpiece your table needs.

Full Recipe:

For the Birria:

• 3 tbsp vegetable or canola oil

• 10 dried guajillo chiles, stems and seeds removed

• 5 dried ancho chiles, stems and seeds removed

• 3 dried pasilla chiles, stems and seeds removed

• 8 whole allspice berries

• 1 tbsp white sesame seeds

• 1 tbsp cumin seeds

• 1 (3- to 4-inch) piece Mexican cinnamon stick, broken

• 1 medium Spanish or white onion, quartered

• 4 small plum tomatoes, halved lengthwise

• 8 garlic cloves

• 1 tbsp Mexican oregano

• 4 to 6 cups beef broth

• 1/2 cup apple cider vinegar

• Kosher salt and freshly ground black pepper

• 6 lbs beef chuck roast, cut into 3- to 4-inch chunks

• 5 sprigs thyme

• 2 bay leaves (fresh or dried)

For Serving:

• 16 to 20 corn tortillas

• 1 lb shredded mozzarella or queso Oaxaca

• Diced white onion

• Chopped fresh cilantro

• Lime wedges

Directions:

1. Heat oil in a large skillet over medium-low. Toast guajillo, ancho, and pasilla chiles in batches for 8–12 seconds until fragrant but not burnt. Remove and set aside.

2. Toast allspice, sesame seeds, cumin seeds, and cinnamon stick on a dry skillet over medium heat for about 30–60 seconds. Remove and set aside.

3. Char the onion, tomatoes, and garlic on high heat until blistered on all sides.

4. Blend chiles, spices, charred vegetables, oregano, 2 tbsp salt, 1 tsp pepper, 2 cups beef broth, and vinegar into a smooth paste (in batches if needed).

5. Place beef in a Dutch oven and cover with the chile paste. Optionally marinate for 1 hour to overnight.

6. Add enough remaining broth to just cover the meat. Add thyme and bay leaves. Bring to a boil, then simmer covered on medium-low for 2.5 to 3 hours, stirring occasionally, until beef is tender and shreds easily. Remove bay leaves and thyme.

7. Shred the beef and moisten with a bit of the cooking broth. Skim some fat from the broth into a shallow bowl.

8. Heat a skillet over medium heat. Lightly dip each tortilla into the skimmed fat and toast 10–15 seconds per side.

9. Fill each tortilla with birria and cheese, fold into a half-moon, and cook until crispy and cheese is melted, about 30–60 seconds.

10. Serve hot with diced onion, cilantro, lime wedges, and a bowl of broth for dipping.

Prep Time: 40 minutes | Cooking Time: 3 hours | Total Time: 3 hours 40 minutes
Kcal: ~360 kcal per quesabirria | Servings: 16–20 tacos

What Are Quesabirrias?

Quesabirrias, also known as quesotacos or birria tacos, are a delicious and decadent fusion of two beloved Mexican dishes: birria and quesadillas. At their core, these tacos are stuffed with rich, slow-cooked shredded beef and melted cheese, then griddled to crispy perfection in a layer of the rendered fat from the stew. They’re served with a bowl of the flavorful birria consommé — the braising liquid from the meat — for dipping, creating a juicy, crispy, and gooey bite that has become a global sensation.

Originating from the Mexican state of Jalisco but popularized in Tijuana, quesabirrias have taken the food scene by storm thanks to their indulgent flavors and Instagram-worthy appearance. They have all the textures you want in a bite — crispy on the outside, melty in the middle, and juicy from the consommé that soaks into the tortilla when dipped.

A Brief History of Birria

Birria, the foundation of quesabirrias, is a traditional Mexican stew originally made with goat meat. The dish has deep roots in Jalisco and is typically reserved for festive occasions and family gatherings due to its complexity and long cook time. Birria was created as a way to tenderize and flavor gamier meats, using dried chiles, aromatic spices, and slow-cooking methods to develop a rich and robust broth.

As the dish spread across Mexico and eventually into the United States, adaptations began to emerge. Beef, particularly chuck roast, became a popular substitute for goat, offering a more accessible and familiar flavor for many. The addition of cheese and tortillas took things one step further, giving birth to quesabirrias — an innovation that has become a street food staple in cities like Los Angeles, New York, and beyond.

Why Quesabirrias Are So Popular

Part of the appeal of quesabirrias lies in their over-the-top indulgence. These tacos hit all the right notes — savory, spicy, cheesy, and crispy — making them the ultimate comfort food. But beyond their flavor, quesabirrias have become a viral food phenomenon thanks to their photogenic quality. The vivid red color from the chile-infused oil, the gooey cheese pulls, and the dramatic act of dipping each taco into the consommé makes them a social media favorite.

Food trucks and taquerias that specialize in birria have popped up across North America in recent years, often with long lines and sold-out signs before the day is over. Their rise reflects not only the trend of indulgent street foods but also a growing appreciation for authentic Mexican cuisine that goes beyond tacos and burritos.

Birria: Versatile and Flavor-Packed

What sets birria apart from other stews is its spice profile and versatility. The base is a blend of dried Mexican chiles — like guajillo, ancho, and pasilla — toasted and blended with spices such as cumin, allspice, and Mexican cinnamon. Aromatics like garlic, onion, and tomatoes round out the mixture, which is blended into a thick, dark red marinade. This paste is used to braise the meat until it becomes fork-tender, infusing every bite with deep, earthy, and smoky flavors.

Once the beef is cooked, it can be used in many ways. While quesabirrias are the star, the meat can also be added to enchiladas, served over rice, piled onto nachos, or even spooned into a hearty birria ramen. The consommé itself can be enjoyed on its own or enhanced with a bit of chopped onion, cilantro, and lime juice to sip alongside the tacos.

The Role of Cheese and Fat in Quesabirrias

What transforms regular birria tacos into quesabirrias is the addition of cheese. Typically, a mild, melty cheese like mozzarella or Oaxaca is used. The cheese balances out the intense spice of the birria and adds richness to each bite. When grilled, the cheese melts into the meat, fusing it all together inside the crispy shell of the tortilla.

Another unique aspect is the use of fat skimmed from the top of the birria broth. This fat, infused with the essence of chiles and meat, is brushed or dipped onto the tortillas before toasting them. It gives quesabirrias their iconic red-orange hue and contributes a crisp, flavorful crust that takes the tacos to a whole new level.

Toppings and Dipping — Finishing Touches

To elevate quesabirrias further, a few key toppings are added: diced white onions, fresh chopped cilantro, and a squeeze of lime. These bring brightness and crunch to counterbalance the rich, slow-cooked meat. The dish is typically served with a small bowl of the birria consommé on the side for dipping, turning the tacos into a full sensory experience.

Dipping each taco into the broth before every bite allows the tortilla to soak up more of the complex flavors of the stew. It’s messy, indulgent, and unforgettable. You can even pour some consommé directly onto the tacos for a juicy, saucy finish.

Meal Planning and Storage Tips

Quesabirrias might take time to prepare, but they are incredibly freezer-friendly and ideal for batch cooking. The birria can be made several days in advance, and the meat actually tastes better after it has had time to rest in the broth. You can also freeze the meat and broth separately in airtight containers for up to three months.

When you’re ready to eat, simply reheat the meat and broth, prepare fresh tortillas, and assemble. You can even make quesabirrias ahead of time and re-crisp them in a skillet or oven when guests arrive.

Because this recipe yields around 16 to 20 tacos, it’s perfect for parties, meal prep, or storing leftovers for quick weekday meals. Serve with Mexican rice, refried beans, or a fresh cabbage slaw to complete the spread.

Cultural Significance and Modern Adaptations

Though quesabirrias are a modern twist on tradition, they honor the heritage of Mexican cuisine through their technique and flavor profile. This dish represents the fusion of time-honored cooking methods with creative street food culture, and their popularity has helped bring traditional birria into mainstream food conversations.

Across social media platforms and food blogs, chefs and home cooks alike are riffing on the quesabirria concept. You’ll find birria pizza, birria egg rolls, birria grilled cheese, and even birria ramen — all of which show how this dish has inspired a wave of culinary innovation.

What began as a humble stew in Jalisco has now become a symbol of flavor-forward experimentation, showcasing how regional dishes can evolve and spread across borders while still celebrating their roots.

Conclusion: A Must-Try Mexican Masterpiece

Quesabirrias are more than just tacos — they’re a rich cultural experience wrapped in a crispy, cheese-filled tortilla. From the slow-braised beef to the chile-infused broth and golden toasted shell, every element of this dish brings something to the table. Whether you’re a seasoned home cook or new to Mexican cuisine, making quesabirrias at home is a rewarding and delicious adventure.

These tacos have won the hearts of street food lovers and foodies across the world, and for good reason. They are bold, satisfying, comforting, and endlessly customizable. So if you’re looking to try something new, or to impress at your next dinner gathering, quesabirrias might just be your new go-to dish.