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4.2 from 5 votes

Quesabirria Tacos

If you want to hop of the birria tacos trend then this recipe is excellent for making quesabirria tacos at home. In fact, it only takes a minute per taco (after near 6 hours making the birria)
Course Main Course, Main Dish
Cuisine California Fusion, Mexican
Keyword Birria Tacos, Mexican street tacos, quesabiria, Quesabirria tacos at home
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Resting Time 12 hours
Total Time 18 hours 45 minutes
Servings 40 tacos
Calories 261kcal
Cost $20


  • Pot
  • Pan


  • 2 kg Beef I used shoulder but any stew cut will work. Aim for something quite fatty as lean beef won't render as much fat for frying later.
  • 1 White Onion
  • 5 Chili Peppers traditionally dried guajillo is used. However if you can't find them just use what you can…the flavor will be a bit different but still delicious.
  • 1 tbsp Black Peppercorns
  • 1 tsp Cinnamon ground
  • 1 tsp Cumin ground
  • 1 bunch Cilantro
  • 3 Tomatoes cut in half
  • 6 cloves Garlic
  • 60 ml Olive Oil
  • 60 ml Vinegar white vinegar is okay
  • 1 tbsp Oregano
  • 2 tbsp Salt I know this might seem like a lot but we are working with 2kg of beef so it quite needs it.
  • Black Pepper freshly cracked, to taste
  • 40 small Tortillas traditionally these are made with corn tortillas, but you can use flour if you cannot find corn
  • 250 grams Cheese traditionally you should use Oaxaca white cheese, but I used Queso Panela and it was still delicious.


Beef Birria

  • Chop up the meat into large chunks and place in a big pot or dutch oven. Season with salt and pepper and mix.
  • In a pan toast/fry your chilies for a minute or two. If using dried chilies then place them in some water for 10 minutes after toasting to soften them up. Add to blender.
  • Grill the tomato halves for a minute or two, until the flesh is charred. Add to blender.
  • Fry the peppercorns, cumin, and cinnamon for just a minute on high heat. Add some water to the pan to dislodge anything stuck to the pan and then tip everything into the blender.
  • Add to the blender the garlic, cilantro, olive oil, vinegar, oregano, and the white onion. Blend everything up. If it is too thick add some water or beef broth to thin it down, but we don't want it TOO watery.
  • Pour the adobo (blended chili sauce) over the meat. Shake the pot to help the liquid seem through all the beef. Pour over just enough to cover the meat. Place the lid on and put into the fridge for at least 12 hours.
  • Preheat your oven to 160 Celsius and place the pot into the oven. Let braise for 5-6 hours, or until the meat is fork tender and easily shreds.
  • Strain the meat from the liquid (save the liquid!) and shred all the meat with a couple forks. Place in a serving bowl and ladle over some of the liquid you previously strained out. Mix everything together and enjoy.

Quesabirria Tacos

  • Dip a tortilla into the leftover fatty liquid and slap it on a hot pan. Flip immediately.
  • Add a scoop of birria meat to half the tortilla and then top with some cheese.
  • Fold over the tortilla and press it down with a spatula. Rinse and repeat for all the tortillas.


Calories: 261kcal | Carbohydrates: 17g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 628mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg