Quesabirria tacos are a sensational fusion of two irresistible dishes—melty quesadillas and rich birria-style stewed beef tacos. What started as a regional specialty in parts of Mexico has now become a global food trend, capturing hearts with every crunchy, cheesy bite. Known for their bold spices, juicy meat, and unforgettable texture, quesabirria tacos are perfect for those who love their meals packed with flavor and tradition.
This dish begins with tender cuts of beef—usually chuck roast or brisket—simmered slowly with a fragrant blend of spices, onion, garlic, and herbs. As the meat cooks low and slow, it absorbs deep, savory flavors that define this recipe. What sets quesabirria tacos apart is the added step of dipping the tortillas in the rich broth before filling and crisping them on a skillet, which creates that signature reddish hue and irresistible crust. The tacos are often finished with a generous amount of cheese and served alongside the leftover broth as a dip, making them indulgent, satisfying, and deeply comforting.
Whether you’re serving a crowd or just craving something extraordinary for dinner, these tacos bring restaurant-quality flavor right to your kitchen.
Servings: Makes approximately 6 servings
Ingredients
2 lbs beef chuck roast or brisket, cut into chunks
1 white onion, roughly chopped
5 garlic cloves
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 cinnamon stick
Salt and black pepper to taste
Beef broth or water, enough to cover meat
Corn or flour tortillas
Instructions
In a large pot, season the beef with salt, pepper, cumin, oregano, chili powder, chopped onion, garlic, bay leaves, and cinnamon stick.
Pour in enough beef broth or water to cover the meat completely. Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until the beef is tender enough to shred.
Once cooked, remove the beef from the broth and shred it using two forks. Set aside and keep warm.
Strain the broth to remove any solids, then return it to the heat to keep it warm for dipping.
Dip each tortilla into the hot broth to coat both sides, then place it on a hot skillet or griddle. Add shredded beef and your choice of cheese if desired. Fold the tortilla in half and cook until crispy on the outside and melted inside.
Serve the tacos with a small bowl of the broth for dipping and enjoy the burst of flavor in every bite.
Nutritional and Dietary Notes
These tacos are high in protein thanks to the slow-cooked beef and can be enriched with calcium and additional fat if cheese is added. The dish is flavorful and satisfying, but due to the richness of the meat and broth, it may be heavy in saturated fat and sodium. To make it lighter, you can trim visible fat from the meat or opt for leaner cuts. It’s naturally gluten-free if made with corn tortillas and if the broth and seasonings are free of additives. Ideal for meat-lovers, but not suitable for vegetarians or low-fat diets without modifications.
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