Quick Quesabirria Birria Tacos Recipe (Easy Weeknight Dinner)
If you’re craving crispy, cheesy, and juicy Mexican tacos, this quick quesabirria birria tacos recipe is exactly what you need. These flavorful tacos combine slow-cooked shredded beef, melted cheese, crispy tortillas, and a rich consommé dipping broth for an unforgettable meal. Best of all, you can prepare them in an Instant Pot, pressure cooker, or slow cooker, making them perfect for both busy weeknights and weekend family dinners.
Traditionally made with goat meat, modern quesabirria is commonly prepared using tender beef chuck and beef cheek, creating a rich, savory filling that’s packed with authentic Mexican flavors. Served with a warm bowl of consommé, every bite is crispy on the outside, cheesy on the inside, and incredibly satisfying.
About Birria Tacos
Birria tacos have become one of the most popular Mexican street foods thanks to their bold flavors, crispy tortillas, and flavorful dipping broth.
Originally from the Mexican state of Jalisco, birria was traditionally made with goat meat and slow-cooked in a blend of dried chilies, herbs, and spices. Over time, beef became a popular alternative because it’s easier to find and equally delicious.
Today, quesabirria tacos have become a worldwide favorite, combining slow-cooked shredded beef with melted cheese inside crispy tortillas.
What Are Quesabirria Tacos?
Quesabirria tacos are a delicious combination of tacos and quesadillas.
Soft tortillas are filled with juicy shredded birria beef and melted cheese before being folded and pan-fried until golden and crispy. The tortillas are brushed or dipped in the flavorful beef fat, giving them their signature orange color and irresistible crispy texture.
They’re traditionally served with chopped onions, fresh cilantro, lime wedges, and a hot bowl of consommé for dipping.
Quesabirria vs. Traditional Birria Tacos
Although both recipes use slow-cooked birria meat, there are a few important differences.
Traditional Birria Tacos
- Filled with shredded birria meat
- Usually served without cheese
- Soft tortillas
- Served with consommé
Quesabirria Tacos
- Filled with shredded beef
- Loaded with melted cheese
- Crispy grilled tortillas
- Served with rich consommé
The addition of cheese creates an even richer flavor and crispier texture that many taco lovers prefer.
Why You’ll Love This Recipe
There are countless reasons to make these homemade quesabirria tacos.
Quick and Easy
Using an Instant Pot or pressure cooker dramatically reduces cooking time while producing incredibly tender beef.
Restaurant-Quality Flavor
Rich broth, flavorful spices, and crispy tortillas make these tacos taste just like your favorite Mexican restaurant.
Perfect for Entertaining
The beef can be prepared in advance, making taco night simple and stress-free.
Great for Leftovers
The leftover birria meat and consommé can be transformed into birria ramen, burritos, quesadillas, nachos, or rice bowls.
Ingredients You’ll Need
Fresh ingredients and warm spices create authentic birria flavor.
Beef
A combination of beef chuck and beef cheek creates juicy, tender shredded meat.
If beef cheek isn’t available, beef chuck or brisket also work well.
Onion and Garlic
Fresh onion and garlic create the flavorful base for the broth.
Mexican-Inspired Spices
This recipe uses simple pantry spices including:
- Ground cinnamon
- Dried oregano
- Ground cumin
- Whole cloves
- Bay leaves
These spices create the signature warm and aromatic birria flavor.
Tomatoes
Canned diced tomatoes provide richness while helping form the flavorful sauce.
Chipotle Peppers in Adobo Sauce
Instead of difficult-to-find dried Mexican chilies, canned chipotle peppers in adobo sauce provide smoky heat and deep flavor.
Chicken Stock
Chicken stock creates the rich consommé used for both cooking and dipping.
Apple Cider Vinegar
A small amount of vinegar balances the richness of the beef while adding brightness.
Tortillas
Street-size flour tortillas create crispy quesabirria tacos without cracking during cooking.
Corn tortillas can also be used for a more traditional version.
Cheese
Mild melting cheeses work best.
Popular choices include:
- Chihuahua cheese
- Mozzarella
- Cheddar
- Monterey Jack
Fresh Garnishes
Finish every taco with:
- Fresh cilantro
- White onion
- Lime wedges
These toppings balance the rich beef beautifully.
Tips for Making the Best Birria Tacos
Following a few simple tips will ensure perfect results every time.
Brown the Beef First
Searing the meat before pressure cooking creates deeper flavor.
Save the Beef Fat
The flavorful orange fat floating on top of the consommé is essential.
Brush it over the tortillas before frying to achieve the signature crispy texture and vibrant color.
Don’t Skip the Consommé
The rich broth isn’t just for cooking.
Serve every taco with warm consommé for dipping to create the authentic birria experience.
Use Fresh Cheese
Freshly shredded cheese melts better than pre-packaged shredded cheese.
How to Make Quesabirria Birria Tacos
Making homemade quesabirria tacos is much easier than most people think.
Step 1: Brown the Beef
Heat oil in the Instant Pot or pressure cooker.
Cook onions until softened before adding garlic and spices.
Add the beef and brown all sides to develop maximum flavor.
Step 2: Prepare the Birria Broth
Blend diced tomatoes with chipotle peppers until smooth.
Pour the mixture into the pot along with chicken stock, apple cider vinegar, salt, pepper, and sugar.
Pressure cook until the beef becomes fall-apart tender.
Slow cooker users can cook the meat on low for 8–10 hours.
Step 3: Shred the Beef
Remove the cooked beef and shred it using two forks.
Mix a small amount of consommé back into the shredded meat to keep it juicy.
Reserve the remaining broth for dipping.
Step 4: Assemble the Tacos
Brush tortillas with the reserved beef fat.
Place them in a hot skillet before adding shredded beef and cheese.
Fold each tortilla and cook until both sides become crispy and golden brown.
Step 5: Garnish and Serve
Open each taco slightly and fill with chopped onions and fresh cilantro.
Serve immediately with lime wedges and bowls of hot consommé.
Birria Ramen Variation
One of the best things about leftover birria is transforming it into birria ramen.
Simply cook your favorite ramen noodles and top them with shredded beef before pouring hot consommé over everything.
Finish with chopped onions, cilantro, and fresh lime for an incredible fusion meal.
Storage and Make-Ahead Tips
Birria stores exceptionally well, making it ideal for meal prep.
- Refrigerate cooked beef for up to 4 days.
- Freeze shredded beef and consommé for up to 3 months.
- Store tortillas separately until ready to cook.
- Reheat tacos in a skillet to restore crispiness.
Frequently Asked Questions
Can I make birria tacos in a slow cooker?
Yes. Cook the beef on low for 8–10 hours until tender enough to shred.
What is the best cut of beef?
Beef chuck, beef cheek, brisket, or short ribs all produce excellent results.
Can I use corn tortillas?
Absolutely. Corn tortillas create a more traditional Mexican birria taco.
Why do birria tacos come with consommé?
The consommé is the rich cooking broth from the beef. It’s served for dipping and adds incredible flavor to every bite.
Final Thoughts
These quick quesabirria birria tacos deliver everything taco lovers crave—tender shredded beef, melted cheese, crispy tortillas, fresh toppings, and a deeply flavorful consommé. Whether you prepare them in an Instant Pot, pressure cooker, or slow cooker, this recipe makes it easy to enjoy authentic Mexican street-style tacos at home. Perfect for weeknight dinners, family gatherings, or weekend feasts, these homemade quesabirria tacos are guaranteed to become a favorite in your recipe collection.
