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A close-up of golden-brown Birria Quesatacos filled with tender shredded beef and melted cheese, topped with fresh cilantro and diced red onion.

Birria Quesatacos

Birria Quesatacos combine crispy pan fried tortillas, melty cheese, and tender slow cooked beef for the ultimate flavor packed meal. Dipped into rich smoky consomé, every bite is loaded with savory goodness and an irresistible cheese pull. This high protein recipe is perfect for taco nights, parties, and weekend comfort food cravings.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Dinner, Tacos
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast cut into large chunks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 5 cloves garlic
  • 1 small yellow onion chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
For the Quesatacos
  • 12 corn tortillas
  • 3 cups Oaxaca cheese shredded
For Garnish
  • 1 tablespoon fresh cilantro chopped
  • 1 small white onion finely diced

Equipment

  • Dutch oven
  • blender
  • Skillet

Method
 

  1. Heat olive oil in a large Dutch oven over medium high heat.
  2. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and oregano.
  3. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.
  4. Remove the beef and set aside.
  5. Add dried guajillo chiles, ancho chiles, garlic cloves, and chopped onion to the pot. Cook for 3 minutes until fragrant.
  6. Stir in tomato paste and cook for 1 minute.
  7. Pour in beef broth and apple cider vinegar. Bring to a simmer.
  8. Carefully transfer the broth mixture to a blender and blend until smooth.
  9. Return the beef to the pot and pour the blended sauce over the meat.
  10. Cover and simmer on low heat for 3 to 3 and a half hours until the beef becomes very tender.
  11. Remove the beef from the pot and shred using two forks.
  12. Heat a large skillet over medium heat.
  13. Dip each corn tortilla lightly into the top layer of the consomé.
  14. Place the tortilla onto the skillet and sprinkle Oaxaca cheese over the surface.
  15. Add shredded beef to one side of the tortilla and fold it in half.
  16. Cook for 2 to 3 minutes per side until crispy and golden with melted cheese.
  17. Repeat with the remaining tortillas.
  18. Serve hot with bowls of consomé for dipping. Garnish with chopped cilantro and diced white onion before serving.

Notes

For the crispiest quesatacos, cook them on a hot skillet until the cheese forms a golden crust around the edges before flipping.