I made an Authentic Birria Tacos Recipe featuring tender beef chuck slow-cooked with dried guajillo and ancho chiles, tomatoes, and aromatic spices. Melted Oaxaca cheese and soft corn tortillas complete this dish enriched by a flavorful broth. I eagerly share this creation and invite you to explore its charm.

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I can’t wait to share my new twist on Quesabirria Tacos with you. This recipe is all about tender braised beef that just melts in your mouth.

I start with 3 lbs beef chuck roast chunks simmered with 6 dried guajillo chiles, 2 dried ancho chiles and an optional dried pasilla chile to get that extra kick. I toss in 3 quartered medium tomatoes, 1 large chopped white onion and 5 garlic cloves along with bay leaves, a cinnamon stick, cumin seeds, dried oregano and a hint of ground cloves.

A splash of apple cider vinegar and 4 cups beef broth round out the flavor. Then, I mix in 2 cups of shredded Oaxaca cheese between freshly warmed corn tortillas.

I’ve experimented with this setup a lot, and trust me, this is one of the best birria taco recipes you’re ever gonna try. Each bite and dip in the rich broth makes it all worth it.

Enjoy!

Why I Like this Recipe

I like this recipe ’cause it gives me that home-cooked, authentic vibe that I really dig. First off, the beef gets super tender and practically falls apart, and that makes it easy for me to whip up a really hearty meal. I also love how the melty Oaxaca cheese adds this amazing gooey texture to every taco, making each bite extra satisfying. The birria broth is another favorite of mine; it’s rich and flavorful and just brings all the elements together perfectly, especially when I dip my tortilla in it. And finally, I appreciate how simple the process is even though the dish is so full of flavor—its little imperfections make it feel genuine and real.

Ingredients

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Beef Chuck Roast: a meaty, protein-rich ingredient that melts in your mouth for authentic flavor.
Dried Guajillo Chiles provide tangy heat, vitamin boost and rich, smoky undertones.
Dried Ancho Chiles add deep mild spice and earthy flavor enhancing every bite.
Tomatoes lend a sweet, tangy burst of acidity and vitamins into the mix.
Oaxaca Cheese brings creamy, melty texture balancing spiced meat and herbs.
Corn Tortillas deliver fiber, subtle sweetness and soft support for tasty filling.
Pasilla Chile, optional but intense, adds a robust smoky-sweet kick, enhancing depth.
Beef Broth or water cooks it tender, joining flavors with a warming broth.

Ingredient Quantities

3 lbs beef chuck roast, cut into chunks

6 dried guajillo chiles, stems removed and seeds discarded

2 dried ancho chiles, stems removed and seeds discarded

1 dried pasilla chile (optional for extra flavor)

3 medium tomatoes, quartered

1 large white onion, roughly chopped

5 garlic cloves, peeled

2 bay leaves

1 cinnamon stick

1 tsp cumin seeds

1 tsp dried oregano

1/2 tsp ground cloves

2 tbsp apple cider vinegar

4 cups beef broth (or water)

Salt and pepper to taste

2 cups Oaxaca cheese, shredded

Corn tortillas

How to Make this

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1. First, take the dried guajillo, ancho, and if you’re using it, the pasilla chiles, remove their stems and seeds then let em soak in hot water for about 15 minutes until they get soft.

2. While thats soaking, season the beef chuck roast chunks with salt and pepper and set them aside.

3. In a blender, toss in the softened chiles along with the quartered tomatoes, roughly chopped white onion, garlic cloves, a cinnamon stick, cumin seeds, dried oregano, ground cloves, apple cider vinegar, and a bit of the beef broth. Blend until you have a pretty smooth sauce.

4. Heat a large pot over medium-high heat and brown the beef chunks on all sides to lock in those flavors.

5. Once the beef is browned, pour in your blended chile sauce and then add the rest of the beef broth (or water), making sure all the meat is covered.

6. Mix in then the bay leaves too, and bring the mixture to a simmer.

7. Cover the pot and let it braise on a low simmer for about
2.5 to 3 hours until the beef is super tender and falling apart.

8. When the beef is ready, heat up a skillet over medium heat. Dip each corn tortilla into some of the braising liquid and then lay it in the skillet.

9. Sprinkle a good amount of shredded Oaxaca cheese on one side of the tortilla, add some of the tender beef, then fold the tortilla over and cook until the cheese is melty and the tortilla is lightly crisped in spots.

10. Serve these quesabirria tacos hot with a side of the rich birria broth for dipping, and enjoy every delicious bite!

Equipment Needed

1. A medium-sized bowl to soak the dried chiles in hot water so they soften up
2. A sharp knife and a cutting board for chopping the tomatoes, onions, and garlic and for removing the stems and seeds from the chiles
3. A blender to combine the softened chiles, quartered tomatoes, chopped onion, garlic, spices, vinegar, and some broth into a smooth sauce
4. A large heavy-bottomed pot to brown the beef chunks and then braise them slowly in the chile sauce
5. A skillet to heat the dipped corn tortillas and cook them until the Oaxaca cheese melts and the tortilla gets a light crisp
6. A pair of tongs or a spatula to flip the tortillas while they’re cooking in the skillet

FAQ

What cut of beef works best for this recipe? The beef chuck roast is perfect cause it turns very tender after long cooking, but you can experiment with other similar cuts if you want.

How spicy are these tacos? They have a moderate heat level; if you add the pasilla chile it gets a bit spicier so adjust based on your taste.

Do I have to use beef broth? It isnt mandatory; water works too, but beef broth gives a richer flavour to the marinade.

How long should I cook the beef? You should let it simmer for around 3-4 hours on low heat to ensure it gets fall apart tender.

Can I substitute the Oaxaca cheese? Sure you can, though Monterey Jack or even queso quesadilla are good alternatives if you cant find Oaxaca.

Quesabirria Tacos Recipe Substitutions and Variations

If you can’t get beef chuck roast, try using beef brisket or even short ribs instead. They work pretty good in the recipe
For the dried guajillo chiles, some folks use dried chipotle or even a few smoked paprika to add a bit of spicy smokiness
If you don’t have beef broth, you can swap it out with chicken broth or just water mixed with a bouillon cube, though it might change the flavor a little
Instead of Oaxaca cheese, Monterey Jack or even a good melting mozzarella can work max time

Pro Tips

1. Make sure you really let your beef get a good sear on each side in the pot. Dont crowd it or the meat will steam instead of browning, which means you wont get that extra flavor burst.
2. When blending the sauce, if you feel the sauce is too thick, add a little extra broth until you get the consistency you like. And be careful when adding tomatoes – using room temp ones can keep the flavors balanced and stop any weird bitter taste.
3. For the tortillas, dip them quickly in the braising liquid then fry ’em up in a hot skillet. If you leave them too long in the liquid, they might get too soggy and tear when you’re folding them over the cheese and beef.
4. If you want to amp up the flavor even more, try finishing your dish with a sprinkle of fresh cilantro or a squeeze of lime right before serving. This little fresh kick can really brighten up the rich, savory taste of your tacos.

Quesabirria Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A medium-sized bowl to soak the dried chiles in hot water so they soften up
2. A sharp knife and a cutting board for chopping the tomatoes, onions, and garlic and for removing the stems and seeds from the chiles
3. A blender to combine the softened chiles, quartered tomatoes, chopped onion, garlic, spices, vinegar, and some broth into a smooth sauce
4. A large heavy-bottomed pot to brown the beef chunks and then braise them slowly in the chile sauce
5. A skillet to heat the dipped corn tortillas and cook them until the Oaxaca cheese melts and the tortilla gets a light crisp
6. A pair of tongs or a spatula to flip the tortillas while they’re cooking in the skillet

Ingredients

3 lbs beef chuck roast, cut into chunks
6 dried guajillo chiles, stems removed and seeds discarded
2 dried ancho chiles, stems removed and seeds discarded
1 dried pasilla chile (optional for extra flavor)
3 medium tomatoes, quartered
1 large white onion, roughly chopped
5 garlic cloves, peeled
2 bay leaves
1 cinnamon stick
1 tsp cumin seeds
1 tsp dried oregano
1/2 tsp ground cloves
2 tbsp apple cider vinegar
4 cups beef broth (or water)
Salt and pepper to taste
2 cups Oaxaca cheese, shredded
Corn tortillas

Directions

First, take the dried guajillo, ancho, and if you're using it, the pasilla chiles, remove their stems and seeds then let em soak in hot water for about 15 minutes until they get soft.
While thats soaking, season the beef chuck roast chunks with salt and pepper and set them aside.
In a blender, toss in the softened chiles along with the quartered tomatoes, roughly chopped white onion, garlic cloves, a cinnamon stick, cumin seeds, dried oregano, ground cloves, apple cider vinegar, and a bit of the beef broth. Blend until you have a pretty smooth sauce.
Heat a large pot over medium-high heat and brown the beef chunks on all sides to lock in those flavors.
Once the beef is browned, pour in your blended chile sauce and then add the rest of the beef broth (or water), making sure all the meat is covered.
Mix in then the bay leaves too, and bring the mixture to a simmer.
Cover the pot and let it braise on a low simmer for about
5 to 3 hours until the beef is super tender and falling apart.
When the beef is ready, heat up a skillet over medium heat. Dip each corn tortilla into some of the braising liquid and then lay it in the skillet.
Sprinkle a good amount of shredded Oaxaca cheese on one side of the tortilla, add some of the tender beef, then fold the tortilla over and cook until the cheese is melty and the tortilla is lightly crisped in spots.
Serve these quesabirria tacos hot with a side of the rich birria broth for dipping, and enjoy every delicious bite!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.