Finding exact ingredients for authentic Birria can sometimes be a challenge depending on your location. Here are the best professional swaps to maintain the correct flavor profile.

This Beef Birria Tacos recipe, also known as Quesabirria, delivers the rich, savory flavors of traditional Mexican stew in a crispy, cheesy package. By slow-cooking beef chuck roast and bone-in short ribs with dried guajillo and ancho peppers, you create tender shredded beef and a deep, flavorful consomé perfect for dipping. The secret lies in dipping the corn tortillas into the rendered beef fat before frying them on a griddle with melting Oaxaca cheese. Because this dish requires a few hours of simmering, it is best suited for a relaxed Sunday afternoon or a dinner party where you want to serve something truly memorable.

Ingredients

For the Beef Birria Stew

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs, bone-in
• 5 dried guajillo peppers, seeds and stems removed
• 3 dried ancho peppers, seeds and stems removed
• 2 dried chiles de árbol (optional for heat)
• 1 large white onion, halved
• 8 cloves garlic, peeled
• 4 cups beef broth
• 1/4 cup apple cider vinegar
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 cinnamon stick
• 3 bay leaves
• Salt and black pepper, to taste

For the Quesabirria Tacos

• 12-15 corn tortillas
• 3 cups Oaxaca cheese or low-moisture mozzarella, shredded
• 1/2 cup fresh cilantro, chopped
• 1/2 cup white onion, finely diced
• Lime wedges

Instructions

• Sear the beef. Season the chuck roast and short ribs generously with salt and pepper, then sear them in a large Dutch oven over medium-high heat until deeply browned on all sides; set the meat aside.
• Soften the aromatics. In the same pot, toast the dried peppers, onion halves, and garlic cloves briefly, then cover with water and simmer for 10 minutes until the chilies are pliable.
• Blend the adobo sauce. Transfer the rehydrated peppers, onion, garlic, and soaking liquid to a blender along with the oregano, cumin, cloves, ginger, and vinegar, then blend until completely smooth.
• Braise the meat. Return the beef to the pot, pour the sauce over the meat (strain through a fine-mesh sieve for a smoother broth if desired), add the beef broth, cinnamon stick, and bay leaves, and simmer covered on low heat for 3 to 3.5 hours.
• Shred and season. Once the beef is tender enough to fall apart, remove it from the pot to shred with two forks, discard the bones and bay leaves, and season the remaining consommé with salt to taste.
• Dip and fry. Skim the rendered red fat from the surface of the consommé, dip each corn tortilla into this fat to coat, and place them immediately onto a hot griddle or skillet.
• Assemble the Quesabirria. Top the frying tortillas with shredded Oaxaca cheese and the birria meat, fold them in half, and cook until the shell is crispy and the cheese has fully melted.
• Plate and serve. Serve the tacos hot with fresh cilantro, diced onion, and lime wedges, alongside a small bowl of the hot consommé for dipping.

Details of Beef Birria Tacos Recipe (Quesabirria)

Prep Time: 40 min

Cook Time: 3 h 30 min

Total Time: 4 h 30 min

Servings: 12-15 Tacos

    Nutrition:  450 calories

 Tips & Variations From Chef Leo to prepare The Beef Birria Tacos recipe

Substitutions

Finding exact ingredients for authentic Birria can sometimes be a challenge depending on your location. Here are the best professional swaps to maintain the correct flavor profile.

The Meat: While beef chuck roast and short ribs provide the ideal balance of meat and fat, you can use beef shank (chamorro) for extra collagen, which thickens the consomé. For a more traditional flavor, mix in goat meat (chivo) or lamb. If you are on a budget, brisket point is a viable alternative to short ribs.

The Peppers: If Guajillo peppers are unavailable, California or New Mexico chiles are the closest match in heat and flavor. Mulato peppers can substitute for Anchos, though they are slightly smokier. Avoid using generic chili powder, as it lacks the depth required for this braise.

The Cheese: Oaxaca cheese is the gold standard for Quesabirria due to its stringy texture and mild saltiness. The best supermarket substitute is low-moisture mozzarella (not fresh buffalo mozzarella, which is too watery). Monterey Jack also melts well but has a higher oil content, so monitor your grease levels when frying.

Errors to AvoidWhene prapring the Beef Birria Tacos recipe

Birria is forgiving, but a few technical mistakes can ruin the final texture or flavor.

Burning the Peppers: When toasting your dried chiles, watch them closely. They only need 30 to 60 seconds per side. If they turn black or smell acrid, discard them and start over. Burnt peppers will make the entire pot of consomé bitter and unfixable.

Rushing the Cook Time: This cut of beef requires time to break down connective tissue. If the meat is chewy or difficult to shred, it simply hasn't cooked long enough. Do not increase the heat to speed this up; boiling the meat rapidly can make it tough and dry. Maintain a gentle simmer.

Discarding the Fat: Many home cooks skim the fat off the top of the stew and throw it away. Do not do this. That red oil (grasa) is the cooking medium for the tortillas. Without dipping the tortilla in that fat, you will end up with a soggy, soft taco rather than a crispy Quesabirria.

Alternative Cooking

While the Dutch oven method allows for better evaporation and flavor concentration, you can adapt this recipe for other appliances to suit your schedule.

Slow Cooker (Crockpot): This is excellent for overnight cooking. You must still sear the meat and blend the sauce on the stovetop first. Transfer the meat and sauce to the slow cooker and run it on Low for 8 to 10 hours. Avoid the "High" setting, as it can dry out the beef. Note that you may need to reduce the broth on the stove afterward to thicken it.

Pressure Cooker (Instant Pot): This is the fastest method. Add the seared meat and sauce to the pot and cook on High Pressure for 45 to 50 minutes. Crucially, allow for a full natural release (about 20 minutes). Venting the steam immediately boils the moisture out of the meat, leaving it dry.

Oven Braising: If you prefer hands-off cooking without small appliances, assemble the pot as directed, cover tightly with a heavy lid or foil, and place it in an oven at 325°F (165°C) for 3.5 to 4 hours. This provides very even heat and prevents scorching on the bottom of the pot.

 Frequently Asked Questions about Beef Birria Tacos Recipe (Quesabirria)

What is the best cut of meat for Birria?
For the best texture and flavor, use a combination of beef chuck roast and bone-in short ribs. Chuck roast offers plenty of meat for shredding, while the bone-in ribs release collagen during the long cook time, thickening the consomé and adding richness.

Why are my corn tortillas falling apart?
Tortillas usually break because they are too wet or the oil isn't hot enough. Make sure you dip the tortilla primarily in the red fat (grasa) floating at the top of the pot, rather than soaking it in the liquid broth. You can also use two tortillas per taco for extra stability.

Is Beef Birria spicy?
This recipe focuses on savory, earthy flavors rather than heat. Guajillo and ancho peppers provide a mild, fruity profile. The heat comes mainly from the chiles de árbol; you can omit these or remove their seeds if you prefer a completely mild dish.

Can I make Birria in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook on low for 8 hours. For an Instant Pot, cook on high pressure for 45–50 minutes with a natural release. These methods save active cooking time but still yield tender meat.

How do I store leftovers?
Store the shredded meat submerged in the consomé in an airtight container. It keeps in the refrigerator for up to 4 days or in the freezer for up to 3 months. The flavors often improve the day after cooking.