Birria Tacos Recipe (Quesabirria Tacos)
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50 reviews
Excellent
Birria Tacos Recipe (Quesabirria Tacos)
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Birria Tacos feature beef chuck roast slow-cooked in a rich adobo paste of dried guajillo and ancho chiles, toasted spices, garlic, tomatoes, and herbs. The meat becomes tender and flavorful, then shredded and served in tortillas with melted cheese for quesabirria tacos, accompanied by chopped onions, cilantro, and optional pickled onions or escabeche.
Description
This Birria Tacos recipe starts by preparing a robust adobo paste combining soaked guajillo and ancho chiles with toasted sesame seeds, whole peppercorns, cloves, garlic, tomatoes, cinnamon, thyme, oregano, ginger, cumin, and vinegar. The ingredients are blended into a smooth paste to marinate and flavor the beef chuck roast.
The meat is seasoned, seared, then cooked slowly with the adobo, onion quarters, garlic cloves, bay leaves, and water or broth. This slow cooking results in moist, tender beef infused with deep chile and spice flavors. The cooked beef is shredded and combined with some cooking juice.
To serve, corn tortillas are dipped in the cooking liquid, filled with the shredded beef and shredded cheese, then cooked on a griddle until the cheese melts and the tortilla crisps. They’re topped with chopped white onion, cilantro, and optionally pickled red onion or escabeche for brightness. This preparation highlights tender meat with spices and cheese in a handheld taco format.
Traditionally made with goat or lamb, this version uses beef chuck for accessibility and flavor. Various cuts like shank or short ribs can be used as alternatives, with adjustments for weight and cooking time. The adobo paste should be thinned only with water, not chile soaking liquid, to avoid bitterness.
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Ingredients
Adobo Paste
- 10 guajillo chile dried
- 10 ancho chile dried
- 3 tbsp sesame seeds
- 1 tbsp black peppercorns
- 1 tsp clove or 1/2 tsp ground cloves, whole
- 4 cloves garlic
- 2 Roma tomato halved, aka plum tomato
- 1 cinnamon stick or 1 teaspoon ground cinnamon powder, 4-inch, broken
- 4 tsp thyme dried
- 4 tsp Mexican oregano or regular oregano
- 2 tsp ground ginger
- 1 tsp cumin ground
- 1/4 cup white vinegar distilled
Birria
- 5-6 lbs beef chuck roast (See Note 1)
- 2 tbsp kosher salt
- 1 tsp black pepper ground
- 2 tbsp vegetable oil
- adobo paste (see above)
- 1 white onion peeled and cut into quarters
- 4 cloves garlic
- 3 bay leaf
- 2 cups water (or beef broth)
Serving
- 16 corn tortillas
- 1 lb Oaxaca cheese or Monterey Jack (shredded)
- 1 cup cilantro chopped
- 1 white onion diced, medium
- red onion optional, quick pickled
- escabeche rojo optional
Instructions
Adobo Paste
- Remove stems and seeds from dried chiles and break into pieces. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside. Reserve 1 cup soaking liquid.
- In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
- Transfer toasted seeds and spices, garlic, tomatoes, cinnamon stick, thyme, oregano, ginger and cumin, drained chiles, 1 cup soaking liquid and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency. Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain).
Birria
Oven Cooking Option
- Preheat oven to 375°F. This can be made on the stovetop as well (see below), but I feel the oven method works better for a more even cooking.
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Place in lower rack of oven and cook for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours.
Stove Top Option
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours.
Serve
- Dip tortilla in consommé and pan fry, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to melt.
- Top with cilantro, onion and optional pickled onions. Using a spatula, fold tortilla in half for taco and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.
Quesabirria Tacos
- For Quesabirria tacos dip tortilla in consommé and pan fry, turning to cook both sides, 30 seconds. Add a few tablespoons of cheese to the tortilla and flip to melt the cheese for the outside of the taco (it will get crispy).
- Add some birria, shredded cheese, cilantro and onion to half the tortilla. Using a spatula, carefully scrape cheesy side up and over filling - essentially folding tortilla in half. Press gently and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.
Instant Pot Option
- Set to Saute setting. Season beef all over liberally with salt and pepper. Sear meat all over with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all seared meat into the Instant Pot along with onion, garlic cloves and bay leaves. Pour in the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release. If you prefer a Slow Cooker method, cook on High for 4 hours or until meat is easily shredded.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency.
Notes
- Traditional birria uses goat or lamb; beef chuck is a popular alternative here; beef shank or short ribs may be used with adjusted quantities.
- For lamb, good cuts include loin chops, leg, or shoulder.
- When thinning the adobo paste, use water instead of chile soaking liquid to prevent bitter flavors.
- Select 5-6 pounds of beef chuck roast for the recipe; 8 pounds if using beef short ribs.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
108mg
(36%)
Sodium
1278mg
(53%)
Potassium
1051mg
(22%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
6557IU
(131%)
Vitamin C
11mg
(12%)
Calcium
115mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1278mg | 53% |
| Potassium | 1051mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 6557IU | 131% |
| Vitamin C | 11mg | 12% |
| Calcium | 115mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
50 reviews
Excellent
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