Birria Tacos Recipe (Quesabirria)
Jalisco Style Birria Tacos Recipe with Birria de Res – Red Tacos Con Queso, AKA Quesabirria Tacos, made with beef slow-cooked with spices to tender perfection, loaded into corn tortillas with cheese, and fried crispy in beef fat. Heaven!
What Are Birria Tacos?
A Birria Tacos Recipe is also known as Tacos Jalisco or Quesabirria Tacos. They are a fantastic taco creation made with Jalisco-style (from the Mexican state of Jalisco) Birria de Res stew meat that is slow-cooked with chiles and vibrant spices. Since the fat and beef broth have annatto seed (or paprika) in them, they are often also called Red Tacos.
This spicy and savory shredded beef (or goat) is loaded into corn tortillas with plenty of melty cheese and pico de gallo, then pan-fried crispy in the reserved fat from the stew. The melted cheese will help the tacos stay together and add a creamy flavor! The result is an almost quesadilla-like crunchy and cheesy taco that is mind-blowing to experience.
Birria Tacos are often served with a side of beef consommé broth for dipping, similar to a French dip sandwich.
The Best Birria de Res Recipe for Tacos
Regarding taco recipes, beef quesabirria tacos are the best ones out there. Slowly cooked beef will turn super tender and take on all the flavors of the bold spices and peppers!
Birria de Res stew is traditionally made with goat meat. If you can find goat meat, use it! Otherwise, we’ve combined beef chuck roast and beef short ribs to mimic the taste and fat content of goat meat.
Pro Tip: This is a large recipe. However, since it takes time to slow cook the meat, it’s best to make a large batch and freeze some of the meat, fat, and broth for later use.
Your choice of meat is combined with Guajillo chiles, onion, garlic, and a few key spices. Then they are slow cooked on the stovetop until fork tender. Not only is the shredded beef melt-in-your-mouth amazing, but the savory and spicy beef broth is also fantastic to dip the birria queso tacos into for even more deliciousness in every bite.
Ingredients for Birria Tacos Recipe
For the Birria de Res:
- Olive oil – or your preferred neutral flavored high heat cooking oil
- Guajillo chiles – dried
- Onion – peeled and cut into chunks
- Garlic – peeled
- Beef chuck roast and Beef short ribs – or goat meat on the bone
- Water – or chicken broth broth, but then skip the chick base/bouillon
- Chicken base – aka bouillon
- Bay leaves – dried
- Spices – dried Mexican oregano, ground cumin, ground annatto seeds (or paprika), ground cinnamon
To make the Birria Tacos:
- Corn tortillas – store-bought or homemade tortillas (or flour tortillas)
- Shredded queso – or Oaxaca cheese, Monterey Jack, or mozzarella
- Pico de gallo – with plenty of cilantro, or your favorite fresh salsa
How to Make Birria Tacos
Set out a food processor or blender. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse or blend until well chopped.
Then, add in the roughly chopped onion and garlic cloves.
Pulse again to form a fine mash.
Place an extra large 8-quart saucepot or large dutch oven over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes.
Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs to the pot.
Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon.
Get the Complete (Printable) Birria Tacos Recipe (Quesabirria) + Video Below. Enjoy!
Stir and cover the pot with a heavy lid.
Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork-tender.
Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered.
Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot.
Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use.
Pro Tip: If you have time, the easiest way to separate the fat from the broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth.
Next, shred all the beef and place it in a large dish. Discard the bones and bay leaves.
When ready to fry the Jalisco Tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet.
Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side.
Top with a couple of tablespoons of pico de gallo.
Fry the tortillas until the cheese is melted, then fold the tortilla over the beef to create the taco shape. Continue to sear 1-2 minutes longer, per side, until the tortillas are crispy.
Repeat with the remaining tortillas, cheese, and meat.
Pro Tip: You can place the finished tacos in a warming drawer or 200°F oven to keep the birria queso tacos warm until all the tacos are ready.
Birria Tacos Tips & Tricks
- Don’t skip the dried chiles! The dried Guajillo chiles give the birria stew the quintessential Mexican-inspired flavor! You can add additional dried chiles like ancho chiles or chile de arbol for more spice and flavor if you have them.
- The salt in this recipe comes from the chicken bouillon. If you don’t use the boullion, be sure to add some salt to the meat before it cooks for flavorful tacos Jalisco!
- Don’t forget to serve these quesabirria tacos with the stewing liquid as a dipping sauce and a squeeze of lime juice for maximum flavor!
Serving Suggestions
Enjoy the Tacos Jalisco immediately while warm, with a side of hot beef broth for dipping. You also might want to set out other condiments like cups of sour cream, guacamole, fresh salsa, hot sauce, and oaxaca cheese.
Serve alongside your favorite Mexican dishes for lunch or dinner. We love to pair Red Birria Tacos with Mexican pinto beans or refried beans, street corn salad (esquites), yellow rice, and crispy patatas bravas.
Frequently Asked Questions
Yes, you can! Cook the birria beef on low for 8-10 hours or high for 5-6 hours.
Yes. However, most likely, you will need to HALF the recipe to fit in a standard Instant Pot. Sauté the onion mixture to soften, then add the remaining ingredients to the pot. Set on Pressure Cook High for 45 minutes. Then perform a Natural Release for 15 minutes.
Birria de Res will keep well for up to 5 days stored in an airtight container in the refrigerator. For the best taste and texture, we recommend that you pan-fry the birria tacos when you plan to serve instead of using the microwave.
This birria tacos recipe is great to prepare as a large batch to enjoy now and freeze the rest for later! You can separate the meat from the broth or freeze them together, but it’s your choice. Transfer the leftover birria meat to an airtight and freezer-safe container and keep it in the freezer for up to 3 months.
Quesabirria tacos are mildly spicy. Guajillo chiles are less spicy than a jalapeño, but they add a smoky, umami flavor that is to die for!
Looking for More Tasty Tacos? Be Sure To Try These Terrific Recipes:
- Bacon Ranch Jalisco Tacos
- Shredded Chicken Tacos (CrockPot Taco Meat)
- Zesty Ground Turkey (or Chicken) Tacos
- Tacos al Pastor Recipe
- Green Chile Steak Tacos
Birria Tacos Recipe (Quesabirria)
Video
Ingredients
For the Birria de Res –
- 1 tablespoon olive oil
- 8-10 dried guajillo chiles
- 1 large onion peeled and cut into chunks
- 5-6 cloves garlic peeled
- 3-4 pounds beef chuck roast
- 2 pounds beef short ribs
- 8 cups water
- 4 tablespoons chicken base boullion
- 3-4 bay leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 2 teaspoons ground annatto seeds or paprika
- 1 teaspoon ground cinnamon
For the Quesabirria Tacos –
- 24 small corn tortillas
- 16 ounces shredded queso cheese or Oaxaca, Monterey Jack
- 2 cups pico de gallo
Instructions
- Set out a food processor. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse until well chopped. Then add in the roughly chopped onion and garlic cloves. Pulse again to form a fine mash.
- Place an extra large 8-quart saucepot over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes.
- Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs into the pot.
- Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon. Stir and cover the pot with a heavy lid.
- Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork tender. Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered.
- Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot.
- Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use. *If you have time, the easiest way to separate the fat from broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth.
- Shred all the beef and place it in a large dish. Discard the bones and bay leaves.
- When ready to fry the tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet. Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side. Top with a couple of tablespoons of pico de gallo.
- Fry the tortillas until the cheese is melted then fold the tortilla over the beef to create the taco shape. Continue to fry 1-2 minutes longer, per side, until the tortillas are crispy. Repeat with the remaining tortillas, cheese, and meat. *You can place the finished tacos in a warming drawer or 200°F oven to keep warm until all the tacos are ready.
- Serve the tacos warm with a side of hot beef broth.
By far one of my favorite recipes now!! Talk about FLAVOR!! Super easy to make too, thank you!
These red tacos Jalisco are a game-changer! They are filled with flavors and love the blend of spices. We enjoyed them!
Ok, these are the best!!! I could eat way more than I should!! So cheesy & tasty!!
These tacos are such a favorite in my household now! I use flour tortillas and my roommate does corn tortillas and they taste great either way! thank you so much for sharing this amazing recipe
SUB FOR DRIED PEPPERS?
Hi Mary!
It really is best to use dried chiles. However, if you can’t find them, approximately 1/3 cup of chile powder is a decent substitution.
Sommer can you make them with bacon?🐷🐖
Hi William!
Yes, you could definitely throw some bacon in there. LOL!
Ok, it will be hard to make regular tacos again!! So much flavor, they were in incredible!!
These were the hit of Taco Tuesday and will definitely become a part of our regular rotation! So much flavor…everybody RAVED about them!
Oh my, these tacos are fantastic! We loved every bite! YUM!
Holy Guacamole! these tacos are fantastic! thank you so much for sharing this recipe and expanding our taco Tuesday recipes!