The culinary world has been taken by storm over the last few years by a dish that is as visually stunning as it is flavor-packed: the Quesabirria taco. Originating from the state of Jalisco, Mexico, birria was traditionally a celebratory goat stew served at weddings and holidays. However, as the recipe traveled north to Tijuana and eventually crossed the border into California, it evolved into the beef-based, cheese-filled, crispy taco phenomenon we see today. Making these at home might seem intimidating due to the long list of ingredients and cook times, but the process is actually a beautiful exercise in slow-cooking that rewards patience with incredible depth of flavor.
Understanding the Foundation of Birria
To master birria, you must first understand its two primary components: the meat and the consome. Unlike a standard taco where the meat is the sole star, birria relies on a symbiotic relationship between the tender protein and the rich, spiced broth it braises in.
Traditionally, goat (chivo) was used because its gamey flavor stood up well to heavy spices. In modern kitchens, beef has become the standard. The best cuts for birria are those with plenty of connective tissue and fat, such as beef chuck roast, short ribs, or even oxtail. As these cuts simmer for hours, the collagen breaks down, creating a silky texture in the broth and meat that melts in your mouth.
Gathering Your Essential Ingredients
The secret to that signature deep red color and earthy flavor lies in the dried Mexican chilies. You cannot substitute these with standard chili powder if you want an authentic result.
The Chili Trio
You will generally need three types of dried peppers. Guajillo chilies provide the bulk of the flavor and the bright red hue; they are mild and earthy. Ancho chilies, which are dried poblanos, add a rich, raisiny sweetness and thickness to the sauce. Finally, Chiles de Arbol are included for heat. Depending on your spice tolerance, you might use two or ten of these small, potent peppers.
Aromatics and Spices
Beyond the chilies, you will need a head of garlic, white onion, and a blend of warm spices. Cinnamon (specifically Mexican canela), cloves, cumin, and dried Mexican oregano are non-negotiable. Many traditional recipes also call for a splash of vinegar or even a bit of tomato to provide acidity, which cuts through the richness of the beef fat.
The Step-by-Step Preparation Process
Making birria is a multi-stage process that begins with searing and ends with a slow braise.
Preparing the Chili Paste
Begin by removing the stems and seeds from your dried chilies. Toast them in a dry pan over medium heat for about 30 to 60 seconds per side until they become fragrant—be careful not to burn them, or they will turn bitter. Once toasted, submerge them in boiling water for about 20 minutes until they are soft and pliable. Blend the rehydrated chilies with the garlic, spices, vinegar, and a bit of the soaking liquid until you have a smooth, vibrant red paste.
Searing the Meat
Generously salt your beef chunks. In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over high heat. Sear the meat in batches until a deep brown crust forms on all sides. This “Maillard reaction” is crucial for developing the savory base of your consome. Remove the meat and set it aside.
The Long Braise
In the same pot, sauté some chopped onions, then pour in your blended chili paste. Let the paste fry for a few minutes to wake up the spices. Return the beef to the pot and add enough beef stock or water to completely submerge the meat. Add a few bay leaves and a cinnamon stick.
Cover the pot and simmer on low heat for 3 to 4 hours. If you are using an oven, 300 degrees Fahrenheit is the ideal temperature for a steady, gentle braise. You will know it is done when the beef shreds effortlessly with a fork.
Transforming Stew into Quesabirria Tacos
Once the meat is tender, remove it from the pot and shred it finely, discarding any large pieces of fat or bone. The liquid remaining in the pot is your consome. Skim the reddish fat that rises to the top—do not throw this away! This flavored oil is the “liquid gold” used to fry the tortillas.
Frying and Assembly
Heat a flat griddle or non-stick skillet over medium heat. Dip a corn tortilla entirely into the top layer of the consome so it is coated in that flavorful fat. Place the tortilla on the griddle.
Immediately add a generous amount of shredded Oaxaca cheese (or mozzarella if you cannot find it) and a heap of the shredded beef. Fold the tortilla over to create a half-moon shape. Fry until the cheese is melted and the exterior of the tortilla is crispy and stained deep orange.
The Finishing Touches
Serve the tacos immediately while they are hot and crunchy. Every plate of birria tacos must be accompanied by a small bowl of the hot consome for dipping. Garnish both the tacos and the broth with finely diced white onion, fresh cilantro, and a heavy squeeze of lime juice.
Tips for the Perfect Consome
The consome should be more than just thin water; it should be a robust soup. If your broth feels too thin after the meat is cooked, you can simmer it uncovered for 15 minutes to concentrate the flavors. Always taste for salt at the very end. Because the liquid reduces, salting too early can lead to an oversalted broth.
If you want an even smoother dipping experience, strain the broth through a fine-mesh sieve before serving to remove any leftover bits of chili skin or whole spices.
Storage and Reheating
Birria is one of those rare dishes that actually tastes better the next day. The flavors continue to meld in the refrigerator. You can store the shredded meat in a separate container from the consome, or keep them together to keep the meat moist.
When reheating, avoid the microwave for the tacos. Reheat the meat and broth on the stove, and always assemble and fry the tacos fresh to ensure they maintain their signature crunch.
Frequently Asked Questions
What is the best type of cheese for birria tacos?
The most authentic choice is Queso Oaxaca, a Mexican string cheese that melts beautifully and has a mild, buttery flavor. If you cannot find it, mozzarella is an excellent substitute because of its similar melting properties. Some people also use Monterey Jack or a mild provolone.
Can I make birria in a slow cooker or Instant Pot?
Yes, birria is very adaptable. In a slow cooker, cook the meat and sauce on low for 8 to 10 hours. In an Instant Pot or pressure cooker, you can achieve tender results in about 45 to 60 minutes on high pressure with a natural release. However, the stovetop method often provides the best depth of flavor due to the gradual reduction of the broth.
Is birria always spicy?
While birria uses a lot of chilies, it is not necessarily “hot” spicy. The Guajillo and Ancho chilies provide flavor, smoke, and color rather than heat. The spice level is controlled almost entirely by how many Chiles de Arbol you add to the blender. If you remove the seeds from all peppers, the dish will be very mild and family-friendly.
Why do you dip the tortilla in the broth?
Dipping the tortilla in the fat-rich top layer of the consome serves two purposes. First, it seasons the tortilla itself with the concentrated flavor of the spices and beef. Second, the fat allows the tortilla to fry and become crispy on the griddle without needing extra oil, creating that iconic reddish-gold crust.
What should I serve alongside birria tacos?
Traditional accompaniments include lime wedges, radishes, pickled red onions, and a spicy salsa verde. Because the tacos are very rich and heavy, these acidic and crunchy toppings provide a necessary balance. Many people also enjoy a side of Mexican rice or refried beans to round out the meal.