The culinary world has seen many trends come and go, but few have captured the hearts and palates of food lovers quite like the quesabirria taco. Often referred to as “red tacos” due to the vibrant, deep-red consommé they are dipped in, these tacos are a masterclass in texture and flavor. They combine the slow-cooked, tender goodness of traditional Mexican birria with the indulgent, melty satisfaction of a quesadilla. If you have been wondering how to achieve that restaurant-quality crunch and rich, savory depth in your own kitchen, this comprehensive guide will walk you through every step of the process.
Understanding the Roots of Birria
To make a truly authentic quesabirria, it is essential to understand the foundation: Birria. Originating from the state of Jalisco, Mexico, birria was traditionally a goat meat stew (birria de chivo) seasoned with a complex blend of dried chilies and spices. Over time, as the dish moved north and eventually crossed the border into California, beef (birria de res) became the more common protein choice due to its accessibility and universal appeal.
The transformation from a simple bowl of stew into a “quesabirria” happened when chefs began dipping corn tortillas into the fat that rises to the top of the stew, filling them with the shredded meat and plenty of Oaxaca cheese, and frying them until crisp. The result is a taco that is salty, spicy, fatty, and crunchy all at once.
Selecting the Right Ingredients
The secret to incredible quesabirria lies in the quality of your ingredients. Because this is a slow-cooked dish, you want components that can stand up to hours of heat without losing their character.
The Best Cuts of Beef
For the most flavorful result, use a combination of beef cuts. A mix of beef chuck roast and bone-in short ribs is ideal. The chuck roast provides plenty of lean meat that shreds beautifully, while the short ribs add collagen and fat, which creates a silky, rich consommé. The bones are crucial because they release marrow into the broth, giving it that signature “stick-to-your-lips” quality.
The Holy Trinity of Chilies
The deep red color and smoky flavor come from dried Mexican chilies. You generally want a mix of three types:
- Guajillo Chilies: These provide the base flavor. They are mild, fruity, and give the broth its iconic red hue.
- Ancho Chilies: These are dried poblano peppers. They add a sweet, raisin-like earthiness and a bit of thickness to the sauce.
- Chilies de Árbol: These are for heat. If you prefer a milder taco, use only one or two. If you want a kick, add five or six.
The Cheese Factor
Authenticity matters when it comes to the melt. Oaxaca cheese is the traditional choice because it is a semi-hard cheese that melts similarly to mozzarella but has a slightly saltier, more complex flavor. If you cannot find Oaxaca cheese, a high-quality Monterey Jack or a “quesadilla blend” from the grocery store is an acceptable substitute.
Preparing the Birria Base
The first stage of learning how to make quesabirria tacos is mastering the braising liquid. This is not just a broth; it is a concentrated flavor bomb.
Toasting and Rehydrating Chilies
Start by removing the stems and seeds from your dried chilies. In a dry skillet over medium heat, toast the chili skins for about 30 to 60 seconds per side until they become fragrant but not burnt. Once toasted, place them in a bowl of boiling water and let them soak for 20 minutes. This softens the skins so they can be blended into a smooth paste.
Creating the Adobo Sauce
In a blender, combine the soaked chilies with a cup of the soaking liquid (or fresh water if the soaking liquid is too bitter). Add plenty of garlic, a splash of apple cider vinegar, and spices including ground cumin, dried oregano, a pinch of ground cloves, and cinnamon. Blend until completely smooth. To ensure a velvety Adobo Sauce, strain this mixture through a fine-mesh sieve to remove any remaining bits of chili skin.
The Slow Cooking Process
Now it is time to marry the meat with the sauce. Season your beef generously with salt and pepper. In a large heavy-bottomed pot or a Dutch oven, sear the meat on all sides over high heat until browned. This Maillard reaction adds a deeper savory flavor to the final dish.
Once the meat is seared, pour the strained chili adobo over it. Add enough beef stock or water to completely submerge the meat. Throw in a few bay leaves and a halved onion. Cover the pot and simmer on low heat for about 3 to 4 hours. If you are using an oven, set it to 300°F and let it braise until the beef is “fork-tender,” meaning it falls apart with virtually no resistance.
Shredding and Refining the Consommé
Once the meat is cooked, carefully remove it from the pot. Use two forks to shred the beef into bite-sized pieces, discarding any large chunks of fat or bones.
The liquid left in the pot is now your consommé. Taste it—it should be intensely flavorful. If it feels too thin, simmer it uncovered for 15 minutes to concentrate the flavors. You will notice a layer of bright red oil floating on top. Do not discard this oil. This is “liquid gold.” It is the key to frying the tacos and giving them their signature color and crunch.
Assembling the Quesabirria Tacos
This is where the magic happens. To assemble the tacos, you will need a flat griddle or a large non-stick skillet set over medium-high heat.
- Dip the Tortilla: Take a corn tortilla and dip it lightly into the top layer of the consommé, ensuring it gets coated in that red fat.
- Fry: Place the dipped tortilla onto the hot griddle. It should sizzle immediately.
- Add Cheese: Spread a generous amount of shredded Oaxaca cheese over the entire tortilla.
- Add Meat: Place a portion of the shredded beef on one half of the tortilla.
- Fold and Crisp: Once the cheese has melted and the bottom of the tortilla is starting to turn golden and crispy, fold the taco in half.
- Flip: Continue to cook, flipping once, until both sides are deeply browned and crunchy.
Serving the Masterpiece
A quesabirria taco is incomplete without its dipping sauce. Ladle the hot consommé into small ramekins or bowls. Garnish the consommé with finely chopped white onion and fresh cilantro.
Serve the tacos immediately while the cheese is still stretchy. To eat, squeeze a bit of fresh lime juice over the taco, then dunk the entire taco into the consommé before taking a bite. The broth softens the crispy shell just enough to create a perfect harmony of textures.
Tips for Success
If you find that your tortillas are tearing, try using “street taco” sized corn tortillas and doubling them up if they are very thin. Additionally, ensure your griddle is hot enough; if the heat is too low, the tortilla will absorb the oil and become soggy rather than crispy.
For a time-saving hack, you can make the birria meat and broth a day in advance. In fact, many people find that the flavors develop and deepen overnight in the refrigerator. When you are ready to eat, simply reheat the meat and broth, and proceed with the frying steps.
Frequently Asked Questions
What is the difference between Birria and Quesabirria?
Birria refers to the traditional Mexican meat stew itself, served in a bowl with onions and cilantro. Quesabirria is a hybrid of that stew and a quesadilla. It specifically involves using the meat from the birria to fill a cheese-laden taco that is fried on a griddle and served with a side of the stew liquid (consommé) for dipping.
Can I make quesabirria tacos in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. After searing the meat and preparing the chili sauce, place everything in the slow cooker and cook on low for 8 to 10 hours or on high for 5 to 6 hours. The results will be just as tender, though you may need to simmer the broth on the stove afterward to reduce and concentrate it.
Why do my tacos get soggy instead of crispy?
Soggy tacos usually result from one of two things: too much liquid or low heat. Make sure you are only dipping the tortilla in the oil on the surface of the broth, not soaking it in the watery part of the soup. Also, ensure your skillet is preheated to about 375°F to 400°F so the tortilla fries instantly upon contact.
Can I use flour tortillas instead of corn?
While corn tortillas are traditional and provide a better structural crunch when fried in the chili oil, you can use flour tortillas if you prefer. However, flour tortillas absorb more oil and may result in a heavier, greasier taco. If using flour, cook them slightly longer at a lower temperature to ensure they crisp up without burning.
What should I do with leftover consommé?
Leftover consommé is incredibly versatile. It can be used as a base for an amazing ramen (often called “Birriamen”), used to cook rice for a flavorful side dish, or simply frozen for your next batch of tacos. It stays good in the freezer for up to three months.