Best Beef Birria Quesatacos (Crispy, Cheesy Birria Tacos)

Best Beef Birria Quesatacos (Crispy, Cheesy Birria Tacos)

Beef and Birria Quesatacos are a delicious and flavorful twist on the classic taco. They combine tender and juicy slices of beef with a rich and savory birria sauce and are served in a crispy cheese taco shell for a meal that is sure to satisfy.

To make the best Beef and Birria quesadillas, you'll need to start by preparing the beef. You can use any cut of beef that you prefer, but chuck roast or brisket works well for this recipe. Season the beef with some salt and pepper and sear it on all sides in a large skillet or Dutch oven until it is nicely browned.

Once the beef is browned, add in some diced onions and peppers and cook for an additional few minutes. Stir in some beef broth, diced tomatoes, and a packet of birria seasoning mix. Let the mixture simmer for about 2-3 hours, or until the beef is tender and falls apart easily.

 

While the beef is simmering, prepare the cheese taco shells. To do this, you'll need some small flour or corn tortillas and some grated cheese. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

Place a small amount of grated cheese on each tortilla and spread it out evenly. Place the tortillas on the prepared baking sheet and bake for about 5-7 minutes, or until the cheese is melted and bubbly.

Once the beef is fully cooked and the cheese taco shells are prepared, it's time to assemble the Beef and Birria Quesatacos. To do this, shred the beef and place it in the center of each cheese taco shell. Top the beef with some diced onions and peppers, and drizzle some of the birria sauce over the top.

Serve the Beef and Birria Quesatacos immediately and enjoy! They are best served hot and are perfect for a tasty and satisfying meal any day of the week.

The Juiciest Homemade Birria Quesa Tacos

Overall, Beef and Birria Quesatacos are a delicious and flavorful twist on the classic taco. Their combination of tender beef, savory birria sauce, and crispy cheese taco shells is sure to satisfy any appetite. Give them a try and see for yourself why they are such a popular choice.

What cut of beef is best for birria quesatacos?

Chuck roast is ideal for shredding and rich flavor. Brisket works great too; you can also mix in short ribs for extra richness.

What cheese should I use?

Oaxaca is classic and super-melty. Monterey Jack or low-moisture mozzarella are great substitutes for that stretchy pull.

How do I get the tortillas crispy?

Bake or griddle tortillas with a thin layer of cheese until bubbling, then fold with the meat and sear both sides in a lightly oiled skillet.

Can I make birria in the slow cooker or Instant Pot?

Yes. Slow cooker: 6–8 hours on LOW. Instant Pot: 45–55 minutes on High Pressure, natural release 10 minutes.

What is consomé and how do I serve it?

It’s the strained braising liquid from the birria—rich, savory, and perfect for dipping. Warm it and serve in small cups with cilantro, onion, and a squeeze of lime.

How spicy is this and how can I adjust it?

Heat depends on your seasoning. For mild, use a mild birria blend; for hotter, add chili flakes or a spoon of chili oil to the consomé.

Leftovers & reheating tips?

Store meat and consomé separately up to 4 days. Reheat meat in a splash of consomé; re-crisp assembled tacos on a skillet or in a 400°F oven for 5–7 minutes.