Darling, if you haven’t tried Birria Quesa Tacos yet, you’re in for an absolute treat. Think slow-braised beef, simmered until it practically melts at the mere touch of a fork, then tucked lovingly into a tortilla that’s been kissed with rich consommé and crisped in a hot pan with molten cheese. They’re juicy, cheesy, a little messy, and every single bite feels like a street-food fiesta dancing across your taste buds.
If tacos are the life of the party, Birria Quesa Tacos are the one who turns heads the moment she walks in — bold, irresistible, and a little bit dramatic. But here’s the fun part: while the classic beef version is a knockout, adding a twist with fillings like spicy chicken, tender lamb, or even smoky mushrooms takes things to another level. These playful variations keep the flavour exciting, make them crowd-pleasers, and turn any gathering into the ultimate taco party.
What is Birria?
Birria hails from Mexico, traditionally made with goat or beef that’s slow-cooked in a bath of dried chillies, tomatoes, herbs, and spices until it transforms into something so tender and full of flavour it feels almost sinful. The rich braising liquid becomes a dipping sauce — consommé — that makes the taco experience even more heavenly.
Birria Quesa Tacos Recipe
Ingredients
For the Birria:
- 1.5 kg beef chuck or short ribs (marbled cuts give the best juiciness)
- 6 dried guajillo chillies, stems and seeds removed
- 3 dried ancho chillies
- 2 dried pasilla chillies (or substitute extra guajillo if needed)
- 3 ripe tomatoes, roasted or charred
- 1 large onion, halved
- 6 cloves of garlic, roasted
- 2 tsp Mexican oregano
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 4 whole cloves
- 2 bay leaves
- ½ tsp cinnamon
- 3 cups beef stock
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
For the Quesa Tacos:
- Corn tortillas (the smaller, the better)
- Oaxaca cheese (or mozzarella if you’re improvising)
- Fresh coriander leaves
- Diced onion
- Lime wedges
- Chilli oil or hot sauce (optional but divine)
Method
- Prepare the Chillies
Toast your dried chillies lightly in a hot pan until fragrant, but don’t burn them. Pop them into hot water and soak for 20 minutes until softened. - Make the Marinade
In a blender, whiz the softened chillies, roasted tomatoes, onion, garlic, oregano, cumin, cloves, paprika, cinnamon, vinegar, and a cup of stock until smooth and fiery red. - Marinate the Beef
Cut beef into chunky pieces and coat generously with the marinade. Let it rest for at least 4 hours — overnight if you can bear the wait. - Slow Cook the Magic
Pop the marinated beef into a heavy pot, pour over remaining marinade and beef stock, add bay leaves, season, then cover and cook low and slow (around 3–4 hours on stovetop or oven at 160°C) until the beef is tender enough to shred with a sigh. - Shred & Reserve
Lift out the beef, shred it into luscious strands, and keep the consommé (the liquid gold) aside for dipping. - Build the Quesa Tacos
Heat a pan, dip tortillas into the top layer of consommé, lay them flat in the pan, sprinkle with cheese, then pile on that shredded birria. Fold gently, press, and let it crisp until golden with cheese oozing out like a little love letter. - Serve with Flair
Plate them with coriander, onions, and lime wedges. Dip each bite into the consommé, and let the juices run in the most glorious, unapologetic way.
Filling Variations to Keep Things Exciting
While the traditional beef birria is a street food classic, you can easily play around with fillings for different moods, diets, and flavour profiles:
🌮 Birria de Pollo (Chicken Birria)
If you prefer something lighter, chicken thighs work beautifully. Braise them in the same aromatic birria sauce until tender, then shred the meat. The chicken soaks up all the chile and spice flavours but feels less heavy than beef. Layer with melted cheese and dip into the consomé just as you would with the classic version.
🌮 Mushroom & Black Bean (Vegetarian Twist)
For a hearty vegetarian option, sauté sliced mushrooms until golden, then simmer them in a reduced version of the birria sauce. Add a spoonful of refried black beans to the tortilla before layering the mushrooms and cheese. The beans add creaminess, while the mushrooms give that meaty bite, making it just as satisfying as the original.
🌮 Lamb Birria (Rich & Bold)
Lamb shanks or shoulder are perfect for those who love deep, gamey flavours. Slow-cook the lamb in the birria broth until the meat practically melts off the bone. Shred and tuck it into tortillas with Oaxaca or mozzarella cheese. The richness of lamb combined with the smoky chiles creates a truly indulgent taco.
🌮 Seafood Spin (Coastal Style)
For something completely different, swap out meat for prawns or a firm white fish like snapper. Instead of a long braise, cook the seafood quickly in a lighter birria-inspired sauce (using the same dried chiles, garlic, and spices, but simmered for less time). The result is a fresher, coastal-style taco that still carries those signature birria flavours but with a bright, ocean twist.
Toppings & Extras
- Pickled red onions for tang
- Avocado slices for creaminess
- Extra hot salsa if you dare
- Crumbled queso fresco for a salty pop
Final Thoughts
Birria Quesa Tacos are not just a meal — they’re a moment. They’re the kind of dish that stops conversation at the table, leaving only happy sighs, lime-squeezing, and a few cheeky napkin grabs. If you want something that feels decadent yet utterly comforting, this recipe will sweep you off your feet.
So go on, darling — fire up the stove, grab your tortillas, and let the magic of Birria Quesa Tacos bring a bit of Mexican street food glory into your kitchen.