Homemade Quesabirria Tacos

Name: Homemade Quesabirria Tacos
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 4 dried guajillo chilies, seeded; 2 dried ancho chilies, seeded; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon apple cider vinegar; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; Salt and black pepper to taste; 6 cups beef broth; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; 1/2 cup fresh cilantro, chopped; 1 white onion, finely diced; Lime wedges for serving

These crispy, cheesy beef tacos served with a savory dipping broth are a true labor of love that your family will adore.

By Recipes By Nani· 🌍 Mexican· July 19, 2026

recipesbynani.com

Prep

20 minutes

Cook

3 hours 15 minutes

Total

3 hours 35 minutes

Serves

Quesabirria is all about those deeply flavorful, tender pieces of beef tucked inside a crispy, golden tortilla with plenty of melty cheese. It is the kind of meal that makes a regular dinner feel like a special occasion.

My best tip is to use a high quality beef roast because the slow cooking process really brings out the best texture. Do not skip the step of dipping your tortillas into the top layer of fat from the broth before frying, as that is the secret to getting them perfectly crispy.

🧺 Ingredients

3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, seeded
2 dried ancho chilies, seeded
1 onion, chopped
4 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and black pepper to taste
6 cups beef broth
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1/2 cup fresh cilantro, chopped
1 white onion, finely diced
Lime wedges for serving

👩‍🍳Instructions

1
Season the beef with salt and pepper then sear it in a large pot over medium high heat until browned on all sides. Remove the meat.
2
In the same pot, add the chilies, onion, and garlic. Cook for a few minutes until fragrant.
3
Add the beef back into the pot along with the vinegar, spices, and beef broth. Bring to a boil, then reduce heat and simmer for about 3 hours until the meat is fork tender.
4
Remove the beef and shred it using two forks. Strain the cooking liquid and keep it in a bowl for dipping.
5
Dip a tortilla into the liquid, then place it on a hot skillet. Top with shredded beef and cheese.
6
Fold the tortilla in half and cook until the cheese is melted and the shell is crispy.
7
Serve your tacos hot with a small bowl of the cooking liquid, topped with cilantro and onion, along with a lime wedge on the side.

💡 Tips

Store any leftover shredded beef and broth separately in the fridge for up to three days. When you are ready to eat again, just heat the broth on the stove and fry up fresh tortillas with the leftover meat and cheese.

#Dinner #Mexican #Comfort Food #High Protein

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