What are Quesabirria Tacos?
Quesabirria Tacos are also known as Tacos Jalisco or Birria Tacos. They are an amazing taco creation made with Jalisco-style (from the Mexican state of Jalisco) Birria de Res stew meat that is slow-cooked with chiles and vibrant spices. Since the fat and beef broth have annatto seed (or paprika) in them, they are often also called Red Tacos. This spicy and savory shredded beef (or goat) is loaded into corn tortillas with plenty of melty cheese and pico de gallo, then pan-fried crispy in the reserved fat from the stew. The melted cheese will help the tacos stay together and also add a creamy flavor! The result is an almost quesadilla-like crunchy and cheesy taco that is mind-blowing to experience. Birria Tacos are often served with a side of the beef consommé broth for dipping, similar to a French dip sandwich.
The Best Birria de Res Recipe
As far as taco recipes go, beef quesabirria tacos are literally the best ones out there. Slowly cooked beef will turn super tender and take on all the flavors of the bold spices and peppers! Birria de Res stew is traditionally made with goat meat. If you can find goat meat, use it! Otherwise, we’ve combined beef chuck roast and beef short ribs to mimic the taste and fat content of goat meat. Pro Tip: This is a large recipe. However, since it takes time to slow cook the meat, it’s best to make a large batch and freeze some of the meat, fat, and broth for later use. Your choice of meat is combined with Guajillo chiles, onion, garlic, and a few key spices. Then they are slow cooked on the stovetop until fork tender. Not only is the shredded beef melt-in-your-mouth amazing, but the savory and spicy beef broth is also fantastic to dip the birria queso tacos into for even more deliciousness in every bite.
Ingredients You Need
For the Birria de Res:
Olive oil – or your preferred neutral flavored high heat cooking oil Guajillo chiles – dried Onion – peeled and cut into chunks Garlic – peeled Beef chuck roast and Beef short ribs – or goat meat on the bone Water – or chicken broth broth, but then skip the chick base/bouillon Chicken base – aka bouillon Bay leaves – dried Spices – dried Mexican oregano, ground cumin, ground annatto seeds (or paprika), ground cinnamon
To make the Quesabirria Tacos:
Corn tortillas – store-bought or homemade tortillas (or flour tortillas) Shredded queso – or Oaxaca cheese, Monterey Jack, or mozzarella Pico de gallo – with plenty of cilantro, or your favorite fresh salsa
How to Make Jalisco Tacos
Set out a food processor or blender. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse or blend until well chopped. Then add in the roughly chopped onion and garlic cloves. Pulse again to form a fine mash. Place an extra large 8-quart saucepot or large dutch oven over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes. Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs to the pot. Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon. Stir and cover the pot with a heavy lid. Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork-tender. Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered. Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot. Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use. Pro Tip: If you have time, the easiest way to separate the fat from the broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth. Next, shred all the beef and place it in a large dish. Discard the bones and bay leaves. When ready to fry the tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet. Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side. Top with a couple of tablespoons of pico de gallo. Fry the tortillas until the cheese is melted, then fold the tortilla over the beef to create the taco shape. Continue to sear 1-2 minutes longer, per side, until the tortillas are crispy. Repeat with the remaining tortillas, cheese, and meat. Pro Tip: You can place the finished tacos in a warming drawer or 200°F oven to keep the birria queso tacos warm until all the tacos are ready.
Jalisco Tacos Tips & Tricks
Don’t skip the dried chiles! The dried Guajillo chiles give the birria stew the quintessential Mexican-inspired flavor! You can add additional dried chiles like ancho chiles or chile de arbol for more spice and flavor if you have them. The salt in this recipe comes from the chicken bouillon. If you don’t use the boullion, be sure to add some salt to the meat before it cooks for flavorful tacos Jalisco! Don’t forget to serve these quesabirria tacos with the stewing liquid as a dipping sauce and a squeeze of lime juice for maximum flavor!
Serving Suggestions
Enjoy the Tacos Jalisco immediately while warm, with a side of hot beef broth for dipping. You also might want to set out other condiments like cups of sour cream, guacamole, fresh salsa, hot sauce, and oaxaca cheese. Serve alongside your favorite Mexican dishes for lunch or dinner. We love to pair Red Birria Tacos with Mexican pinto beans or refried beans, street corn salad (esquites), yellow rice, and crispy patatas bravas.
Looking for More Tasty Tacos? Be Sure To Try These Terrific Recipes:
Bacon Ranch Jalisco Tacos Shredded Chicken Tacos (CrockPot Taco Meat) Zesty Ground Turkey (or Chicken) Tacos Tacos al Pastor Recipe Green Chile Steak Tacos
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