TacosHard

Birria Tacos (Quesabirria)

Name: Birria Tacos (Quesabirria)
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Cuisine: Mexican
Ingredients: 3 Arbol chillies; 6 Guajillo chillies; 1 bunch Fresh coriander; 3 Cloves; 0.5 tsp Ground cumin; 1200 g Beef for birria (shin, flank); 3 Ancho chillies; 1 White onion; 1 Diced onion; 4 Garlic cloves; 2 Bay leaf; 1 cm Fresh ginger; 4 Limes; 5 Black pepper; 300 g Oaxaca or Chihuahua cheese; 1 to taste Salt; 3 Red tomatoes; 24 Corn tortillas; 2 tbsp Cider vinegar; 1 tsp Dried oregano

220 min (40 prep + 180 cook) Hard 8 servings Jalisco / Tijuana

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Tortilla dipped in birria consomme, filled with beef and melted cheese.

About this recipe

Birria tacos, or quesabirrias, have become a worldwide gastronomic sensation. Originating from Tijuana, they combine traditional Jalisco-style birria with melted cheese and a tortilla that has been dipped and crisped in the rich red consomme fat. They are served with a small cup of hot consomme for dunking. The tortilla is bathed in the red fat of the consomme and then toasted on a griddle with cheese, creating an unforgettable combination of flavour and texture.

History & Origin

Tacos de birria, or quesabirrias, are a gastronomic phenomenon born in Tijuana in the early 2000s, when border taqueros reinvented the traditional Jalisco birria. The innovation was to dip the tortilla in the red fat from the birria consomme before toasting it on the griddle with cheese, creating a crispy, oily, intensely flavourful tortilla that revolutionised the taco world. They are accompanied by a small cup of hot consomme for dipping each bite — a sensory experience that went viral on social media and conquered the United States. From Los Angeles to New York, quesabirrias became the most photographed taco in the world, generating hours-long queues at food trucks and restaurants. Despite their international fame, Jalisco purists insist that authentic birria is eaten from a deep bowl with a spoon, not in a taco.

Estimated cost

£20.28

Total cost

£2.54

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

400

Calories

22g

Protein

38g

Carbohydrates

18g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the veins and seeds from the guajillo, ancho, and arbol chillies. Toast briefly on a dry griddle until fragrant. Soak in hot water for 15 minutes.
2
Char the tomatoes on the griddle. Blend the soaked chillies with the charred tomatoes, garlic, half the onion, ginger, cloves, cumin, black pepper, oregano, and vinegar until very smooth. Strain.
3
Season the beef with salt and coat thoroughly with the adobo. Marinate in the fridge for at least 2 hours, or overnight.
4
Place the meat with its adobo in a large pot. Add the bay leaves and enough water to just cover. Bring to the boil, reduce to low heat, cover tightly, and simmer for 2.5-3 hours until the meat is very tender.
5
Remove the meat and shred it. Strain the consomme. A layer of rich red fat will have risen to the surface — reserve this, as it is essential for the quesabirria.
💡 The red fat from the consomme is what gives quesabirrias their distinctive flavour and colour. Do not discard it.
6
To assemble the quesabirrias: brush a tortilla with some of the red consomme fat. Place on a hot griddle, add a generous handful of cheese and some shredded meat.
7
Fold the tortilla in half once the cheese begins to melt. Cook for 2-3 minutes on each side until golden and crisp.
8
Serve the tacos with a small cup of hot consomme for dunking, along with diced onion, fresh coriander, and lime wedges.