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; 3 dried ancho chiles, stemmed and seeded; 3 dried guajillo chiles, stemmed and seeded; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon cumin; 1 teaspoon dried oregano; 4 cups beef broth; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Fresh cilantro and diced white onion for serving; Salt and pepper to taste; Oil for frying

These flavor packed beef tacos with melty cheese and a rich dipping broth are a true weekend treat.

By Daily Recipes Book· 🌍 Mexican· July 18, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

3 hours 15 minutes

Total

3 hours 35 minutes

Serves

Quesabirria tacos have become a huge favorite for good reason. The combination of tender, slow cooked shredded beef, gooey cheese, and a crispy tortilla makes every bite feel special. Dipping the tacos into the flavorful beef broth adds a wonderful richness that is hard to beat.

For the best results, make sure to use a good quality cut of beef like chuck roast. It breaks down perfectly during cooking to give you that melt in your mouth texture. If you have any leftover broth, it freezes great for the next time you crave these tacos.

Ingredients

3 pounds beef chuck roast, cut into large chunks
3 dried ancho chiles, stemmed and seeded
3 dried guajillo chiles, stemmed and seeded
1 onion, chopped
4 cloves garlic, minced
1 tablespoon cumin
1 teaspoon dried oregano
4 cups beef broth
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro and diced white onion for serving
Salt and pepper to taste
Oil for frying

Instructions

1
Sear the beef chunks in a large pot with a little oil until browned on all sides, then set the meat aside.
2
In the same pot, toast the dried chiles for a minute before adding the onion and garlic, cooking until soft.
3
Blend the chiles, onion, garlic, and beef broth until smooth to create your sauce.
4
Return the beef to the pot, pour the sauce over it, and simmer for about 3 hours or until the meat is very tender.
5
Remove the beef and shred it with two forks. Keep the broth, which is called consommé, in the pot for dipping.
6
Dip a tortilla into the top layer of the broth, then place it in a hot skillet.
7
Add a generous amount of shredded cheese and the shredded beef to one side of the tortilla and fold it over.
8
Fry until the tortilla is golden and crispy and the cheese has melted completely.
9
Serve the tacos hot with a side bowl of the warm broth for dipping, topped with fresh cilantro and onion.

💡 Tips

Store leftover shredded beef and broth in separate airtight containers in the fridge for up to three days. You can reheat the beef in a pan with a little broth to keep it moist. These tacos are best served fresh and hot right out of the skillet.

#dinner #tacos #mexican #beef #comfort food

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