The quesabirria is a stunning hybrid of birria stew and cheesy tacos, hailing from the vibrant food scene of Tijuana. Rich, slow-cooked beef is enveloped in melty cheese and seared between golden, fat-kissed corn tortillas until perfectly crispy. Each bite combines bold chili heat, succulent meat, and oozy goodness.
Traditionally made for festive gatherings, this dish captures the essence of Mexican street food with every dunk into the deeply flavorful birria consommé. Whether you’re looking to wow at a dinner party or just indulge in something soul-satisfying, quesabirrias deliver explosive flavor and irresistible textures.
Full Recipe:
For the Birria:
3 tablespoons vegetable or canola oil
10 guajillo chiles, stems and seeds removed
5 ancho chiles, stems and seeds removed
3 pasilla chiles, stems and seeds removed
8 whole allspice berries
1 tablespoon white sesame seeds
1 tablespoon cumin seeds
One 3- to 4-inch piece Mexican (Ceylon) cinnamon stick, broken
1 medium Spanish or white onion, quartered
4 small plum tomatoes, halved lengthwise
8 cloves garlic
1 tablespoon Mexican oregano
4 to 6 cups beef broth
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
6 pounds beef chuck roast, cut into large chunks
5 sprigs thyme
2 bay leaves
For Serving:
16 to 20 corn tortillas
1 pound freshly shredded mozzarella or queso Oaxaca
Diced onion
Chopped fresh cilantro
Lime wedges
Directions:
Heat oil in a large skillet over medium-low. Add guajillo, ancho, and pasilla chiles in batches, cooking 8–12 seconds per side until aromatic. Do not burn. Set aside.
Toast allspice, sesame seeds, cumin seeds, and cinnamon stick over medium heat until fragrant, about 30 seconds to 1 minute. Remove and set aside.
Char the onion, tomatoes, and garlic over high heat until blistered on all sides, about 1–2 minutes per side. Set aside.
In a blender, combine toasted chiles, spices, charred vegetables, oregano, 2 tbsp salt, 1 tsp black pepper, 2 cups beef broth, and vinegar. Blend into a smooth paste.
Place beef in a large pot. Pour in the chile mixture. (Optional: marinate for 1 hour to overnight.)
Add remaining broth as needed to cover the meat. Add thyme and bay leaves. Bring to boil, then reduce to medium-low and simmer covered for 2.5 to 3 hours until meat is tender. Remove bay leaves and thyme.
Shred the beef and moisten with some of the cooking liquid.
Skim some fat from the broth and place in a shallow bowl. Heat a skillet or comal over medium heat.
Dip each tortilla in the fat and heat for 10–15 seconds per side. Add shredded beef and cheese, fold into a taco, and cook until golden and cheese melts, 30 seconds to 1 minute per side.
Serve with onions, cilantro, lime wedges, and extra birria broth for dipping.
Prep Time: 40 minutes | Cooking Time: 3 hours | Total Time: 3 hours 40 minutes
Kcal: ~360 kcal per quesabirria | Servings: 16–20 quesabirrias
What is Quesabirria?
Quesabirria is a mouthwatering fusion of two iconic elements in Mexican cuisine: birria, a rich and spicy stewed meat traditionally made from goat or beef, and quesadillas, the beloved tortilla and cheese dish. Originating as a street food innovation in Tijuana, Mexico, quesabirria has rapidly grown in popularity across the U.S. and beyond, turning into a social media sensation and a must-try for foodies.
What makes quesabirria distinct is the incredible combination of tender, slow-cooked meat, melted cheese, and crispy tortillas, usually dipped in the vibrant red birria consommé (the broth in which the meat was stewed). Each taco is a flavor bomb, balancing spice, richness, and umami with every bite.
Cultural Roots and the Evolution of Birria
The story of quesabirria begins with birria, a centuries-old dish from the state of Jalisco, Mexico. Birria was originally made with goat, a protein prized for its affordability and flavor. Cooks would slowly simmer it in a robust chile-based broth infused with spices, garlic, onion, and vinegar until it was fall-apart tender.
Over time, beef became a more accessible and popular alternative, especially for urban cooks. In cities like Tijuana, street vendors began adapting birria into something more portable and casual by stuffing it into tacos, adding melty cheese, and frying the tortillas on a hot griddle with the skimmed fat from the birria stew. This reinvention led to the birth of quesabirria tacos, a term that blends “queso” (cheese) and “birria.”
Why Quesabirria Became a Viral Sensation
There’s no denying the role social media played in turning quesabirria from a regional dish into a viral street food icon. The sight of a crispy taco being dipped into a deep red consommé is irresistible, especially in video form. Instagram reels, TikToks, and YouTube shorts showcasing that savory dunk quickly made this dish a favorite among food content creators and home cooks alike.
This buzz created a ripple effect: food trucks and taquerias across the U.S. began offering their own versions, and the hashtag #quesabirria exploded across platforms. Enthusiasts fell in love not only with the flavor but also with the ritual—dip, bite, repeat—that added a tactile, communal element to the eating experience.
Flavor Profile and Texture
Quesabirria is as bold in flavor as it is in presentation. The birria base has layers of smoky dried chiles, earthy spices like cumin and cinnamon, and aromatic elements like garlic and oregano. These ingredients meld into a deep, complex stew that soaks into the beef over hours of cooking, creating rich, fork-tender meat.
When combined with creamy, stringy cheese—typically mozzarella or queso Oaxaca—and crisped on a hot skillet, the result is a taco with melty, meaty, and crispy layers. The crispy outer tortilla soaks up just enough of the birria fat to create a savory crust without becoming soggy, while the cheese binds everything together.
And of course, no quesabirria is complete without the consommé. This broth is packed with the essence of all the ingredients and is served on the side for dipping. Some even sip it like soup—yes, it’s that good.
Common Variations and Creative Twists
As quesabirria became more widespread, so did the creativity surrounding it. Here are a few popular twists you might see in modern kitchens:
Quesabirria Ramen: A fusion dish where the birria consommé becomes the soup base for ramen noodles, often topped with birria meat and a soft-boiled egg.
Quesabirria Pizza: Using a flour tortilla base, this version layers the birria and cheese like a pizza topping and is baked until bubbly.
Vegetarian Quesabirria: Substituting mushrooms, jackfruit, or plant-based meat for beef while keeping the same chile-based stew flavor profile.
Birria Grilled Cheese: Swapping tortillas for bread and turning quesabirria into a gooey grilled sandwich.
Breakfast Quesabirria: Adding eggs to the filling or topping tacos with fried eggs for a brunch-friendly twist.
These adaptations have helped make quesabirria more versatile and appeal to a broader audience, including vegetarians, fusion food lovers, and even kids.
Best Cheese for Quesabirria
Cheese plays a key role in quesabirria. Traditionally, queso Oaxaca is the go-to—it’s a semi-soft, white string cheese similar to mozzarella. If you can’t find it, shredded mozzarella is the next best substitute. It melts beautifully, stretches well, and adds that luxurious mouthfeel that makes quesabirria so satisfying.
Some cooks blend cheeses, using Monterey Jack or mild cheddar to introduce extra creaminess and flavor depth. The key is choosing a cheese that melts well and doesn’t overpower the rich birria.
Tips for Making Quesabirria at Home
While quesabirria may look intimidating, it’s definitely something you can make at home with a little patience and planning. Here are some tips to ensure success:
Use fresh dried chiles: Old chiles can lose potency and become bitter. Look for ones that are pliable and aromatic.
Sear your beef first: Searing adds depth and helps seal in moisture.
Use a high-powered blender: To ensure your chile sauce is smooth and velvety.
Let the stew simmer low and slow: Rushing the birria can leave you with tough meat and underdeveloped flavors.
Skim and save the fat: This chili-red fat adds that signature color and crispness to your tortillas.
Double your batch: Birria freezes well, and once you taste it, you’ll wish you had leftovers.
Serving Suggestions
Quesabirrias are hearty on their own, but you can round out your meal with traditional Mexican sides like:
Mexican rice or cilantro-lime rice
Refried beans or charro beans
Pickled red onions for tangy contrast
Salsas—a smoky chipotle salsa or tangy tomatillo salsa pairs beautifully
Fresh guacamole or avocado slices
Elote (Mexican street corn) for an indulgent side
And don’t forget the lime wedges—a good squeeze of lime lifts the richness and adds brightness to every bite.
Quesabirria as a Crowd-Pleaser
One of the best things about quesabirria is that it’s perfect for feeding a group. The stew can be made a day or two in advance, and the tacos can be quickly assembled and cooked as your guests arrive. It’s a hit at family gatherings, game nights, parties, and even brunch.
Its dramatic look and rich aroma also make it a fantastic centerpiece dish, guaranteed to spark conversations and second helpings.
Conclusion
Quesabirria is more than just a trend—it’s a dish steeped in history, flavor, and creativity. Its journey from the traditional birria stew of Jalisco to the inventive street food stalls of Tijuana, and now to kitchens and restaurants worldwide, shows how food can evolve while honoring its roots.
With its deeply savory beef, molten cheese, crispy tortillas, and soul-warming broth, quesabirria is a testament to what happens when cultural tradition meets culinary ingenuity. Whether you’re a seasoned home cook or just exploring Mexican cuisine, this dish is a delicious way to experience bold, comforting, and unforgettable flavors.