Best Beef Birria Quesatacos
Best Beef Birria Quesatacos is a medium Mexican recipe that serves 4. 750 calories per serving. Recipe by That Savage Kitchen on YouTube.
Prep: 25 min | Cook: 4 hrs 30 min | Total: 5 hrs 25 min
Cost: $19.15 total, $4.79 per serving
Ingredients
- 2 lb Beef Brisket (trimmed and cut into 2‑inch cubes)
- 2 Tbsp Beef Tallow (for searing; substitute olive oil if unavailable)
- 1 tsp Kosher Salt (plus extra for seasoning)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 large Onion (chopped)
- 3 Garlic Cloves (minced)
- 2 medium Tomatoes (diced)
- 2 Tbsp Tomato Paste (canned)
- 3 Dried Guajillo Chilies (seeds removed, rehydrated in hot water)
- 6 cup Water (divided between sauce and simmer)
- 2 cup Beef Stock (low‑sodium)
- 1 sprig Fresh Rosemary (minced)
- 1 Bay Leaf
- 8 Corn Tortillas (6‑inch, warmed)
- 1 cup Oaxaca Cheese (shredded; mozzarella works in a pinch)
- 0.25 cup Fresh Cilantro (chopped)
- 4 Lime Wedges (for serving)
Instructions
Season the Beef
Pat the beef cubes dry, then sprinkle with kosher salt and freshly ground black pepper. Toss to coat evenly.
Time: PT5M
Sear the Beef
Heat the beef tallow (or olive oil) in a large Dutch oven over medium‑high heat. Add the beef in batches, searing until deeply browned on all sides, about 5‑7 minutes per batch. Transfer browned beef to a plate.
Time: PT7M
Temperature: Medium‑high
Sauté Aromatics
In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook another minute, stirring constantly to avoid burning.
Time: PT4M
Temperature: Medium
Build the Sauce Base
Stir in the diced tomatoes, tomato paste, and rehydrated guajillo chilies. Cook for 2 minutes, allowing the flavors to meld.
Time: PT2M
Temperature: Medium
Simmer the Vegetables
Add 4 cups of water, bring to a boil, then reduce to a gentle simmer. Cook until the vegetables are very soft, about 15 minutes.
Time: PT15M
Temperature: Low simmer
Blend the Sauce
Carefully transfer the hot mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the pot.
Time: PT5M
Combine Beef and Stock
Return the seared beef to the pot. Add the beef stock, rosemary, bay leaf, and enough water to just cover the meat (about 1‑2 cups). Stir gently.
Time: PT5M
Slow‑Cook the Birria
Bring the mixture to a low simmer, then reduce heat to maintain a gentle bubble. Cook uncovered for 3‑4 hours, stirring occasionally, until the beef is fork‑tender and falling apart.
Time: PT3H30M
Temperature: Low simmer (≈200°F)
Shred the Beef
Remove the beef pieces and shred them with two forks. Return the shredded meat to the pot to soak up more sauce.
Time: PT2M
Warm the Tortillas
Heat a skillet over medium heat. Quickly toast each corn tortilla for about 15 seconds per side until pliable.
Time: PT5M
Temperature: Medium
Assemble & Crisp the Tacos
Place a generous spoonful of shredded beef on a tortilla, sprinkle with shredded Oaxaca cheese, chopped cilantro, and a few onion pieces. Drizzle with the hot consommé. Fold the taco and return to the skillet, pressing lightly. Cook 2 minutes per side until the cheese melts and the tortilla is crispy.
Time: PT10M
Temperature: Medium
Serve
Arrange tacos on a serving platter, garnish with extra cilantro and lime wedges. Serve the remaining consommé in a small bowl for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 750
- Protein
- 45 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: Gluten‑free (corn tortillas), High‑protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Brisket: Chuck roast, Short ribs
- Instead of Beef Tallow: Olive oil, Vegetable oil
- Instead of Kosher Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic paste
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Tomato Paste: Tomato sauce (reduced)
- Instead of Dried Guajillo Chilies: Ancho chilies, Pasilla chilies
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
- Instead of Bay Leaf: Oregano (1/2 tsp)
- Instead of Corn Tortillas: Flour tortillas
- Instead of Oaxaca Cheese: Mozzarella, Queso fresco
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Dutch Oven or Heavy Pot
- Skillet or Griddle
- Blender (or immersion blender)
- Cutting Board
- Chef’s Knife
- Tongs
- Wooden Spoon
- Ladle (optional)
Critical Steps — Do Not Skip
- Searing the beef to develop deep flavor
- Blending the sauce until completely smooth
- Slow‑cooking the beef for 3‑4 hours until tender
- Crisping the assembled tacos so the cheese pulls
Chef Tips from the Video
- Add a splash of tequila or a pinch of cinnamon to the broth for an authentic Mexican twist.
- Use a mix of guajillo and ancho chilies for deeper color and flavor.
- For extra smoky flavor, finish the shredded beef under a broiler for 2‑3 minutes before assembling.
Troubleshooting
The sauce is too thick.
Thin with additional water or low‑sodium beef stock, adding a tablespoon at a time until desired consistency.
Beef is not tender after 3 hours.
Continue simmering, checking every 30 minutes; low heat and a tight‑fitting lid help retain moisture.
Tortillas become soggy.
Crisp the assembled tacos in a hot, dry skillet and avoid over‑filling; serve immediately.
Storage
Refrigerator: Store the shredded beef and sauce separately in airtight containers for up to 4 days.
Freezer: Freeze the cooked beef and sauce together in a freezer‑safe bag for up to 3 months; thaw overnight before reheating.
Room temperature: Do not leave the consommé or cooked meat at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce a day ahead and refrigerate; the flavors improve overnight.
- Cook the beef and shred it; store in the sauce for easy reheating.
- Tortillas can be toasted just before serving to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Beef Birria Tacos in Mexican cuisine?
Birria originated in the state of Jalisco as a celebratory stew made with goat or beef, slow‑cooked with chilies and spices. Over time it evolved into the popular taco form, especially in the U.S., where the crispy, cheese‑pull version has become a street‑food staple.
What are the traditional regional variations of birria in Mexican cuisine?
Traditional Jalisco birria uses goat meat and a blend of dried chilies, while other regions may use beef, lamb, or even pork. Some versions are served as a stew, others as tacos dipped in consommé, and the cheese‑pull style is a modern twist popularized in northern Mexico and the U.S.
How is authentic Beef Birria traditionally served in Jalisco, Mexico?
In Jalisco, birria is often served as a hearty stew with broth, accompanied by corn tortillas, chopped onions, cilantro, and lime. The tacos are dipped in the rich broth (consommé) and eaten with a side of the broth for sipping.
What occasions or celebrations is Beef Birria traditionally associated with in Mexican culture?
Birria is traditionally prepared for holidays, weddings, and large family gatherings because its slow‑cooking method yields a festive, comforting dish that feeds many people.
What makes Beef Birria Tacos special or unique in Mexican cuisine?
The combination of ultra‑tender, slow‑cooked beef, a bright, chili‑laden consommé, and the melt‑in‑your‑mouth cheese pull creates a textural contrast that is both comforting and exciting, setting it apart from typical tacos.
What are the most common mistakes to avoid when making Beef Birria Tacos at home?
Common errors include overcrowding the pot when searing (which prevents browning), not simmering the broth long enough (resulting in tough meat), and over‑filling the tortillas, which stops them from crisping properly.
Why does this Beef Birria recipe use beef tallow instead of regular oil?
Beef tallow adds a rich, meaty flavor that complements the slow‑cooked beef and enhances the depth of the broth, whereas regular oil would be more neutral and miss that traditional richness.
Can I make Beef Birria Tacos ahead of time and how should I store them?
Yes. Cook the beef and sauce up to step 9, then refrigerate the shredded meat in the broth for up to 4 days. Reheat gently before assembling tacos, and keep tortillas separate until ready to crisp.
What texture and appearance should I look for when the Beef Birria sauce is finished?
The consommé should be smooth, glossy, and slightly thickened—enough to coat the back of a spoon but still pourable. It should have a deep reddish‑brown color from the chilies.
What does the YouTube channel That Savage Kitchen specialize in?
The YouTube channel That Savage Kitchen focuses on bold, flavor‑forward home‑cooking tutorials, often featuring hearty meat dishes, creative twists on classic recipes, and straightforward, no‑nonsense cooking techniques.
How does the YouTube channel That Savage Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
That Savage Kitchen emphasizes high‑impact flavors like beef tallow, long‑slow cooking, and cheese pulls, blending traditional Mexican techniques with a modern, indulgent style, whereas many other channels stick to more classic, lighter preparations.
Last updated: August 31, 2026
