Beef Birria + Quesabirria Tacos Recipe: How to Make Rich, Smoky, Extra Tender Meat
Beef Birria + Quesabirria Tacos Recipe: How to Make Rich, Smoky, Extra Tender Meat is a medium Mexican recipe that serves 6. 420 calories per serving. Recipe by Pepper on YouTube.
Prep: 30 min | Cook: 3 hrs 5 min | Total: 3 hrs 55 min
Cost: $37.85 total, $6.31 per serving
Ingredients
- 2 kg Beef Stew Meat (mix of short ribs, brisket, oxtail) (cut into 3‑4 inch pieces, with some fat for flavor)
- 2 tbsp Vegetable Oil (for browning the meat)
- 2 large Onion (one quartered for the broth, one diced for the chili paste)
- 10 pieces Garlic Cloves (peeled; 4 for broth, 6 for chili paste)
- 4 pieces Bay Leaves
- 1.5 tbsp Salt (adjust to taste)
- 2.5 L Water (enough to fully cover the meat)
- 5 pieces Dried Guajillo Chilies (if unavailable, use extra chili powder)
- 5 pieces Dried Ancho Chilies
- 5 pieces Dried Chili de Árbol (spicy; can be omitted if too hot)
- 2 cans Chipotle Peppers in Adobo Sauce (use both peppers and sauce; one can whole, one can only peppers)
- 5 tbsp Ancho Chili Powder (substitutes for dried ancho chilies)
- 1 tbsp Oregano (dried)
- 1 tbsp Thyme (dried)
- 1 tbsp Cumin (ground)
- 2 pieces Beef Bouillon Cubes (adds depth; can use chicken bouillon or extra salt)
- 1 piece Cinnamon Stick (adds warm note; remove before serving)
- 12 pieces Corn Tortillas (6‑inch, softened under a damp towel before frying)
- 200 g Mozzarella Cheese (shredded; can substitute Monterey Jack)
- 1/2 cup Fresh Cilantro (chopped, for garnish)
- 1 small White Onion (for garnish) (finely diced)
Instructions
Brown the Beef
Heat vegetable oil in the large pot over medium‑high heat. Working in batches, add the beef pieces in a single layer and sear until a deep brown crust forms on each side, about 3‑4 minutes per side. Remove and set aside.
Time: PT10M
Start the Broth
Return all browned beef to the pot. Add the quartered onion, 4 peeled garlic cloves, 4 bay leaves, 1.5 tbsp salt, and enough water to fully cover (about 2.5 L). Bring to a rapid boil, then reduce to a gentle simmer.
Time: PT5M
Simmer First Hour
Cover the pot partially and let the beef simmer for 1 hour, stirring occasionally. Check that the meat stays submerged; add more water if needed.
Time: PT1H
Prepare Chili Paste
While the broth simmers, place the dried guajillo, ancho, and chili de árbol chilies in a small saucepan, cover with 1.5 cups water, and boil until softened (10‑15 min). Transfer chilies to a blender. Add the juice and sauce from 2 cans chipotle peppers in adobo, the second can’s whole peppers, 1 diced white onion, 6 garlic cloves, 5 tbsp ancho chili powder, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp cumin, 2 beef bouillon cubes, and the cinnamon stick (optional). Blend until completely smooth, about 1‑2 min.
Time: PT20M
Combine Paste and Continue Cooking
Stir the smooth chili paste into the simmering pot. Add the remaining liquid from the chilies (about ½ cup). Drop the cinnamon stick into the pot (if not blended). Cover the pot about three‑quarters full and simmer another 1 hour 30 minutes, or until the beef is fork‑tender.
Time: PT1H30M
Shred the Beef
Remove the bay leaves and cinnamon stick. Transfer the beef to a large bowl and shred with two forks, leaving some larger chunks for texture.
Time: PT10M
Crisp the Tortillas
Heat the skillet over medium heat. Dip each corn tortilla quickly into the hot broth (it will be oily and flavorful), then place seam‑side down in the skillet. Sprinkle shredded mozzarella on half of the tortilla, add a generous amount of shredded beef, optional diced onion and cilantro, then top with a little more cheese. Fold the tortilla over and fry until golden and crisp, about 2‑3 min per side. Transfer to a serving plate.
Time: PT15M
Serve
Ladle the rich broth (consommé) into a shallow bowl. Serve the crispy birria tacos alongside the broth for dipping. Garnish with extra cilantro and diced white onion.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Gluten‑Free (corn tortillas), Contains Meat, Contains Dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Stew Meat (mix of short ribs, brisket, oxtail): Chuck roast, Beef shank
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Onion: White onion, Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Salt: Sea salt
- Instead of Dried Guajillo Chilies: Guajillo powder
- Instead of Dried Ancho Chilies: Ancho chili powder
- Instead of Dried Chili de Árbol: Cayenne pepper (½ tsp)
- Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder (2 tsp)
- Instead of Ancho Chili Powder: Smoked paprika + cayenne mix
- Instead of Oregano: Mexican oregano
- Instead of Thyme: Italian seasoning (½ tsp)
- Instead of Cumin: Ground coriander (½ tsp)
- Instead of Beef Bouillon Cubes: Vegetable bouillon
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Corn Tortillas: Flour tortillas (not traditional)
- Instead of Mozzarella Cheese: Monterey Jack, Oaxaca cheese
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of White Onion (for garnish): Red onion
Equipment Needed
- Large Heavy‑Bottom Pot
- Skillet or Frying Pan
- Blender
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Tongs
- Ladle
- Bowl for Shredded Meat
Critical Steps — Do Not Skip
- Browning the beef to develop fond
- Making a completely smooth chili paste
- Simmering until the meat is fork‑tender
- Dipping tortillas in hot broth before frying
Chef Tips from the Video
- Reserve the fat rendered from browning the beef; it adds authentic richness to the broth and helps crisp the tortillas.
- Toast the dried chilies briefly before boiling to unlock deeper smoky flavor.
- Let the broth rest for 10 min after cooking; this allows the fat layer to rise and can be skimmed if you prefer a leaner sauce.
Troubleshooting
Meat is not tender after the cooking time.
Continue simmering on low heat, checking every 15 min. Adding a splash more water and covering more tightly helps retain moisture.
Broth is too thin or watery.
Reduce the broth uncovered over medium heat for 10‑15 min, or blend a small amount of cooked beans into the sauce for thickness.
Tortillas become soggy instead of crisp.
Dip tortillas quickly (1‑2 sec) in broth, shake off excess, and ensure the skillet is hot before adding. Fry each side until golden.
The dish is overly spicy.
Add a splash of cream or extra broth to mellow heat, and serve with fresh lime wedges.
Storage
Refrigerator: Store broth and shredded beef separately in airtight containers for up to 4 days.
Freezer: Freeze broth and meat in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth (consommé) improves in flavor after 24 h; make it a day ahead and refrigerate.
- Cook and shred the beef up to 2 days in advance; reheat gently in the broth before assembling tacos.
- Freeze the broth in portioned containers; thaw overnight in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Birria Tacos in Mexican cuisine?
Birria originated in the Mexican state of Jalisco as a festive stew made from goat or beef, traditionally served during celebrations and holidays. Over time, the stew was adapted into tacos, known as "Tacos de Birria," which have become popular street‑food staples across Mexico and the United States.
What are the traditional regional variations of Birria in Jalisco versus other parts of Mexico?
In Jalisco, birria is usually made with goat meat and flavored with guajillo, ancho, and de árbol chilies, served with consommé. In other regions, such as Michoacán, beef or lamb may be used, and some versions add chocolate or different spice blends. The taco form, with melted cheese, is a more recent northern‑Mexico adaptation.
How is Birria traditionally served in its home region of Jalisco?
Traditional Jalisco birria is served in a large bowl of rich broth (consommé) alongside the stewed meat. Guests dip corn tortillas into the broth, fill them with meat, and optionally add onions, cilantro, and lime. The broth is also sipped on its own as a warming soup.
During which occasions or celebrations is Birria commonly prepared in Mexican culture?
Birria is often prepared for birthdays, weddings, religious festivals, and especially for the Mexican holiday of Día de los Muertos. Its hearty nature makes it a favorite for cold evenings and communal gatherings.
What authentic ingredients are essential for traditional Birria, and what are acceptable substitutes when cooking in Manila?
Authentic birria uses goat meat, dried guajillo, ancho, and de árbol chilies, and sometimes Mexican oregano. In Manila, beef can replace goat, and chipotle peppers in adobo sauce can stand in for the three dried chilies, while regular chili powder can substitute for ancho powder.
What other Mexican dishes pair well with Birria Tacos?
Birria tacos pair beautifully with Mexican street‑style sides such as esquites (Mexican corn salad), fresh pico de gallo, lime‑wedged radishes, and a cold cerveza or agua fresca like horchata.
What makes Birria Tacos special or unique in Mexican cuisine?
The combination of slow‑cooked, melt‑in‑your‑mouth meat, a smoky‑spicy broth, and the crispy‑cheesy taco shell creates a contrast of textures and flavors that is uniquely satisfying. The practice of dipping the tortilla in broth before frying gives the taco its signature reddish sheen.
How has Birria evolved over time in modern Mexican street food culture?
Modern birria tacos, often called "Quesabirria," add melted cheese inside the taco and are served with a side of consommé for dipping. This cheese‑filled, double‑fried version gained popularity in the United States in the 2010s and has become a viral food trend on social media.
What are the most common mistakes to avoid when making Birria Tacos at home?
Common errors include over‑crowding the pot when browning (which prevents fond formation), under‑cooking the meat (it won’t shred easily), using too much water which dilutes flavor, and soaking tortillas too long, which makes them soggy instead of crisp.
Why does this Birria Tacos recipe use chipotle peppers in adobo instead of only dried chilies?
Chipotle peppers in adobo provide both smoky depth and a built‑in sauce, reducing the need for extra oil and liquid. In Manila, the dried chilies are harder to find, so the adobo‑packed chipotles act as a convenient, flavor‑rich substitute while still delivering authentic heat.
Can I make the Birria broth ahead of time and how should I store it?
Yes, the broth (consommé) improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, or freeze in portioned bags for up to 2 months. Reheat gently on the stove before serving.
What texture and appearance should I look for when the Birria broth is finished?
The broth should be a deep, reddish‑brown color with a thin layer of glossy oil on top. It should be thick enough to coat a spoon but still pourable, and it should have a fragrant, smoky aroma with a balanced heat.
What does the YouTube channel Pepper specialize in?
The YouTube channel Pepper specializes in creating international dishes using ingredients that are readily available in the Philippines, offering practical substitutions and detailed step‑by‑step tutorials for home cooks.
How does the YouTube channel Pepper's approach to Mexican cooking differ from other Mexican cooking channels?
Pepper focuses on adapting traditional Mexican recipes to the Philippine market, highlighting local grocery sources and affordable substitutes, whereas many Mexican cooking channels assume access to specialty Mexican markets and authentic ingredients.
Last updated: September 2, 2026
