Making the best Quesabirria tacos with birria bombs I’m literally addicted to these, making more
Making the best Quesabirria tacos with birria bombs 🔥 I’m literally addicted to these, making more is a medium Mexican recipe that serves 4. 450 calories per serving. Recipe by Ryan Brenner on YouTube.
Prep: 20 min | Cook: 3 hrs 20 min | Total: 3 hrs 55 min
Cost: $33.13 total, $8.28 per serving
Ingredients
- 3.8 lb Chuck Roast (Trim excess fat and cut into 2‑inch cubes)
- 2 tbsp Avocado Oil (High smoke‑point oil for searing and frying)
- 1 tsp Salt (Kosher or sea salt)
- 4 cups Water (Plain tap water)
- 1 packet Easy Birria Bomb (Birria seasoning mix (brand Easy Bombs))
- 1 medium Onion (Finely chopped)
- 0.25 cup Fresh Cilantro (Chopped leaves only)
- 8 pieces Corn Tortillas (6‑inch size, 2 per serving)
- 1 cup Chihuahua Cheese (Shredded; can substitute with mozzarella or Monterey Jack)
Instructions
Trim and Cube the Beef
Remove excess fat from the chuck roast and cut the meat into roughly 2‑inch cubes.
Time: PT10M
Season the Beef
Sprinkle the beef cubes evenly with 1 tsp salt.
Time: PT2M
Heat the Dutch Oven
Place the Dutch oven over medium‑high heat and add 2 tbsp avocado oil.
Time: PT2M
Temperature: 375°F
Sear the Beef
Add the beef cubes in a single layer and sear until browned on all sides, about 5 minutes.
Time: PT5M
Temperature: 375°F
Add Water and Bring to Simmer
Pour in 4 cups water, stir, and bring to a gentle boil, then reduce to low heat.
Time: PT5M
Temperature: Low
Add the Birria Bomb
Stir in one Easy Birria Bomb until fully dissolved.
Time: PT1M
Simmer the Birria
Cover the Dutch oven and let the mixture simmer on low for 3 hours, or until the meat is fork‑tender.
Time: PT3H
Temperature: Low
Shred the Meat
Remove the beef from the pot and shred with two forks; set aside. Reserve the cooking liquid as consomme.
Time: PT5M
Prep Fresh Toppings
Finely chop the onion and cilantro while the meat cooks.
Time: PT5M
Warm the Skillet
Heat a large skillet over medium heat and add a thin drizzle of avocado oil.
Time: PT2M
Temperature: Medium
Fry the Tortillas
Place each corn tortilla in the skillet and fry for about 30 seconds per side until pliable but not crispy.
Time: PT5M
Temperature: Medium
Dip in Consomme
Briefly dip each tortilla in the hot birria consomme to soak up flavor.
Time: PT1M
Temperature: Hot
Add Cheese
Sprinkle 1 cup shredded Chihuahua cheese onto the tortilla and let it melt (≈30 seconds).
Time: PT1M
Temperature: Medium
Assemble the Taco
Top the cheese with shredded birria meat, then add chopped onion and cilantro. Fold the tortilla over and cook another minute to seal.
Time: PT2M
Temperature: Medium
Serve
Serve the quesabiria tacos hot, with lime wedges on the side if desired.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten-Free, High-Protein, Nut-Free
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Chuck Roast: Beef short ribs, Beef brisket
- Instead of Avocado Oil: Canola oil, Vegetable oil
- Instead of Salt: Table salt
- Instead of Water: Low‑sodium broth
- Instead of Easy Birria Bomb: Homemade birria spice blend
- Instead of Onion: Shallots
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
- Instead of Chihuahua Cheese: Mozzarella, Monterey Jack
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Large Skillet or Griddle
- Tongs
- Ladle
- Serving Plate
Critical Steps — Do Not Skip
- Sear the beef to develop flavor
- Simmer the birria for 3 hours until fork‑tender
- Shred the meat while still hot
- Dip tortillas in the hot consomme
- Melt cheese before folding the taco
Chef Tips from the Video
- Use a cast‑iron skillet for the best tortilla texture
- Let the shredded meat rest a few minutes before assembling to retain juices
- Add a squeeze of fresh lime juice over the finished taco for brightness
Troubleshooting
Meat is not tender after 3 hours
Continue simmering in 15‑minute increments until fork‑tender; ensure the heat stays low.
Consomme is too salty
Dilute with additional water or unsalted broth, taste and adjust.
Tortillas tear when folding
Do not over‑cook; keep them just pliable and dip quickly in the broth to add moisture.
Cheese does not melt
Increase skillet heat slightly or cover the pan for 30 seconds to trap steam.
Storage
Refrigerator: Store shredded meat and consomme in separate airtight containers for up to 4 days. Keep tortillas and cheese in their original packaging.
Freezer: Freeze shredded meat (with some broth) in a freezer‑safe bag for up to 3 months. Thaw in refrigerator before reheating.
Room temperature: Assembled tacos are best eaten immediately; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Cook the birria meat a day ahead and store the broth; reheat gently before assembling
- Chop onion and cilantro in advance and keep refrigerated in airtight containers
Frequently Asked Questions
What is the cultural significance and history of Quesabiria Tacos in Mexican street food culture?
Quesabiria Tacos are a modern twist on traditional Mexican birria tacos, combining the rich, slow‑cooked beef of birria with the melty cheese and folded format of a quesadilla. They have become popular at street‑food festivals across Mexico and the U.S., showcasing the fusion of two beloved comfort foods.
What are the traditional regional variations of birria in Mexican cuisine?
Birria originates from the state of Jalisco and is traditionally made with goat or beef, slow‑cooked in a chilies‑rich broth. Variations include using different chilies, adding vinegar, or serving the meat in tacos with consommé for dipping. The Quesabiria version adds cheese and folds the tortilla, a newer adaptation.
How is authentic birria traditionally served in Jalisco, Mexico?
In Jalisco, authentic birria is served as a stew with tender meat, accompanied by a side of consommé for dipping, fresh onions, cilantro, and lime. It is often eaten with corn tortillas that are dipped in the broth before filling.
What occasions or celebrations feature Quesabiria Tacos in Mexican-American communities?
Quesabiria Tacos are popular at weekend street‑food markets, family gatherings, and celebrations like Cinco de Mayo or birthday parties where a hearty, shareable taco is desired.
What makes Quesabiria Tacos special compared to regular birria tacos?
The addition of melted Chihuahua cheese and the folded tortilla creates a richer, gooey texture while still delivering the deep, spicy birria flavor, making it a more indulgent handheld dish.
What are the most common mistakes to avoid when making Quesabiria Tacos?
Common errors include over‑searing the meat (which can make it tough), simmering at too high a heat (causing the broth to evaporate), under‑cooking the tortillas (they’ll break), and adding cilantro and onion too early, which can wilt them.
Why does this Quesabiria Tacos recipe use an Easy Birria Bomb instead of a homemade spice blend?
The Easy Birria Bomb provides a balanced, pre‑measured mix of chilies, spices, and aromatics, ensuring consistent flavor and saving time for home cooks who may not have all the individual ingredients on hand.
Can I make the birria meat ahead of time and how should I store it?
Yes, you can cook the birria a day ahead. Cool it quickly, then store the shredded meat and broth in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove before assembling the tacos.
What texture and appearance should I look for when the birria meat is done?
The meat should be fork‑tender, pulling apart easily, and the broth should be rich, slightly thickened, and glossy. The meat will be dark brown from the spices and sear.
How do I know when the Quesabiria Tacos are done cooking?
The tacos are ready when the cheese has fully melted, the tortilla is lightly crisped but still pliable, and the meat is hot throughout. A quick bite should reveal juicy meat, melty cheese, and fresh onion‑cilantro topping.
What does the YouTube channel Ryan Brenner specialize in?
The YouTube channel Ryan Brenner focuses on easy‑to‑follow, high‑flavor home cooking tutorials, often highlighting quick shortcuts, store‑bought flavor boosters, and approachable techniques for busy cooks.
How does the YouTube channel Ryan Brenner's approach to Mexican cooking differ from other Mexican cooking channels?
Ryan Brenner emphasizes using ready‑made seasoning products like Easy Birria Bombs to simplify traditional Mexican dishes, whereas many other channels focus on making every spice blend from scratch. His style is geared toward speed and accessibility without sacrificing authentic taste.
Last updated: September 1, 2026
