Birria Tacos Recipe – Authentic Beef & Oaxaca Cheese Quesadillas

Last Updated on 4 months by Neha Deshmukh

Birria Tacos Recipe – Authentic Beef & Oaxaca Cheese Quesadillas

Hey everyone! If you’ve been scrolling through food videos lately, chances are you’ve stumbled upon the magic that is Birria Tacos. Seriously, these aren’t just tacos – they’re a whole experience! I was a little intimidated to try making them at home at first, but trust me, the effort is so worth it. The rich, flavorful beef, the melty cheese, and that incredible dipping consommé… it’s a flavor bomb. Let’s get cooking!

Why You’ll Love This Recipe

These Birria Tacos are seriously addictive. The slow-cooked beef is unbelievably tender and packed with flavor. Dipping the crispy, cheesy tacos into the consommé just elevates everything to another level. Plus, it’s a fun recipe to make – a little bit of a project, but totally achievable and impressive!

Ingredients

Here’s what you’ll need to make these amazing Birria Tacos:

• 16 corn tortillas
• 16 oz queso oaxaca
• 1 batch Birria de Res con Consommé (this is the star!)
• 1 whole white onion
• 1 bunch cilantro
• 4 limes

Ingredient Notes

Let’s talk about these ingredients for a sec, because quality matters!

• Birria de Res Con Consommé – This is the heart and soul of the dish. It requires a good few hours of slow-cooking beef with chilies and spices. Don’t skimp on the time here – it’s what makes the Birria so special.
• Queso Oaxaca – This Mexican cheese is key. It’s a semi-hard, stringy cheese that melts beautifully and has a wonderfully mild, slightly salty flavor. It’s different than mozzarella, so try to find it! If you absolutely can’t, mozzarella is an okay substitute, but Oaxaca is best.
• Corn Tortillas – Traditional Birria Tacos are made with corn tortillas. I prefer to use slightly older tortillas, as they hold up better to dipping and frying.
• Chili Varieties in Birria – The chilies used in Birria vary, but often include guajillo, ancho, and pasilla. This blend creates a complex, smoky, and slightly spicy flavor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First things first, make sure your Birria de Res con Consommé is ready to go. This is best made a day in advance to allow the flavors to meld.
2. Preheat your oven to 225°F (107°C). This is to keep the tacos warm as you cook them in batches.
3. Now, grab a non-stick skillet and add a little oil. Dip each corn tortilla into the warm consommé, coating both sides.
4. Fry the dipped tortilla in the skillet until it’s crispy and slightly golden. Don’t overcrowd the pan!
5. Remove the tortilla and immediately add a generous handful of shredded queso oaxaca to half of the tortilla.
6. Top with a good portion of the shredded Birria beef, a sprinkle of chopped white onion, and some fresh cilantro.
7. Fold the tortilla in half, creating a quesadilla.
8. Fry the taco for another minute or two per side, until the cheese is melted and gooey and the edges are beautifully crispy.
9. Place the finished tacos in the preheated oven to keep warm while you repeat the process with the remaining tortillas.
10. Serve immediately with lime wedges and individual bowls of warm consommé for dipping. Seriously, don’t skip the dipping!

Expert Tips

• Don’t skip the consommé dip! It’s what makes these tacos truly special.
• Work in batches. Trying to fry too many tacos at once will lower the oil temperature and result in soggy tacos.
• Use a good non-stick skillet. This will prevent the tortillas from sticking and tearing.
• Shred the beef while it’s still warm. It’s much easier to shred when it’s hot!

Variations

Want to make these tacos your own? Here are a few ideas:

• Spice Level Adjustment – If you like things fiery, add a pinch of cayenne pepper or a few chopped serrano peppers to your Birria. For a milder flavor, reduce the number of chilies used in the Birria recipe.
• Consommé Richness – Using fattier cuts of beef when making the Birria will result in a richer, more flavorful consommé. If you prefer a leaner consommé, use leaner cuts.
• Tortilla Options – While corn tortillas are traditional, you can experiment with flour tortillas if you prefer. Just be aware that they won’t get quite as crispy.
• Regional Birria Styles – Birria originates from Jalisco, Mexico, but there are regional variations. Some versions include different spices or cuts of meat. Feel free to explore! My friend Maria’s family makes theirs with goat – it’s incredible!

Serving Suggestions

These Birria Tacos are a meal in themselves, but here are a few sides that would complement them nicely:

• Mexican rice
• Refried beans
• A simple green salad
• Guacamole and chips

Storage Instructions

Leftover Birria Tacos are best enjoyed immediately, but you can store them in an airtight container in the refrigerator for up to 24 hours. Reheating will soften the tortillas, so they won’t be as crispy.

FAQs

Let’s answer some common questions!

What is Birria and where does it originate from? Birria is a traditional Mexican stew, originally from the state of Jalisco. It’s typically made with goat or beef, slow-cooked with chilies and spices until incredibly tender.

Can I make Birria Tacos ahead of time? You can definitely make the Birria de Res con Consommé ahead of time! In fact, it’s recommended. Assembling and frying the tacos is best done right before serving.

What can I substitute for Queso Oaxaca? Mozzarella is the closest substitute, but it won’t have the same stringy texture or flavor. Monterey Jack or Asadero cheese could also work in a pinch.

How do I adjust the spice level of the Birria? Control the heat by adjusting the type and amount of chilies used in the Birria recipe. Removing the seeds and veins from the chilies will also reduce the spice level.

What is the best way to reheat leftover Birria Tacos? I recommend reheating them in a dry skillet over medium heat, flipping occasionally, until warmed through. They won’t be as crispy as when they were first made, but still delicious!

Enjoy! I hope you love these Birria Tacos as much as I do. Let me know in the comments if you try them!