Quesabirria Tacos
These Quesabirria Tacos take everything you love about classic birria and add a crispy, cheesy twist. Tender, slow-cooked chuck roast seasoned with Spanglish Asadero Beef Birria Seasoning is dipped in rich consommé, then pan-fried with melty Oaxaca cheese until perfectly crispy and golden. Every bite delivers deep, savory birria flavor with a satisfying cheese pull.
Serve with a side of warm consommé for dipping, and you've got the ultimate taco experience. Perfect for taco night, parties, or anytime you're craving something bold and indulgent.
These Quesabirria Tacos take everything you love about classic birria and add a crispy, cheesy twist. Tender, slow-cooked chuck roast seasoned with Spanglish Asadero Beef Birria Seasoning is dipped in rich consommé, then pan-fried with melty Oaxaca cheese until perfectly crispy and golden. Every bite delivers deep, savory birria flavor with a satisfying cheese pull.
Serve with a side of warm consommé for dipping, and you've got the ultimate taco experience. Perfect for taco night, parties, or anytime you're craving something bold and indulgent.
Ingredients
3 lb chuck roast
1 packet of Spanglish Asadero Beef Birria Seasoning
2 Tbsp of olive oil
1 medium white onion, chopped
3 garlic cloves, finely chopped
3 Cups beef stock
12 flour street tacos
1 lb Oaxaca cheese
2 Tbsp canola oil
Chopped cilantro
Chopped white onion
Instructions
Season the meat: Take the 3 lb chuck roast and season both sides evenly with the Spanglish Asadero Beef Birria seasoning, making sure it covers all parts of the meat for full flavor.
Prepare the Dutch oven: Heat the olive oil in a large Dutch oven over medium-high heat until hot but not smoking.
Sear the roast: Place the seasoned chuck roast in the hot Dutch oven and sear each side until browned, about 4–5 minutes per side. Browning the meat helps lock in flavor and create a delicious crust.
Add the garlic and onions.
Add beef stock: Pour in the 3 Cups of beef stock, ensuring the liquid partially covers the meat. Bring to a gentle simmer.
Cook the birria: Cover the Dutch oven and reduce the heat to low. Cook slowly for about 2½-3 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and check the liquid levels, adding more stock if needed to keep the roast partially submerged.
Shred the beef: Once tender, remove the beef from the Dutch oven and shred with two forks. Return the shredded beef to the pot to soak up any remaining juices and flavors, reserving some of the consommé for dipping.
Dip the tortillas into the birria consommé, coating both sides. Aim for the top layer of the consommé where the fat rises — this adds great flavor and helps with crisping during frying.
Heat a skillet over medium heat. Place the dipped tortilla in the pan and cook until lightly crispy on one side, then flip using tongs.
Sprinkle cheese over the entire tortilla, then add a portion of birria to one half, along with some onion and cilantro.
Once the cheese melts, fold the tortilla in half to form a taco.
Continue frying for 2–3 minutes per side until crispy.
Serve with a side of consommé for dipping.
