Jul 14 2026
Restaurants›TACOCAT›Quesabirria Recipe

Quesabirria Recipe

Inspired by TACOCAT
Time3h
Serves6

Crispy cheese and birria

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Ingredients

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Beef Marinade

Quesabirria Assembly

Method

Beef Marinade

  1. 1

    Prepare the Chiles

    Remove stems and seeds from the guajillo and ancho chiles. Place them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Transfer to a bowl and cover with hot water to soak for 15 minutes.

  2. 2

    Make the Marinade

    In a blender, combine the soaked chiles, garlic cloves, cumin, oregano, black pepper, salt, and 1 cup of beef broth. Blend until smooth.

  3. 3

    Marinate the Beef

    In a large bowl, coat the chuck roast with the blended marinade. Add the bay leaf and remaining beef broth. Cover and refrigerate for at least 2 hours, preferably overnight.

Cooking the Beef

  1. 4

    Cook the Beef

    In a large pot, add the marinated beef along with the marinade and bring to a boil. Reduce the heat, cover, and simmer for about 2-2.5 hours until the beef is tender. Remove the beef and shred it using two forks.

Quesabirria Assembly

  1. 5

    Prepare the Tortillas

    In a skillet, heat a small amount of the broth from the beef pot. Dip a corn tortilla into the broth briefly, then place it in the skillet.

  2. 6

    Assemble the Quesabirria

    Sprinkle shredded cheese on one half of the tortilla, followed by a generous amount of shredded beef. Top with chopped onion and cilantro. Fold the tortilla in half.

  3. 7

    Cook the Quesabirria

    Cook the quesabirria on the skillet for about 3-4 minutes on each side until the cheese is melted and the tortilla is crispy.

  4. 8

    Serve

    Serve hot with lime wedges on the side and a small bowl of the reserved broth for dipping.

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