If you're craving bold flavors, melty cheese pulls, and tacos that practically beg to be devoured, look no further than these cheesy quesabirria tacos with Oaxaca cheese. This recipe is the perfect combination of crispy, cheesy, and juicy—everything you'd want from an indulgent Mexican street-style taco. Inspired by the birria recipe Mexican authentic style, this dish brings slow-simmered shredded beef wrapped in a crispy tortilla shell, grilled to perfection and oozing with Oaxaca cheese. Whether it's Taco Tuesday, iftar, or just a regular fast dinner craving, this is one of those fast dinner recipes that feels anything but rushed. And yes—these will make you skip the taco truck next time.

PIN IT

Ooey Gooey Cheesy Quesabirria Tacos with Oaxaca Cheese

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3

Total Time 3 25

Course Main Course

Cuisine Mexican

Servings 8 tacos (about 4 people)

Equipment

Large Dutch oven or heavy-bottomed pot For simmering the birria to tender perfection.
Blender To make the chile sauce smooth and flavorful.
Strainer Optional, for straining the sauce if you prefer a smoother consommé.
Non-stick skillet or griddle For crisping up the tacos.
Tongs or spatula To flip the tacos without losing the cheesy filling.
Cutting board and sharp knife For prepping ingredients and chopping the toppings.

Ingredients

For the Birria (Shredded Beef Stew)

2.5 lbs beef chuck roast for best texture and richness; you can also mix with short ribs
3 dried guajillo chiles stemmed and seeded
2 dried ancho chiles stemmed and seeded
2 dried pasilla chiles stemmed and seeded
1 chipotle pepper in adobo optional but adds smoky heat
4 cloves garlic
1 medium white onion quartered
2 tsp Mexican oregano
1 tsp ground cumin
½ tsp ground cinnamon
2 whole cloves
1 tbsp apple cider vinegar
1 bay leaf
4 cups beef broth or water with bouillon
Salt and pepper to taste
2 tbsp vegetable oil

For the Quesabirria Tacos

Corn tortillas street taco size
2 cups shredded Oaxaca cheese or substitute with mozzarella for similar meltability
Chopped white onion and cilantro for topping
Lime wedges for serving
Birria consommé reserved from the beef stew

Instructions

Prepare the Dried Chiles

Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 1–2 minutes until fragrant—be careful not to burn them. Then soak them in hot water for 15 minutes until soft.

Make the Chile Sauce

In a blender, combine the soaked chiles, garlic, onion, oregano, cumin, cinnamon, cloves, chipotle (if using), vinegar, and about 1 cup of the soaking water or broth. Blend until very smooth. Strain the mixture if you prefer a smoother texture.

Brown the Beef

Cut the beef chuck into large chunks, season with salt and pepper, and brown them in a Dutch oven with a little oil. Don’t overcrowd the pan; work in batches if needed. This step adds depth to the flavor.

Simmer the Birria

Pour the chile sauce over the browned meat. Add the bay leaf and remaining broth. Bring to a simmer, cover, and cook on low for about 2.5 to 3 hours, until the beef is fork-tender and shreds easily.

Shred the Beef

Once cooked, remove the meat, shred it using two forks, and return it to the pot to soak in the consommé. Reserve a bowl of consommé for dipping the tacos later.

Assemble the Quesabirria Tacos

Heat a skillet or griddle over medium heat. Dip a tortilla into the consommé and place it onto the skillet. Immediately add a generous layer of Oaxaca cheese on one half, then spoon some shredded birria over the cheese.
Fold the tortilla over to form a half-moon shape. Cook until the bottom is crispy and the cheese is fully melted, about 2–3 minutes per side. Repeat with remaining tortillas.

Garnish and Serve

Top each taco with chopped onion, fresh cilantro, and a squeeze of lime. Serve with a small bowl of warm consommé for dipping.

Pairings

These cheesy quesabirria tacos are bold, rich, and savory, so balance them with sides and drinks that brighten the experience.

Birria bowl: Serve the same birria and toppings over rice for a non-taco option.
Mexican street corn (Elotes or Esquites): Creamy, spicy, and tangy—perfect contrast to the tacos.
Pickled red onions or jalapeños: Add a punch of acidity.
Agua frescas or horchata: For something light and sweet to offset the spice.
Mexican beer or a smoky mezcal cocktail: For an adult pairing that complements the depth of the birria.

These tacos also make an excellent centerpiece for taco night with friends or a twist on your weekly taco Tuesday recipes rotation. Pair with some barilla tacos or chicken birria tacos for variety.

FAQs

1. Can I use a different cut of beef for this birria?

Yes, while chuck roast is the classic choice for a beef birria recipe due to its balance of meat and fat, short ribs or beef shank also work well. The key is to use a cut that becomes tender after long simmering.

2. What is the best cheese for quesabirria tacos?

Oaxaca cheese is ideal because it melts beautifully and has a mild, slightly tangy flavor. If you can’t find it, mozzarella or Monterey Jack are good substitutes.

3. Can I make this with chicken instead of beef?

Absolutely. Chicken birria tacos are a popular variation. Use boneless skinless thighs for the best flavor and texture, and adjust the cook time to about 1 hour.

4. How do I store and reheat leftovers?

Store leftover shredded beef and consommé separately in the fridge for up to 4 days. To reheat, warm the beef gently in a pan and assemble fresh tacos on the skillet for that crisp texture.

5. Is this an authentic birria taco recipe?

This is a modern take on authentic birria tacos, inspired by mexican food recipes authentic. Traditional birria is often made with goat and served as a stew, but using beef and turning it into tacos with cheese (a.k.a. quesabirria tacos recipe) is a popular street-style adaptation that’s become a beloved fusion.