Ooey Gooey Cheesy Quesabirria Tacos with Oaxaca Cheese

Prep Time 25

Cook Time 3

Total Time 3 25

Course Main Course

Cuisine Mexican

Servings 8 tacos (about 4 people)

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.

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

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

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.

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.

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.

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.

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.

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.

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