Savory Queso Birria Tacos Recipe

If you love taco recipes that are bursting with flavor, Queso Birria Tacos are a must-try! Imagine the rich, savory taste of slow-cooked beef infused with spices, all wrapped in a warm tortilla and topped with melty cheese. These tacos are not just a meal; they’re an experience that will transport your taste buds straight to the heart of Mexico.

Picture this: you take a bite, and the tender beef, gooey cheese, and fresh toppings come together to create a mouthwatering explosion of taste. These Queso Birria Tacos are the perfect way to spice up your taco nights and impress your friends and family. Trust me, once you try them, you’ll be counting the days until you can make them again.

The Ultimate Queso Birria Tacos Recipe

Plate of Queso Birria Tacos with beef and cheese, garnished with cilantro and onions, served with lime wedges.

These Queso Birria Tacos are a delightful combination of flavors and textures, featuring succulent, braised beef and melted cheese all enveloped in soft tortillas. Each bite offers a mix of savory, spicy, and cheesy goodness that leaves you craving more.

Ingredients

2 pounds beef chuck roast, cut into chunks
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 onion, quartered
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, adjust to taste
4 cups beef broth
8 corn tortillas
2 cups shredded cheese (such as Oaxaca or mozzarella)
Chopped cilantro and onions for topping
Lime wedges for serving

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until soft.
Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and salt. Blend until smooth, adding a bit of the soaking water if necessary.
Cook the Beef: In a large pot, add the beef chunks and pour the blended sauce over them. Add the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 2-3 hours, or until the beef is tender and easily shredded.
Assemble the Tacos: Warm the corn tortillas in a skillet. Place some shredded beef and a generous amount of cheese on one half of each tortilla. Fold the tortilla over and cook until the cheese melts and the taco is golden brown.
Serve: Remove the tacos from the skillet and garnish with chopped cilantro and onions. Serve with lime wedges for squeezing over the top.