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    Home » Recipes » Tacos

    Birria Quesa Tacos

    Published on: Jul 26, 2020 · About 5 minutes to read this article. ·850 words. · Published by Mirna Pena

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    Quesa tacos are a super popular street food made of corn tortillas, beef, and a cheese. With these you’ll have a delicious broth to dip them in to make them more juicy.

    3 cheesy tacos on a white plate with a broth to the side
    Cheesy beefy quesadilla tacos with dipping broth
    Jump to:
    • What are quesa tacos?
    • What type of cheese should I use?
    • Step by step process
    • Other Recipes You Might Enjoy!
    • Birria Quesa Tacos Recipe

    Quesa tacos de birria de res or beef birria cheese tacos have started to become very popular among street food venders all around, but especially in southern California and in Tijuana, Mexico.

    They usually offer to sell the tacos with the broth the meat has been cooked in so you can dip your crispy taco into what they call a consomé. It makes it juicy, slightly spicy and adds a ton of flavor.

    What are quesa tacos?

    It’s basically a quesadilla with meat filling, but instead of it being between 2 tortillas sandwiched together, it’s one corn tortilla folded in half over the filling. It’s also very common for the tortilla to be dipped either in regular oil or a red chili oil before it’s placed onto the griddle for that extra crispy taco feel.

    What type of cheese should I use?

    A good neutral melting cheese would work great. Chihuahua cheese is our favorite, but the easiest to find will probably be mozzarella cheese. It works out great because it is mild and very melty. If those don’t work, any mild cheese that melts well would work just fine.

    Step by step process

    You want to start by make the beef birria. Do this early if possible because it’s the part that will take the longest. The meat has too cook for at least 3 ½ hours so that it’s super soft and tender.

    For the beef birria

    Start by chopping the pot roast into smaller chunks about the size of your palm and adding to a pot.

    For more details pictures checkout the Birria with BEEF BIRRIA WITH CONSOMME recipe.

    Then, to the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste, 8 cups of water, and cook while making sure to skim the impurities from the top.

    While the meat cooks prepare the sauce.

    Start by opening the dried chili pods and removing all of the seeds and veins and running them under water to remove any dirt on the outside. Please wear gloves when removing the seeds and veins!

    To a medium pot, fill with enough water to cover the dried chili pods and bring the water to a boil

    Once it has come to a boil add the chili pods to the water and simmer for 20 minutes.

    To another pot, add some water and boil the tomatoes until soft and set aside.

    Then, To a blender add all the spices, tomatoes, chipotle pepper, cooked chilies, and some of the chili cooing water. Blend until you have a smooth puree.

    To the pot with your meat, over a strainer, pour the chili sauce.

    You should be left with only the pulp of the chilies in the strainer. Discard the pulp and repeat until all of the sauce has been strained into the pot.

    Continue to cook until the meat is soft and tender or it has been approximately 3 ½ hours of cooking time. Once soft, turn off the heat and set aside.

    Remove the meat from the beef broth and chop into smaller pieces or shred and set aside. Also, remove any large chunks of fat and discard.

    You will notice that the rendered fat has settle at the top. With a ladle or a large spoon skim the liquid fat from the top trying not to take to too much or any of the actual broth onto the spoon and place that into a bowl. You only want to pick out as much of the rendered beef fat as possible. We will use this to dip our tortillas in when we start to make our cheese tacos.

    For the quesa tacos

    Start by warming up a griddle, non-stick pan or comal on medium heat.

    Dip part of a corn tortilla into the rendered beef fat we had set aside in a bowl. Dip about ⅓ of it more one one side if possible.

    Place your tortilla on to the griddle swishing it around for a couple of seconds so that the grease coats the rest of the tortilla.

    To one half of the tortilla add some of the shredded beef and cheese, then fold over and let it crisp on that side, after about 2 minutes flip over and crisp on the other side for another 2 minutes. Remove from the heat and onto a plate.

    Repeat until you have finished making all of your quesa tacos.

    Consomé for dipping

    To a small bowl approximately the size of 1 cup, add some of the beef broth and some chopped meat.

    Optionally you can also add diced onion, cilantro, your favorite salsa, and some lime to the broth.

    Serve the tacos with a cup of the broth for dipping.

    red taco being dipped in a red meat broth
    Dipping the quesa taco in the consomme for more juicy flavor

    Other Recipes You Might Enjoy!

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    • Dulces Enchilados
    • Miche Bombs
    • shrimp, cucumbers, and red onion slices on white place in lime juice
      Aguachiles Verdes
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    Birria Quesa Tacos Recipe

    ★★★★★ 5 from 4 reviews
    • Author: Mirna Pena
    Print Recipe
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    Description

    Quesa tacos are a super popular street food made of corn tortillas, beef, and a cheese. With these you’ll have a delicious broth to dip them in to make them more juicy.


    Ingredients

    Scale

    FOR THE BEEF

    • 8 cups of water
    • 4 bay leaves
    • 3 lbs pot roast beef
    • 1.5 lbs beef shanks
    • Whole head of garlic
    • 1 onion
    • Optional – beef bones with marrow if you’re not using beef shanks
    • 1 tablespoon of salt

    FOR THE SAUCE:

    • 5 anchos chiles
    • 5 guajillo chiles
    • 2 pasilla chiles
    • 3–4 Chiles de Arbol (optional) (for added spiciness. Leave out if you don’t want it spicy)
    • ½ teaspoon black pepper
    • 1 teaspoon cumin
    • 2 teaspoons dried marjoram
    • 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 1 teaspoon ground ginger or 2 inches fresh ginger peeled
    • ½ teaspoon ground cinnamon or 1 inch of stick
    • ¼ cup apple cider vinegar
    • ½ teaspoon ground cloves or 5 whole cloves
    • ½ a medium onion
    • 8 Garlic cloves
    • 1 Canned chipotle pepper
    • 1 cup chili pod cooking liquid
    • 3–4 Roma tomatoes
    • Salt to taste

    For the Quesa Taco

    • 24 corn tortillas
    • 4 cups shredded Chihuahua or mozzarella cheese or other mild melting cheese
    • 1 cup diced onion (or more to your liking)
    • ½ cup chopped cilantro (or more to your liking)
    • several lime wedges

     


    Instructions

    You want to start by make the beef birria. Do this early if possible because it’s the part that will take the longest. The meat has too cook for at least 3 ½ hours so that it’s super soft and tender.

    For the beef birria

    1. Start by chopping the pot roast into smaller chunks about the size of your palm and adding to a large pot along with the beef shanks and 8 cups of water to cover.
    2. Then, to the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste and cook while making sure to skim the impurities from the top.
    3. While the meat cooks prepare the sauce.
    4. Start by opening the dried chili pods and removing all of the seeds and veins and running them under water to remove any dirt on the outside. Please wear gloves when removing the seeds and veins!
    5. To a medium pot, add the ancho, guajillo, pasilla, optional chile de arbol, and fill with enough water to cover the chili pods and bring the water to a boil.
    6. Once it has come to a boil, simmer for 15 minutes. Remove from the heat and set aside.
    7. To another pot, add some water and boil the tomatoes until soft and set aside.
    8. To a blender add the softened ancho, guajillo, pasilla, optional chile de arbol, black pepper, cumin, marjoram, thyme, oregano, ginger, cinnamon, apple cider vinegar, cloves, ½ an onion, chipotle pepper, 8 garlic cloves, tomatoes, and 1 cup of the cooking liquid from the chilies. Blend until you have a smooth puree. If you need to add more liquid, it’s ok to add more liquid so it blends more smoothly.
    9. To the pot with your meat (which is not fully cooked yet), over a strainer, pour in the chili sauce.
    10. You should be left with only the pulp of the chilies in the strainer. Discard the pulp and repeat until all of the sauce has been strained into the pot.
    11. Continue to cook until the meat is soft and tender, approximately 3 ½ hours of cooking time. Once soft, and falling apart, turn off the heat and set aside.
    12. Remove the meat from the beef broth and chop into smaller pieces or shred and set aside. Also, remove any large chunks of fat and discard.
    13. You will notice that the rendered fat has settle at the top. With a ladle or a large spoon skim the liquid fat from the top trying not to take to too much of the actual broth onto the spoon and place that into a bowl. You want to pick out as much of the rendered beef fat as possible. We will use this to dip our tortillas in when we start to make our cheese tacos.

    For the quesa tacos

    1. Start by warming up a griddle, non-stick pan or comal on medium heat.
    2. Dip part of a corn tortilla into the rendered beef fat we had set aside in a bowl. Dip about ⅓ of it on one side if possible.
    3. Place your tortilla on to the griddle swishing it around for a couple of seconds so that the grease coats the rest of the tortilla.
    4. To one half of the tortilla add some of the shredded beef and cheese, then fold over and let it crisp on that side, after about 2 minutes flip over and crisp on the other side for another 2 minutes. Remove from the heat and onto a plate.
    5. Repeat until you have finished making all of your quesa tacos.

    Consomé for dipping

    1. To a small bowl approximately the size of 1 cup, add some of the beef broth and chopped meat.
    2. Optionally you can also add diced onion, cilantro, your favorite salsa, and some lime to the broth.
    3. Serve the tacos with a cup of the broth for dipping.

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Tacos

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    • Tacos Dorados de Queso Fresco con Chile
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    • green enchiladas with melted cheese on top on a white plate with beans and rice and a salad
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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jade

      December 22, 2022 at 10:39 am

      I made these several months ago and absolutely LOVED them! Making them for an unconventional Christmas dinner this weekend. They’re absolutely worth the work! So excited!

      ★★★★★

      Reply
      • Mirna Pena

        December 23, 2022 at 9:41 am

        Thank you! It makes me sooo happy you love them! 😊💖

        Reply
    2. Learline

      July 11, 2022 at 5:24 pm

      Will be adding to my recipes. My family and friends loved them. Thank you so much.

      ★★★★★

      Reply
    3. Kylee

      May 30, 2021 at 4:20 pm

      So delicious

      ★★★★★

      Reply
      • Mirna Pena

        June 02, 2021 at 5:51 pm

        Thank you!

        Reply
      • Luna

        February 05, 2022 at 10:00 pm

        This recipe is amazing. It’s like the tacology quesa birria but better in my opinion. Cheesy, beefy, and delicious. So good i make it twicw this week.

        Reply
        • Mirna Pena

          February 06, 2022 at 7:30 am

          Thank you! I really appreciate this comment because they are a lot of work, but sooo worth it!

          Reply
          • John

            October 02, 2022 at 10:10 am

            Doesn’t tell you what to do with the tomatoes in the instructions

            Reply
    4. Anjelica Quasdorf

      March 30, 2021 at 9:49 pm

      Let me know how it is!

      Reply
    5. Sigrida Shirley

      March 27, 2021 at 12:53 pm

      I would like to try the Burria taco recipe for a party. Can they be made ahead & kept warm without sacrificing flavor? If not, what steps can be made ahead.

      Reply
      • Mirna Pena

        March 30, 2021 at 10:55 am

        Hello! Great question!
        If made ahead and kept warm, chances are, they will get soggy. You can pre-make everything up to actually putting the taco together.
        You can make the meat with consome ahead of time, shred the meat and refrigerate. The day of the party all you would need to do is start from the “for quesa taco” step where you put the meat, cheese, and tortilla together. Sorry, hope that’s not too confusing. Please let me know if this helped 🙂

        Reply
    6. Jenny

      November 18, 2020 at 9:26 am

      Very delish! Thank you for posting these yummy tacos!

      ★★★★★

      Reply
      • Mirna Pena

        November 18, 2020 at 11:16 am

        You’re welcome! Glad you liked ’em!

        Reply

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