Birria is the deep-red, chile-braised beef (traditionally goat) from Jalisco. Quesabirria is what Tijuana street vendors did with it in the early 2000s: dipped the tortilla in the red-orange fat that floats on top of the consommé, folded it around melted Oaxaca cheese and shredded meat, seared it crisp on a plancha, and served the consommé alongside for dunking. This guide covers both — the birria itself, and the quesabirria technique that turned it into the most-viral taco of the decade.
The short answer: Braise chuck roast and short ribs for 3 hours in a chile adobo built from guajillo, ancho, and chipotle. Shred the meat, skim the red chile fat off the top of the consommé, dip corn tortillas in it, fill with Oaxaca cheese and meat, sear on a hot skillet until crisp, and serve with a cup of hot consommé for dipping.
What’s in this guide
Birria vs Quesabirria: What’s the Difference?
Birria is the dish itself — slow-braised meat in a rich chile adobo, served as a stew in a bowl with the consommé, chopped onion, cilantro, and lime. It’s been eaten in Jalisco for generations, traditionally at weddings and celebrations.
Quesabirria is a preparation, not a different dish. It uses the same braised meat and consommé, but shapes them into crispy, cheese-filled tacos on a griddle. It’s a modern Tijuana street food invention that went viral around 2018 and turned birria from a regional stew into an international obsession.
| Format | What it is | Where you eat it |
|---|---|---|
| Birria de res | Beef braised in chile adobo, served as a stew | Bowl, with tortillas on the side |
| Birria de chivo | The original — braised goat | Traditional Jaliscan celebrations |
| Quesabirria | Birria + cheese, folded in a dipped tortilla, griddled crisp | Street stands, Tijuana-style |
| Consommé | The braising liquid itself, strained and served hot | Small cup for dipping tacos |
Best Beef Cuts for Birria
The traditional Jaliscan version used goat (chivo) or lamb. For beef birria — which is what dominates North American recipes — you want a mix of two cuts:
Chuck roast (60%)
The main meat. Marbled enough to survive a 3-hour braise, breaks down into pull-apart shreds. Buy a well-marbled piece — avoid lean shoulder cuts.
Beef short ribs, bone-in (40%)
The secret weapon. The bones release collagen into the consommé, giving it that signature body and glossy top layer of red fat. Non-negotiable if you want proper consommé.
Optional: beef shank
Substitute for short ribs if unavailable. Even more collagen, richer consommé, but harder to find. Ask your butcher for cross-cut shank.
Skip: brisket, sirloin, round
Brisket goes stringy, sirloin dries out, round is too lean. Chuck + short ribs is the pairing every serious birria recipe uses. Don’t improvise this one.
The Three-Chile Adobo
Birria’s flavor lives in its chile blend. Every family has a proportion — but the three chiles below are the classic Jaliscan base. Substitutions matter here more than in most recipes.
| Chile | Amount | What it brings |
|---|---|---|
| Guajillo (dried, mild) | 6 chiles | Deep red color, mild fruit, the base of every birria |
| Ancho (dried poblano, medium) | 4 chiles | Sweet, raisiny, adds body and dark richness |
| Chipotle in adobo (canned) | 2 chiles + 1 tbsp sauce | Smoke, low heat, umami depth |
| Optional: 1 chile de árbol | 1 chile | Adds real heat if you want it |
Ingredients You’ll Need
The meat
- 3 lb (1.35 kg) chuck roast, trimmed, cut into 4-inch chunks
- 2 lb (900 g) bone-in beef short ribs
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp neutral oil
The chile adobo
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 chipotle chiles in adobo (canned)
- 1 large white onion, quartered
- 1 whole head garlic, top sliced off
- 2 Roma tomatoes, halved
Spices & aromatics
- 2 tsp Mexican oregano (not Italian)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 3 whole cloves
- 1 tbsp apple cider vinegar
- 4 bay leaves
- 6 cups beef stock
For the quesabirria tacos
- 16 to 20 small corn tortillas (5-inch)
- 3 cups shredded Oaxaca cheese (or low-moisture mozzarella)
- 1 white onion, finely diced (for garnish)
- 1 bunch fresh cilantro, chopped
- Fresh limes, cut into wedges
- 2 tbsp neutral oil (for the skillet)
Step-by-Step: How to Make Birria Tacos
- Season and sear the beef. Season the chuck and short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches, 4 minutes per side, until deeply browned. Transfer to a plate. Don’t skip this — it’s a big chunk of the final flavor.
- Toast and soak the chiles. While the beef sears, toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side, pressing them flat with a spatula. Transfer to a bowl, cover with 2 cups boiling water, and let soak for 15 minutes until soft and pliable.
- Char the aromatics. In the beef fat left in the Dutch oven, add the quartered onion, garlic head (cut side down), and tomato halves. Char over medium-high heat, turning occasionally, for 6 to 8 minutes until blackened in spots.
- Blend the adobo. Transfer the soaked chiles (drained), charred onion, tomatoes, and 6 to 8 squeezed-out roasted garlic cloves to a blender. Add the chipotle in adobo, oregano, cumin, coriander, cinnamon, cloves, vinegar, and 1 cup of the chile soaking liquid. Blend until completely smooth, 60 seconds. Strain through a fine-mesh sieve to remove any skins — this is what gives the consommé its silky texture.
- Combine and braise. Return the seared beef to the Dutch oven. Pour the strained adobo over the meat. Add the bay leaves and beef stock — the liquid should just cover the beef. Bring to a low simmer.
- Slow-cook to fall-apart. Cover the pot and simmer over the lowest possible heat 195°F / 90°C for 3 hours, or transfer to a 325°F / 160°C oven for 3 hours 30 minutes. The beef is done when it shreds easily with two forks.
- Shred and skim. Lift the beef out onto a cutting board. Discard the bay leaves and any short rib bones. Shred the meat with two forks, keeping the pieces roughly bite-sized. Skim the bright red-orange fat off the top of the consommé with a ladle and set it aside in a small bowl — this is your tortilla-dipping liquid. Keep the strained consommé warm on the stove.
- Build the quesabirria. Heat a large cast-iron skillet or comal over medium heat. Add 1 tsp of the red fat to the pan. Dip a tortilla into the red fat (both sides get lightly coated), then lay it flat in the hot skillet.
- Fill and fold. Sprinkle a generous handful of Oaxaca cheese onto one half of the tortilla. Top with 2 tbsp of shredded birria, a pinch of diced onion, and a few cilantro leaves. Once the cheese begins to melt (about 60 seconds), fold the tortilla in half with a spatula.
- Sear crispy. Press down gently. Cook for 90 seconds per side, until deeply crisp and the cheese oozes at the seam. Transfer to a warm plate. Repeat with the remaining tortillas.
- Serve with consommé. Ladle the hot strained consommé into small cups or bowls. Top each cup with a spoonful of diced onion, cilantro, and a squeeze of lime. Serve alongside the tacos for dipping.
▶ Watch: the full technique
Cook Times by Method
| Method | Temperature | Braise Time | Total Time |
|---|---|---|---|
| Stovetop (Dutch oven) | Bare simmer ~195°F / 90°C | 3 hours | ~4 hours |
| Oven (covered braise) | 325°F / 160°C | 3 h 30 min | ~4 h 30 min |
| Instant Pot (high pressure) | Sealed | 45 min + 20 min natural release | ~2 hours |
| Slow cooker (low) | Low setting | 8 hours | ~8 h 30 min |
| Slow cooker (high) | High setting | 4–5 hours | ~5 h 30 min |
Regional Variations Worth Knowing
Birria de Chivo (Traditional Jalisco)
The original — goat meat, usually shoulder and leg, in the same chile adobo. Gamier, richer, served at Jaliscan weddings and baptisms. Cook time is similar to beef.
Birria de Borrego (Lamb)
Lamb shoulder is the second-most-traditional cut in Jalisco. Fattier than goat, less gamey. Cooks in the same 3 hours. Excellent choice if you like lamb.
Birria de Pollo (Chicken)
Chicken thighs braised in the same adobo — 45 minutes instead of 3 hours. Weeknight-friendly. The consommé is lighter but the tacos still crisp beautifully.
Vegetarian birria
King oyster mushrooms and jackfruit, braised in the same chile adobo with mushroom stock. The chiles carry the whole dish — the meat is technically the accessory.
What to Serve With Birria Tacos
The consommé itself
Not a side — a component. Served hot in small cups with chopped onion, cilantro, and lime. The whole point is to dunk each taco before every bite.
Mexican rice and refried beans
The traditional plate builder. Red rice (tomato-based) or cilantro-lime rice, plus refried pinto or black beans on the side.
Pickled red onions
Thin-sliced red onions quick-pickled in lime juice and salt for 15 minutes. Cuts through the richness of the fat and cheese.
Salsa verde and radishes
A sharp tomatillo salsa on the side, plus thin-sliced radishes for crunch. Standard table setup at any birria stand in Tijuana.
Five Mistakes That Ruin Birria Tacos
Storage and Reheating
Common Questions
What kind of cheese is used in quesabirria?
Oaxaca cheese is traditional — it’s a stringy, mozzarella-style Mexican cheese that melts smoothly. If you can’t find it, low-moisture mozzarella is the best substitute. Avoid Monterey Jack (too greasy) and cheddar (splits when melted).
How spicy is birria?
Traditional birria is warm, not hot — the guajillo and ancho chiles are mild. Heat comes from the chipotle and any chile de árbol you add. Adjust by using 1 chipotle instead of 2 for a milder braise, or add more for kick.
Can I make birria in a slow cooker?
Yes. Do the searing and adobo prep on the stovetop first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4 to 5. The consommé will be slightly thinner than a Dutch oven version — reduce it uncovered on the stove for 10 minutes before serving.
Why are my tortillas breaking when I dip them?
Two causes: dry old tortillas, or the fat is too hot. Use fresh corn tortillas, and dip them quickly in warm (not boiling) red fat. If they still tear, warm them briefly on the dry skillet first to soften.
What’s the difference between birria consommé and regular broth?
Consommé here refers to the strained, fat-topped braising liquid — not the classic French clarified broth. Birria consommé is rich, deep red, and thickened by collagen from the short ribs. Regular broth is thinner and lighter in color and flavor.
Do I really need three types of chiles?
Yes — each contributes something the others can’t. Guajillo brings color and mild fruit, ancho brings dark sweetness, chipotle brings smoke. Using just one flattens the sauce into a one-note braise. Look for a Latin market or the ethnic aisle at a big-box grocery.
Birria Tacos & Quesabirria: Authentic Recipe + Consommé
A traditional Mexican dish from Jalisco, birria is a deep-red, chile-braised beef stew, while quesabirria is a modern Tijuana street food invention that turns it into crispy, cheese-filled tacos.
- 3 lb pounds chuck roast trimmed, cut into 4-inch chunks
- 2 lb pounds bone-in beef short ribs
- 6 chiles guajillo chiles dried, stemmed and seeded
- 4 chiles ancho chiles dried, stemmed and seeded
- 2 chiles chipotle chiles in adobo canned
- 2 tsp teaspoons Mexican oregano
- 1 tsp teaspoons ground cumin
- 1 tsp teaspoons ground coriander
- 16-20 tortillas small corn tortillas 5-inch
- 3 cups cups shredded Oaxaca cheese
Step-by-Step
Season and sear the beef.
Toast and soak the chiles.
Char the aromatics.
Blend the adobo.
Combine and braise.
Shred and skim.
Build the quesabirria.
Serve with consommé.
- Dutch oven
- Cast-iron skillet
Traditionally served with a cup of hot consommé for dipping.
Did You Try Our Recipe ?
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Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
