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Birria Quesatacos vs. Birria Tacos: What’s the Difference?

Birria Quesatacos vs. Birria Tacos: What’s the Difference?
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When you think of bold, juicy, deeply flavorful Mexican dishes, birria tacos and birria quesatacos top the list. These two street food sensations have taken over kitchens, food trucks, and Instagram feeds across the U.S.—but many still ask: what’s the difference?

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies
  • 1 chipotle in adobo
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp ground cloves
  • ½ cinnamon stick
  • 1 tbsp apple cider vinegar
  • 4 cups beef broth
  • Salt to taste
  • 12 corn tortillas
  • 1 cup chopped onion
  • 1 cup chopped cilantro
  • Lime wedges
  • 2 cups shredded Oaxaca or mozzarella cheese (for quesatacos)
  • ½ cup birria fat for griddling (for quesatacos)

Instructions

  1. Soak dried chiles in hot water until soft.
  2. Blend chiles with garlic, spices, vinegar, and a cup of broth.
  3. Sear beef in a heavy pot. Add blended sauce and remaining broth.
  4. Simmer for 3 hours until meat shreds easily.
  5. Skim off the red fat and reserve for frying.
  6. For birria tacos, fill tortillas with meat, top with onions, cilantro, and lime.
  7. For quesatacos, dip tortillas in fat, fry, sprinkle cheese, add meat, and fold.

Notes

Refrigerate meat and consomé separately for up to 4 days. Freeze for up to 3 months. Reheat meat in a pan with consomé. Re-crisp quesatacos on a griddle.

Nutrition

Keywords: birria, tacos, quesatacos, beef birria, birria recipe

Find it online: https://adrianrecipes.com/birria-quesatacos-vs-birria-tacos-what-s-the-dif/