Birria Quesadilla Tacos

For something this simple, it has no right being this good. These birria quesadilla tacos have quickly become a favorite in my house, especially on those busy weeknights when I want to whip up something warm and satisfying without a ton of effort. The first time I made them, my partner couldn’t stop raving about how cheesy and rich they were, and honestly, I had to agree. I’m still trying to tweak my recipe, but I think you’ll love what I have for you today.

Created by

The Simplecooktips Team

Last updated on 2026-06-03T23:18:19.006Z

I’ll admit, the first batch of birria tacos I tried making ended up a bit too salty. I used a store-bought sauce without checking the sodium levels, and wow, it was overwhelming. So, I learned to always taste as I go and modify the seasoning in my recipes; it makes a big difference. Now I prefer making my own spice blend for a more balanced flavor.

These quesadilla tacos have an amazing blend of spices that really come to life when you crisp them up in a skillet. Every time I serve them up, they disappear in minutes, and it makes me feel like a rockstar in the kitchen. Trust me, once you get the hang of it, these will become a regular in your home, too!

What Makes This Stand Out

You get that cheesy goodness without a lot of fuss
Using leftover birria makes it even easier the second time around
They’re just as tasty for lunch the next day

What to Know Before Making Birria Quesadilla Tacos

Making birria quesadilla tacos is a bit of a labor of love, but the results are so worth it. Don’t feel like you have to rush through the steps. The simmering time for the beef can really deepen the flavors. I often find that two hours works wonders, but if you have a slow cooker, letting it go for six hours can yield even more tender beef. The meat will practically fall apart when it’s ready.

You can decide how rich or spicy you want these tacos by adjusting the type of dried peppers you use. Guajillo peppers add mild heat, while ancho peppers give a touch of sweetness. Feel free to mix and match depending on your preferences—honestly, I sometimes throw in a few chipotle peppers if I’m in the mood for something smokier.

Ingredients

Gather these ingredients before you start cooking.

For the Birria

2 pounds beef chuck roast, cut into chunks
1 tablespoon vegetable oil
4 cups beef broth
3 dried guajillo peppers
2 dried ancho peppers
1 onion, quartered
4 cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon cumin
1 teaspoon oregano
Salt to taste

For the Quesadilla Tacos

8 corn tortillas
2 cups shredded Oaxaca cheese or mozzarella
Cilantro for garnish
Lime wedges for serving

Instructions

Make the Birria

Start by heating vegetable oil in a pot over medium heat. Add the beef chunks and sear them for about 5 minutes until they’re browned on all sides. Remove the beef and set it aside for a moment. In the same pot, add the onions, garlic, and dried peppers, cooking until they're fragrant, about 2-3 minutes. Pour in the beef broth, add the beef back in, and toss in everything else like the vinegar, cumin, and oregano. Season with salt, give it a good stir, and bring it to a simmer.

Cook the Birria

Cover the pot and let it simmer for about 2 hours until the beef is tender and shreds easily. You can also do this in a slow cooker on low for about 6 hours if you prefer. Once it’s cooked, shred the beef with two forks right in the pot and let it soak in that delicious broth for extra flavor. Just a heads up, if it feels a bit too salty for your taste, add water to balance it out.

Assemble the Quesadilla Tacos

Now, for the fun part! Take a corn tortilla and place it in a hot skillet over medium heat. Sprinkle a generous amount of cheese on half of the tortilla, then top it with some of the shredded beef. Fold the tortilla over and cook for about 3 minutes on each side or until the cheese is melted and the tortilla is crispy. I usually use my Lodge cast iron skillet for this because it gives that nice crisp.

Serve

Once golden and crispy, transfer your quesadilla to a plate, slice it into triangles, and serve them up with cilantro and lime wedges. Dip them in that rich birria broth for an extra kick, and enjoy!

Pro Tips

Don't skip the dipping broth; it's what makes these tacos special.
Feel free to make the birria a day ahead to let the flavors develop even more.
If you can't find Oaxaca cheese, mozzarella is a great substitute.

How to Store Birria Quesadilla Tacos

If you happen to have leftovers (though I doubt anyone will complain about a second serving), store the birria and quesadilla components separately. Place the shredded beef and broth in an airtight container in the fridge for up to three days. You can keep cooked quesadillas wrapped tightly in foil for about two days—though I usually find they lose a bit of that crispiness after a night in the fridge.

When you're ready to enjoy the leftovers, it's best to reheat the beef in a small pot over low heat with a splash of broth to keep it moist. For the quesadillas, a quick spin in a hot skillet will help bring back that crispy texture. No one wants a soggy taco!

Ways to Switch It Up

While I’m a big fan of the classic birria, you can easily swap in different meats if beef isn’t your thing. Chicken or lamb can also work well here. Just adjust cooking times as necessary; chicken might only take about an hour on the stove, while lamb is a bit tougher and could require extra time.

You can also change up the cheese for something like pepper jack if you want a little kick. I’ve even used a blend of cheeses before, and it turned out great! If you're looking for a lighter version, consider making a birria bowl instead, topping rice or quinoa with the shredded beef and some fresh veggies instead of the tortillas.

Questions About Recipes

→ Can I use chicken instead of beef?

Sure, but it will cook a lot faster, so keep an eye on it. Shred it once it’s cooked through, but it won't have the same richness as beef.

→ What sides go well with birria tacos?

Honestly, I love serving these with a side of black beans or a fresh salad to lighten things up a bit.

→ Can I freeze leftover birria?

Absolutely! Just let it cool and store in an airtight container. It’ll be good for a couple of months in the freezer.