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These birria tacos are my new obsession! Made with tender, slow-cooked beef in a rich, smoky enchilada sauce and crispy cheese-crusted tortillas, these deliver all the incredible flavor of traditional birria without slaving all day in the kitchen. Perfect for a Cinco de Mayo party or if you’re just craving some seriously good eats, this quesa birria tacos recipe will have everyone asking for seconds (and thirds!).

our golden-brown birria tacos with melted cheese and shredded beef on a blue and white patterned plate, served with consommé for dipping, lime wedges, and garnished with cilantro and diced onions

A Note from Cheryl

While traditional birria doesn’t usually include cheese, these quesa birria style tacos were popularized by a particular little taco stand, and this style of taco has become an absolute sensation—and for good reason!

Why This Recipe is So Good

  • It’s ridiculously flavorful without the fuss. Traditional birria takes all day and a laundry list of dried chiles. This shortcut version uses red enchilada sauce as the base, giving you that deep, complex flavor in way less time. Trust me here – the results are absolutely delicious.
  • The crispy, cheesy exterior is everything. That golden cheese-crusted tortilla? It’s what culinary dreams are made of. Each bite gives you that perfect contrast between the crispy outside and the tender, saucy beef inside. I can’t get enough!
  • Three easy cooking methods mean it works for everyone. Whether you’re team Instant Pot, slow cooker devotee, or stovetop traditionalist, I’ve got you covered. All three methods deliver the same fall-apart tender beef that shreds like butter.
  • It’s perfect for feeding a crowd. This recipe is simple, yet so substantative that it can feed a hungry, cranky family on casual weeknight dinners or be an instant hit at special celebrations.

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Chef’s Tips

  • Don’t skip the searing step! Even though it seems like extra work, browning that beef creates incredible depth of flavor that you just can’t get any other way. Those caramelized bits are where the magic happens, so take the extra 5 to 10 minutes to do it right.
  • Save that cooking liquid, you won’t regret it. The leftover birria broth becomes your consommé for dipping. Yes, like a roast beef dip, but Mexican style! Mix the liquid with extra beef broth, season it well, and serve it alongside the tacos. 
  • Dip those tortillas in the sauce before cooking. This is what gives you that gorgeous reddish color and extra layer of flavor. Don’t just brush it on, either; really dip that tortilla so it’s nicely coated. The sauce will crisp up beautifully when it hits the hot pan.
  • Use the right cheese for maximum melt factor. Oaxaca cheese is traditional and melts like a dream, but mozzarella works perfectly too. You could also use Monterey Jack, Muenster, or even mild cheddar, which works well too. Avoid pre-shredded cheese if possible, as freshly grated cheese melts much better.
Four golden-brown birria tacos with melted cheese and shredded beef on a blue and white patterned plate, served with consommé for dipping, lime wedges, and garnished with cilantro and diced onions

More Delicious Mexican Dishes

Crispy quesabirria tacos with perfectly melted cheese and tender shredded birria beef, served with rich consommé for dipping. The golden-brown tortillas are beautifully charred and stuffed with savory meat and cheese.
Recipe By: Cheryl Malik

Shortcut Beef Birria Tacos

Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Made with tender, slow-cooked beef in a rich, smoky enchilada sauce and crispy cheese-crusted tortillas, these birria tacos deliver all the incredible flavor of traditional birria in a fraction of the time. This recipe will have everyone asking for seconds (and thirds!).
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Equipment

  • 1 Instant Pot/Pressure Cooker (6+ quart capacity)
  • Or Slow cooker/Crockpot (6+ quart capacity)
  • Or Large pot or Dutch oven (for stovetop method)
  • 1 Large skillet

Ingredients

For the Birria

  • 1 tbsp vegetable oil
  • 2-3 lb. beef chuck roast or short ribs
  • 1 (28-ounce) can red enchilada sauce
  • 4 cups  beef broth or stock, divided
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 bay leaves
  • Salt and black pepper to taste

For Assembly

  • corn tortillas
  • shredded mozzarella or Oaxaca cheese
  • chopped fresh cilantro for garnish
  • diced white onions for garnish

Instructions
 

Instant Pot Method

  • Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.
  • Set Instant Pot to Sauté setting. Once heated, add 1 tablespoon vegetable oil.
  • Press Cancel on Instant Pot. Add 2 cups beef broth over the beef.
  • In a bowl, stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour mixture over beef.
  • Close lid and ensure pressure-release valve is sealed. Cook on Manual high pressure for 50 minutes.
  • Allow natural pressure release for 10 to 15 minutes until lid opens safely.
  • Transfer beef to cutting board and shred with two forks. Return shredded meat to pot and keep warm.

Slow Cooker Method

  • Season chuck roast all over with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Sear beef until browned on all sides, about 5 minutes. Transfer to slow cooker.
  • Stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour over beef in slow cooker.
  • Add 2 cups beef broth and stir gently.
  • Cover and cook on low for 7 to 9 hours or high for 4 to 6 hours, until beef shreds easily.
  • Remove beef and shred with forks. Return to slow cooker and mix with sauce.

Stovetop Method

  • Season beef generously with salt and pepper.
  • Heat 1 tablespoon oil in large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, 5 to 10 minutes.
  • Stir together enchilada sauce, garlic, cumin, and bay leaves. Pour over beef.
  • Add 2 cups beef broth and bay leaves. Bring to boil, then reduce heat to low.
  • Cover and simmer for 3 hours, until meat is tender and shreds easily.
  • Remove beef, shred with forks, and return to pot. Mix with sauce.

Prepare Consommé

  • Remove shredded beef from cooking liquid and set aside. Strain cooking liquid and combine 1 cup with remaining 2 cups beef broth in saucepan.
  • Heat over medium heat and season generously with salt. Keep warm for serving.

Assemble the Tacos

  • Heat a large skillet over medium heat.
  • Dip corn tortilla into birria cooking liquid to coat lightly on both sides.
  • Place tortilla in hot skillet. Add shredded cheese to one half, then top with birria meat.
  • Fold tortilla in half and cook until golden and crispy, 2-3 minutes per side.
  • Repeat with remaining tortillas.
  • Serve tacos immediately, garnished with chopped cilantro and diced onions. 9. Serve warm consommé alongside for dipping.
Make it Keto: Use low-carb tortillas or lettuce wraps instead of corn tortillas. The birria meat itself is naturally keto-friendly.
Make it Ahead: The birria meat can be prepared up to 3 days in advance and stored in the refrigerator. Just reheat gently before assembling tacos.
Spice Level: This recipe is mild to medium in heat. For more spice, add 1 to 2 chipotle peppers in adobo sauce when cooking the meat, or serve with hot sauce on the side.
Storage and Reheating: Leftover birria meat keeps in the refrigerator for up to 4 days or freezer for up to 3 months. The consommé can be frozen separately for up to 6 months.

Approximate Information for One Serving

Calories: 209calProtein: 23gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 94mgPotassium: 386mgTotal Carbs: 1gFiber: 0.1gSugar: 0.03gNet Carbs: 1gVitamin A: 20IUVitamin C: 0.4mgCalcium: 24mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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