Short Rib Quesabirria Tacos Recipe

Short Rib Quesabirria Tacos Recipe

If you tend to keep up with all of the latest food trends, and/or don’t live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors.

Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let’s get serious, who could be mad about that?

Quesabirria tacos ready to serve
Quesabirria Tacos

While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin’ Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you’ll want to make over and over.

A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin’ Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile.

Pasilla and Anaheim peppers from Rollin' Oats
Pasilla and Anaheim peppers from Rollin’ Oats

Short Rib Quesabirria Tacos

Abby Allen-Leach
Imagine if Birria Tacos and a Cheese Quesadilla had a baby - that's precisely what we have going on here. These babies take a little bit more time to make; however, the cost is totally worth the reward.
5 from 2 votes
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Dish
Cuisine Mexican
Servings 4 people
Calories 176 kcal


Meat and Marinade

  • 2 lbs Short Ribs, Beef Roast, or Beef Shank You can use one or a combination of two meats - whichever you prefer
  • 3 Dried Pasilla Peppers Guajillo or Anaheim will work as well
  • 1 7oz can Chipotle Peppers in Adobo
  • 3/4 cup Crushed Tomatoes
  • 1/4 cup White Wine Vinegar
  • 6 Garlic Cloves Minced
  • 1 1/2 tsp Oregano
  • 1 tsp Paprika
  • 2 tsp Salt Divided, plus more, as needed
  • Pepper


  • 1 White Onion Medium in size, chopped
  • 1 Cinammon Stick
  • 3 Bay Leaves
  • 4 cups Beef Broth
  • 1 tbsp Olive Oil

Birria Taco Assembly

  • 4 Tortillas Your preference. I like Siete Foods grain free
  • 1 cup Queso Blanco Cheese Grated
  • Minced White Onion
  • Fresh Cilanto



  • Add dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard.
    Softening the peppers
  • Add softened peppers to food processor with the rest of the marinade ingredients and 1 tsp salt and process until smooth. Liberally salt meat with remaining 1 tsp salt (plus more, as neded) and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.
    Marinating the meat


  • Heat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 - 4 hours.
    Broth and the spices added to the consome
  • Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.
  • Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids.
    Consome and tortillas ready for the skillet

Birria Assembly

  • Ladle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.
  • Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.
    Meat, onions and cilantro added to the skillet
  • Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden.
    Quesabirria Tacos crisping in the skillet
  • Serve tacos with consome on the side for dipping.
    Another shot of the plated Birria Tacos
Nutrition Facts
Short Rib Quesabirria Tacos
Amount Per Serving
Calories 176 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2328mg101%
Potassium 385mg11%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 167IU3%
Vitamin C 9mg11%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 176kcalCarbohydrates: 24gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 2328mgPotassium: 385mgFiber: 3gSugar: 5gVitamin A: 167IUVitamin C: 9mgCalcium: 90mgIron: 3mg
Keyword Quesabirria Tacos, Birria Tacos
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1 Response

  • 5 stars
    The only change I made was that I added a bottom crust and used homemade chicken stock as that’s what I had on hand.

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