Quesabirria tacos are a bold, flavorful fusion of birria-style beef and crispy, cheesy tacos, perfect for making on a Blackstone griddle. We pack these tacos with slow-braised, spice-infused meat, melted cheese, and crisped tortillas and dip it all in a rich, savory consommé.
Using the Blackstone to sear the beef on the griddle creates incredible flavor via the maillard effect, and slow-braising it in a fragrant chile-based broth adds a ton of amazing flavor. Next, we crisp up the tacos on the griddle until they are golden and crisp. The result is a juicy, cheesy taco that’s perfect for dipping.
Blackstone Quesabirria Tacos
Cooking on a Blackstone griddle allows for the perfect beef browning and crispy, evenly cooked tortillas. The consommé, made from dried guajillo peppers, tomatoes, and aromatics, adds a depth of flavor that makes these tacos stand out. If you don’t have a Blackstone, a cast-iron skillet works well, though you’ll need to cook in batches.
The key to an incredible quesabirria taco is patience. Letting the beef braise for several hours ensures it’s tender and shreds easily. Dipping tortillas in the top layer of consommé before griddling gives them a rich, flavorful coating, resulting in a crisp yet pliable taco with an irresistible texture.
Why You’ll Love This Dish
- Juicy, flavorful beef – Slow-braised until fall-apart tender.
- Crispy, cheesy tortillas – The perfect mix of crunch and melt-in-your-mouth goodness.
- Savory consommé for dipping – Adds richness and an extra burst of flavor.
- Great for gatherings – Easy to make in large batches.
- Authentic flavors – A balance of smoky, spicy, and savory notes.
Try our Blackstone Chimichurri Skirt Steak!
Blackstone Quesabirria Grocery List
Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.
- Beef Chuck Shoulder Roast
- Mexican Seasoning Blend
- Salt
- Pepper
- Avocado Oil
- Dried Guajillo Peppers
- Salt
- Ground Cloves
- Thyme
- Cumin
- Peppercorns
- Mexican Oregano
- Garlic
- Onion
- Whole Roma Tomatoes
- Beef Broth
- Corn Tortillas
- Shredded Mexican-Blend Cheese
- Diced Onion
- Cilantro
Add your leftovers to our Blackstone Breakfast Quesadillas recipe!
How to Make Blackstone Quesabirria Tacos
- Brown the Meat – Preheat the griddle over medium-high heat and add avocado oil. Season the beef with Mexican seasoning, salt, and pepper. Sear on both sides until browned.
- Make the Consommé – Simmer guajillo peppers, spices, garlic, onion, tomatoes, water, and beef broth for 10-15 minutes. Let cool, then blend until smooth.
- Braise the Meat – Cut the seared beef into chunks, place in a Dutch oven, and strain the consommé over it. Braise on low heat for 2-3 hours until tender. Shred and reserve the consommé.
- Cook the Tacos – Preheat the Blackstone to medium-low. Dip tortillas in the top layer of consommé, place on the griddle, top with cheese and beef, then fold. Cook until crispy, flipping once.
- Serve and Enjoy – Serve hot with diced onions, cilantro, and a side of consommé for dipping.
Try our incredible Blackstone Steak Tacos!
FAQ
How do I store leftover quesabirria tacos?
Store leftover tacos in an airtight container in the refrigerator for up to three days. Keep the consommé separate to maintain the best texture.
How do I reheat quesabirria tacos?
Reheat on a skillet or griddle over medium heat until crispy. Avoid microwaving, as it will make the tortillas soggy.
Can I make the beef ahead of time?
Yes! Braise the beef and make the consommé up to two days in advance. Reheat gently before assembling the tacos.
What are good substitutions for guajillo peppers?
Ancho or pasilla peppers work well if guajillos aren’t available, though they will slightly change the flavor profile.
Blackstone Fried Wontons are delicious!
Serve This With…
- Mexican Rice
- Bean Dip
- Blackstone Salsa
- Homemade Guacamole
- Fresh Lime Wedges
These Blackstone quesabirria tacos are the perfect blend of crunchy shell, copious amounts of melted cheese, and flavor-packed braised meat, making them a must-try for taco lovers. Dip these quesabirria tacos into the consommé, add your favorite toppings, and enjoy!
📌 PIN FOR LATER 📌
Blackstone Quesabirria Tacos
These incredible homemade Quesabirria Tacos are made on the griddle and are perfectly crunchy and cheesy!
Ingredients
Meat
- 4 pounds beef chuck shoulder roast
- 4 tablespoons Mexican seasoning blend
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons avocado oil
Consommé / braising liquid
- 12 dried Guajillo peppers, seeds and stems removed
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon thyme
- 1/2 teaspoon cumin
- 1 teaspoon peppercorns
- 1 tablespoon Mexican oregano
- 5 cloves garlic
- 1 large onion, halved
- 1 15-ounce can whole Roma tomatoes
- 6 cups water
- 2 cups beef broth
Tacos
- 24 corn tortillas
- 6 cups shredded Mexican-blend cheese
- diced onion
- cilantro
Instructions
Brown the meat
- Warm the griddle over medium-high. Add avocado oil.
- Season the beef with the Mexican blend, plus salt and pepper.
- Sear both sides until you get a good brown crust.
Make the consommé
- Remove stems and seeds from the peppers, then put them in a pot with the other consommé ingredients.
- Bring the mix to a simmer for 10–15 minutes.
- Take it off the heat and let it cool for 15–20 minutes.
- Blend until smooth. Set aside.
Braise the meat
- Slice the browned meat into large chunks.
- Put the pieces in a Dutch Oven. Strain the consommé over the meat.
- If the liquid doesn't cover the beef, add extra broth until it’s fully submerged.
- Cook on low for at least 2–3 hours, or until it shreds easily.
- Shred the meat, discard anything undesirable, and keep the consommé.
Fire up the flat top
- Heat the Blackstone (or a pan on the stove) over medium-low.
- Dip corn tortillas in the oil that settles on top of the consommé, then lay them on the griddle.
- Put cheese across the whole tortilla and some shredded beef on one half. Add onions and cilantro if you want.
- Fold the empty half over, press lightly. Cook for 2–4 minutes, flip, and cook until crisp on the other side.
- Keep them warm in a foil pan on the side of the griddle, covered with foil.
Eat!
- Plate the tacos with whatever extras you like (lettuce, sour cream, salsa, etc.).
- Serve with a small bowl of the consommé for dipping.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 655Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 168mgSodium: 2333mgCarbohydrates: 35gFiber: 6gSugar: 6gProtein: 58g