Quesabirria Potato Tacos with Oaxaca Cheese
These Quesabirria Potato Tacos with Oaxaca Cheese are my hearty twist on classic quesabirria, combining tender shredded beef, golden Yukon Gold potatoes, and melty Oaxaca cheese in warm corn tortillas. Served with fresh onion, cilantro, lime, and rich birria consommé for dipping, these tacos are packed with bold, comforting flavor.
Traditional quesabirria is already one of my favorite ways to enjoy birria, but adding potatoes makes these tacos even more filling and satisfying. The tender potatoes pair so well with the juicy shredded beef and melted cheese, creating a delicious combination of textures and flavors in every bite.
If you love birria tacos and cheesy Mexican-inspired meals, these are definitely worth making. They’re perfect for a weekend dinner, taco night, or whenever you’re craving a hearty homemade meal with plenty of flavor.
Why You’ll Love These Quesabirria Potato Tacos?
These tacos bring together slow-braised beef, flavorful potatoes, melted cheese, and fresh toppings for a hearty meal inspired by classic quesabirria.
• Tender & Flavorful Birria – Chuck roast is slowly braised in a rich chile consommé until tender and easy to shred, creating the flavorful base of these tacos.
• Hearty Potato Filling – Yukon Gold potatoes add satisfying carbohydrates and a hearty texture that pairs perfectly with the shredded beef.
• Melty Oaxaca Cheese – Oaxaca cheese melts beautifully throughout the tacos, adding creaminess, protein, and a rich savory flavor.
• Rich Homemade Consommé – Guajillo and ancho chiles, tomatoes, garlic, onion, and warm spices create a deeply flavorful consommé that’s used to braise the beef and serve alongside the tacos.
• Fresh & Flavorful Toppings – White onion, cilantro, and lime add freshness and brightness that balance the rich beef, cheese, and potatoes.
• A Fun Twist on Quesabirria – Adding potatoes gives traditional quesabirria a heartier twist and makes these tacos especially satisfying.
What’s in these Quesabirria Potato Tacos?
These Quesabirria Potato Tacos combines protein, carbohydrates, fats, vegetables, herbs, and spices to create a flavorful and satisfying meal.
1. Grass-Fed Beef Chuck Roast
Chuck roast provides high-quality protein along with important nutrients such as iron, zinc, and vitamin B12. It’s also a flavorful cut that becomes incredibly tender when slowly braised.
2. Ghee
Ghee is used to sear the beef and cook the potatoes and tortillas. It provides fat that helps with browning and adds a rich, buttery flavor to the dish.
I highly recommend ghee for this recipe. I love using it because of its rich flavor and versatility for cooking. You can read more about why I use ghee in my cooking in my [Why I Use Ghee article].
3. Guajillo Chile Powder
Guajillo chile powder gives the consommé a mild, slightly sweet chile flavor while contributing vitamin C and antioxidant plant compounds naturally found in peppers.
4. Ancho Chile Powder
Ancho chile powder adds a deeper, earthy flavor with mild sweetness. It also provides antioxidant compounds naturally found in dried peppers.
5. Chili Powder
Chili powder adds additional warmth and depth to the consommé while contributing beneficial plant compounds from dried chiles.
6. Cayenne Pepper
Cayenne adds adjustable heat to the birria and contains capsaicin, a naturally occurring compound found in hot peppers.
7. Organic Garlic
Fresh garlic adds bold savory flavor and contains sulfur-containing compounds and antioxidants that contribute to its nutritional value.
8. Organic Yellow Onion
Onion adds natural sweetness and depth to the consommé while providing fiber and antioxidant plant compounds.
9. Organic Crushed Tomatoes
Crushed tomatoes provide acidity, natural sweetness, and body to the consommé. Tomatoes are also a source of vitamin C and lycopene.
10. Apple Cider Vinegar
Apple cider vinegar adds acidity that helps balance the richness of the beef and chile sauce while brightening the overall flavor.
11. Mexican Oregano
Mexican oregano adds an earthy, aromatic flavor and contains naturally occurring antioxidant compounds.
12. Cumin
Cumin gives the birria its warm, earthy flavor while providing small amounts of iron and antioxidant plant compounds.
13. Cinnamon
Cinnamon adds subtle warmth and complexity to the consommé and contains naturally occurring antioxidant compounds.
14. Ground Cloves
A small amount of cloves adds warmth and depth to the chile sauce. Cloves are also naturally rich in antioxidant plant compounds.
15. Beef Broth
Beef broth provides the liquid needed to braise the chuck roast while becoming the flavorful consommé served alongside the tacos.
16. Bay Leaves
Bay leaves add subtle herbal flavor to the braising liquid. They’re removed before serving but help build the overall flavor of the consommé.
17. Yukon Gold Potatoes
Yukon Gold potatoes provide carbohydrates for energy along with potassium and fiber. They make the tacos more filling and add a hearty texture to the quesabirria.
18. Garlic Powder
Garlic powder adds savory flavor to the potatoes while contributing some of the plant compounds naturally found in garlic.
19. Paprika
Paprika adds mild pepper flavor and color to the potatoes while providing carotenoid antioxidants.
20. Corn Tortillas
Corn tortillas provide carbohydrates that help make the tacos satisfying. Corn tortillas are also naturally gluten-free, although packaged tortillas should always be checked for individual dietary needs.
21. Oaxaca Cheese
Oaxaca cheese provides protein and calcium while adding the creamy, melted texture that makes quesabirria so delicious.
22. Organic White Onion
Fresh white onion adds a crisp, slightly sharp flavor that balances the richness of the beef and cheese. It also provides fiber and antioxidant plant compounds.
23. Fresh Organic Cilantro
Cilantro brings freshness and brightness to the finished tacos while providing small amounts of vitamins and antioxidant compounds.
24. Lime
Fresh lime juice provides vitamin C and acidity that helps balance the richness of the birria, potatoes, and cheese. A generous squeeze right before eating brings all the flavors together.
Note: I use some organic ingredients, but it’s not required. You can learn more about organic produce and pesticide levels here. Feel free to use what works best for you!
Health Benefits of Quesabirria Potato Tacos
While these Quesabirria Potato Tacos are a comforting meal, they also contain a variety of nutrient-dense ingredients that can fit into a balanced diet.
1. Protein & Muscle Support
Beef and Oaxaca cheese provide high-quality protein containing essential amino acids needed for muscle maintenance and repair. Protein also helps promote fullness and satisfaction after a meal.
2. Iron & Vitamin B12 Support
Beef is naturally rich in iron and vitamin B12. Iron plays an important role in oxygen transport, while vitamin B12 supports red blood cell formation and normal nervous system function.
3. Energy Support
Potatoes and corn tortillas provide carbohydrates, which are an important source of energy for the body. Pairing carbohydrates with protein and fat creates a more satisfying and balanced meal.
4. Potassium Support
Yukon Gold potatoes are a good source of potassium, an essential mineral involved in fluid balance, nerve signaling, and normal muscle function.
5. Antioxidant Support
The chiles, tomatoes, garlic, onions, herbs, spices, cilantro, and lime provide a variety of antioxidant compounds. Including a variety of plant foods and spices in your meals is a simple way to increase your intake of beneficial plant nutrients.
6. Balanced Comfort Food
This meal combines protein from beef and cheese, carbohydrates from potatoes and corn tortillas, fats from ghee and cheese, and plant foods from tomatoes, chiles, onions, garlic, herbs, and lime. Together, these ingredients create a hearty and satisfying meal with a variety of nutrients.
Serving Suggestions
These Quesabirria Potato Tacos are hearty enough to enjoy on their own, but a few fresh and flavorful sides can turn them into a complete Mexican-inspired meal.
• Mexican Rice: Serve these tacos with homemade Mexican rice for a comforting side that pairs perfectly with the birria consommé. Click here for my Mexican Rice recipe!
• Refried or Black Beans: Beans add extra fiber, plant-based protein, and carbohydrates, making the meal even more filling and balanced.
• Fresh Guacamole: Creamy avocado adds freshness and healthy fats that pair beautifully with the rich birria and melted cheese.
• Mexican Street Corn: Elote or a simple corn salad adds sweetness and freshness that balances the savory beef and potatoes.
• Fresh Salsa: Serve with your favorite homemade salsa for extra acidity, freshness, and heat.
• Extra Lime: Don’t skip the lime! A generous squeeze over the tacos helps brighten the rich consommé, beef, potatoes, and cheese.
Storage Tips
Because the Quesabirria Potato Tacos contain several components, I recommend storing the birria, potatoes, and tortillas separately whenever possible. This makes reheating easier and helps each component maintain its best texture.
• Birria & Consommé: Store together in an airtight container in the refrigerator for up to 4 days.
• Potatoes: Store separately in an airtight container in the refrigerator for up to 3–4 days.
• Tortillas: Store according to the package instructions.
• Assembled Tacos: If you have leftover assembled tacos, refrigerate them in an airtight container for up to 2–3 days.
• Reheating Birria: Reheat the beef and consommé gently in a saucepan or skillet over medium-low heat until warmed through.
• Reheating Potatoes: Reheat the potatoes in a skillet or air fryer to help them regain some of their golden texture.
• Freezing: The cooked birria and consommé can be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredient Substitutions & Variations
There are several ways to customize these Quesabirria Potato Tacos depending on what you have available or what flavors you prefer.
• Beef Chuck Roast: You can substitute another beef cut suitable for slow braising, such as beef brisket or beef shoulder.
• Oaxaca Cheese: Substitute with another good melting cheese such as Monterey Jack, mozzarella, or a Mexican cheese blend.
• Yukon Gold Potatoes: Russet potatoes can be used instead. They will have a slightly different texture but still work well in the tacos.
• Ghee: Substitute with avocado oil, tallow, or another cooking fat of your choice. I highly recommend ghee for its rich flavor and how well it works for searing and cooking the potatoes.
• Beef Broth: Chicken broth, vegetable broth, or another broth can be used if that’s what you have available. The flavor will be slightly different.
• Corn Tortillas: Flour tortillas can be used if preferred, although corn tortillas give these tacos a more traditional quesabirria flavor.
• Spice Level: Increase or decrease the cayenne pepper depending on how spicy you like your birria.
• Toppings: Add avocado, guacamole, salsa, diced tomatoes, or your favorite taco toppings.
Common Mistakes to Avoid
Birria takes some time to prepare, but a few simple things can make the process much easier and help you get the best results.
• Skipping the Beef Sear: Browning the beef before braising adds a deeper savory flavor to the finished birria.
• Burning the Chile Spices: Don’t cook the chile powders for too long. They only need a brief time in the pot before the tomatoes and broth are added.
• Not Adding Enough Liquid: The beef should be surrounded by plenty of consommé while braising. Keep extra broth nearby in case additional liquid is needed.
• Overcooking the Potatoes: Cook the potatoes until tender and golden without letting them become overly soft. Keeping them separate from the birria helps maintain their texture.
• Using Too Much Consommé on the Tortillas: A light coating is enough. Too much liquid can make the tortillas difficult to handle and cook.
• Not Letting the Beef Become Tender Enough: Don’t rush the braising process. The beef should pull apart effortlessly with a fork before you shred it.
• Adding the Potatoes Too Early: Keep the potatoes separate until you’re assembling the tacos. Adding them to the consommé can cause them to become soft and loose their texture.
Frequently Asked Questions (FAQ)
What is quesabirria?
Quesabirria is a style of birria taco made with tender shredded birria and melted cheese inside a tortilla, typically served with flavorful birria consommé for dipping. These tacos add golden potatoes for an extra hearty twist.
What kind of beef is best for birria?
Chuck roast is a great choice because it has enough connective tissue and fat to become incredibly tender and flavorful during slow braising.
Can I make the birria ahead of time?
Yes! In fact, making the birria ahead of time can make this recipe even easier. Store the cooked beef and consommé in the refrigerator and assemble the tacos when you’re ready to eat.
Can I use leftover birria for these tacos?
Absolutely. These tacos are a great way to repurpose leftover birria. Simply warm the shredded beef and consommé, prepare the potatoes, and assemble the tacos.
What cheese is best for quesabirria?
Oaxaca cheese is my favorite for this recipe because it melts beautifully and has a mild, creamy flavor. Monterey Jack or mozzarella are good alternatives.
Can I make these Quesabirria Potato Tacos spicy?
Yes. Add more cayenne pepper to the chile sauce or serve the finished tacos with your favorite spicy salsa.
Can I use store-bought birria?
Yes. If you already have prepared birria, you can use it to make these tacos and simply prepare the potatoes and assemble everything with Oaxaca cheese and your favorite toppings.
Are these tacos gluten-free?
They can be. Corn tortillas are naturally gluten-free, but always check the packaging of your tortillas, broth, chile powders, and other packaged ingredients if you need to avoid gluten.
Quesabirria Potato Tacos with Oaxaca Cheese
Ingredients
- 2½ lbs grass-fed beef chuck roast
- 2 tsp ghee
- 1½ tsp sea salt plus more to taste
- ¾ tsp black pepper
- 2½ tbsp guajillo chile powder
- 2 tbsp ancho chile powder
- 1½ tbsp chili powder
- ¼–½ tsp cayenne pepper to taste
- 3 organic garlic cloves minced
- ½ organic yellow onion roughly chopped
- ½ cup organic crushed tomatoes
- 1¼ tbsp apple cider vinegar
- ¾ tsp Mexican oregano
- ¾ tsp ground cumin
- ⅓ tsp ground cinnamon
- ⅛ tsp ground cloves
- 4 cups beef broth plus 1–2 additional cups or as needed
- ½ cup water
- 2 bay leaves
- 3 medium Yukon Gold potatoes about ¾ lb
- 5 tbsp ghee
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 10 corn tortillas
- 8–10 oz Oaxaca cheese shredded
- ⅓–½ organic white onion finely diced
- ⅓ cup organic fresh cilantro chopped
- 2 limes cut into wedges
- Birria consommé for dipping and finishing
Instructions
- Preheat your oven to 325°F.
- Cut the chuck roast into large 3–4-inch chunks. Pat the beef dry and season all over with sea salt and black pepper.
- Heat 2 teaspoons ghee in a large Dutch oven over medium-high heat. Working in batches, sear the beef for 2–3 minutes per side until deeply browned. Transfer the beef to a plate.
- Reduce the heat to medium. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add the garlic and cook for about 30 seconds.
- Add the guajillo chile powder, ancho chile powder, chili powder, cayenne, cumin, cinnamon, and cloves. Stir constantly for about 30 seconds, being careful not to burn the spices.
- Add the crushed tomatoes and apple cider vinegar. Cook for another 1–2 minutes.
- Slowly add the beef broth and water, scraping the bottom of the Dutch oven to release the browned bits. Bring to a gentle simmer.
- Carefully transfer the sauce to a blender and blend until completely smooth. Work in batches if necessary and use caution when blending hot liquids.
- Pour the sauce back into the Dutch oven and taste. Add additional salt if needed.
- Return the seared beef to the Dutch oven and add the bay leaves.
- The liquid should come about halfway to two-thirds of the way up the beef. Add additional beef broth if needed.
- Bring the liquid to a gentle simmer, cover the Dutch oven, and transfer it to the oven.
- Cook for approximately 3 hours, checking around the 2½-hour mark. The beef is ready when it pulls apart effortlessly with a fork.
- While the birria cooks, cut the Yukon Gold potatoes into approximately ½-inch cubes.
- Heat 5 tablespoons of ghee in a large skillet over medium heat. Add the potatoes and season with garlic powder, paprika, sea salt, and black pepper.
- Cook for about 15–20 minutes, turning every few minutes, until golden and tender.
- If the potatoes are browning too quickly before becoming tender, reduce the heat to medium-low and cover for 3–4 minutes. Remove the lid and continue cooking until done.
- Transfer the potatoes to a plate.
- Remove the Dutch oven from the oven and discard the bay leaves.
- Using two forks, shred the beef directly in the Dutch oven.
- The beef should be surrounded by plenty of consommé. If the meat has absorbed most of the liquid, add ½ cup beef broth at a time until there is enough flavorful liquid surrounding the beef.
- Taste and adjust the seasoning if needed.
- Heat a large skillet or griddle over medium heat.
- Give each tortilla a light dip in the birria consommé.
- Place the tortilla into the skillet and add Oaxaca cheese, shredded birria, golden potatoes, and a little more Oaxaca cheese.
- Fold the tortilla in half and cook for about 2–3 minutes per side, gently pressing with a spatula, until the cheese has melted and the tortilla is heated through.
- If the tortilla becomes too soft from the consommé, continue cooking it in the skillet until it firms up. Once heated through, you can spoon a small amount of consommé over the taco and continue cooking briefly.
- Repeat with the remaining tacos.
- Top the tacos with diced white onion and fresh cilantro.
- Serve immediately with warm birria consommé for dipping and plenty of fresh lime wedges.
