QUESABIRRIA STACK {Cheese Birrias Taco Stack}

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This  juicy and flavorful Quesabirria Stack {Cheese Birrias Taco Stack} is easy to make at home. Layers of beef birria and corn tortillas make a rich and delicious meal.

I would serve Beef Birria Taco Stack with Easy Slow Cooker Black Beans or Chipotle’s Cilantro Lime Rice Recipe and Pineapple Margarita or Skinny Margarita.

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Quesabirria Stack {Cheese Birrias Taco Stack}

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

I used my basic Dutch Oven Birria recipe to make this birria taco stack. It’s similar to huevos rancheros without a fried egg. I included the full recipe for birrias in the recipe card below. You can see the original post with all the information and tips at Dutch Oven Birria.

Quesabirria Stack {Cheese Birrias Taco Stack}

WHAT’S THE DIFFERENCE BETWEEN BIRRIA TACOS AND QUESABIRRIA?

I’m happy you asked. In most instances, Birria Tacos are tacos made with beef birria. Whereas, quesabirria is birria tacos with cheese or queso. As well, quesabirria is similar to quesadillas but with corn tortillas and birria meat.

Mexican beef dinner

INGREDIENTS YOU’LL NEED

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet.

First, you’ll need to make Beef Birria. You can read the full post details here, Dutch Oven Birria. As well, I have included the recipe for birria below.

For the Beef Birria

For the Birria Stack

Quesabirria Stack {Cheese Birrias Taco Stack}

Are you looking for more yummy recipes? Here are a few of my favorites.

  1. Southwest Chicken Wraps
  2. Chicken Enchilada Dip
  3. Southwest Creamy White Chicken Chili
  4. Cilantro Black Bean Burger
  5. Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce
  6. Easy Southwest Salad Recipe
  7. Crockpot Cheesy Salsa Chicken
  8. Sheet Pan Blackened Chicken Cauliflower Bowl
Mexican beef dinner
Quesabirria Stack {Cheese Birrias Taco Stack}

Quesabirria Stack

Traditional Mexican beef birria is stacked & loaded with beef, queso, avocado, pico, and jalapenos in this Quesabirria Stack recipe
Author: Paula
5 from 33 votes
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Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 8 servings
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Ingredients

For birria

  • 6 large dried Guajillo peppers
  • 1 cup water
  • 1 teaspoon salt or to taste
  • 2 teaspoons ground black pepper or to taste
  • 3 pound beef chuck roast
  • 3 to 4 tablespoons oil
  • 14.5 ounce tomatoes fire roasted, diced
  • cup chipotle chilies diced
  • 2 medium bay leaves remove before serving
  • 1 medium cinnamon stick remove before serving
  • 2 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cloves
  • ¼ cup apple cider vinegar
  • 2 tablespoons beef bouillon
  • 1 cup beef broth If you want to eat this as stew, add 2 cups

For Birria Stack

  • 24 6-inch corn tortillas
  • 2 medium avocados sliced
  • 1 cup pico
  • 2 cups cheddar cheese shredded
  • vegetable oil for frying tortillas
  • sour cream, jalapeno slices, onions, & cilantro

Instructions

For beef birria

  • Cut the stems off the chiles. Toss them into a pan and cover them with 1 cup of water. Bring the water to a boil. Once boiling, turn off the heat, and cover the pan. Allow the chiles to sit for 20 minutes to rehydrate. (They can sit longer than 20 minutes because they don't need to be hot when you add them to the blender.) Add the peppers and water to a high-powered blender and process until smooth. Optional, you can strain the peppers if needed to remove any larger pieces of skin.
  • Meanwhile, trim the roast of any connective tissue and cut it into large 4-inch chunks. Salt and pepper the beef. Heat your Dutch oven to medium-high and sear the beef on all sides.
  • Once the beef is seared add the remaining ingredients to the pot: the dried pepper mixture, roasted tomatoes, chipotle peppers, bay leaves, cinnamon stick, oregano, cumin, chili powder, cloves, vinegar, beef bouillon, and beef broth.
  • Stir to combine. Cover the Dutch oven and cook on low for 3 to 4 hours or until tender. Stir once each hour.
  • I like to cook the birria a day ahead of when I plan to serve it. At this point I refrigerate the birria until I'm ready to serve. When I'm ready to serve it I skim the fat off the top and reserve it – If you're making tacos with the birria, you can use the reserved fat to cook the tacos. After you skim the fat off, heat the beef.
  • You can use beef birria over rice, in tacos, quesadillas, nachos. It's very versatile. You can top any of these with pico, avocado, salsa verde, sour cream, and cheese.

For birria stack

  • Heat a 10 or 12-inch skillet to medium-high. Add 2 tablespoons of oil. Add 1 or 2 corn tortillas (if you have room without overlapping) Cook for 1 to 2 minutes per side until brown. When you remove them to a tray, make sure they are flat for this stack. They will shape as they cool.
  • If you're using leftover birria, heat it now.
  • Start your stack by placing one corn tortilla on the plate. Top with birria, jalapeno slices, onions, cheese, and pico. Or desired toppings. Repeat with two more layers.
  • Serve with sour cream, jalapeno slices, & cilantro

Nutrition

Calories: 792kcal | Carbohydrates: 56g | Protein: 47g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 997mg | Potassium: 1199mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1731IU | Vitamin C: 15mg | Calcium: 328mg | Iron: 6mg
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One Comment

5 from 33 votes (33 ratings without comment)

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