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.
Pin this recipe to your Easy Dinner board
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.
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.
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
- Guajillo peppers. Use dry chile peppers and look like this or canned chipotle peppers.
- water.
- salt.
- ground black pepper.
- beef chuck roast. See notes below for substitutions.
- vegetable oil.
- fire roasted tomatoes. Fire-roasted diced tomatoes like this.
- chipotle chilies.
- bay leaves.
- cinnamon stick.
- Mexican oregano or regular oregano if you can’t find Mexican oregano.
- cumin.
- chili powder.
- ground cloves.
- apple cider vinegar.
- beef bouillon.
- beef broth.
For the Birria Stack
- Corn tortillas.
- Avocados.
- Pico.
- Cheddar cheese or queso. You can make my Easy White Queso Dip or purchase ready-made.
- Vegetable oil.
- Black beans, jalapeno slices, onions, & cilantro, or whatever is desired for serving.
Are you looking for more yummy recipes? Here are a few of my favorites.
- Southwest Chicken Wraps
- Chicken Enchilada Dip
- Southwest Creamy White Chicken Chili
- Cilantro Black Bean Burger
- Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce
- Easy Southwest Salad Recipe
- Crockpot Cheesy Salsa Chicken
- Sheet Pan Blackened Chicken Cauliflower Bowl
Quesabirria Stack
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
For birria
- 6 large dried Guajillo peppers
- 1 cup water
- 1 teaspoon salt or to taste
- 2 teaspoons black pepper or to taste
- 3 pound beef chuck roast
- 3 to 4 tablespoons oil
- 14.5 ounce tomatoes fire roasted, diced
- ⅓ cup chipotle peppers in adobo sauce diced
- 2 medium bay leaves remove before serving
- 1 medium cinnamon sticks remove before serving
- 2 teaspoons fresh oregano
- 2 teaspoons ground 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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