Uploaded September 2020 | Updated September 2026, 3 weeks ago
Quesabirria Jalico Tacos Chicago. These Birria tacos start with a cheese quesadilla shell that is filled with two corn tortillas dipped in the rich and fatty Birria broth (consomé), filled with … Salt and pepper; Chile de árbols and guajillo chile peppers the Quesabirria Born in Jalisco, remade by Tijuana, and perfected in Chicago. These birria tacos are EVERYTHING!! They start with two corn tortillas dipped in consomé, then stuffed with cheese, and fried (Quesadilla!!). Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping. Birria (Spanish: [ˈbirja] (About this soundlisten)) is a Mexican dish from the state of Jalisco Perfected in Chicago. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro and lime. The meat is marinated in an adobo made of vinegar, dried chiles, herbs, and spices before being cooked in a broth These birria tacos are EVERYTHING!! They start with two corn tortillas dipped in consomé, then stuffed with cheese, and fried (Quesadilla!!). Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping. Birria is a Mexican stew originating from the state of Jalisco. Traditionally it was made with goat, however, this recipe calls for beef as it is more accessible. Alternately it can be made with chicken, veal, lamb, or pork.
The incredible depth of flavor and richness of this dish is the result of the plethora of spices and aromatics that were originally incorporated in an attempt to mask the gaminess of the goat meat.
Since it is slow-cooked at a low temperature the beef is super tender and infused with flavor. The broth is hearty, uber flavorful, and contains just the right amount of fat. The flavors of this dish are so complex and enticing.
That all sounds absolutely wonderful, right???
Now let’s take that one step further. Imagine this…..
Two corn tortillas dipped in the rich and fatty birria broth (consomé), filled with cheese, and fried. You may be conjuring up images of quesadillas at this point; if you are you’re on the right track. Let’s keep going.
Imagine filling the quesadilla shell with the juicy beef pulled directly out of the birria consomé 🤤 and then topping it off with cilantro, diced onion, and a squeeze or two of fresh lime juice. Beef chuck roast: You may also make this dish with chicken, veal, goat, lamb, or pork. Aside from beef, I have only tried pork thus far. If you opt to sub pork, I recommend a pork butt roast. The recipe calls for three pounds, however, it does not need to be exact. I’ve used the same ratio of ingredients for a 3 1/3 pound roast.
Salt and pepper
Chile de árbols and guajillo chile peppers: My local supermarket carries both varieties, but if yours does not they are also available at Mexican markets or online.
Garlic
White onion: For the birria and to top the tacos.
Water
Spices: Paprika, cumin, oregano, ground clove, bay leaves, and a cinnamon stick.
Soft corn tortillas: White or yellow.
Queso quesadilla cheese: Could sub for Monterey jack or really any other melty cheese.
Non-stick cooking spray
Cilantro
Lime wedges
Optional toppings: Guacamole, salsa, sour cream, etc.
Quesabirria Jalico Tacos Chicago. These Birria tacos start with a cheese quesadilla shell that is filled with two corn tortillas dipped in the rich and fatty Birria broth (consomé), filled with … Salt and pepper; Chile de árbols and guajillo chile peppers the Quesabirria Born in Jalisco, remade by Tijuana, and perfected in Chicago. These birria tacos are EVERYTHING!! They start with two corn tortillas dipped in consomé, then stuffed with cheese, and fried (Quesadilla!!). Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping. Birria (Spanish: [ˈbirja] (About this soundlisten)) is a Mexican dish from the state of Jalisco Perfected in Chicago. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro and lime. The meat is marinated in an adobo made of vinegar, dried chiles, herbs, and spices before being cooked in a broth These birria tacos are EVERYTHING!! They start with two corn tortillas dipped in consomé, then stuffed with cheese, and fried (Quesadilla!!). Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping. Birria is a Mexican stew originating from the state of Jalisco. Traditionally it was made with goat, however, this recipe calls for beef as it is more accessible. Alternately it can be made with chicken, veal, lamb, or pork.
The incredible depth of flavor and richness of this dish is the result of the plethora of spices and aromatics that were originally incorporated in an attempt to mask the gaminess of the goat meat.
Since it is slow-cooked at a low temperature the beef is super tender and infused with flavor. The broth is hearty, uber flavorful, and contains just the right amount of fat. The flavors of this dish are so complex and enticing.
That all sounds absolutely wonderful, right???
Now let’s take that one step further. Imagine this…..
Two corn tortillas dipped in the rich and fatty birria broth (consomé), filled with cheese, and fried. You may be conjuring up images of quesadillas at this point; if you are you’re on the right track. Let’s keep going.
Imagine filling the quesadilla shell with the juicy beef pulled directly out of the birria consomé 🤤 and then topping it off with cilantro, diced onion, and a squeeze or two of fresh lime juice. Beef chuck roast: You may also make this dish with chicken, veal, goat, lamb, or pork. Aside from beef, I have only tried pork thus far. If you opt to sub pork, I recommend a pork butt roast. The recipe calls for three pounds, however, it does not need to be exact. I’ve used the same ratio of ingredients for a 3 1/3 pound roast.
Salt and pepper
Chile de árbols and guajillo chile peppers: My local supermarket carries both varieties, but if yours does not they are also available at Mexican markets or online.
Garlic
White onion: For the birria and to top the tacos.
Water
Spices: Paprika, cumin, oregano, ground clove, bay leaves, and a cinnamon stick.
Soft corn tortillas: White or yellow.
Queso quesadilla cheese: Could sub for Monterey jack or really any other melty cheese.
Non-stick cooking spray
Cilantro
Lime wedges
Optional toppings: Guacamole, salsa, sour cream, etc.
