How to Make Quesabirria Tacos | America’s Test Kitchen



Inspired by Chef-Owner Mateo Otero at Rollies Mexican Patio in Tucson, Arizona, Bryan Roof returns to the kitchen to show his version of quesabirria (beef and cheese) tacos to Bridget Lancaster. These quesabirria tacos are made with slow-cooked and shredded beef, topped with mozzarella, and corn tortillas brushed in beef fat before frying. This is a recipe you can riff on by adding your preferred amount of chiles, but one consistent component must be the side of rich broth.

Quesabirria Tacos Recipe:
Birria Ramen Recipe:

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31 Comments

  1. Honestly ATK; It’s time you open your website and give us access to recipes without charge. When literally everyone else gives their recipes for free, why are you jacking us 💰? I mean, okay, I’ll listen and write it down so I have it for future, but why?! Wake up and smell the coffee burning! 🔥

  2. It’s a very basic recipe you’re missing some of the spices and you skimped on the chiles which should be “toasted” before hydrating them Birria is bright red it has triple the amount of guajillos you used

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