Birria Quesatacos vs. Birria Tacos: 5 Delicious Differences You Must Know

When you think of bold, juicy, deeply flavorful Mexican dishes, birria tacos and birria quesatacos top the list. These two street food sensations have taken over kitchens, food trucks, and Instagram feeds across the U.S.—but many still ask: Birria Quesatacos vs. Birria Tacos: What’s the Difference?

If you’ve ever been caught choosing between these crispy, cheese-filled creations and their more traditional cousins, you’re not alone. In this post, we break down 5 key differences between birria quesatacos and birria tacos, including ingredients, texture, preparation, and which one is best for your next dinner party.

📌 New to birria? Try our authentic beef birria recipe for the ultimate flavor bomb

Why You’ll Love Both Birria Quesatacos and Birria Tacos

• Deep, slow-cooked beef flavor with warm Mexican spices
• Perfect for parties, street food cravings, or comfort meals
• Pairs well with consomé (rich dipping broth)
• Uses affordable cuts like beef chuck or short ribs
• Easily made ahead and frozen for later

What is Birria? The Heart of Both Dishes

The Origins of Birria

Birria is a traditional Mexican stew made by slow-cooking beef (or goat) in a chili-based marinade until it’s fall-apart tender. Originally from Jalisco, birria is now enjoyed throughout Mexico and the U.S.

Birria Stew = Taco Filling + Dipping Broth

The magic of birria comes from its dual purpose: the meat becomes taco filling, while the consomé (cooking liquid) becomes a savory dipping sauce.

Cheese is the Game-Changer

Birria Tacos Are Cheese-Free

Traditional birria tacos feature just the stewed meat stuffed into warm corn tortillas. They’re typically topped with onions, cilantro, and a squeeze of lime.

Birria Quesatacos = Cheese Lover’s Dream

Quesatacos are essentially cheesy birria tacos. They use melted Oaxaca cheese or mozzarella that crisps up when griddled in a pan, creating that irresistible stretch.

The Tortilla Treatment

Birria Quesatacos Use Griddled Tortillas

To make quesatacos, tortillas are first dipped into the reddish birria fat, then seared on a hot griddle with cheese and meat—this gives them that signature crispy, golden crust.

Birria Tacos Are Typically Soft

Regular birria tacos may or may not be dipped in the fat, and they’re often just heated, not crisped. The texture is softer and more similar to classic street tacos.

Texture & Bite

Quesatacos Are Crispy & Cheesy

If you love crunch, melty cheese, and golden edges, quesatacos are your go-to. They resemble a cross between a taco and a grilled cheese sandwich.

Birria Tacos Are Tender & Juicy

These tacos highlight the flavor of the meat and consomé. They’re lighter, juicier, and don’t have the heaviness of cheese.

How They’re Served

H3: Quesatacos Always Come with Dipping Sauce

The bold, cheesy nature of quesatacos makes them ideal for dipping into consomé. It cuts the richness and adds umami.

H3: Birria Tacos Can Be Standalone

While they can be dipped, birria tacos are often enjoyed plain with toppings—especially if served at casual gatherings or lunch stands.

Calories & Dietary Preferences

Quesatacos = Higher in Calories

Thanks to added cheese and oil-griddling, quesatacos pack more fat and calories. Delicious, but heavier.

Birria Tacos = Lighter Option

If you’re watching calories or dairy, birria tacos offer all the flavor with fewer indulgences.

INGREDIENTS for Birria Tacos & Quesatacos

For the Birria Stew:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies
• 1 chipotle in adobo
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp ground cloves
• ½ cinnamon stick
• 1 tbsp apple cider vinegar
• 4 cups beef broth
• Salt to taste

For the Tacos:

• 12 corn tortillas
• 1 cup chopped onion
• 1 cup chopped cilantro
• Lime wedges

For Quesatacos Only:

• 2 cups shredded Oaxaca or mozzarella cheese
• ½ cup birria fat for griddling

How to Make Birria Tacos and Quesatacos

Step 1: Make the Birria Stew

1. Soak dried chiles in hot water until soft.
2. Blend chiles with garlic, spices, vinegar, and a cup of broth.
3. Sear beef in a heavy pot. Add blended sauce and remaining broth.
4. Simmer for 3 hours until meat shreds easily.
5. Skim off the red fat and reserve for frying.

Step 2: Build the Tacos

• For birria tacos, fill tortillas with meat, top with onions, cilantro, and lime.
• For quesatacos, dip tortillas in fat, fry, sprinkle cheese, add meat, and fold.

STORAGE & REHEATING TIPS

• Refrigerator: Store meat and consomé separately in airtight containers for up to 4 days.
• Freezer: Freeze birria in zip-top bags for up to 3 months.
• Reheating: Warm meat in a pan with a splash of consomé. Re-crisp quesatacos on a griddle.

VARIATIONS TO TRY

• Birria Nachos: Top tortilla chips with cheese, birria, and broiled until melted.
• Birria Ramen: Mix birria broth with cooked ramen noodles and shredded beef.
• Chicken or Lamb Birria: Substitute beef for poultry or lamb cuts.
• Vegan Option: Use jackfruit and mushrooms in place of beef.

FAQ: Birria Quesatacos vs. Birria Tacos

Recipes You May Like

• Authentic Beef Birria Recipe – Slow-cooked and spicy!
• Crispy Chicken Tacos – Another crispy favorite.
• Homemade Tortillas from Scratch – Perfect for both types of birria tacos.

Final Thoughts

When it comes to Birria Quesatacos vs. Birria Tacos, there’s no wrong choice—just different levels of richness, crunch, and indulgence. Want something lighter and more traditional? Go with the birria taco. Craving cheese and crunch? The quesataco is calling your name.