Quesabirria Tacos with Guajillo Chile Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Melty cheese and tender beef tacos served with a rich guajillo chile broth, a beloved street food favorite with deep, smoky flavors. This mexican-inspired cinco de mayo ready in about 70 minutes pairs beef chuck, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 25 min Cook: 45 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant. Add 1 lb thinly sliced beef chuck and cook for 5 minutes until browned. Stir in 1/2 cup guajillo chile sauce, 1/4 cup beef broth, 1/4 tsp oregano, and 1/4 tsp salt. Simmer for 30 minutes until beef is tender.
  2. Step 2: In a saucepan, combine 2 cups beef broth, 2 dried guajillo chiles (stemmed and seeded), 1/2 cup chopped onion, 2 minced garlic cloves, 1/2 tsp cumin, and 1/4 tsp salt. Simmer for 20 minutes, then strain and discard solids.
  3. Step 3: Place 1/4 cup beef mixture on a warm tortilla. Top with 1/4 cup shredded Oaxaca cheese. Fold tortilla in half and cook in a dry skillet over medium heat for 2-3 minutes per side until cheese melts and tortilla is golden.
  4. Step 4: Serve quesabirria tacos on plates with 1/4 cup guajillo broth drizzled over each. Garnish with 2 tbsp chopped cilantro and 1 tbsp diced onion.

Frequently asked questions

How long does Quesabirria Tacos with Guajillo Chile Broth take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quesabirria Tacos with Guajillo Chile Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Quesabirria Tacos with Guajillo Chile Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quesabirria Tacos with Guajillo Chile Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quesabirria Tacos with Guajillo Chile Broth?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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