Quesabirria Tacos
These Quesabirria Tacos are packed with juicy, slow-braised beef birria and plenty of melty Oaxaca cheese, all seared to golden, crispy perfection in consomé-dipped tortillas. Served with a rich, flavorful broth for dipping, they deliver bold, cheesy, and deeply savory bites that taste straight off a Mexican street cart.
Servings: 16 tacos
Calories: 271kcal
Ingredients
- 4 cups shredded beef birria prepared in advance
- 2 cups birria broth consomé, reserved from birria
- 16 thick corn tortillas
- 1 pound Oaxaca cheese or Monterey Jack cheese shredded
Optional Toppings:
- ½ cup diced red onions
- ¼ cup fresh chopped cilantro
- 2 limes cut into wedges
Instructions
Prepare the Birria:
- Cook beef birria according to your preferred recipe. Separate the shredded meat and consomé, and keep both warm.
Preheat the Skillet:
- Heat a large skillet or cast iron griddle over medium-high heat. Lightly coat with cooking spray or brush with vegetable oil.
Dip & Cook Tortillas:
- Dip each tortilla in the warm consomé, coating both sides. Place on the hot skillet and cook for about 30 seconds, then flip.
Assemble the Tacos:
- On one half of the tortilla, add about 2 tablespoons of shredded cheese and ¼ cup of birria beef. Fold the tortilla over to form a taco.
Finish Cooking:
- Cook for an additional 30–60 seconds, pressing gently, until cheese melts and tortilla is golden and crispy. Remove from the skillet. Repeat with remaining tortillas.
Serve:
- Serve tacos hot, topped with optional onions, cilantro, and lime wedges. Pour warm consomé into bowls and serve on the side for dipping.
Notes
Use thick, fresh corn tortillas to prevent tearing.
Assemble and eat immediately for best texture; tacos can get soggy if stored.
Leftover birria and broth can be refrigerated separately for up to 5 days and reheated before serving.
A cast iron griddle helps cook multiple tacos quickly; using two skillets also speeds up the process.