Quesabirria Tacos
These Quesabirria Tacos are stuffed with tender shredded beef birria and gooey Oaxaca cheese, all folded into consomé-dipped corn tortillas and griddled to golden perfection. Served with a rich, savory birria broth for dipping, each taco is a crispy, juicy bite of cheesy Mexican street food magic.
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 chopped fresh cilantro
- 2 limes cut into wedges
Instructions
Prepare the Birria:
- Make the beef birria using your preferred recipe. Separate the shredded meat from the broth (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 into the warm consomé to coat both sides.
- Place the tortilla on the hot skillet and cook for about 30 seconds, then flip.
Assemble the Tacos:
- Sprinkle about 2 tablespoons of shredded cheese on one half of the tortilla.
- Top with roughly ¼ cup of shredded beef birria.
- Fold the tortilla over to form a taco.
Finish Cooking:
- Cook for another 30–60 seconds until the cheese is melted and the tortilla is golden and crisp.
- Remove from skillet and repeat with remaining tortillas.
Serve:
- Serve the tacos hot, topped with diced red onions, chopped cilantro, and lime wedges if desired.
- Pour warm consomé into small bowls for dipping and serve alongside the tacos.
Notes
Use fresh, thick corn tortillas to prevent tearing during cooking.
Quesabirria tacos are best enjoyed immediately after cooking to preserve their crispness.
Store leftover birria and broth separately in the fridge for up to 5 days.
A cast iron griddle works best for batch cooking; two skillets can help speed up the process.