Quesabirria Tacos
Crispy, cheesy birria tacos made with slow-braised beef, melted cheese, and tortillas dipped in rich chile broth. Served with consommé for dipping, these tacos deliver bold flavor, crispy edges, and a perfect bite every time.
Ingredients
- For the Quesabirria
- 2 cups shredded birria beef see Birria Tacos recipe
- 1 –2 cups birria consommé for dipping and tortilla dipping
- 12 –16 corn tortillas
- 1 –2 cups shredded Oaxaca cheese or mozzarella
- 2 tbsp reserved fat from birria broth optional, for cooking
- For Serving
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Lime wedges
Instructions
- Heat a skillet or comal over medium heat.
- Dip each tortilla into the top layer of the birria broth, making sure it’s coated with the flavorful fat.
- Place the tortilla on the hot surface and immediately add a layer of shredded cheese. Let it begin to melt.
- Add shredded birria beef on top of the melted cheese.
- Fold the tortilla in half and press lightly. Cook until the cheese crisps along the edges and the tortilla turns golden and slightly crunchy.
- Flip and cook the other side until equally crisp.
- Remove from heat and repeat with remaining tortillas.
- Serve hot with a side of consommé for dipping. Top with chopped onion, cilantro, and a squeeze of lime.
Notes
- Oaxaca cheese melts best, but mozzarella is a great substitute
- Use the fat from the broth to cook the tacos for extra flavor
- Medium heat is key — too high will burn the cheese instead of crisping it
- These are best eaten immediately while hot and crispy