Name: Quesabirria Tacos Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 4 cups shredded beef birria; 2 cups birria broth (consomé); 16 thick corn tortillas; 1 pound shredded Oaxaca cheese; Optional toppings: diced red onions, chopped cilantro, lime wedges

Jump to Recipe

If there’s one dish that instantly gets my heart racing with excitement, it’s Quesabirria Tacos. Imagine juicy, slow-cooked beef tucked inside crispy, cheesy corn tortillas—each bite nearly melts in your mouth while waking up your senses with savory richness, a playful crunch, and a zesty burst from fresh toppings. Whether you’re planning a cozy night in or feeding a hungry crowd, these flavor-packed tacos are sure to impress. Once you dip them into the luscious consomé, you’ll understand exactly why Quesabirria Tacos deserve a regular spot in your rotation!

Ingredients You’ll Need

The beauty of Quesabirria Tacos lies in how a handful of well-chosen ingredients come together to create layers of flavor and texture. Every element adds something special—don’t be tempted to skip a single one!

Shredded Beef Birria (4 cups): Tender, spiced beef is the star of the show, bringing deep flavor and juiciness.
Birria Broth (Consomé) (2 cups): This richly seasoned broth is not just for dipping; it infuses the tortillas with extra savoriness and color.
Thick Corn Tortillas (16): Strong enough to hold all the fillings, these tortillas fry up with a beautiful crispness after their consomé dip.
Shredded Oaxaca Cheese (1 pound): This cheese melts beautifully, adding delicious stretch and richness to every bite.
Optional Toppings (diced red onions, chopped cilantro, lime wedges): Freshness and a punch of acidity bring balance to all that savory goodness.

How to Make Quesabirria Tacos

Step 1: Prepare the Beef Birria

This is where all the magic starts! Make your favorite birria recipe—whether slow-cooked in the oven, simmered on the stovetop, or in the pressure cooker—and keep the beef warm. The richly seasoned, pull-apart tender meat is absolutely essential for legendary Quesabirria Tacos.

Step 2: Heat the Skillet

Grab your largest skillet or, even better, a cast iron griddle for maximum crispiness. Preheat it over medium-high heat and add a slick of oil. You want enough oil so that the tortillas will sizzle (but not deep fry) when they hit the pan.

Step 3: Dip the Tortillas

One by one, dunk your corn tortillas into the warm birria consomé. You’re not just moistening them—you’re infusing each tortilla with color and flavor. Try to coat both sides generously, but don’t let the tortilla get too soggy or it might tear. Then, add each tortilla straight to the hot skillet.

Step 4: Assemble and Crisp

Sprinkle a handful of Oaxaca cheese over half of each tortilla, then top with a generous spoonful of the shredded beef birria. Fold the tortilla in half, pressing down gently so the cheese starts to melt into the meat. Let each taco sizzle until it develops a deep golden crunch, then flip carefully to crisp up the other side. Cheese melting out and getting crispy at the edges is a sign you’re doing it right!

Step 5: Serve and Enjoy

Serve your Quesabirria Tacos hot from the skillet. Set out bowls of warm consomé for dunking, and finish each taco with the optional toppings—fresh onions, cilantro, and a squeeze of lime take the whole experience to a new level.

How to Serve Quesabirria Tacos

Garnishes

No batch of Quesabirria Tacos is complete without a shower of flavor-packed garnishes. I highly recommend diced red onions for crunch, a flurry of fresh cilantro for herbiness, and lots of lime wedges for that irresistible tang. These simple additions cut through the rich beef and cheese, creating an unforgettable balance.

Side Dishes

While these tacos can shine on their own, they pair beautifully with light, lively sides. Think zesty Mexican slaw, roasted corn salad, or a simple bowl of black beans. Even a pile of crispy tortilla chips and chunky salsa works perfectly alongside Quesabirria Tacos for a true feast.

Creative Ways to Present

Quesabirria Tacos are already a showstopper, but why not have some fun? Arrange them in a circle on a platter for a taco “roses” effect, speared with toothpicks for a party, or served layered in a cast iron pan for rustic charm. Don’t forget a big bowl of consomé in the center for communal dipping—it’s half the excitement!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Quesabirria Tacos (which is honestly rare!), let them cool, then store them in an airtight container in the fridge. Be sure to keep the consomé separate to avoid soggy tortillas.

Freezing

You can freeze assembled tacos for a quick treat later. Place cooled tacos in a single layer on a baking sheet until firm, then transfer them to freezer bags. Store extra consomé in a freezer-safe container—just thaw both before reheating!

Reheating

Bring your tacos back to crispy, cheesy life by reheating them in a hot skillet—no microwave necessary! Warm the consomé in a small saucepan while the tacos sizzle, then plate and enjoy. The texture comes back beautifully, especially if you add a little extra cheese to the pan for that signature crust.

FAQs

Can I use store-bought shredded beef for Quesabirria Tacos?

While homemade birria has a unique depth of flavor, you can absolutely use well-seasoned shredded beef in a pinch. Just make sure to have a suitably rich broth for dipping so you don’t miss out on the Quesabirria Tacos experience.

What’s the best cheese if I can’t find Oaxaca cheese?

If Oaxaca cheese is unavailable, you can substitute with mozzarella or Monterey Jack. The key is a cheese that melts easily and gets pleasantly stretchy—this is what makes Quesabirria Tacos so much fun to eat!

Are there gluten-free options for the tortillas?

Yes! Most corn tortillas are naturally gluten-free, but always double-check packaging to be sure. Thick, sturdy corn tortillas will hold up best in the consomé and pan.

How spicy are Quesabirria Tacos?

The heat level depends entirely on your birria recipe. Most are moderate—with bold flavors from dried chilies rather than burning spice. Feel free to add extra spice with a few jalapeños or hot salsa if you love some heat!

Can I make vegetarian Quesabirria Tacos?

Definitely! Substitute the beef birria with spiced, shredded jackfruit or even mushrooms, prepare a richly seasoned vegetable broth, and the technique will work perfectly. You’ll still get gooey cheese and crispy tortillas for a fantastic vegetarian version.

Final Thoughts

Whether you’re already a Quesabirria Tacos devotee or just discovering this epic dish, I can’t encourage you enough to give them a try at home. The mix of comforting flavors and lively textures make every bite unforgettable. Grab your skillet, invite a few friends—or just treat yourself—and get ready to fall in love with your new favorite taco night recipe!

Quesabirria Tacos Recipe

★★★★★

4.9 from 7 reviews

Author: Jack
Total Time: 1 hour 20 minutes
Yield: Makes 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

Learn how to make delicious Quesabirria Tacos at home with this easy-to-follow recipe. These tacos are filled with flavorful shredded beef birria, melted Oaxaca cheese, and served with a rich consomé for dipping.

Ingredients

Scale

For the Quesabirria:

4 cups shredded beef birria
2 cups birria broth (consomé)

For Assembly:

16 thick corn tortillas
1 pound shredded Oaxaca cheese
Optional toppings: diced red onions, chopped cilantro, lime wedges

Instructions

Prepare the Beef Birria: Make the beef birria using your preferred recipe and keep it warm.
Preheat the Skillet: Heat a skillet or cast iron griddle over medium-high heat and lightly coat it with oil.
Prepare the Tortillas: Dip each tortilla into the warm consomé, then cook on the skillet until slightly crispy.
Assemble the Tacos: Add cheese and shredded birria to one half of the tortilla, fold it over, and cook until golden brown and crispy.
Serve: Serve the tacos hot with optional toppings and warm consomé for dipping.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Pan-Frying
Cuisine: Mexican