Quesabirria Tacos
These Quesabirria Tacos are the ultimate fusion of juicy, slow-braised beef birria and gooey melted cheese, tucked into tortillas dipped in rich birria broth and crisped to perfection on a hot griddle. Each taco is served with a side of warm consomé for dunking, making every bite a flavorful, cheesy explosion of authentic Mexican street food bliss.
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
- Make your favorite beef birria recipe in advance. Once cooked, 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 the surface with cooking spray or brush with a small amount of vegetable oil.
Dip & Cook Tortillas
- Dip each corn tortilla into the warm consomé, coating both sides.
- Place the tortilla on the hot skillet and cook for about 30 seconds, then flip.
Assemble the Tacos
- On one half of the tortilla, sprinkle about 2 tablespoons of shredded cheese.
- Add roughly ¼ cup of shredded birria beef on top of the cheese.
- Fold the tortilla over to form a taco.
Finish Cooking
- Continue cooking the taco for another 30–60 seconds, or until the cheese is melted and the tortilla is golden and crispy.
- Remove from skillet and repeat with the remaining tortillas.
Serve
- Serve the tacos hot, topped with diced onions, chopped cilantro, and lime wedges if desired.
- Pour warm consomé into small bowls and serve on the side for dipping.
Notes
Use thick, fresh corn tortillas to prevent tearing.
Best enjoyed fresh—reheating assembled tacos can cause sogginess.
Leftover birria and consomé can be stored separately in the fridge for up to 5 days.
A cast iron griddle helps you cook multiple tacos at once, but two skillets work well too.