If you’ve ever dreamed of biting into a taco that’s bursting with melty cheese, tender shredded beef, and bold, savory flavors all wrapped in a perfectly crisped corn tortilla, then this Quesabirria Tacos Recipe is your new best friend. Combining the rich depth of traditional birria with the irresistible ooze of melted Oaxaca cheese, these tacos are an absolute game changer. They offer not just a meal, but a joyful experience that will have you savoring every single bite and craving more.
Ingredients You’ll Need
While the ingredient list might look straightforward, each component plays an essential role in creating the perfect balance of taste, texture, and aroma that makes this Quesabirria Tacos Recipe unforgettable.
- 4 cups shredded beef birria: Tender, slow-cooked beef that is the heart and soul of these tacos.
- 2 cups birria broth (consomè): Rich, flavorful liquid used to soak the tortillas and add layers of taste.
- 16 thick corn tortillas: They provide the perfect sturdy base to hold all the delicious fillings.
- 1 pound Oaxaca cheese (or Monterey Jack cheese shredded): Melts beautifully, giving quesabirria its signature cheesy gooeyness.
- ½ cup diced red onions: Adds a crisp, sharp bite and fresh contrast.
- ¼ cup fresh chopped cilantro: Brings a burst of herbal brightness that complements the meat.
- 2 limes (sliced into wedges): Essential for that zesty tang to cut through the richness when squeezed over the tacos.
How to Make Quesabirria Tacos Recipe
Step 1: Prepare the Birria
Start by making your shredded beef birria according to your favorite birria recipe. Once the beef is tender and perfectly shredded, keep the meat and the flavorful broth separate as both will be used in different parts of the taco-making process.
Step 2: Heat Your Skillet
Grab a large skillet or a cast iron griddle and heat it over medium-high heat. Lightly grease it with cooking spray or brush it with vegetable oil to ensure your tortillas get a lovely golden crisp without sticking.
Step 3: Dip Tortillas in the Broth
One by one, gently dip each corn tortilla into the birria consomè, making sure it’s fully covered on both sides. This soak infuses the tortilla with deep, meaty flavor and preps it for crisping.
Step 4: Start the Quesabirria Magic
Transfer the soaked tortilla to your hot skillet. Let it cook for 30 seconds until it begins to set, then flip it gently.
Step 5: Add Cheese and Beef
On one half of the flipped tortilla, sprinkle about 2 tablespoons of shredded Oaxaca cheese. Then, add roughly 1/4 cup of the luscious shredded beef birria directly on top of the cheese. The heat of the skillet will start melting that cheese, creating a perfect gooey layer.
Step 6: Fold and Cook
Fold the tortilla over the filling like a taco, pressing down slightly. Cook for another 30 to 60 seconds until the cheese is fully melted and the tortilla is crisp and golden at the edges.
Step 7: Repeat and Plate
Remove your beautiful quesabirria taco from the pan and repeat the process with the rest of the tortillas. Once ready, serve your warm tacos with diced red onions, fresh cilantro, lime wedges, and a small bowl of warm consomè for dipping.
How to Serve Quesabirria Tacos Recipe
Garnishes
Diced red onions and chopped fresh cilantro are classic garnishes that bring brightness and crunch, beautifully balancing the richness of the tacos. A generous squeeze of fresh lime juice elevates every bite with a refreshing zest.
Side Dishes
Pair your quesabirria tacos with a simple side like Mexican rice, refried beans, or a fresh cabbage slaw for added texture and flavor contrasts. If you want to keep it light and vibrant, a side of pickled vegetables also works wonders.
Creative Ways to Present
For a fun twist, arrange the quesabirria tacos on a wooden board with small bowls of consomè for dipping. You could also serve them as mini taco sliders for parties or chop them up and layer the components into a delicious birria taco salad with avocado and a drizzle of crema.
Make Ahead and Storage
Storing Leftovers
Store any leftover shredded beef birria and consomè separately in airtight containers in the refrigerator for up to 3-4 days. Keep the tortillas and cheese stored separately as well to prevent sogginess.
Freezing
If you want to freeze your shredded birria beef, place it in freezer-safe bags or containers for up to 3 months. Avoid freezing the consomè or assembled tacos as the texture could change upon thawing.
Reheating
Reheat leftover birria beef gently in the consomè broth on the stove to keep it juicy and flavorful. For assembled quesabirria tacos, reheat them in a skillet over medium heat to crisp up the tortilla and melt the cheese again instead of microwaving to maintain their texture.
FAQs
Can I use a different type of cheese in this Quesabirria Tacos Recipe?
Absolutely! Oaxaca cheese is traditional for its excellent melting quality and mild flavor, but Monterey Jack or even mozzarella can make delicious substitutions without compromising too much on texture or taste.
What cut of beef is best for birria?
Most recipes call for beef chuck roast or short ribs because they become tender and flavorful with slow cooking. The key is low and slow cooking until the meat falls apart easily.
How do I keep my tortillas from tearing during dipping and cooking?
Use thick corn tortillas for sturdiness, and make sure not to soak them too long in the consomè. A quick dip (just a few seconds) on each side is perfect to impart flavor without making them fragile.
Is the consomè broth necessary?
Yes! The consomè is what sets quesabirria tacos apart; dipping the tortilla in this rich broth gives each bite incredible flavor and moisture, and serving it on the side as a dip adds an authentic touch.
Can I prepare quesabirria tacos without the birria broth?
You can, but it will lose some of its character. The broth infuses the tortillas with flavor and helps achieve that perfect crispy-cheesy exterior. Without it, you miss out on what makes quesabirria unique.
Final Thoughts
There’s something truly magical about a well-made quesabirria taco, and this Quesabirria Tacos Recipe brings that magic right into your kitchen. It’s comfort food elevated, perfect for sharing with friends or treating yourself to something spectacular. Give it a try and prepare to fall in love bite after bite.
Print
Quesabirria Tacos Recipe
- Prep Time: 10 hours
- Cook Time: 10 minutes
- Total Time: 10 hours 10 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Quesabirria tacos are a delicious Mexican street food combining tender shredded beef birria, melted oaxaca cheese, and flavorful corn tortillas dipped in rich birria broth. Cooked on a hot skillet until golden and crispy, these tacos offer a perfect blend of savory, cheesy, and spicy flavors, traditionally served with diced onions, fresh cilantro, and lime wedges for added freshness and zing.
Ingredients
Quesabirria Tacos
- 4 cups shredded beef birria (prepared separately)
- 2 cups birria broth (consomé)
- 16 thick corn tortillas
- 1 pound Oaxaca cheese or Monterey Jack cheese, shredded
- ½ cup diced red onions
- ¼ cup fresh chopped cilantro
- 2 limes, sliced into wedges
Instructions
- Prepare Birria: Start by preparing the shredded beef birria and birria broth using your preferred recipe. Once cooked, separate the beef from the broth and keep both ready for assembling the tacos.
- Heat Skillet: Place a large skillet or cast iron griddle over medium-high heat. Lightly coat the surface with cooking spray or brush with vegetable oil to prevent sticking.
- Dip Tortillas: Dip each thick corn tortilla into the warm birria consomé, ensuring both sides are thoroughly coated with the flavorful broth for enhanced taste and moisture.
- Cook Tortillas & Add Cheese: Place the dipped tortilla onto the hot skillet. Cook for about 30 seconds until it softens slightly and begins to crisp. Flip the tortilla, then sprinkle approximately 2 tablespoons of shredded Oaxaca cheese onto one half of the tortilla.
- Add Beef & Fold: Add about ¼ cup of shredded beef birria on top of the cheese. Fold the tortilla over the fillings to form a taco shape, pressing down gently.
- Cook Until Cheese Melts: Continue to cook the folded quesabirria taco for 30-60 seconds, or until the cheese fully melts and the tortilla becomes crispy and golden brown.
- Repeat: Remove the taco from the skillet and repeat the dipping, filling, and cooking process for the remaining tortillas and fillings.
- Serve: Optionally, top tacos with diced red onions and fresh chopped cilantro. Serve with lime wedges and a small bowl of warm birria consomé on the side for dipping, enhancing the experience.
Notes
- Be sure to keep the birria broth warm for dipping tortillas and serving alongside the tacos.
- Oaxaca cheese is preferred for its meltability and smooth texture, but Monterey Jack is a good substitute.
- Using thick corn tortillas helps hold the fillings without tearing.
- Adjust the amount of beef and cheese to your preference for filling size.
- Serve immediately to enjoy the tacos crispy and fresh.
