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
Scale
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.
