Quesabirria Tacos
Tender braised, flavorful beef birria and lots of melty oaxaca cheese, makes this THE BEST recipe for Quesabirria Tacos! Served with rich, birria broth on the side for dipping, after just one bite, you'll be asking for more of these incredibly delicious, authentic Mexican tacos!
Ingredients
- 4 cups shredded beef birria, click link for the recipe
- 2 cups birria broth (consomè), click link for the recipe
- 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, sliced into wedges
Instructions
- Start by preparing the birria, using the recipe linked to the left.
- Once the birria is prepared, keep the beef and broth separate.
- Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.
- Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
- Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.
- Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.
- Add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.
- Top the cheese with about 1/4 cup shredded beef birria, then fold the tortilla over the beef and cheese.
- Cook for 30-60 seconds, or until the cheese melts in the tacos.
- Remove the quesabirria taco from the skillet and repeat, making as many tacos as you’d like.
- Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.
Notes
- If you’re making this recipe with leftover birria meat and broth, that has been stored in the refrigerator, you can reheat them together in a pot on the stove, then use tongs to remove the beef before making the tacos. You can also reheat them separately by reheating the broth in a pot on the stove, and reheating the beef in a skillet with 1-2 tablespoons of the broth to keep it moist.
- Using a cast iron griddle means that you can make more tacos at one time, than if you’re using a skillet. Depending on the size of the skillet, you will only be able to prepare 1 or 2 tacos at a time. If you don’t have a griddle available, you can always use two skillets to speed up the process. The nice thing is, the tacos take less than 2 minutes to make, so it goes quickly, even in a traditional skillet!
- Always use fresh, thick corn tortillas! Using thin, or dried-out tortillas, will result in them ripping when dipped in the broth. For this recipe I don’t recommend tortillas labeled as “super soft” or “extra thin”.
- I don’t recommend storing, or reheating leftover quesabirria tacos. The tortilla will become soggy from the broth if not eaten immediately. Instead, I recommend making just as many as you’d like to eat right then. They’re so easy to make, you can always store the birria and broth in the fridge for up to 5 days in an airtight container. Then you can make more tacos later. These tacos really are best when they’re hot and fresh!
- These tacos are naturally gluten free, when made with corn tortillas, using my homemade birria recipe.
- This recipe makes 16 tacos, but can easily be doubled. The birria recipe makes enough beef and broth to make double the amount of tacos. I recommend 2-4 tacos per person, just depending on how hungry your group is. If there’s anything else served on the side, you’ll probably only need 2-3 tacos per person.
Nutrition Facts
Calories 271kcal (14%)Carbohydrates 14g (5%)Protein 19g (38%)Fat 16g (25%)Saturated Fat 9g (45%)Polyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 0.4gCholesterol 51mg (17%)Sodium 425mg (18%)Potassium 278mg (8%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 35mg (1%)Vitamin C 3mg (4%)Calcium 52mg (5%)Iron 2mg (11%)
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