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These quesabirria tacos are everything you love—crispy, cheesy, dunkable—without the long braise. Using prepared birria, you get bold flavor fast, perfect for weeknights or feeding a crowd. Dip, crunch, repeat. 🌮🔥
Equipment Needed
Large skillet or flat griddle
Medium saucepan (for warming consommé)
Tongs
Shallow bowl (for dipping tortillas)
Paper towels or plate
Tips for the Best Quesabirria
Use corn tortillas for authentic flavor and crispiness
Warm the birria gently so it stays juicy, not dry
Dip tortillas lightly in the fat layer of the consommé—don’t soak
Shred cheese finely so it melts fast and evenly
Cook tacos low and slow to get that golden, crackly exterior
Serve immediately with hot consommé for dipping
Top with chopped onion, cilantro, and a squeeze of lime for balance
Birria Tacos (Quesabirria)
Description
These Birria Tacos are bursting with flavor, featuring slow-cooked meat enveloped in warm tortillas and served with a side of flavorful consomé for dipping—pure bliss!
Ingredients
Ingredients for Birria Tacos (Quesabirria)
Instructions
Preparing the Tacos
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Warm the Tortillas
Heat a non-stick skillet or griddle over medium heat. Place each tortilla in the skillet for about 30 seconds on each side until they are warm and slightly toasted. This helps them become pliable and adds a bit of flavor.If you're feeling adventurous, you can lightly brush the tortillas with a bit of oil before toasting for extra crispiness! -
Assemble the Tacos
Once the tortillas are warm, take a generous amount of the shredded birria meat and place it on one half of the tortilla. Top it with a sprinkle of cheese, making sure to use a melty cheese like Oaxaca or mozzarella for that gooey goodness.Don't be shy with the cheese! A good cheesy taco is always a crowd-pleaser. -
Fold and Cook
Fold the tortilla over so that it forms a half-moon shape, covering the filling. Return the taco to the skillet and grill for another 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown and crispy.Press down gently with a spatula while cooking to ensure the cheese melts and the taco holds its shape.
Serving the Tacos
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Prepare the Dipping Broth
In a small bowl, ladle some of the reserved birria broth. This will be the perfect dipping sauce for your tacos, enhancing the flavors with every bite.You can strain the broth if you prefer a smoother texture, but the bits of herbs and spices add great flavor! -
Garnish and Enjoy
Serve the tacos immediately with a side of the dipping broth. Garnish with chopped onions, fresh cilantro, and a squeeze of lime for that zesty finish. Enjoy every bite!Feel free to add your favorite salsa for an extra kick or some avocado slices for creaminess!
Note
- Use bone-in meat such as beef chuck or lamb shank for richer flavor and tenderness.
- Marinate the meat overnight for optimal flavor absorption.
- Toast dried chiles before blending to enhance their smokiness.
- Strain the marinade before cooking to ensure a smooth sauce.
- Cook the birria low and slow; a pressure cooker can expedite the process but traditional methods yield deeper flavors.
- Reserve some cooking liquid to dip the tacos in before frying for an authentic experience.
- For crispy tacos, use corn tortillas and pan-fry them in the reserved fat from the birria.
- Add cheese such as Oaxaca or mozzarella inside the tacos for a gooey texture.
- Garnish with fresh cilantro, diced onions, and a squeeze of lime for brightness.
- Serve with a side of the cooking broth for dipping—it's the soul of the dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat gently to maintain texture.
- Consider using jackfruit or mushrooms for a vegetarian version, following the same marinating and cooking principles.