If you’ve already made my braised beef birria, these Quesabirria Tacos are definitely what you should make next! I dip corn tortillas in the rich birria fat before filling them with shredded beef birria and Oaxaca cheese. Then, we griddle them to golden, crispy perfection.
Serve them with a bowl of warm consommé, or braising liquid, for dipping, and you’ll understand why this recipe has become an obsession!
Table of Contents
How I Transform Leftover Birria into Incredible Tacos
Having the job that I do, you can probably imagine that I often have a lot of leftovers to work through! I don’t mind leftovers in general, but it’s an extra special point of pride when I can transform them into something new and exciting.
I love recipes that transform leftovers into something that feels completely new, and quesabirria tacos do exactly that. The slow-braised beef stays incredibly juicy, the cheese melts into every bite, and the crispy tortillas soak up just enough of the flavorful broth to create the perfect balance of crunchy and tender. They’re a little messy, incredibly satisfying, and it’s worth it to braise beef birria just to be able to have these tacos afterwards!
The Rise of the Quesabirria Taco
While birria originated in the Mexican state of Jalisco, quesabirria tacos came from a little taco truck in Tijuana! After making a batch of birria, instead of just serving it on a tortilla and calling it a day, they decided to try something different. Corn tortillas were dipped into the fatty braising liquid, also known as consommé, and crisped up on a hot griddle as the shredded meat and cheese were piled inside. The end result is crispy, gooey, and so, so good!
In more recently years, quesabirria has become extremely popular thanks to social media. Imagine seeing a video of dipping a gooey cheese and meat taco into flavorful broth–it’s no wonder that it’s so popular!
Helpful Cooking Tools
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Birria & braising liquid. Use my birria recipe and make sure to save the braising liquid (consommé) and fat! These tacos are a great way to use leftover birria.
- Corn tortillas. Make sure to choose sturdy corn tortillas or they’re likely to fall apart as you cook them.
- Oaxaca cheese. Oaxaca cheese is a mild, super melty cheese that’s traditional in quesabirria tacos. You could also swap in whole milk mozzarella, monterey jack, or chihuahua cheese. Do not use pre-shredded cheese as it breaks more easily.
- Onion, cilantro, and lime. The tacos are simple, but so flavorful! All I serve on the side is diced white onion, chopped cilantro, and lime wedges for squeezing.
How to Make Quesabirria Tacos in 3 Easy Steps
- Warm the broth and fat. The fat and broth don’t need to be steaming hot, but the fat does need to be liquid! Throw some of the birria braising liquid and fat into a bowl and microwave it until it’s thin enough to dip a tortilla in.
- Dip your tortillas. Working in batches of 4-5, dip the tortilla quickly into the braising liquid and then lay it on the hot griddle. Let them cook for 1 minute on the first side, then flip them over.
- Fill the tacos and crisp them up. After you flip the tortilla, add the shredded beef and cheese to one side and then fold the other side of the tortilla over to make a half moon. Cook for 2-3 minutes per side until they’re nice and crispy. Repeat with the remaining tortillas and filling and you’re done! Serve them up with extra consommé for dipping, plus onions, cilantro, and lime wedges for squeezing.
How to Make Your Quesabirria Tacos CRISPY
I’ve talked about this before, but moisture is the enemy of browning/crisping! To make super crispy quesabirria tacos that don’t get soggy for fall apart, I follow a couple of special steps. I also use a really high quality griddle that heats up fast and stays nonstick.
First, make sure you’re selecting sturdy corn tortillas that are on the thicker side. If you pick up a package of corn tortillas and they’re flimsy and falling apart, they’re going to be even worse as you try to cook them.
Second, make sure you have a good amount of fat from the braising liquid. The fat in the liquid is what crisps up the tacos in the pan. Only give your tortillas a very quick dip! You just want the flavorful fat and liquid to coat the outside briefly without making the tortillas soggy.
Finally, I fry both sides before adding the meat and cheese and folding the taco over. I swear, this makes all the difference! Also, don’t overfill your tacos–you only need about 1/4 cup of both meat and cheese.
Serving Suggestions
I’m a big fan of serving quesabirria tacos plate-style with rice and beans on the side! I recommend making my stovetop mexican rice or arroz verde as the perfect side dish along with my borracho beans or refried beans!
I like to have some fresh toppings on the side like white onion, cilantro, radishes, and lime wedges. And don’t forget the fresh salsa verde! You could also serve some fresh guacamole on the side.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Taco Recipes to Try
Beer Battered Shrimp Tacos
Crispy Baked Chicken Tacos
Blackened Fish Tacos
Fried Potato Tacos
Carne Asada Street Tacos
This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Authentic Quesabirria Tacos
Ingredients
Quesabirria Tacos
- 12-14 corn tortillas, opt for thicker tortillas that won't fall apart
- 2 1/2 cups of shredded beef birria
- 2 cups of braising liquid, divided
- skimmed fat from the birria braising liquid
- 8 oz Oaxaca cheese, shredded
- Neutral oil, for brushing
For Serving
- 1/2 white onion diced
- 1/2 cup chopped cilantro
- 3 limes cut into wedges
Instructions
- Warm 1 1/2 cups of the birria broth with the leftover fat in a small saucepan until the fat is liquid and the liquid is warm to the touch. Transfer to a bowl.
- Heat a large nonstick griddle over medium heat for 5 minutes. Brush the griddle lightly with oil. Working in batches, dip a corn tortilla in the warmed birria fat sitting on top of the broth (just a quick dip to avoid making the tortilla soggy) and place it on the griddle. Cook for 1 minute and then flip the tortilla over.
- Top half the tortilla with some of the shredded birria and about 1/4 cup of the Oaxaca cheese. Fold the other side of the tortilla over and cook for 2-3 minutes per side, until crispy. Transfer the tacos to a plate and repeat with the remaining meat, cheese, and tortillas.
- Serve the tacos topped with the onion and cilantro with lime wedges on the side and rest of the warmed braising liquid for dipping.
Storage Instructions
- The tacos, while they can be stored, are best enjoyed right away! I only make as much as I know that I will eat. That being said, any leftover tacos can be reheated in the air fryer or on a baking sheet in the oven. Leftover beef and broth can be stored in the fridge in separate airtight containers for up to 5 days.
Rate & Review This Recipe
No comments yet — be the first to rate and review!