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Quesabirria Tacos
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Quesabirria Tacos

These Quesabirria Tacos are filled with tender, slow-braised beef birria and loads of melty Oaxaca cheese, all griddled in consomé-dipped tortillas until crispy and golden. Served with a rich, flavorful birria broth on the side for dipping, every bite is a juicy, cheesy explosion of authentic Mexican flavor you’ll want to make again and again.
Prep Time10 hours
Cook Time10 minutes
Total Time10 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef birria tacos, birria tacos, cheesy tacos, Mexican street food, quesabirria recipe
Calories: 271kcal

Ingredients

  • 4 cups shredded beef birria prepared in advance, separate recipe
  • 2 cups birria broth consomé, reserved from birria
  • 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 cut into wedges

Instructions

Prepare the Birria:

  • Make the beef birria using your preferred recipe, then separate the meat from the broth (consomé). Keep both warm.

Preheat the Skillet:

  • Heat a large skillet or cast iron griddle over medium-high heat.
  • Coat lightly with cooking spray or brush with vegetable oil.
  • Dip & Cook Tortillas:
  • Dip each corn tortilla into the warm consomé, coating both sides.
  • Place the tortilla on the hot skillet and cook for about 30 seconds, then flip.

Assemble the Tacos:

  • Add 2 tablespoons of shredded cheese to one half of the tortilla.
  • Top with about ¼ cup of shredded birria beef.
  • Fold the tortilla over to form a taco.

Finish Cooking:

  • Cook for another 30–60 seconds until the cheese is fully melted and the tortilla is crisp and golden.
  • Remove from skillet and repeat with remaining tortillas.

Serve:

  • Serve tacos hot, optionally topped with diced onions, chopped cilantro, and lime wedges.
  • Pour warm consomé into small bowls and serve on the side for dipping.

Notes

For best results, use fresh, thick corn tortillas to prevent tearing.
Quesabirria tacos are best eaten immediately—avoid storing or reheating assembled tacos as the tortillas will become soggy.
Leftover birria and broth can be refrigerated separately for up to 5 days. Reheat gently before assembling fresh tacos.
A cast iron griddle allows you to cook multiple tacos at once, but two skillets can be used to speed things up as well.