Do Share Recipe

Quesabirria Tacos Recipe | Cheesy & Flavorful Mexican Delight

I just made these quesabirria tacos recipe, and honestly, I can’t stop thinking about how gooey, cheesy, and rich they turned out. It felt like bringing a little food-truck magic into my own kitchen. As I dipped each tortilla into the savory broth (consomé) and folded in that rich birria meat with molten cheese, I discovered how addictive the combination really is.

I’m so excited to share the recipe with you—this is comfort food at its most indulgent but totally doable at home. Whether you’re planning a cozy dinner or something show-stopping for guests, these tacos will not disappoint. You can also enjoy similar easy-to-make bites like Teriyaki Steak Bites for a quick flavor-packed snack.

Ingredients

Here’s what you need to make quesabirria tacos:

4 cups birria meat (prepared) – Slow-cooked, shredded beef gives these tacos their signature flavor.
2 cups birria broth (consomé) – The flavorful braising liquid used for dipping tortillas and serving.
12 large corn tortillas – Choose sturdy ones so they don’t tear when dipped and fried.
3 cups Oaxaca cheese (or mozzarella) – Oaxaca melts perfectly and gives that signature stretch.
½ cup cilantro, finely chopped – Adds freshness and brightness.
½ small onion, finely chopped – Provides crunch and balances the richness.
Oil (vegetable or peanut) – For pan-frying the tortillas until crispy.
Optional condiments: salsa, guacamole, lime wedges – Take the tacos to the next level. You can also pair these with indulgent sides like Loaded Bacon Cheese Fries for an extra treat.

Note: several servings (this recipe makes about 12 tacos)

Variations

If you’re looking to adjust for dietary needs or add flavor twists, here are some ideas:

Dairy-free: Use a melty vegan cheese alternative.
Alternate proteins: Try chicken thighs, pork shoulder, or even jackfruit for a vegetarian version.
Spicier: Add chile de árbol or extra guajillo to your birria for more heat.
Different cheeses: Monterey Jack, Pepper Jack, or mozzarella all melt beautifully.
Low-carb: Swap the corn tortillas for keto-friendly tortillas.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Equipment You Need

Large shallow bowl – For dipping tortillas in the broth.
Cast iron skillet – Ensures an even crisp on the tacos.
Tongs or spatula – Helps flip the tacos without tearing.
Knife and cutting board – For chopping onions and cilantro.
Measuring cups – For accurate portioning of cheese, meat, and broth.

How to Make Quesabirria Tacos

Here’s how I make them at home, with simple steps and easy flow.

Preparing Your Ingredients

Start by shredding your birria meat so it’s tender and easy to tuck into the tortillas. Chopping the onion and cilantro ahead of time makes assembly faster. Keep the consomé in a shallow bowl so you can dip the tortillas quickly and evenly.

Assembling and Frying the Tacos

Heat oil in a skillet, then dip a tortilla into the consomé so it absorbs flavor. Lay it in the skillet, add a handful of cheese, and top with shredded birria meat. Fold it gently and cook until the tortilla turns crisp and the cheese melts beautifully.

Finishing and Serving

Once golden and crispy on both sides, remove the taco and continue with the remaining tortillas. Serve hot with fresh onion, cilantro, lime, and extra consomé for dipping. Each bite tastes better when dipped right before eating.

Additional Tips for Making This Recipe Better

Here are some tricks I learned while making these tacos myself:

I skim a little fat off the broth — enough remains for flavor, but not so much that the tacos get greasy.
A cast iron skillet gave me the crispiest results and melted the cheese evenly.
I chopped my toppings while my first batch cooked, so everything stayed fresh and ready.
I avoid overstuffing the tacos; a lighter fill keeps them intact and easier to crisp.
I keep extra consomé warm on the stove so everyone gets a steaming dip with every taco.

How to Serve Quesabirria Tacos

These tacos truly shine when served thoughtfully:

Arrange them in a single layer so their crispy edges stay intact.
Add a sprinkle of cilantro and onion on top for color and freshness.
Include lime wedges — that tang lifts all the flavors instantly.
Serve with bowls of consomé for dipping; it’s the signature part of the experience.
Offer salsa or guacamole on the side for extra depth and texture.

Nutritional Information

Approximate nutrition per taco:

Calories: ~290
Protein: ~25 g
Carbohydrates: ~16 g
Fat: ~14 g

Make Ahead and Storage

Storing

Don’t store assembled tacos — they’ll get soggy. Store the birria meat and consomé separately in airtight containers in the fridge.

Freezing

You can freeze the cooked birria meat. Add a little broth on top before freezing so it stays moist. It keeps well for up to 6 months.

Reheating

Reheat the meat on the stove or in the microwave. Adding 2–3 tablespoons of consomé helps restore juiciness and flavor.

Why You’ll Love This Recipe

Here’s why I think these quesabirria tacos are an instant favorite:

Packed with flavor: The mix of beef, spices, melted cheese, and broth is incredibly satisfying.
Quick to assemble: Once your birria is ready, the tacos come together in minutes.
Customizable: Easy to adapt for different diets, spice levels, and cheeses.
Perfect for gatherings: They’re fun, interactive, and impressive to serve.
Great leftovers: The birria meat works beautifully in tacos, quesadillas, ramen, nachos, and more.

Ben Carraoli