Quesabirria Tacos Recipe

Ben Carraoli

I just made these quesabirria tacos, 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.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.