Irresistible Quesabirria Tacos are a Tijuanan fusion of two Mexican staples - quesadillas and birria de res! They start with corn tortillas that are quickly dipped in the rich birria consommé before being filled with shredded beef and melted cheese. The assembled tacos then get crisped up on the griddle or skillet. Serve these saucy tacos loaded with toppings like diced onion, cilantro, and lime juice for an easy yet over-the-top flavorful meal! Prep the beef birria base in advance for quesabirria tacos ready in 30 minutes or less.
Quesabirria tacos, also known as birria tacos or quesatacos, take the foundation of the traditional Mexican birria stew and elevate it into an indulgent, handheld meal. Traditionally made with goat or lamb, birria features meat that's been slowly simmered in a bold, chili-based broth until meltingly tender and shreddable. In more recent years, beef has become a more common option, like in my Birria de Res recipe.
Though birria is delicious on its own, street vendors in Tijuana innovated by stuffing the beef into corn tortillas along with melty Oaxaca cheese- but not before dipping the tortillas in the rich, brick-red birria broth. This simple "baptizing" step infused the tortillas with extra savory flavor, and helped them to get fantastically crispy when cooked on a griddle!
Why you'll love it
- ALL THAT CONTRAST. The crispy shell, stretchy melted cheese, tender shredded beef, and saucy consommé give plenty of great textural elements to the tacos. They're a little drippy, a little crunchy, a little gooey, and extremely satisfying all together!
- RICH, SMOKY FLAVOR. The birria beef is so flavorful that you don't have to add any additional taco sauces or salsa. The chiles, tomato, and spices really shine.
- QUICK AND EASY ASSEMBLY. If you've already got your birria made, the tacos come together in a flash. They truly my favorite way to enjoy leftover birria de res.
The key components
What makes the perfect quesabirria?
- Birria de Res - It all starts with incredibly flavorful, slowly simmered birria beef and consommé as the base. Pre-prepare a big batch using the provided recipe and enjoy it with a side of rice, in ramen (yes really), and of course, in these tacos.
- Tortillas - You may be a flour tortilla fan, but for best results with this recipe, use corn tortillas. They have a much more attractive texture after their visit to the griddle than flour tortillas, as corn tortillas tend to withstand liquid and high heat better.
- Cheese - You've got to use a really great melty cheese like Oaxaca cheese to get the perfect stretchy cheese texture. If it's not available in your local chain grocery store, feel free to sub mozzarella.
- Toppings - Keep things simple with diced onion and cilantro to let the flavors of the beef and consommé shine. If you're not a fan of cilantro or onions, simply leave them off - the quesabirria is plenty tasty on its own!
Spotlight on Oaxaca Cheese
Oaxaca cheese, also known as quesillo oaxaca, is the signature variety used in authentic quesabirria tacos. This stringy, slightly salty cheese is named after its birthplace in the Mexican state of Oaxaca, where the cheese is made by hand-stretching fresh curds into long ribbons that are then tightly wound into a ball, giving it that iconic string-cheese-like appearance.
This production method is what allows Oaxaca cheese to melt so beautifully when heated, making it an essential component of the perfect quesabirria taco. While mozzarella or other semi-soft, melty cheeses can be substituted, using the genuine Oaxaca variety is key to recreating the signature gooey, stretchy texture that defines quesabirria. Sourcing Oaxaca cheese may require a trip to a Mexican specialty grocer, but you might be able to find it in the dairy department's "International" section of your local chain grocery store!
How to make quesabirria tacos
Once you've prepared the birria de res beef and consommé, assembling the tacos is quick and simple:
- DIP THE TORTILLAS. Quickly dip each corn tortilla into the warm birria consommé to coat both sides.
- LAYER THE FILLINGS. Place the dipped tortillas onto a hot griddle or skillet and add your fillings. You want the cheese to go first so it adheres the meat to the tortilla and prevents it from falling out as you eat. When the cheese is melted, you can add your diced onion and cilantro, as it's easier to "top" at this stage than after folding.
- COOK TIL CRISPY. Fold the tortilla over into a taco shape and continue cooking until the exterior is crispy and lightly browned.
- SERVE AND ENJOY. Transfer the cooked quesabirria tacos to a plate, repeating the filling and cooking process with the remaining tortillas and fillings. Serve with lime wedges on the side and the extra warm birria consommé for dipping!
As always, you can get the full, more detailed recipe in the recipe card below.
Frequently Asked Questions
Q: Do I have to make the birria beef from scratch?
A: For the best flavor, I highly recommend making the birria de res beef following the recipe, as it's infused with the chile flavor that is essential to quesabirria. However, you could use pre-cooked, shredded beef as a shortcut if needed.
Q: Can I bake the quesabirria tacos instead of using a skillet or griddle?
A: Cooking them on a griddle or skillet is the traditional method that helps them achieve that classic crispy exterior, but you can also bake the assembled quesabirria tacos at 400°F for roughly 15 minutes, flipping halfway through. This method will yield a slightly less crispy taco, but still delivers great flavor.
Q: Can I assemble the quesabirria tacos in advance?
A: You can prepare the individual components in advance, but because the tortillas soak up a lot of moisture from the consommé, you don't want to leave them too long as they can fall apart. Instead, make the birria, chop your toppings, shred the cheese, and refrigerate until ready to assemble and cook.
Storing and Reheating Quesabirria Tacos
Refrigerating Leftovers
- Store cooked, leftover quesabirria tacos in an airtight container in the refrigerator for up to 5 days.
Reheating from Refrigerated
- To reheat, place the tacos on a baking sheet and bake at 350°F for 10-15 minutes until warmed through.
- You can also reheat individual tacos in the microwave for roughly 60 seconds.
Freezing Instructions
- Wrap cooked tacos tightly and freeze for up to 1 month.
- To bake from frozen, remove the wrapping and bake at 375°F for 20-25 minutes, flipping halfway, until heated through.
Quesabirria Tacos (Beef Birria Tacos)
- Total Time: 30 minutes
- Yield: 8-10 tacos 1x
Ingredients
- 2 cups shredded birria beef + 2 cups reserved consommé (from Birria de Res recipe)
- 8-10 corn tortillas
- 8 oz oaxaca or mozzarella cheese, shredded
- 1 tbsp neutral oil or beef tallow
- Diced white onion and chopped cilantro, to top, optional
- Lime wedges for serving, optional
Instructions
- Make the Birria de Res beef and consommé following the recipe. You'll need about 2 cups of the shredded beef and 2 cups of consommé.
- Set up a dipping station with the warm birria consommé in a shallow dish or pie plate. Working in batches, quickly dip each corn tortilla into the consommé, coating both sides.
- Place the dipped tortillas onto a hot griddle or skillet over medium heat. Sprinkle a portion of the shredded cheese onto one half of each tortilla, then top with a portion of the shredded birria beef.
- Cook for 2-3 minutes until the cheese begins to melt, then top with the onion and cilantro, if using. Fold the tortilla over to form a taco shape. Cook for an additional 2-3 minutes per side until crispy.
- Transfer the cooked quesabirria tacos to a plate and keep warm. Repeat the process with the remaining ingredients.
- Serve the quesabirria tacos immediately with lime wedges and extra warm consommé for dipping.
- Prep Time: 15 mins
- Cook Time: 15 mins
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