Ingredients
Units
Scale
- 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