Quesabirria Tacos
These Quesabirria Tacos are the ultimate cheesy, crispy, beefy dream—packed with tender birria meat, melty Oaxaca cheese, and fried to golden perfection in rich birria fat. Served with chopped onion, cilantro, and lime wedges, and with extra consommé for dipping, every bite is juicy, flavorful, and incredibly satisfying.Perfect for gatherings, Taco Tuesday, or when you’re craving an indulgent, flavor-packed meal, these tacos are a guaranteed crowd-pleaser.
Servings: 6 Servings
Equipment
Ingredients
- 12-16 corn tortillas
- 6-8 servings of beef birria with consommé recipe linked in IG caption
- 4 cups shredded Oaxaca cheese
- Chopped onion for serving
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Heat a large skillet over medium heat.
- Dip 2–3 tortillas in the fat from the birria consommé, then lay them flat in the skillet.
- Allow the tortillas to warm through, then assemble the tacos by adding about 2–3 tablespoons of both birria meat and shredded cheese to each tortilla.
- Fold the tortillas in half to form tacos and fry for about 2–3 minutes on each side, or until the cheese is melted and the tortillas are crispy.
- Remove the quesabirria tacos and set aside. Continue to assemble and fry the rest of the tacos in batches.
- Serve with chopped onion, cilantro, lime wedges, and consommé on the side for dipping.
- Enjoy!
Notes
- Keep the heat at medium to allow the cheese to melt perfectly without burning the tortillas.
- For extra crispy tacos, press them gently with a spatula while frying.
- Oaxaca cheese melts beautifully, but you can also mix in mozzarella for an extra stretchy texture.
- If your birria consommé has a thick layer of fat on top, use that for dipping the tortillas—it’s what gives them their signature color and flavor.
- Best enjoyed fresh off the skillet while the cheese is hot and gooey.