Quesabirria tacos are corn tortillas filled with shredded birria meat and melted cheese, pan-fried until crispy, then dipped in savory birria consomé. They combine the tender braised meat and rich broth of traditional birria with a crispy, cheesy exterior.
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Add the oil to a large skillet over medium heat.
Dip each tortilla in the consome and then cook into the oil until crispy but still pliable
Add some of the birria meat and cheese to the top of each tortilla and fold over, cooking on each side again until crispy
Serve with chopped cilantro, lime wedges, salsa, and consome for dipping.
Store leftover birria meat and consomé separately in airtight containers in the refrigerator for up to 3 days; fry fresh tacos as needed. Cooked quesabirria tacos do not reheat well and are best eaten immediately after frying.
Yes. Use store-bought rotisserie shredded meat or pre-made birria, then prepare or purchase birria consomé separately to save time.
Manchego or Oaxaca cheese are traditional, but mozzarella, Chihuahua cheese, or any melty cheese that browns well will work.
Dipping adds moisture and flavor to each bite, letting the consomé soak into the tortilla and meat while keeping the crispy exterior intact.
Yes. Shred the birria meat and have it ready in the refrigerator for up to 3 days, then assemble and fry the tacos fresh when ready to eat.
Don't overfill each taco, seal the tortilla edges well by pinching them closed, and use medium heat so the cheese melts before the tortilla burns.
