Quesabirria tacos are corn tortillas crisped in oil, filled with tender shredded birria beef and melted cheese, then dunked in rich consomé broth. Taqueria Las Chavalas executes this dish with perfectly balanced spice and melt.
Store cooked birria and consomé separately in airtight containers for up to 3 days; reheat meat and broth gently before assembling and frying tacos to order.
deep skillet or Dutch oven for braising birria · heavy-bottomed pot for frying tortillas · instant-read thermometer for doneness checking · shallow bowl for consomé dipping
Quesabirria tacos are fried crispy in oil with melted cheese inside the tortilla before serving, while regular birria tacos are soft tortillas dipped in consomé. The cheese and frying create a textural contrast.
The consomé—the rich broth from slow-cooked birria meat—adds moisture, flavor, and helps soften the crispy tortilla edges. It's both a sauce and a palate cleanser.
Chuck roast, beef chuck shoulder, or short ribs work best. They have enough fat and collagen to become tender and flavorful after 3–4 hours of braising in a guajillo and chile-based sauce.
Yes. Prepare the birria meat and consomé up to 2 days ahead, refrigerate in an airtight container, and reheat gently before frying and assembling tacos.
Oaxaca, Chihuahua, or mozzarella cheese melt smoothly and evenly. Avoid hard aged cheeses that don't melt well or break down under heat.
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