Quesabirria Tacos (Beef Birria Tacos)

Name: Quesabirria Tacos (Crispy Cheese Birria)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
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

Quesabirria tacos are corn tortillas stuffed with shredded birria beef and melted cheese, pan-fried until crispy, then dipped in warm consommé for a rich, layered bite.

Total

30 min

Servings

8

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Hostthetoast · by Morgan

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 topoptional

Lime wedges for servingoptional

6 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
Transfer the cooked quesabirria tacos to a plate and keep warm. Repeat the process with the remaining ingredients.
6
Serve the quesabirria tacos immediately with lime wedges and extra warm consommé for dipping.

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Tips & Notes

Pro tips

Warm the consommé in a shallow bowl before serving—dipping cold broth defeats the purpose and doesn't soften the crispy edges as effectively.
Work quickly when assembling: place cheese and beef on half a tortilla, fold, then immediately into the hot pan so the cheese starts melting right away.
Fry until edges turn golden and cheese begins seeping out slightly—this signals the tortilla is crisp and the cheese is molten.
Reserve extra consommé in a pot on low heat and keep topping onion and cilantro nearby for rapid plate assembly.

Substitutions

Oaxaca cheese → fresh mozzarella or quesadilla cheese (both melt similarly; mozzarella will be slightly less creamy)
Beef tallow → vegetable or canola oil (neutral flavor; tallow adds richness if you rendered it from the birria)

Storage & make-ahead

Store leftover assembled quesabirrias refrigerated up to 2 days; reheat in a skillet over medium heat until crispy and cheese softens, then dip in warmed consommé.

Common Questions

What is consommé and why do I dip the tacos in it?

Consommé is the flavorful broth left over from making Birria de Res. Dipping the crispy, cheese-filled tacos in it adds moisture and intensifies the beef flavor in every bite.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and crisp better when fried. Flour tortillas are softer and won't achieve the same textured contrast, though they'll still work.

How do I prevent the cheese from leaking out while frying?

Don't overfill—use about 2 tbsp shredded cheese and 2 tbsp beef per tortilla. Fold firmly and let the cheese melt into the tortilla slightly before flipping.

Do I need to make Birria de Res from scratch?

Yes, this recipe depends on reserved shredded birria beef and consommé from a full Birria de Res recipe—you cannot substitute store-bought shredded beef and expect authentic flavor and broth.