Quesabirria Tacos

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5 from 258 votes
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Tender and flavorful birria meat and melty Oaxaca cheese are combined to create the best quesabirria tacos. Paired with consomé for dipping, it’s a fast, flavorful, and authentic recipe.

quesabirria tacos.

When it comes to Mexican food, it’s safe to say my family are huge fans.

On an average week in our house, we would easily have mulitas and tacos dorados for dinner one night. It also wouldn’t be uncommon to pair it with some nachos

Oh, let’s not forget the family favorites: arrachera (Mexican skirt steak) and pollo asado (Mexican grilled chicken).

Sometimes, though, we want to be a little more fancy and put in that extra effort. Instead of our usual tacos or quesadillas, we go all in and make quesabirria tacos. 

Table of Contents
  1. What are quesabirria tacos?
  2. Ingredients needed
  3. How to make quesabirria tacos
  4. Recipe tips and variations
  5. How to store leftovers
  6. Frequently asked questions
  7. More delicious Mexican recipes to try
  8. Quesabirria Tacos (Recipe Card)

What are quesabirria tacos?

Quesabirria is a Mexican dish created in Tijuana (the first place I ever tried them!). Quesabirria tacos are large tortillas filled with birria beef and cheese, then cooked on the stove until the cheese is melted. This is different to birria tacos, which use corn taco shells or soft tacos for the exterior. 

Here are some reasons why I LOVE this recipe:

  • All you need is one dish. The tacos are cooked in a skillet, making cleanup a breeze.
  • It’s cheap to make. The key ingredient in the birria is beef chuck roast, which is one of the most affordable and flavorful cuts of beef there is. 
  • There is minimal preparation required. This recipe uses leftover birria meat, which, in itself, is so easy to make.
  • You can freeze leftovers! Unless you have a family of ten, there will be leftovers. Instead of eating these delicious tacos for an entire week (which isn’t a bad idea…). The leftover birria meat can be used to make birria ramen, birria quesadillas, and even a birria pizza.
birria tacos.

Ingredients needed

This recipe starts with a batch of my homemade birria meat. It makes a HUGE serving, which means plenty of flavorful meat to stuff into tacos. Here is what you’ll need:

  • Birria (prepared)- This is my homemade recipe for birria stew (click the link for the recipe). It comprises beef chuck roast, ancho chiles, garlic, tomatoes, broth, and apple cider vinegar. You’ll notice there is a considerable amount of liquid called the consomé. Keep this separate from the meat, as we will use it later in the cooking process.
  • Corn tortillas– Either store-bought corn tortillas or, for a low-carb option, keto tortillas. Please avoid using flour tortillas or thin tortillas, or else they will fall apart when dipped in the consomé.
  • Oaxaca cheese– This gooey Mexican cheese melts superbly and lends a mild flavor that balances out the birria meat perfectly.
  • Cilantro and onion– Freshly chopped to serve. 
  • Oil. To fry. I like to use vegetable oil or peanut oil, because they have a high smoke point.
  • CondimentsSalsa, guacamole, and fresh lime wedges.

How to make quesabirria tacos

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Soak the tortillas. Add the consomé (birria meat liquid) to a large bowl and dip a tortilla in it.

Step 2- Fry and fill. Add oil to a cast iron skillet over medium-high heat. Once hot, add a soaked tortilla and sprinkle with cheese. Add the shredded beef on top, fold, and cook on both sides for 2-3 minutes, until golden.

soaked tortillas on a skillet.

Step 3- Serve. Pair the crispy birria tacos with a side of the consomé for dipping (or any other dipping sauce) and a squeeze of lime juice.

cooked birria tacos with consomé.

Recipe tips and variations

  • Use a cast iron skillet instead of a basic frying pan. It will crisp up the soaked tortillas better. They are also bigger, so you can cook 2-3 tacos at a time.
  • Corn tortilla size matters. I know I’ve already mentioned it, but always use large corn tortillas, so you can load them up with plenty of meat and cheese. The larger corn ones are also sturdy enough to hold onto lots of consomé.
  • Adjust the spice level. The birria meat itself isn’t overly spicy, so if you are a spice fiend like me, add some red pepper flakes, chili powder, or hot sauce.
  • Use a good, melty cheese. I sometimes find Oaxaca cheese a little hard to find, so if you need a good substitute, mozzarella and Pepper Jack are two great alternatives.

How to store leftovers

To store: The assembled tacos should not be stored, but the birria meat and birria liquid will keep well. Place them both in separate containers and store in the fridge for up to 5 days.

To freeze: Place the cooked and cooled meat in an airtight container and pour the sauce on top. This can be frozen for up to 6 months.

Reheating: Microwave the meat for 30-40 seconds or reheat in a small saucepan until hot. I like to add 2-3 tablespoons of the birria broth to keep the meat moist.

quesabirria.

Frequently asked questions

Can other meat be used?

While some recipes for Quesabirria or birria call for goat meat or pork, the best protein to use is beef, specifically beef cheeks or beef chuck roast.

Is birria meat chewy?

Well cooked birria should NEVER be chewy. Rather, it should be soft and fall apart when shredded with a fork.

Tacos VS birria tacos

The main difference between classic tacos and birria tacos is that the latter is pan-fried, similar to a quesadilla, and the tortilla is soaked in a flavorful broth beforehand.

More delicious Mexican recipes to try

  • Carne asada– One of the most flavorful cuts of steak you’ll ever make.
  • Sofritas– 100% meat-free but you’d never tell- it’s so flavorful.
  • Chicken Al Pastor– Sweet, savory, and full of flavor.
  • Carnitas– The best way to enjoy pulled pork.
Quesabirria Tacos recipe.

Quesabirria Tacos

5 from 258 votes
Tender and flavorful birria meat is combined with melty Oaxaca cheese to create the best quesabirria tacos. Paired with consomé for dipping, it's a fast, flavorful, and authentic recipe.
Servings: 12 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Video

Ingredients  

  • 4 cups birria meat click link for the recipe
  • 2 cups birria broth click link for the recipe
  • 12 large corn tortillas
  • 3 cups oaxaca cheese or mozzarella cheese
  • 1/2 cup cilantro finely chopped
  • 1/2 small onion chopped

Instructions 

  • In a large shallow bowl, add the birria broth. Dip each tortilla in the liquid.
  • Add oil to a cast iron skillet and place over medium heat. Once hot, add a soaked tortilla to it. Sprinkle with Oaxaca cheese, then add the birria meat. Fold in half and cook both sides for 2-3 minutes, or until golden and crispy.
    soaked tortillas on a skillet.
  • Serve with cilantro and diced onions.
    cooked birria tacos with consomé.

Notes

TO STORE. The assembled tacos should not be stored, but the birria meat and birria liquid will keep well. Place them both in separate containers and store in the fridge for up to 5 days.
TO FREEZE. Place the cooked and cooled meat in an airtight container and pour the sauce on top. This can be frozen for up to 6 months.
TO REHEAT. Microwave the meat for 30-40 seconds or reheat in a small saucepan until hot. I like to add 2-3 tablespoons of the birria broth to keep the meat moist.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 16gProtein: 25gFat: 14gSodium: 504mgPotassium: 661mgFiber: 3gVitamin A: 664IUVitamin C: 10mgCalcium: 64mgIron: 3mgNET CARBS: 13g
Course: Main Course
Cuisine: Mexican
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    When I make my chuck roast I separate fat in top from the liquid in the consomme. It’s easy just strain the liquid out and put it in the fridge or the freezer. As soon as the fat is solid take it out and scrape off any gelatin back into the the rest of the liquid or ice. Then use that fat to fry the tortillas!

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