Quesabirria Tacos

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.

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.

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.
• Condiments– Salsa, 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.

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.

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.

Frequently asked questions

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.