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.
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.
Serve with cilantro and diced onions.
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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.