Description
Quesabirria Tacos are a delicious Mexican dish featuring tender shredded beef birria and melted oaxaca cheese folded inside corn tortillas, all dipped in rich birria broth (consomé) and cooked to a crispy, cheesy perfection. Served with fresh diced onions, cilantro, lime wedges, and a side of warm consomé for dipping, these tacos offer a flavorful, satisfying meal perfect for gatherings or a comforting dinner.
Ingredients
Birria Components
- 4 cups shredded beef birria (prepared separately)
- 2 cups birria broth (consomé, prepared separately)
Tacos
- 16 thick corn tortillas
- 1 pound oaxaca cheese or monterey jack cheese, shredded
- ½ cup diced red onions
- ¼ cup fresh chopped cilantro
- 2 limes, sliced into wedges
Instructions
- Prepare Birria: Follow the separate birria recipe to prepare the shredded beef and birria broth. Keep the beef and broth separate for assembling the tacos.
- Heat Skillet: Warm a large skillet or cast iron griddle over medium-high heat. Lightly coat the surface with cooking spray or brush with vegetable oil to prevent sticking.
- Dip Tortilla: Dip one corn tortilla into the hot birria broth (consomé), ensuring both sides are thoroughly coated with the flavorful liquid.
- Cook Tortilla: Place the soaked tortilla onto the heated skillet and cook for about 30 seconds, then flip to the other side.
- Add Cheese and Beef: Sprinkle 2 tablespoons of shredded oaxaca cheese over one half of the tortilla. Next, add roughly ¼ cup of shredded beef birria on top of the cheese. Fold the tortilla over to cover the filling.
- Finish Cooking: Cook the folded quesabirria taco for an additional 30 to 60 seconds or until the cheese has melted and the tortilla becomes slightly crispy.
- Repeat and Serve: Remove the finished taco from the skillet. Repeat these steps for the remaining tortillas. Serve the tacos topped with diced onions and chopped cilantro, accompanied by lime wedges and a small bowl of warm birria consomé for dipping.
Notes
- Using a cast iron skillet helps achieve a nice crispy exterior.
- Oaxaca cheese is preferred for its melting quality, but Monterey Jack is a good substitute.
- For more authentic flavor, prepare your own birria and consomé broth from scratch.
- Be careful not to over-soak the tortillas to avoid breaking them during cooking.
- Consomé served on the side can be used to dip the tacos for extra moisture and flavor.
