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Quesabirria tacos on a platter garnished with limes, chopped onion, and cilantro
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5 from 4 votes

Quesabirria Tacos

Quesabirria (or birria tacos) are a traditional Mexican dish that are all the rage right now. After just one bite of these savory tacos you will see why!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican/Spanish
Keyword: Birria Tacos, Quesabirria
Servings: 12 tacos
Calories: 266kcal
Author: Erica Walker

Equipment

  • 1 non-stick skillet (or griddle)

Ingredients

Instructions

  • Prepare beef birria according to the recipe in the link above.
    Top view of beef birria in a serving bowl next to jalapeños, limes, onion, radishes, and cilantro
  • Separate the beef from the consommé when the birria is finished cooking. Shred the beef and place in a separate bowl. Gently stir in about 1 cup of the consommé into the beef to keep it from drying out. Cover the shredded birria and set aside. Keep the remaining sauce in the Dutch oven.
    Sauce made from birria in a Dutch oven with a ladle
  • Soften the corn tortillas on a hot griddle or in a non-stick skillet over medium-high heat (about 15-20 seconds on each side or until softened). Dip each tortilla in the remaining consommé, coating each side of the tortilla. Reserve remaining sauce for dipping.
    You will notice that there is a layer of shimmery oil over the top of the consommé/broth. Try to lay the tortillas on top of that layer so you get a little of that oil on each tortilla. This will help you achieve that crispy outer layer.
    A corn tortilla being dipped in the birria sauce.
  • Prepare a space near the griddle or stove top to prepare the birria tacos. Place about 1/3 cup of cheese, 1/4 cup of beef, and a pinch or chopped onion (optional) on each dipped tortilla.
    Fold the tortilla over the beef and press flat with the back of a spatula. Place each birria taco on a griddle or in a non-stick skillet over medium high heat.
    Birria tacos on a griddle with beef and cheese showing.
  • Cook for 1-2 minutes on each side or until each side becomes slightly crispy and cheese is melted.
    Birria tacos being cooked on a griddle.
  • Place tacos on a platter and garnish with limes, cilantro and green onion. Serve remaining birria sauce in small bowls, squeeze lime juice over the top of the sauce and garnish with cilantro. Serve the sauce alongside the quesabirria tacos for dipping.
    A birria taco being dipped into the birria dip (consommé).

Video

Notes

Keep leftovers in airtight containers, reheating in the air fryer when you're ready to enjoy a delicious leftover lunch.
  • Store leftover tacos in the refrigerator. They're terrific for lunch the next day!
  • The best way to reheat the leftovers is using the air fryer. Air fry at 375 for 8 minutes.
  • No air fryer? Reheat in a pan until over medium heat until cheese melts. Microwaving will make the shells soft and you will lose the crisp shell. 

Nutrition

Calories: 266kcal | Carbohydrates: 16g | Protein: 14g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 519mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg