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

Birria Tacos Recipe

These easy Birria Tacos are loaded with tender birria meat, melted cheese and fresh toppings, plus a bold dipping sauce everyone will love.
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

  • 1 recipe Beef Birria Meat prepared with sauce
  • 12 corn tortillas
  • 24 ounces Oaxaca cheese shredded
  • 1 cup chopped white onions (optional)
  • 4-5 limes
  • 1 bunch cilantro chopped, for garnish

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

  • Use beef chuck roast, short ribs or stew meat for tender, shreddable birria.
  • Shred the meat while it is warm and stir in a little consomme so it stays juicy.
  • Always soften the tortillas first, then dip them in the consomme, to help prevent cracking.
  • Try to dip the tortillas in the top layer of the consomme so they pick up the flavorful red oil that helps them crisp.
  • For the best cheese pull, use Oaxaca, Monterey Jack or mozzarella and shred it yourself.
  • Reheat leftover Birria Tacos in the air fryer at 375 degrees for about 8 minutes or in a skillet over medium heat so the shells stay crisp.
  • Garnish with cilantro, onion and fresh lime, and serve plenty of warm consomme on the side for dipping.

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