Quesabirria Tacos are crispy, cheese-filled tacos dipped in rich birria broth that will change taco night forever! With tender shredded beef, melted cheese, and a crunchy golden shell, these tacos are “absolutely amazing,” “so flavorful,” and “the best tacos ever” according to home cooks everywhere. Perfect for weekend cooking or impressing dinner guests!

Why You’ll Love This Recipe

Restaurant Quality at Home: Make the viral tacos everyone is talking about right in your own kitchen.
Crispy and Cheesy: The combination of crunchy tortilla edges with gooey melted cheese is unbeatable.
Rich Birria Broth: Dipping each bite in the flavorful consomé takes these tacos to the next level.
Great for Gatherings: Easy to set up as a taco bar for family and friends.
Uses Leftover Birria: Perfect way to use prepared birria beef and broth.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings: This recipe makes 8 quesabirria tacos, serving about 4 people. Hungry crowd? Double everything and keep the griddle hot.

Difficulty: Easy for anyone who can flip a taco. The birria is already made, so you just assemble and cook.

Required Kitchen Tools

Large griddle or skillet
Small bowl for dipping tortillas
Tongs or spatula
Knife and cutting board

Ingredients for Quesabirria Tacos

These tacos start with prepared birria beef and turn it into something magical with just a few simple additions:

Shredded Beef Birria: The star of the show, already cooked and fall-apart tender.
Birria Broth (Consomé): The flavorful liquid used for dipping tortillas and serving alongside.
Thick Corn Tortillas: Sturdy enough to hold the filling and get crispy without breaking.
Oaxaca Cheese or Monterey Jack Cheese: Melts beautifully and adds creamy richness.

Variations for Quesabirria Tacos

Use Different Cheese: Try mozzarella, Chihuahua cheese, or a Mexican cheese blend.
Add Jalapeños: Place pickled or fresh jalapeños inside for extra heat.
Try Flour Tortillas: Switch to small flour tortillas for a softer texture.
Make Quesabirria Mulitas: Stack two tortillas with cheese and meat between them.
Add Beans: Spread refried beans on the tortilla before adding cheese and meat.

How to Make Quesabirria Tacos Step-by-Step Instructions

1. Warm the Birria Broth

Pour the birria broth into a small bowl or shallow dish. You will dip each tortilla in this before cooking.

2. Heat Your Griddle

Set a large griddle or skillet over medium heat. Let it get nice and hot.

3. Dip the Tortilla

Take one corn tortilla and dip it quickly into the warm birria broth. Make sure both sides get coated with the flavorful fat and liquid.

4. Place on Griddle

Put the dipped tortilla on the hot griddle. It should start sizzling right away.

5. Add Cheese and Meat

Sprinkle a handful of shredded cheese on one half of the tortilla. Top with a generous scoop of shredded birria beef.

6. Fold and Cook

Fold the tortilla in half to create a half-moon shape. Press down gently with a spatula. Cook for 2-3 minutes until the bottom is golden and crispy.

7. Flip and Finish

Carefully flip the taco over. Cook the other side for another 2-3 minutes until crispy and the cheese is fully melted.

8. Repeat

Continue with remaining tortillas, dipping and cooking each one the same way.

Serving and Decoration

How to Serve Quesabirria Tacos

These tacos shine when served with the birria broth for dipping:

With Consomé: Pour the warm birria broth into small bowls for each person to dip their tacos.
Top with Onions and Cilantro: Sprinkle fresh diced red onions and chopped cilantro over each taco.
Add Lime Wedges: Serve lime wedges on the side for squeezing over the tacos.
Make a Taco Bar: Set out all the toppings and let everyone build their own.
Pair with Mexican Rice: Serve alongside cilantro lime rice or Mexican rice and refried beans.

Storing Quesabirria Tacos

Assembled Tacos: Best eaten fresh and hot. Leftovers can be stored in the fridge for 1-2 days, but they will lose their crispiness.
Birria Beef: Store shredded beef separately in an airtight container in the fridge for up to 4 days.
Birria Broth: Keep broth in a sealed container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Reheat tacos in a skillet over medium heat to restore some crispiness, or warm in the oven at 350°F for 5-7 minutes.

Tips and Tricks for Success

Get the Griddle Hot: A hot cooking surface is key to achieving crispy, golden tortillas.
Don’t Over-Dip: A quick dip in the broth is enough. Too much liquid makes the tortillas soggy.
Use Enough Fat: Make sure the birria broth has enough fat floating on top for flavor and crispiness.
Press Gently: Use your spatula to press the tacos flat while cooking for maximum crispiness.
Work in Batches: Cook a few tacos at a time so you can focus on getting each one perfect.
Keep Warm: Place finished tacos on a baking sheet in a 200°F oven to keep them warm while you cook the rest.

Nutrition

Nutrient	Per Serving (2 tacos)
Calories	420
Protein	28g
Carbohydrates	32g
Fat	20g
Saturated Fat	9g
Fiber	4g
Sugar	2g
Sodium	680mg
Cholesterol	75mg

Note: Nutrition values are estimates and will vary based on specific ingredients used.

Quesabirria Tacos

Recipe by Nancy HollarCourse: Main Dish

Servings

Ingredients

2 cups shredded beef birria
1 and 1/2 cups birria broth (consomé)
8 thick corn tortillas
2 cups shredded Oaxaca cheese or Monterey Jack cheese
Optional Toppings:
1/2 cup diced red onions
1/4 cup chopped fresh cilantro
2 limes, cut into wedges

Directions

Warm the Broth: Pour birria broth into a shallow bowl or dish.
Heat Griddle: Set a large griddle or skillet over medium heat.
Dip Tortilla: Quickly dip one corn tortilla into the warm birria broth, coating both sides.
Cook Tortilla: Place dipped tortilla on the hot griddle.
Add Filling: Sprinkle about 1/4 cup cheese on one half of the tortilla. Top with about 1/4 cup shredded birria beef.
Fold: Fold the tortilla in half to make a half-moon shape. Press gently with a spatula.
Crisp First Side: Cook for 2-3 minutes until the bottom is golden brown and crispy.
Flip: Carefully flip the taco over using a spatula.
Crisp Second Side: Cook for another 2-3 minutes until crispy and cheese is melted.
Repeat: Continue with remaining tortillas and filling.
Serve: Transfer tacos to a serving plate. Top with diced onions and cilantro. Serve with remaining warm birria broth for dipping and lime wedges on the side.

Quesabirria Tacos FAQs

Can I make these without birria beef? You need prepared birria beef and broth for authentic quesabirria tacos. If you have leftover pot roast or shredded beef, you can use that, but the flavor will be different.

What if my tortillas break? Use thick, good-quality corn tortillas and don’t over-dip them in the broth. A quick dip is all you need.

Can I make these on a regular pan? Yes, a large skillet works great. You just might need to cook fewer tacos at once.

Do I have to use corn tortillas? Corn tortillas are traditional, but you can use small flour tortillas if you prefer.

How do I keep the tacos crispy? Serve them immediately after cooking. If making a batch, keep finished tacos warm in a low oven on a wire rack.

Can I bake these instead of frying? The crispy texture comes from cooking on a griddle. Baking will not give you the same results.

Conclusion

Quesabirria Tacos bring together everything you love about tacos: crispy edges, melted cheese, tender beef, and a rich dipping broth that makes every bite special. Whether you are using leftover birria or making a fresh batch just for these tacos, the result is always worth it. The combination of textures and flavors will have everyone coming back for more. Try them once, and they might become your new favorite way to enjoy birria!