Quesabirria tacos have taken the world by storm with their irresistible combination of tender shredded beef, melted cheese, and crispy consomé-dipped tortillas. Originating from the Mexican state of Jalisco and gaining fame through Los Angeles food trucks, these tacos are the perfect fusion of birria stew and cheese-filled quesadillas. They’re flavorful, juicy, and perfectly crisped on a griddle — a street food sensation that you can easily recreate at home.
These tacos are more than just trendy. They offer a rich taste experience: the deep, spicy notes of slow-cooked beef birria, the smooth melt of Oaxaca cheese, and the satisfying crunch of pan-seared tortillas dipped in birria broth (consomé). Served with a side of that same savory broth for dipping, each bite is loaded with bold flavor and comforting texture.
Whether you’re planning a taco night, feeding a crowd, or just craving something indulgent, quesabirria tacos will never disappoint.
Why You’ll Love This Recipe
- Street food made simple: This recipe brings the bold flavors of Mexican street vendors to your kitchen with easy-to-follow steps.
- Perfectly balanced: Crispy on the outside, cheesy on the inside, and juicy from the tender birria meat.
- Customizable: Add your favorite toppings or spice it up with different chilies.
- Impressive presentation: Great for serving guests or making an ordinary weeknight feel special.
This is a great make-ahead meal as the birria can be prepped in advance and used throughout the week. It’s also ideal for those who love dipping foods — that rich, aromatic consomé transforms each taco into a crave-worthy experience.
Preparation Phase and Tools to Use
Before you start cooking, make sure you have everything ready. Prepping your tools and ingredients ahead of time will make the process smooth and efficient.
Essential Tools and Equipment
- Cast iron skillet or flat griddle – for even heat and crisp texture
- Tongs – to flip and fold the tacos safely
- Cheese grater – freshly grated cheese melts better
- Ladle – for dipping tortillas into the consomé
- Small serving bowls – for consomé dipping
- Oil brush or cooking spray – to keep the tortillas from sticking
- Knife and cutting board – for chopping toppings like onions and cilantro
Importance of Each Tool
A well-seasoned cast iron skillet is key to achieving that signature crispy shell. Tongs allow you to easily manage the tacos without tearing the tortillas. Using a ladle helps you control how much broth the tortilla absorbs. These tools not only make preparation easier, but they also ensure consistent texture and flavor.
Preparation Tips
- Use fresh, thick corn tortillas: Thin tortillas tend to tear when dipped in broth and folded on the skillet.
- Preheat the skillet: A hot skillet is essential for getting that golden, crispy edge.
- Shred cheese yourself: Pre-shredded cheese contains anti-caking agents that may prevent smooth melting.
- Keep the birria and consomé warm: Warm ingredients integrate better and maintain the texture of the tacos.
- Have your toppings ready: Dice onions, chop cilantro, and cut limes before cooking begins.
Ingredients
Main Ingredients:
- 4 cups shredded beef birria (prepared in advance)
- 2 cups birria broth (consomé), reserved from the birria
- 16 thick corn tortillas
- 1 pound Oaxaca cheese or Monterey Jack, shredded
Optional Toppings:
- ½ cup diced red onions
- ¼ cup chopped cilantro
- 2 limes, cut into wedges
Step-by-Step Instructions
- Prepare the Birria
Use your favorite beef birria recipe. Keep the shredded meat and broth warm in separate containers. - Preheat the Skillet
Heat a large skillet or griddle over medium-high heat. Lightly oil the surface. - Dip the Tortillas
Use a ladle to dip both sides of each tortilla into the warm consomé. - Start Cooking
Place the tortilla on the hot skillet. Cook for about 30 seconds, then flip. - Add Cheese and Birria
Sprinkle 2 tablespoons of cheese on half of the tortilla. Add ¼ cup of shredded beef birria on top. - Fold the Tortilla
Fold the tortilla over the filling to form a taco. Press gently with a spatula or tongs. - Finish Cooking
Continue to cook for another 30 to 60 seconds until the tortilla is golden and crisp, and the cheese is melted. - Serve Immediately
Plate the tacos and top with diced onions, chopped cilantro, and lime wedges. Serve with a bowl of warm consomé for dipping.
Tip: For batch cooking, use two skillets or a large griddle to speed up the process. Quesabirria tacos are best eaten right off the skillet when they’re at their crispiest.
How to Serve Quesabirria Tacos
Quesabirria tacos are at their best when served hot and fresh from the skillet. Their crispy shell and melty cheese begin to soften as they cool, so timing is key.
Serve with Dipping Consomé
Reserve a small bowl of the hot birria broth (consomé) for each person. The rich, seasoned broth is more than just a sauce—it’s an essential part of the experience. Dip each taco before every bite to enhance the flavors and keep the meat moist.
Fresh Garnishes
Top your tacos just before serving with:
- Diced red onions for crunch and sharpness
- Chopped fresh cilantro for brightness
- Lime wedges for acidity to balance the richness
These toppings also provide visual appeal and contrast to the deep color of the tacos.
Common Mistakes to Avoid
Even simple recipes can go wrong with a few small missteps. Here are the most common mistakes people make when preparing quesabirria tacos, and how to avoid them.
1. Over-Soaking the Tortillas
Dipping tortillas too long in the broth makes them soggy and hard to handle. A quick dip—just enough to coat both sides—is all you need. Excess moisture prevents the tortillas from crisping properly on the skillet.
2. Using Thin or Store-Bought Tortillas with Preservatives
Thin tortillas tear easily after soaking in broth. Choose fresh, thick corn tortillas for durability and better flavor. If possible, buy from a local tortillería or make your own.
3. Skipping the Cheese
The cheese acts as a binder between the tortilla and the meat, helping hold everything together. It also adds rich flavor and a creamy texture. Don’t skip it—even a small amount enhances the taco.
4. Cooking on Low Heat
A medium-high to high heat is necessary to get the crispy finish that defines quesabirria tacos. A cool pan will cause the tacos to steam rather than sear, leaving them soft or oily.
5. Overfilling the Tortilla
Too much filling can cause the taco to break or cook unevenly. Stick to about 2 tablespoons of cheese and ¼ cup of meat per taco for the best results.
How to Make Quesabirria Tacos Perfect Every Time
Consistency is key when preparing quesabirria tacos. Here are a few expert techniques that take your results from good to great.
- Warm the tortillas before dipping to prevent cracking
- Shred the cheese finely for better melting and even distribution
- Keep your skillet hot and don’t overcrowd it—cook in batches
- Use a press or spatula to flatten each taco slightly after folding, which improves crispiness
- Let cooked tacos rest briefly on a wire rack to avoid sogginess from steam
Making these tacos takes a bit of rhythm—dip, fill, fold, flip, repeat. Once you find your flow, the process becomes quick and satisfying.
Best Side Dishes to Serve with Quesabirria Tacos
Because quesabirria tacos are rich and savory, complementary sides should provide freshness, texture, or subtle heat. These eight dishes pair perfectly:
1. Mexican Rice
Lightly spiced and tomato-based, Mexican rice balances the deep flavors of the tacos. Serve it as a side or use it to fill out the plate.
2. Refried Black Beans
Creamy black beans, topped with crumbled cotija cheese, offer a smooth contrast to the crisp taco shells.
3. Grilled Street Corn (Elote)
Sweet corn, charred and topped with mayo, lime, cheese, and chili powder, adds a smoky richness that matches the tacos’ intensity.
4. Avocado Lime Crema
A cool, tangy crema made with avocado, lime juice, and sour cream provides a creamy dip or topping for the tacos.
5. Cilantro Lime Slaw
Crunchy cabbage tossed in a lime vinaigrette brings acidity and crunch to the table—essential for balance.
6. Pico de Gallo
A fresh mix of tomatoes, onions, cilantro, and jalapeños offers brightness and a touch of heat.
7. Pickled Red Onions
These sharp, tangy onions cut through the richness and add a vibrant pop of color.
8. Churros or Tres Leches Cake
If you’re planning a full Mexican meal, finish with a sweet dessert. Churros provide crunch and sugar, while tres leches offers a creamy, decadent finish.
Expert Tips for the Best Quesabirria Tacos
Perfecting this dish goes beyond the basic recipe. Here are a few advanced tips that will make your quesabirria tacos taste like they came straight from a food truck.
Use Homemade Birria for Depth of Flavor
While store-bought options are convenient, nothing matches the rich, slow-cooked flavor of homemade beef birria. Using a mix of dried chiles, aromatic spices, and a long simmer gives your tacos the depth they need.
Keep Ingredients Separate Until Cooking
Don’t assemble the tacos until you’re ready to cook them. Keeping the tortillas, meat, and cheese separate helps prevent sogginess and ensures each taco gets crisp and melty when it hits the skillet.
Customize the Consomé
Add extra flavor to your dipping broth with a squeeze of lime, a pinch of chili flakes, or a dash of smoked paprika. This quick trick enhances the birria broth’s richness and makes each dip more flavorful.
Use Two Pans for Batch Cooking
To serve a crowd, cook two tacos at a time using two skillets or a large griddle. This helps maintain the ideal texture and keeps everything hot when it hits the table.
How to Store Quesabirria Tacos
Storing leftover quesabirria tacos properly ensures they maintain their flavor and texture when reheated. The key is to separate the components.
Store the Components Separately
- Shredded birria beef: Store in an airtight container in the refrigerator for up to 5 days.
- Consomé broth: Keep in a separate sealed jar or container in the fridge for up to 5 days.
- Tortillas: Store in a zip-top bag at room temperature for up to 3 days, or refrigerate for longer storage.
- Cheese and toppings: Store separately in airtight containers.
Assembling and cooking the tacos fresh, even when using leftovers, gives you the best results.
How to Reheat Quesabirria Tacos
Reheating quesabirria tacos correctly is crucial for preserving their crispiness and flavor. Avoid the microwave—it creates steam and softens the tortillas.
Best Reheating Method: Skillet
- Reheat the birria meat in a pan over medium heat until hot.
- Warm the consomé in a small saucepan until steaming.
- Dip fresh tortillas into the warm consomé and reassemble the tacos with cheese and meat.
- Cook on a skillet as you did originally until crispy and golden.
This method keeps the texture close to freshly made tacos.
Quick Method (If Already Assembled)
If the tacos are already assembled, place them in a hot skillet for 2 to 3 minutes on each side until the exterior crisps up again. Add a splash of oil if needed to restore crispiness.
Frequently Asked Questions
What are quesabirria tacos made of?
Quesabirria tacos are made with corn tortillas filled with shredded beef birria and melted cheese. The tortillas are dipped in birria broth before being grilled to a crispy finish.
What is the difference between birria tacos and quesabirria?
Birria tacos may or may not contain cheese, while quesabirria tacos always include cheese, making them a fusion of a quesadilla and taco. Quesabirria also emphasizes the dipping aspect in consomé.
Can I make quesabirria tacos ahead of time?
You can prepare all the components ahead of time—meat, broth, cheese, and toppings—but cook the tacos fresh for the best results. Pre-cooked tacos lose their crispiness if stored.
What cheese is best for quesabirria?
Oaxaca cheese is the traditional and most authentic choice. Its meltability and mild flavor make it perfect. Monterey Jack is a good substitute if Oaxaca is unavailable.
Is quesabirria spicy?
It depends on how the birria is seasoned. Most recipes include mild to medium heat, but you can adjust the spice level with the type and quantity of dried chiles used in the birria.
What is the dipping sauce served with quesabirria tacos?
The dipping sauce is called consomé—a rich, flavorful broth made from the same ingredients used to slow-cook the birria meat. It is often served hot and garnished with chopped cilantro or onions.
How do you keep quesabirria tacos crispy?
Serve immediately after cooking, and avoid overfilling. Also, allow them to rest on a wire rack for a few seconds after cooking to release excess steam before serving.
Conclusion
Quesabirria tacos are more than just a food trend—they’re a bold, rich, and satisfying dish rooted in Mexican culinary tradition. When made with care, each taco offers the perfect balance of texture and flavor: tender meat, melted cheese, crispy tortilla, and savory consomé.
With the right preparation and a few expert tips, you can recreate this street food favorite in your kitchen anytime. Whether for family dinner, entertaining friends, or indulging in a weekend feast, quesabirria tacos are guaranteed to impress.
If you’re ready to dive into birria-making, explore our full birria beef recipe for the perfect foundation.
Quesabirria Tacos
Ingredients
- 4 cups shredded beef birria prepared in advance
- 2 cups birria broth consomé, reserved from birria
- 16 thick corn tortillas
- 1 pound Oaxaca cheese or Monterey Jack cheese shredded
Optional Toppings:
- ½ cup diced red onions
- ¼ cup chopped fresh cilantro
- 2 limes cut into wedges
Instructions
Prepare the Birria:
- Make the beef birria using your preferred recipe. Separate the shredded meat from the broth (consomé) and keep both warm.
Preheat the Skillet:
- Heat a large skillet or cast iron griddle over medium-high heat.
- Lightly coat with cooking spray or brush with vegetable oil.
Dip & Cook Tortillas:
- Dip each tortilla into the warm consomé to coat both sides.
- Place the tortilla on the hot skillet and cook for about 30 seconds, then flip.
Assemble the Tacos:
- Sprinkle about 2 tablespoons of shredded cheese on one half of the tortilla.
- Top with roughly ¼ cup of shredded beef birria.
- Fold the tortilla over to form a taco.
Finish Cooking:
- Cook for another 30–60 seconds until the cheese is melted and the tortilla is golden and crisp.
- Remove from skillet and repeat with remaining tortillas.
Serve:
- Serve the tacos hot, topped with diced red onions, chopped cilantro, and lime wedges if desired.
- Pour warm consomé into small bowls for dipping and serve alongside the tacos.
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