This quesabirria recipe is so tasty! Cheesy fried tacos with tender beef, onions, and melted cheese in a crispy on the outside, tender on the inside corn tortilla - all with the most delectable dipping sauce! Dipping tacos at their best! Let's eat.
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🎥 Recipe Video
You'll ❤️ Quesa Birria Tacos
"If you've never had quesabirria tacos - think quesadillas with melted cheese - but with tender seasoned beef and onion on a corn tortilla instead. My family went NUTS over these!"
What are Quesabirria?
Quesabirria tacos are savory and bold, filled with melted cheese (quesa), shredded birria meat (traditional Mexican stew), and onion. All of this goodness is folded up in a corn tortilla and then fried. It's famous for a reason - it's delish! These tacos are often served with the juices, also called consomme, from the stew.
Leftovers
Makes great use of leftover beef birria - which by the way, can be made ahead of time by several days. It can also be frozen and then reheated when you are ready to make your quesabirria tacos!
Dinner or Snack
Not just for dinner! I frequently make this quesabirria recipe for dinner, but also as snacks at get-togethers. They made great party food. I make them in advance then keep them warm in the oven until I'm ready to serve!
🥘 What You'll Need
Here are the ingredients and equipment you will need to make this quesabirria recipe:
Ingredients
Shred the meat from either my Crockpot Birria De Res or Birria Tacos with Consommé and save the juices as a dipping sauce.
Corn Tortillas - use white or yellow 6" tortillas.
Olive Oil - you can also use avocado oil or skim the layer of fat from the top of your beef and juices after it cooks.
Onion
Limes - you could use limes OR if you haven't tried them, use a sour orange. The juices are amazing!
Cilantro
Salt
Pepper
For exact ingredient quantities, please see the recipe card below!
Equipment
- 12" skillet
- Cutting Board
- Chef Knife
- Spatula
- Measuring Cups
🔪 How To Make Quesabirria
Here's how to make this quesabirria recipe:
Prep
Make the beef birria meat ahead of time - it can be stored in your fridge up to 4 days or frozen.
If you are using leftovers, warm the beef and sauce if needed. Set aside half of it to use for dipping the finished birria tacos.
Shred the beef birria.
Fill and Fry
Preheat oil in a skillet over medium heat.
Dip a tortilla shell in the birria consomme. Do not soak, just dip and remove.
Place the tortilla in the hot skillet and place the shredded beef, onion, cheese, a small pinch of salt, and a squeeze of lime, on one half of the tortilla.
Fold the tortilla shell over the filling. Cook until each side until they are golden and start to get crispy. (Note: this will not be fully crispy. They will form a crusty medium crisp on the outside but stay slightly soft on the inside.)
Finish and serve
Serve with fresh cilantro, lime wedges, and additional dipping sauce
Hint: if you are making quite a few of these. Preheat an oven to warm about 250 degrees. Place your fried quesabirria tacos on a baking sheet with a rack to keep warm and maintain their crispiness.
📖 Variations
Here are a few ways you can vary or make substitutions to your quesabirria recipe:
- Make them spicier - sprinkle in some pickled jalapeno, diced green chiles, or red pepper flakes.
- Try different cheeses for your filling.
- Use flour tortillas instead of corn tortillas.
- Use seasoned ground beef shredded birria meat. You won't have the same consomme juices for dipping, but they would still taste delicious in salsa.
🥗 How To Serve
Here are a few ways to serve quesabirria:
- Serve quesabirria with lime wedges or sour orange, fresh cilantro, and a side of beef consomme juices.
- More ways to dip your tacos: salsa, guacamole, or sour cream.
For a simple dinner idea, serve these tacos with a side of Authentic Refried Beans and a simple green salad with Avocado Dressing. Delicious!
💭 Top Tips
- Make-ahead tip: Beef birria can be made in advance and even frozen. I often serve it for dinner, then use the leftovers for making quesabirria.
- Don't hold the tortillas in the juices for too long or they will fall apart when cooking - do a quick dip in and out.
- The quesabirria tacos will be more of a medium crisp on the outside but still have a soft inside. They never get fully crispy.
- Adjust salt and pepper and other seasonings to your taste.
❓FAQs
How to store
To store leftovers, let the tacos cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
How to freeze
You can freeze these! It is best to lay leftover quesabirria on a baking sheet or plate and freeze them individually. After they are frozen place them in a freezer bag or freezer-safe container.
Using an air fryer or oven is the best way to reheat quesabirria tacos because you want to crisp up the outside shell. Reheat at 350-degrees F in an air fryer or oven until warmed through.
When making quesabirria you want a smooth, easily melting cheese. We recommend queso Oaxaca, queso asadero, cheddar cheese, and Monterey jack cheese.
✔️ More Mexican Recipes with Beef
In the mood for more? Check out these ideas:
- Mexican Ground Beef and Potatoes
- Carne Enchiladas
- Make this chicken enchilada soup with ground beef - it's tasty!
- Creamy Beef Taco Soup
- Taco Stuffed Bell Peppers
- Air Fryer Nachos
- Zucchini Ground Beef Taco Casserole
📋 Recipe
Quesabirilla Tacos Recipe
Ingredients
- 2 cups birria de res meat (plus 2 cups birria sauce (consomme)
- 4 tablespoons olive oil
- 8 6 inch corn tortillas
- 2 cups shredded oaxaca cheese (or a Mexican cheese blend)
- ½ cup onion (diced)
- 2 limes (quartered)
- salt (to taste)
- pepper (to taste)
- 1 small bunch cilantro
Instructions
- Shred the birria meat.
- If needed, warm the meat and sauce. Set aside 1 cup of sauce (consomme) to use a dipping sauce for the quesabirria.
- Preheat olive oil in a skillet over medium-high heat.
- Dip a tortilla shell in the birria sauce. Do not soak, just dip and remove.
- Place the tortilla in the hot skillet and on one half of the tortilla, place birria meat, onion, cheese, a small pinch of salt, and a squeeze of lime.
- Fold the tortilla shell over the meat and cheese. Cook until each side until they are golden and start to get crispy. (Note: they will not be fully crispy. They get crispy on the outside but will stay slightly soft on the inside.)
- Serve with fresh cilantro, lime wedges, and additional dipping sauce
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use Crockpot Birria De Res or Birria Tacos with Consommé for the meat and save the sauce. Alternatively, you can substitute ground beef taco meat or seasoned shredded chicken or pork.
- TOP TIPS: Soften the tortillas by dipping them quickly in the birria sauce. Don't let them stay in the sauce very long or they fall apart while cooking. Keep cooked ones warm in the oven on a baking sheet rack.
- SERVING SUGGESTIONS: Serve with lime wedges, fresh cilantro, birria sauce for dipping or salsa.
Nutrition
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