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Cheesy Birria Quesabirria Tacos with Consomé Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Birria Tacos recipe features tender, slow-cooked shredded beef bursting with rich flavors, served in lightly coated corn tortillas. The dish offers traditional Birria tacos as well as cheesy Quesabirria variations, both crisped on a skillet and accompanied by a savory consomé broth for dipping. Perfect for gatherings or a satisfying meal, these tacos combine authentic Mexican taste with simple preparation techniques.

Ingredients

Birria Tacos Ingredients

  • Slow Cooker Birria (shredded beef) – 4 cups
  • White corn tortillas – 16
  • Fresh cilantro – ½ cup, chopped
  • Diced white onion – ½ cup
  • Lime wedges – 8
  • Consomé broth (for dipping) – 2 cups, warm

Quesabirria Ingredients

  • Whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese – 2 cups shredded

Instructions

  1. Dip tortillas: Dip each white corn tortilla into the warm consomé broth, ensuring it is lightly coated on both sides. This step infuses the tortilla with flavor and prevents it from becoming brittle during cooking.
  2. Add to skillet: Place the dipped tortilla onto a hot skillet preheated over medium heat. Immediately add a generous portion of shredded birria beef, diced onion, and chopped cilantro onto one half of the tortilla.
  3. Fold and cook: Fold the tortilla over the fillings to create a taco. Cook on the skillet, pressing lightly, and crisp each side until the tortilla turns golden brown and slightly crispy, about 2-3 minutes per side.
  4. Dip and enjoy: Serve the finished Birria tacos with a side of warm consomé for dipping. Squeeze fresh lime juice over the tacos to taste just before eating.
  5. Quesabirria – Dip tortillas: Similar to step 1, dip a corn tortilla in the warm consomé until lightly coated.
  6. Add cheese and birria: Place the tortilla on the hot skillet, sprinkle a good amount of shredded whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese over one side, and pile on shredded birria beef evenly on top of the cheese.
  7. Fold and cook: Fold the tortilla over to enclose the filling. Cook on medium heat until the cheese melts completely and the tortilla crisps golden brown, approximately 3-4 minutes per side. Press gently to help meld the cheese and meat.
  8. Dip and serve: Serve these cheesy Quesabirria tacos hot with a side of consomé for dipping and garnish with diced onions, cilantro, and lime wedges as desired.

Notes

  • Use warm consomé broth to dip the tortillas for optimal flavor and texture.
  • For best results, use a non-stick skillet or cast iron pan for crisping the tacos evenly.
  • Adjust cheese quantity in quesabirria according to preference for gooeyness.
  • Shred the birria beef finely for easy stuffing and better texture.
  • Serve immediately after cooking to enjoy the tacos at their crispiest.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://sarabaking.com/cheesy-birria-quesabirria-tacos-with-consome-recipe/