Pin it
I brought these Quesabirria Tacos home after exploring Tijuana's streets. When I cook them, my kitchen fills with the spicy scent of the broth, taking me back to those tiny Mexican food stands. There's nothing better than biting into crispy golden tortillas hiding tender beef and stretchy cheese - it's pure joy that I can't wait to share with friends.
Flavor-packed celebration
What makes these tacos so special is how comforting and fun they are. The magic happens when cheese starts melting and those tortillas get nice and crispy. I always use leftover birria for this recipe, and trust me, everyone always asks for seconds. My favorite part? Dunking the taco in warm broth between each bite.
From my kitchen
- Must-haves: shredded birria beef with its tasty broth, corn tortillas from my local shop, stretchy Oaxaca cheese that pulls just right, a bit of oil for cooking
- Finishing touches: crisp white onion, fresh cilantro leaves, and juicy lime wedges
Quesabirria wonder
- Starting off right
- I work with already prepared beef birria and keep the broth nice and hot.
- Flavor bath
- I quickly dip each tortilla in the broth - this step adds all that amazing taste to the tacos.
- Tasty layers
- On my hot griddle, I lay down tortillas, pile on plenty of cheese and add my shredded meat.
- Golden finish
- I wait for the cheese to slowly melt before adding extra toppings and folding my tacos. You can't rush the perfect golden crust.
- Time to eat
- I bring everything to the table hot with all the sides so everyone can make their taco just how they want it.
My cooking tips
* Corn tortillas are the only way to go for me - they bring an authentic taste you won't get from flour ones.
* When I can't find Oaxaca cheese, fresh mozzarella works great too and melts beautifully.
* My griddle needs to be just right - not too hot or it'll burn, not too cool or you won't get that perfect crunch.
* I like to sprinkle a bit of chili powder on my tortillas before dipping them for an extra kick of heat.
Pin it
Saving for later
* Any leftovers go in an airtight container in my fridge - they stay good for a few days.
* For reheating, the oven brings back that crunchiness. Microwaving works in a pinch but they won't be as crispy.
* When I make too many, I freeze them and pop them straight in the oven later. They're perfect for busy nights.
Frequently Asked Questions
- → Can you make the birria ahead of time?
- Yes, birria can be made up to 3 days in advance and stored in the fridge. The consommé keeps well too and gets even tastier!
- → What cheese works if you can’t find Oaxaca cheese?
- Mozzarella is the best alternative because it melts the same way. You could also try quesillo or chihuahua cheese if available.
- → How do you make the tacos really crispy?
- Dip the tortillas well in the greasy consommé, then cook them long enough on both sides until golden and crisp.
- → Can the soaking consommé be reused?
- Absolutely! Keep it warm and reuse it to soak multiple tortillas. It’s great for serving alongside the tacos too.
- → What’s the best way to reheat leftovers?
- Reheat them on a medium-hot pan to keep them crispy. Avoid the microwave since it makes them soggy. Warm up the consommé separately.