Tender, slow-braised beef birria combined with gooey Oaxaca cheese creates the ultimate Quesabirria Tacos. Serve them with warm birria broth (consomé) for dipping — one bite and you’ll understand why these red, cheese-filled tacos are so addictive.
“I found this recipe on Pinterest and loved the presentation. I made them for dinner and they had fantastic flavor. I’ll definitely make them again and have already shared the recipe!”
– PG
Table of contents
- Ingredients
- Instructions
- What to serve with them
- Recipe tips
- More taco recipes
Quesabirria tacos—also called birria tacos, queso birria, or red tacos—get their nickname from the deep red color the corn tortillas pick up when dipped in the birria consomé. These tacos pair richly seasoned, braised beef with melted cheese for a satisfying, authentic Mexican street-food experience.
About birria: Birria is a traditional Mexican stew made by marinating and slow-braising goat, lamb, or beef in a blend of dried chiles (such as guajillo and árbol), tomatoes, vinegar, and warming spices. The long, slow cook produces tender meat and a flavorful braising liquid called consomé. Once you have prepared birria, quesabirria tacos come together quickly, making them an ideal way to use leftover birria or to prep ahead and assemble on the day you serve them.
While birria originated in Jalisco, the quesabirria trend that adds cheese and a dipped tortilla comes from Tijuana and has spread across food trucks and restaurants. With a little planning, you can recreate those restaurant-quality tacos at home.
Ingredients
- Prepared birria: Use shredded braised beef (or goat/lamb if you prefer) and reserve the braising liquid (consomé) separately from the meat.
- Thick corn tortillas: Choose fresh, sturdy tortillas that can withstand dipping in the consomé. Thin or dried-out tortillas may tear.
- Oaxaca cheese: This semisoft Mexican cheese melts beautifully. If you can’t find Oaxaca, substitute shredded Monterey Jack or mozzarella.
Instructions
Prepare the birria first and keep the shredded meat and consomé separate. You can make birria a few days ahead; the flavors only improve with time. When you’re ready to assemble quesabirria tacos, follow these steps for hot, melty tacos with perfectly flavored tortillas:
- Heat a large skillet or griddle over medium-high heat and lightly coat it with oil or nonstick spray.
- Dip a corn tortilla into the warm consomé, covering both sides so the tortilla turns a rich, reddish color.
- Place the dipped tortilla onto the hot skillet and cook for about 30 seconds, then flip.
- On one half of the tortilla, add 2 tablespoons of shredded Oaxaca cheese. Top the cheese with about 1/4 cup shredded birria.
- Fold the tortilla over the filling and cook another 30–60 seconds, until the cheese melts and the tortilla is slightly crisp but still pliable.
- Remove the quesabirria and repeat with remaining tortillas. Keep finished tacos warm while you cook the rest.
What to serve with them
Traditionally, quesabirria tacos are garnished with diced white or red onion and chopped cilantro, then served with a small bowl of warm consomé for dipping. Lime wedges add a bright, acidic contrast—squeeze a little over each taco just before eating.
To build a full Mexican-style meal, pair these tacos with simple sides like Mexican rice, guacamole, fresh salsa, or Mexican street corn.
- Mexican rice
- Guacamole
- Fresh salsa
- Mexican street corn or corn salad
Recipe tips
- Eat them fresh: Quesabirria tacos are best hot off the griddle. Leftovers tend to get soggy from the consomé.
- Gluten-free option: Use corn tortillas and gluten-free seasonings to keep these tacos naturally gluten free.
- Cheese makes the difference: The only major difference between birria tacos and quesabirria is the addition of cheese—delicious and indulgent.
- Control the heat: Spice level depends on your birria recipe. Reduce or increase árbol chiles or other hot peppers in the braise to suit your taste.
- Scale easily: The quantities here make about 16 tacos and can be doubled when serving a crowd. Plan for 2–4 tacos per person depending on appetite and side dishes.
- Tortilla quality matters: Thick, fresh corn tortillas hold up to dipping. Avoid extra-thin or dried-out tortillas that tear when dipped in consomé.
More taco recipes
Keep Taco Tuesday interesting by trying other slow-braised and grilled taco ideas, such as barbacoa, carne asada, pulled pork tacos, or carnitas. Leftover birria also makes an amazing filling for soups, ramen, or tostadas.
Quesabirria Tacos
16 tacos
Whitney Bond
Ingredients
- 4 cups shredded beef birria (see birria recipe)
- 2 cups birria broth (consomé)
- 16 thick corn tortillas
- 1 pound Oaxaca cheese, shredded (or Monterey Jack)
Optional toppings
- 1/2 cup diced red or white onions
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Start by preparing birria and keep the shredded meat and consomé separate.
- Heat a large skillet or griddle over medium-high heat and lightly oil the surface.
- Dip each corn tortilla into warm consomé, coating both sides.
- Place the tortilla on the hot pan, cook 30 seconds, flip, then add 2 tablespoons of shredded cheese to one half.
- Top the cheese with about 1/4 cup shredded birria, fold the tortilla, and cook until the cheese melts, about 30–60 seconds.
- Remove and repeat with remaining tortillas. Serve immediately with diced onions, cilantro, lime wedges, and small bowls of warm consomé for dipping.
Notes
- If using refrigerated leftovers, reheat the consomé on the stove and warm the meat with a little broth so it stays moist before assembling tacos.
- A griddle lets you prepare more tacos at once; if using a skillet, you may need to cook in batches.
- Always use fresh, thick corn tortillas for best results—avoid ultra-thin or dried-out varieties.
Nutrition Facts (per taco, approximate)
Calories: 271 kcal | Carbohydrates: 14 g | Protein: 19 g | Fat: 16 g | Sodium: 425 mg