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I brought back Quesabirria Tacos as my little treasure from my Tijuana trips. When I cook them, my kitchen fills with spicy consommé smells that take me back to those Mexican street vendors. There's nothing better than biting into crispy golden tortillas hiding tender beef and stretchy cheese—it's pure joy that I love sharing with others.
Mouthwatering flavor celebration
What makes these tacos so special is how comforting and fun they are. The magic happens as cheese melts and tortillas get that perfect crunch. I always use this recipe for leftover birria, and trust me, my guests always want seconds. The best part? Dipping your taco in the broth between each bite.
From my kitchen
- Must-haves: shredded birria beef with its flavorful broth, my favorite corn tortillas, good stretchy Oaxaca cheese, a splash of oil for cooking
- My finishing touch: crisp white onion, fragrant cilantro and juicy lime wedges
The wonder of Quesabirria
- Getting started
- I begin with my already-prepared beef birria and its piping hot broth.
- The flavor soak
- I quickly dunk my tortillas in the broth, which gives the tacos their amazing taste.
- The tasty build
- On my hot griddle, I lay down my tortillas, a big handful of cheese, and my shredded meat.
- The golden finish
- I let the cheese slowly melt before adding my extras and folding my tacos. You need patience for that perfect golden color.
- Time to eat
- I serve my tacos hot with all the fixings so everyone can make them their own way.
My insider tips
* I'm a corn tortilla fan all the way, they bring that authentic taste you just can't get with flour ones.
* When I can't find Oaxaca cheese, fresh mozzarella works wonderfully too.
* My griddle needs to be just right not too hot or it'll burn, not too cool or you miss that perfect crunch.
* I like sprinkling a bit of chili powder on my tortillas before dipping them, it adds an extra kick.
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Saving for later
* I store leftovers in an airtight container in the fridge, they stay good for a few days.
* The oven works best for reheating if you want that crunch back. Microwaving is faster but less crispy.
* When I make too many, I freeze them and pop them straight in the oven later. It's perfect for busy nights.
Frequently Asked Questions
- → Can I prepare birria ahead of time?
- Yes, you can make birria up to three days in advance and keep it in the fridge. The consommé holds up well too, and its flavor gets even better.
- → What cheese works if I can’t find Oaxaca cheese?
- Mozzarella is a great alternative because it melts similarly. Quesillo or Chihuahua cheese are also good options if available.
- → How do I make tacos extra crispy?
- First, coat the tortillas in the fatty consommé. Then cook them long enough on both sides till they're golden and crunch.
- → Can I reuse the dipping consommé?
- Absolutely! You can keep using it for several tortillas. Just make sure it stays warm as you’re preparing the tacos.
- → What’s the best way to reheat leftovers?
- Warm them up in a skillet on medium heat to keep them crisp. Avoid the microwave as it’ll make them soft. Heat the consommé separately.