What exactly are quesabirria tacos and how do they differ from regular birria tacos?

Quesabirria tacos are tacos filled with shredded birria beef and melted cheese, typically Oaxaca cheese. The main difference from regular birria tacos is the addition of cheese inside the tortilla, which is then fried until crispy. Regular birria tacos contain just the seasoned meat and are usually served with a side of birria broth for dipping, while quesabirria tacos combine the rich flavors of birria with gooey melted cheese for a heartier taste and texture.

What ingredients do I need to prepare authentic quesabirria tacos at home?

To make authentic quesabirria tacos, you’ll need shredded birria beef cooked in a flavorful broth, fresh corn tortillas, Oaxaca cheese for melting, and a birria consommé broth for dipping. Additionally, topping ingredients include finely minced onions, cilantro, and jalapeño mixed with a pinch of salt. Lime wedges and chipotle crema—a blend of adobo sauce, crema, and lime juice—are served alongside to add brightness and creaminess.

How do I assemble and cook quesabirria tacos so they have a crispy texture and melted cheese inside?

Start by dipping each corn tortilla briefly into warm birria broth to soften and flavor them. Place the tortilla on a hot skillet, add a layer of shredded birria beef and Oaxaca cheese, then fold the tortilla over. Fry the folded taco on both sides until the cheese is melted and the shell turns golden and crispy. Serve immediately with onion topping, chipotle crema, lime wedges, and a small bowl of consommé for dipping.

Can quesabirria tacos be adapted for special diets, like keto or gluten-free?

Yes, quesabirria tacos can be made keto-friendly by using homemade psyllium husk tortillas instead of traditional corn ones. However, corn tortillas generally hold up better when dipped in broth and fried. For gluten-free options, corn tortillas are naturally gluten-free, but always check labels for cross-contamination. Adjusting toppings and avoiding processed additions also helps keep the recipe aligned with dietary needs.

What’s the best way to store and reheat leftover quesabirria tacos and their toppings?

Store leftover birria meat and broth in airtight containers in the refrigerator; meat can last 5-6 days, broth for a few days, and toppings like onion mix and chipotle crema for 3-4 days. For reheating, warm the meat and dip tortillas briefly in broth before frying again to regain crispiness. While reheated tacos might not be as crunchy as fresh ones, reheated components retain their flavor and can be combined fresh before serving.

Quesabirria Tacos Recipe Tips For Crispy Flavorful Street Food

Ingredients

– 1 strained or 3 cups shredded beef birria

– 2 cups broth from birria or 3 cups beef consomé

– 1 tablespoon oil

– 24 corn tortillas

– 24 ounces shredded Oaxaca cheese

– 1/2 minced onion for the onion topping

– 1 stemmed, seeded, minced jalapeno for the onion topping

– 4 tablespoons chopped cilantro for the onion topping

– 1 teaspoon salt for the onion topping

– 2 tablespoons chipotle chili paste from adobo sauce for the chipotle crema

– 1/4 cup crema or sour cream mixed with heavy cream and lime juice for the chipotle crema

– Juice of 1 lime for the chipotle crema

– 4 lime wedges for garnish

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Instructions

1-First, prepare the chipotle crema by whisking together 2 tablespoons chipotle chili paste from adobo sauce, 1/4 cup crema (or a mix of sour cream, heavy cream, and lime juice), and the juice of 1 lime; keep it covered until you’re ready to serve.

2-Next, mix the onion topping by combining 1/2 minced onion, 1 stemmed, seeded, minced jalapeno, 4 tablespoons chopped cilantro, and 1 teaspoon salt; set this aside for later.

3-Reheat 1 strained or 3 cups shredded beef birria and 2 cups broth from birria (or 3 cups beef consomé) separately until hot, ensuring the meat stays moist and flavorful.

4-Preheat a cast iron skillet or griddle over medium-high heat and brush it with 1 tablespoon oil to prevent sticking.

5-Dunk one corn tortilla into the hot broth, place it on the skillet, add a layer of 24 ounces shredded Oaxaca cheese and shredded beef on one half, then fold it over carefully.

6-Fry until the bottom is crispy and browning, flip it, and continue frying until the cheese melts completely, creating that gooey, irresistible filling.

7-Repeat the process with the remaining 24 corn tortillas, then serve hot with the consomé for dipping, along with the onion topping, chipotle crema, and 4 lime wedges.

Last Step:

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Notes

🌯 Prepare chipotle crema and onion topping ahead to streamline the cooking process.
❄️ Cook and shred beef birria in advance; leftovers freeze well for future dishes.
🌽 Use corn tortillas for best durability during dipping and frying, though flour tortillas are an option.

Author: Brandi Oshea
Prep Time: 10 minutes
Resting time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 3 tacos
Calories: 737
Sugar: 2g
Sodium: 2203mg
Fat: 44g
Saturated Fat: 25g
Carbohydrates: 44g
Fiber: 6g
Protein: 46g
Cholesterol: 112mg