Cheesy Birria Tacos (Quesabirria Tacos)

These cheesy Birria tacos (aka quesabirria tacos) are the greatest Mexican street food to have ever existed. Smoky, tender braised beef and lots of melty cheese are wrapped in a corn tortilla coated in Birria grease and then pan-fried until crispy. Served alongside a warm bowl of Birria consommé for dunking, these tacos will be an instant favorite!

Why You Will Love This Cheesy Birria Tacos Recipe

No matter how large of a batch of Birria I make, it is always gone way too quick when these Quesabirria tacos are on the menu! Here’s why I know you will love this recipe:

• Authentic Flavors: I was gifted this Birria taco recipe from a friend who is a Mexican chef. The combination of spices creates an authentic taste that transports you straight to Mexico!
• Crispy, Fried Tortillas: Dipping the corn tortillas in the Birria grease and then frying them gives the tacos more flavor with an irresistible crunch. I never skip this step because it adds so much texture!
• Cheesy & So Flavorful: Each taco is stuffed with lots of melted, gooey cheese and slow-cooked beef that is incredibly tender and infused with tons of flavor from Mexican spices and dried chiles.
• Savory Consommé for Dipping: The rich Birria consommé, the broth from cooking the meat, is perfect for dipping your crispy quesabirria tacos into!

What are Birria Tacos?

Birria tacos are a traditional Mexican street food originating from the state of Jalisco, Mexico. They consist of tender, slow-cooked meat, typically beef or goat, seasoned with a blend of chilies and spices. The meat is served in corn tortillas that are often dipped in the cooking broth and then fried until crispy.

The tacos are usually accompanied by a rich consommé, a flavorful broth made from the meat’s cooking liquid, for dipping. This recipe is for cheesy Birria tacos, also know as quesabirria tacos, where the only difference is the addition of lots of gooey, melted cheese!

What You Will Need

As long as you already have a pot of Birria ready to go, this Birria taco recipe is an easy, 20-minute meal! Scroll down to the recipe card for exact amounts.

• Corn Tortillas: I always use corn tortillas as they stay crispy once dunked in the beef cooking grease and fried. You can also use flour tortillas, but know they can get soggy!
• Birria: You will need a batch of stovetop Birria or crockpot Birria. You will use the cooked meat, the grease and the juice to dip your tacos in!
  • Birria Grease: I skim the grease off the top of the large pot of Birria stew as it cools for dipping the tortillas into. Please don’t substitute it for vegetable shortening or vegetable oil. They’re not Tacos de Birria without the Birria grease and it adds *so* much flavor!
  • Shredded Birria: Use the shredded beef, drained from the excess broth.
  • Birria Broth: Also referred to as “Birria consommé”, it is used as a dipping sauce when serving the tacos.
• Shredded Cheese: Oaxaca is the most traditionally used, but I love using Chihuahua cheese. Monterey Jack, mozzarella, pepper Jack, and even Mexican cheese blends will all also work.
• Optional Toppings: Diced red or white onion, chopped cilantro, avocado, fresh sliced radishes, Mexican Crema and a lime wedge on the side! If needed, thin out sour cream with a little water to make it similar in texture to Mexican Crema.

How to Make Birria Tacos

Ready in just 3 simple steps, these Birria Tacos will be done by the time you finish reading this post. Scroll to the recipe card at bottom of the post for full detailed instructions, or to watch the handy video showing you step by step how to make Birria Tacos!

• Dip the Tortillas. Dip one or two corn tortillas in warm Birria grease. It needs to be warm so it can coat them like a liquid. Arrange them in a hot skillet over medium-high heat.
• Stuff and Fold. Add cheese and meat to taste on half of each tortilla. Fold the tortillas in half, like quesadillas, and press down with a spatula as they cook to help them stay closed. Cook tacos for about 2 minutes on each side, until crispy.
• Enjoy. Top the tacos with your desired toppings. Serve immediately with a bowl of warm consommé on the side for dipping!

Chef’s Tips & Variations

• Don’t add too much filling. Don’t go overboard with the cheese and meat. If your Birria tacos won’t stay closed when frying, then you’ve added too much filling. If the tacos are still popping open, I will add a little cheese on both sides of the tortilla to help seal them shut!
• Remove excess moisture. If your birria meat still has a lot of consommé, squeeze some of the excess moisture out to make your tacos extra crispy. Don’t worry, you will still make them extra juicy when you dunk them in the consommé when serving!
• Use a griddle. If you use a smaller skillet, you will need work in batches because the tortillas shouldn’t overlap. Use a large flat griddle to easily cook more tacos at once!
• Make tacos al vapor. Don’t want to fry your tacos? Place the tacos de birria in a steamer basket and steam them for 3 to 4 minutes or until extremely soft. While different than crispy fried tacos, they will still delicious!
• Don’t skip the consommé! I love dipping these crispy tacos into a small bowl of the rich, flavorful Birria broth. It’s an essential part of the Birria taco experience!

What To Serve with Quesabirria Tacos

Serve these crispy, cheesy beef tacos with a margarita and all your favorite Mexican sides! Here are a few of my favorite side pairings to get you started:

• Rice and Beans: Mexican rice and charro beans or frijoles de la olla (brothy Mexican beans) are my personal favorites. However, you also can’t go wrong with refried beans!
• Chips and Dips: For appetizers, how about some homemade tortilla chips and my favorite restaurant style salsa or authentic guacamole.
• Vegetable Sides: Mexican street corn salad or whole Mexican street corn are a must in my house, but I also love this Calabacitas (Mexican squash).
• Dessert: It’s not a party without dessert! This traditional creamy queso flan can’t be beat, but you can try with this easy tres leches cake or arroz con leche (rice pudding).

How to Store & Reheat Leftovers

These tacos are really best served fresh! I highly recommend storing the ingredients separately and frying up a fresh batch of tacos each time. They only take a few minutes to make and are so worth it!

However, you can refrigerate any cooled leftovers in an airtight container for up to 3 days. You can reheat them in a hot skillet over medium heat for about 3 minutes, until warm. However, I find the crispest results are achieved in the air fryer at 400°F, for 2 to 3 minutes.

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