Yield: 12 tacos
Cheesy Birria Tacos (Quesabirria Tacos)
Cheesy Birria Tacos (also known as Quesabirria Tacos) are the best Mexican street food, ever! With smoky, tender braised beef and lots of melty cheese, these crispy tacos are served with consommé for dunking.
Ingredients
For the Tacos
- 12 corn tortillas
- 1 cup Birria grease, warmed
- 2 cups Birria meat, shredded
- 2 cups shredded Oaxaca, or Chihuahua cheese
- 1 cup Birria broth, warmed, for serving
Optional Toppings
- ½ cup diced white onion
- 3 radishes, chopped or sliced
- ¼ cup cilantro, chopped
- ¼ cup Mexican crema, or sour cream
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Instructions
- Heat a nonstick pan, then dip one or two tortillas in the birria grease, covering both sides. Add to the hot pan.
- Add a couple tablespoons of cheese and birria meat to one side of each tortilla. Once the cheese is melted, fold the tortilla in half to form the taco. Cook on each side for about 2 to 3 minutes until good and crispy. Press down on the tacos as they fry with a spatula to help them stay together. Repeat till all the tacos are made.
- Serve tacos topped with diced onion, radishes, cilantro, Mexican cream, and a bowl of warm Birria broth (Birria consommé) to dunk in, if desired!
Video
Notes
Storage: These tacos are really best served fresh! 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.
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!
Nutrition
Serving: 1 taco, Calories: 374kcal, Carbohydrates: 13g, Protein: 14g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 286mg, Potassium: 218mg, Fiber: 2g, Sugar: 1g, Vitamin A: 177IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 1mg