Melty Cheese Quesabirria Tacos

Tacos filled with flavorful birria and melted cheese.

Enjoy these irresistible Quesabirria Tacos featuring tender beef birria and oozy Oaxaca cheese, served with a side of rich birria broth for dipping. This authentic recipe brings the flavors of Tijuana street food to your home with simplicity and delight.

Recipe Details

Prep Time: 10 hours
Cook Time: 10 minutes
Total Time: 10 hours 10 minutes
Servings: 16 tacos

Full Ingredient List

4 cups shredded beef birria
2 cups birria broth (consomé)
16 thick corn tortillas
1 pound oaxaca cheese, or montery jack cheese (shredded)
1/2 cup diced red onions
1/4 cup fresh chopped cilantro
2 limes, sliced into wedges
Salt (optional)
Pepper (optional)

Quesabirria Tacos

Tools and Equipment

Large skillet or cast iron griddle (Buy)
Cooking spray or vegetable oil brush (Buy)
Tongs (Buy)

Ingredients

Quantity	Name	Preparation Notes	Substitutions
4 cups	shredded beef birria	prepared birria, recipe link included
2 cups	birria broth (consomé)	saved from prepared birria
16	thick corn tortillas	preferably fresh
1 pound	oaxaca cheese	shredded	monterey jack cheese
1/2 cup	diced red onions
1/4 cup	fresh chopped cilantro
2	limes	sliced into wedges

Instructions

Step 1: Prepare the birria if not done already. Keep the beef and broth separate. (Tips: Use the linked birria recipe for detailed preparation guidelines.)
Step 2: Heat a large skillet or cast iron griddle over medium-high heat and coat with cooking spray or vegetable oil. (Tips: Using a griddle allows you to cook more tacos at once.)
Step 3: Dip a corn tortilla in the birria broth, ensuring both sides are covered. (Tips: Fresh, thick tortillas work best to avoid tearing.)
Step 4: Place the tortilla on the hot skillet, cook for 30 seconds, then flip. (Tips: Ensure the skillet is hot before placing the tortilla to prevent sticking.)
Step 5: Add 2 tablespoons of shredded cheese to one side of the tortilla, then top with 1/4 cup of beef birria.
Step 6: Fold the tortilla over the filling and cook for an additional 30-60 seconds until the cheese melts. (Tips: Avoid overfilling to prevent spillage.)
Step 7: Remove the taco from the skillet. Repeat the process for the rest. (Tips: Keep prepared tacos warm in an oven set to 200°F.)
Step 8: Serve with diced onions, cilantro, and lime wedges. Provide a side of warm consomé for dipping.

Nutritional Information

Calories: 271
Protein: 19g
Fat: 16g
Carbohydrates: 14g
Fiber: 2g
Sugar: 1g

Additional Information

Notes: For best results, use fresh, thick tortillas and consume immediately after preparation.

Background: Quesabirria tacos originated in Tijuana and quickly became popular for their crispy exterior and melty cheese interior, marrying traditional Mexican birria with modern quesadilla techniques.

Geographic Region: Mexico - Tijuana

Seasonality: Year-round

Occasion: Dinner, Event, Game Day, Family Meal

Recommended Pairings

Guacamole
Mexican Rice
Corn Salsa