Crispy Quesabirria Tacos
FreshJax Team
4
10 minutes
15 minutes
Crispy, Cheesy Perfection
Take your taco game to legendary status. Corn tortillas are dipped straight into the top layer of chili fat from your birria broth, placed onto a hot griddle, loaded with shredded Oaxaca cheese and beef, and folded into crispy half-moons.
An Unbeatable Bite
Every single bite delivers a satisfying crunch from the pan-seared tortilla followed by a gooey, cheesy interior. Pair with a bowl of warm consommé, raw onions, and cilantro for dipping.
Good to Know: The secret behind a great quesabirria taco is the Maillard reaction. The natural sugars and proteins in the chili-infused fat caramelize against the hot griddle, creating that iconic crunchy, golden-red shell.
Ingredients
4 cups pre-cooked, shredded Beef Birria (from Traditional Slow-Cooker Beef Birria recipe)
2 cups reserved Birria Consommé, with its surface fat
12 corn tortillas
3 cups shredded Oaxaca cheese, or Monterey Jack
1 cup white onion, finely diced
1/2 cup fresh cilantro, finely chopped
Lime wedges, for serving
Directions
Heat a large flat griddle or cast-iron skillet over medium heat.
Take a corn tortilla and gently dip it completely into the top layer of the warm birria consommé, ensuring it picks up the red chili fat.
Place the dipped tortilla onto the hot griddle. Immediately sprinkle a handful of cheese over the entire tortilla.
Add a generous spoonful of shredded birria beef to one half of the tortilla.
Once the cheese begins melting and the bottom of the tortilla gets crispy (about 2 minutes), fold the empty cheese half over the meat side to create a half-moon.
Flip and cook for another 1 minute until ultra-crispy. Repeat for all tacos.
Serve hot, garnished with raw onions and cilantro, with a side bowl of warm consommé for dipping.
