Quesabirria Tacos
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 tacos
- ¼cup seasoned birria fat plus 1 cup leftover birria meat (both from Birria de Res)
- 4corn tortillas
- 1cup shredded low-moisture cheese, such as Monterey Jack
- ¼white onion, chopped
- 1handful fresh cilantro leaves, chopped
- 1lime, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
195 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Use a spoon to skim the red-stained fat floating on the top of the birria pot — it’s deeply seasoned and the key to crisp, delicious tacos — and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
- Step 2
Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle ¼ cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about ¼ cup meat over half of each tortilla.
- Step 3
As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It’s OK if some cheese spills out, in fact, it’s encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
- Step 4
Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
Private Notes
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Cooking Notes
Laurie
One of the best things I’ve eaten in ages. Every bite was a perfect combination of rich complex flavors and cheesy goodness. I made Birria just to make these tacos and it was worth every minute of effort. Without question, will make this again.
SCDC
Sounds like this would make PERFECT small quesadillas (maybe they'd be easier to flip than tacos?), garnished with a dollop of sour cream and some sliced avocado. I can hardly wait!
A Passey
Birria is one of our favorite things to eat, so I was excited to see this recipe. I started making a shopping list in my head, then realized my local birria place is between my house and the market. I’ll never top their recipe, can’t improve perfection. Those of you who don’t have a birria place a few blocks away - try it! For best results, it really should be goat.
Susan Nakagawa
This is a recipe that keeps on giving. I made the birria and let it sit overnight to skim the fat for tacos. The flavor of the beef--I used chuck--was fantastic. I served the tacos with pickled red onions and cilantro. Later in the week I made burritos with black beans and rice. I froze the remainder for two weeks. Last night I thawed about 2 cups and used it for nachos. This morning I used the remainder in a hash mixture with eggs. Rave reviews all around.
walter
After step 3 , dip the taco into the birria juice and put it back on the grill , the taco will absorb all the yummy flavors of the birria and turn into an orange yummy color .
cocktail hour
Fabulous. I didn’t have a slick of fat, and my birria consommé is more thick like pancake batter. So I heated veg oil with some thick spoons of sauce to get a flavored oil liquid to dip tortillas. Used pepper jack and would have like a sharper cheese flavor. Maybe some cheddar or just more jack. It’s a great technique for a different style of taco.
Denver
I used the technique with left-over pork carnitas and veg oil. Yum
Pete Sandberg
These really need Oaxaca cheese, which isn’t in every store. Our local co-op does stock it and it’s the difference maker at the good birria places
Amanda
Just so good!
Hana
We made these yesterday with lamb as we had one in the freezer. It was boneless so we added beef marrow bones. It was delicious! I’m addicted and it was worth the effort! Made a lot too so we have enough for another meal or two.
Chapel Hill
Terrific way to use up leftover Birria! Brushed the tortillas with vegetable oil instead of Birria fat (we just didn’t have enough) which was probably a flavor hit but still tasted AMAZING. Everyone loved the tacos and we will definitely make again! Will also try this preparation with pork chili verde.
Susan A
The birria de res recipe was a project but so worth it to make these tacos for my son's birthday!
for those of you with griddles
Over the years I have noticed when going into taqueria’s, the line cook places the shredded cheese straight on the griddle, let’s it start to melt the places the birria consommé dipped tortilla right on top of the cheese. There then flip the tortilla with the melted crunchy topped cheese fill it with birria, chopped onions and cilantro (you can also add more cheese. Then you just fold and enjoy.
Carol K.
These are excellent and a lot of fun to eat. There’s nothing like melted cheese in a crispy corn tortilla and the sauce sets it off nicely.
marijke.schellenbach
I am totally and unashamedly obsessed with quesabirria tacos dorados. Lucky for me there is a birria stand here in Yuma where I can get my fill and when it is cool enough here, I make it myself.
marijke.schellenbach
I am totally obsessed with this!
Patricia
One memorable taco I ate on the outskirts of Guadalajara had a simple salsa made with finely chopped cilantro and onions. Perfect for this!
Bliss
I served the tacos with a small bowl of the hot consumme on the side for dipping, so juicy so delicious
taby
Made these with a venison roast and it was absolutely amazing. We’ll try it with beef when the venison is gone but it’s the perfect use of a bone-in roast!
cocktail hour
Fabulous. I didn’t have a slick of fat, and my birria consommé is more thick like pancake batter. So I heated veg oil with some thick spoons of sauce to get a flavored oil liquid to dip tortillas. Used pepper jack and would have like a sharper cheese flavor. Maybe some cheddar or just more jack. It’s a great technique for a different style of taco.
Susan Nakagawa
This is a recipe that keeps on giving. I made the birria and let it sit overnight to skim the fat for tacos. The flavor of the beef--I used chuck--was fantastic. I served the tacos with pickled red onions and cilantro. Later in the week I made burritos with black beans and rice. I froze the remainder for two weeks. Last night I thawed about 2 cups and used it for nachos. This morning I used the remainder in a hash mixture with eggs. Rave reviews all around.
A Passey
Birria is one of our favorite things to eat, so I was excited to see this recipe. I started making a shopping list in my head, then realized my local birria place is between my house and the market. I’ll never top their recipe, can’t improve perfection. Those of you who don’t have a birria place a few blocks away - try it! For best results, it really should be goat.
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