Birria tacos, also known as quesabirria, are pan fried until crispy and filled with tender shredded beef, melted cheese, and rich, saucy flavor from the consommé. Each bite is cheesy, crispy, and meant for dipping.
This recipe focuses on assembling birria tacos using prepared birria. If you need the base, start with my birria recipe. And if you’re looking for more Mexican-inspired dishes, try my Chicken Tinga and Tostadas de Tinga next.
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Birria tacos, also known as tacos de birria, have definitely had a moment. You see them at food trucks and pop-ups, but this isn’t just another trend. There’s real history behind this dish that goes beyond a typical taco night, and once you taste it, you understand why it’s stuck around.
The combination of tender, slow-cooked beef, rich consommé, and that melty layer of cheese is what makes it stand out. It’s messy, flavorful, and a recipe that actually lives up to the hype.
Why This Birria Tacos Recipe Works
- Rich, flavorful base — Starting with a well-developed birria means the beef is already tender and deeply seasoned, so every taco carries that same savory depth without extra work.
- Crispy, melty finish — Dipping the tortillas in consommé and pan frying them with cheese gives you those crispy edges and that melty center that makes quesabirria tacos so satisfying.
- Easy setup — Once the birria is made, the rest comes together quickly. It’s simple to assemble, cook, and serve without feeling like you’re starting from scratch.
What are Birria Tacos?
Birria tacos are a traditional Mexican dish made with tender, slow-cooked meat, typically goat or beef, simmered in a rich chile-based broth called consommé. The shredded meat is placed into a corn tortilla, dipped in the broth, and pan fried until crispy. It’s often served with cheese as quesabirria and a side of consommé for dipping.
Tools You’ll Need
Ingredients You Will Need for Beef Birria Tacos
Here is a breakdown of what you will need to make quesabirria tacos. For actual measurements, see the recipe card at the end of this post.
- Birria beef — I’m using my prepared birria here, which gives you tender, shredded beef that’s already packed with flavor from the slow simmer. It’s what makes these tacos taste like they’ve been cooking all day, because they have.
- Corn tortillas — I stick with corn tortillas because they hold up well after being dipped in consommé and pan fried. They get that signature crispy edge without falling apart.
- Oaxaca cheese (or mozzarella) — I like using Oaxaca for that authentic, melty pull, but mozzarella works just as well if that’s what you have. The key is using a cheese that melts smoothly.
- Consommé (with fat) — I always dip the tortillas into the top layer of the consommé so they pick up that rich color and flavor before hitting the pan. That’s what gives the tacos their signature look and taste.
- Chopped white onion — This adds a fresh bite that cuts through the richness of the beef and cheese. I keep it finely chopped so it blends into each bite.
- Fresh cilantro — I use cilantro for that bright, herbaceous finish that balances everything out. It brings a little freshness to each taco.
- Lime wedges — A squeeze of lime right before serving makes a big difference. It lifts the flavors and keeps the tacos from feeling too heavy.
How To Make Birria Tacos
Below is a summary of how to make the best birria tacos. For a complete and detailed list of steps, see the recipe card at the end of this post.
Prepare the Birria
I start with my birria already made, using tender Mexican beef that’s been slow-cooked until it’s easy to shred. Once it’s ready, I pull the meat apart and keep the consommé close by, especially that top layer of fat. If I’ve made a case of birria ahead of time, this part comes together even faster.
Dip the Tortillas
I heat a skillet over medium heat, then dip each corn tortilla into the consommé so it’s fully coated. This step is what gives the tacos that deep color and rich flavor once they hit the pan. I let any excess drip off before placing it in the skillet.
Fill and Fold
Once the tortilla is in the pan, I add shredded beef and a layer of cheese, then fold it over while everything is still warm. This is where I assemble birria tacos, making sure each one has a good balance of meat and that melty cheese. I press it lightly so everything stays in place.
Cook Until Crispy
I let the tacos cook until the outside is crisp and lightly charred, then flip and repeat on the other side. The cheese melts into the tortilla while the edges get perfectly crispy. I keep the heat steady so they don’t burn before they’re ready.
Serve and Enjoy
I serve the tacos hot with chopped onion, cilantro, lime, and a side of consommé for dipping. That extra broth ties everything together and adds even more flavor to each bite. It’s simple, but it always hits the way it’s supposed to.
Tips and Tricks
- Use the top layer of consommé. Dipping the corn tortilla into the fat on top gives you that rich color and helps the tacos crisp up properly in the pan.
- Don’t overfill the tortillas. Keeping the filling balanced makes them easier to fold and helps everything cook evenly without spilling out.
- Shred the beef finely. Smaller pieces distribute more evenly and give you a better texture in each bite.
- Keep the heat at medium. This allows the tortillas to crisp up without burning before the cheese has a chance to melt.
- Press lightly while cooking. A gentle press helps the tortilla make full contact with the pan, creating those crispy edges.
- Serve immediately. Birria tacos are best hot, when the cheese is still melty and the tortillas are at their crispiest.
Storage
I store leftover birria tacos in an airtight container in the refrigerator once they’ve cooled completely. Eat them within 2–3 days. I keep the consommé separate so the tortillas don’t get soggy.
The Best Way to Reheat Birria Tacos
For the best texture, I reheat them in a skillet over medium heat until warmed through and crispy again on both sides. You can also use an air fryer at 350°F for a few minutes to bring back that crisp without drying them out.
Reheating the Consommé
I warm the consommé separately on the stovetop or in the microwave until hot. This keeps everything tasting fresh and gives you that same dipping experience when serving again.
Frequently Asked Questions
What cut of meat is birria made of?
Birria is traditionally made with goat, but beef is more commonly used, especially cuts like chuck and short ribs. These cuts become tender and easy to shred after a long simmer.
Why do I need to dip the tortillas in consommé?
Dipping the corn tortilla in consommé adds flavor and helps create that signature crispy, red-tinted exterior when pan fried. It also keeps the tortillas from drying out while cooking.
What cheese is best for birria tacos?
Oaxaca cheese is commonly used because it melts smoothly and has a mild flavor. Mozzarella is a good substitute if Oaxaca is not available.
Why aren’t my tacos getting crispy?
This usually comes down to heat or not enough fat from the consommé. Make sure your pan is properly heated and that you’re using that top layer of fat when dipping the tortillas.
What is the difference between birria and barbacoa?
Birria is a stew made with meat simmered in a chile-based broth, while barbacoa is slow-cooked meat, often with simpler seasoning and little to no liquid. Birria is typically served with consommé, whereas barbacoa is usually served as shredded meat without a broth.
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Quesabirria Tacos
Equipment
- Large Skillet or cast iron pan
- Ladle
Ingredients
- Birria Recipe
- 12 corn tortillas
- 6 ounces Oaxaca cheese
- 1 small white onion finely chopped
- 1 bunch cilantro, leaves, finely chopped
- 3 limes, sliced, for squeezing and cilantro mixture
- kosher salt, to taste
Instructions
- Chop cilantro and onion and mix in a bowl. Add 3 teaspoons of lime juice, season to taste with salt and mix to combine. Set aside.
- Shred birria and set aside.
- Heat a large saucepan oven medium heat. Add 2 teaspoons of consomé then add two tortillas, cooking on both sides until warmed through and soft. Lower heat to low then add oaxaca cheese on one side of the tortilla followed by desired amount of shredded beef. Fold the cheese-less side over.
- Continue to cook, and flip to make sure the cheese melts throughout the taco and the shell gets crispy. It's okay if cheese melts onto the pan.
- Serve with desired amount of onion and cilantro, lime wedges. and consomé for dipping. Enjoy!
