Description
These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers.
Ingredients
Scale
- ¼ cup of the oil skimmed from the top of the cooked birria
- 8 corn tortillas
- 8 ounces shredded Monterey jack cheese
- 3 cups of shredded birria beef
- birria consome, for dipping
Instructions
- Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side.
- Add 1/2 ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another 1/2 ounce of cheese. Fold the tortilla in half.
- Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side.
- Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.
- Serve with leftover birria Consome, for dipping.
Notes
- Storage: Store leftover Birria Quesatacos in the refrigerator for up to 4 days.
- Reheating: I recommend reheating in a pan on the stovetop, or in an air fryer.
- Toppings: I like to top these with chopped red onion, torn cilantro, and some extra cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beef Recipes
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
Keywords: Birria Quesatacos, Quesabirria tacos, beef Birria Tacos, birria res, homemade birria, Mexican beef stew