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Beef Birria Quesatacos - (Quesabirria Tacos)

  • Author: Kyndra Holley
  • Total Time: 25 minutes
  • Yield: 8 tacos 1x
  • Diet: Gluten Free


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. 


  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.
  5. Serve with leftover birria Consome, for dipping. 


  • 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


  • Serving Size: 1 taco

Keywords: Birria Quesatacos, Quesabirria tacos, beef Birria Tacos, birria res, homemade birria, Mexican beef stew