Birria Quesatacos

4.75 from 4 votes

Crispy corn tortillas dipped in rich birria consommé, filled with fall-apart tender shredded beef, melted cheese, and pickled onions.

Prep Time15

Cook Time15

Course: Breakfast, dinner, Lunch

Cuisine: Mexican

Meat & Poultry: beef

Servings:

Calories: 337kcal

Dip and fry the tortilla. Using tongs, dip a corn tortilla in warm birria consommé, coating both sides. Place on the hot pan
8 corn tortillas
Add cheese and fillings. Immediately sprinkle a handful of cheese over the entire tortilla. On one half, add 2 oz. shredded birria meat, a tablespoon of pickled onions, and a teaspoon of cilantro.
2 cups melting cheese, 1/2 cup pickled onions, 1/2 cup fresh cilantro, 16 ounces beef
.Fold and crisp. When the cheese begins to melt and the bottom is crispy (about 2 minutes), fold the cheese-only half over the filled half. Press gently with a spatula. Flip and press, frying each side until golden and crispy, about 1-2 minutes more
Serve. Transfer to a plate. Repeat with remaining tortillas. Serve immediately with small bowls of warm consommé for dipping, lime wedges, and extra pickled onions.
lime wedges, hot sauce

Make ahead: The birria consommé improves if made 1-2 days ahead. Refrigerate meat and consommé together. The fat will solidify on top for easy skimming. Reheat before making tacos.
Slow cooker method: Sear meat on stovetop. Combine everything in slow cooker. Cook on LOW 6-8 hours or HIGH 4-5 hours.
Instant Pot method: Use sauté function to sear meat in batches. Add remaining birria ingredients. Pressure cook on HIGH for 50 minutes with natural release.
For pickled onions: See my Easy Pickled Onions recipe. They add essential acidity.
Leftover birria: Makes excellent filling for tamales, burritos, or quesadillas. Or serve as a stew in bowls with warm tortillas.