Quesabirria Tacos (Birria Tacos with Melted Cheese and Consomme)
Crisp, red-dipped corn tortillas folded around melting cheese and shredded beef, served with a cup of consomme for dunking.
Made with Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.74 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the beef with the salt. Heat the oil in a casserole and brown the beef in two batches for 3 minutes a side. Return it all to the pot.
- 2
Pour in 500 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Bring to a simmer, cover tightly and cook in the oven for 2 hours 30 minutes, until the beef shreds with a fork.
150 min - 3
Lift the beef into a bowl and shred it with two forks. Strain the liquid into a jug. Skim the red fat from the top into a small bowl and keep it. Spoon 4 tablespoons of consomme over the shredded beef.
- 4
Warm the remaining consomme in a pan until steaming hot and ladle it into four small cups.
- 5
Heat a large frying pan over a medium heat. Dip each tortilla in the red fat so both sides are coated, lay it in the pan and scatter over cheese and a heap of beef. Fold in half and fry for 1 to 2 minutes a side until crisp and the cheese has melted.
2 min - 6
Serve straight away with the onion, coriander and lime wedges, and the cups of consomme for dipping.
Tips
- Dip the tortillas in the red fat, not the consomme. A wet tortilla steams and splits, while a fat-coated one crisps and turns brick red.
- Oaxaca cheese melts into long strings. If you cannot find it, use low moisture mozzarella, not the wet kind in brine.
- Cook the tacos one or two at a time over a medium heat so the cheese melts before the outside burns.
- Serve each person a cup of consomme with a squeeze of lime and a spoonful of chopped onion. Dunk every bite.
Storing and freezing
Keep the shredded beef and consomme separately in the fridge for up to 3 days. Freeze the beef in its consomme for up to 3 months. Reheat until steaming hot all the way through, and fry the tacos fresh.
Questions
What is the difference between birria tacos and quesabirria?
Birria tacos are filled with the shredded stewed meat. Quesabirria tacos add melted cheese and are fried crisp on a griddle. They are served with a cup of the cooking liquid, the consomme, for dipping.
Can I make quesabirria tacos ahead?
Yes. Braise and shred the beef up to 3 days ahead and keep it in its consomme. Fry the tacos just before serving, because they lose their crunch within about 10 minutes.
Which cheese works best?
Oaxaca cheese is traditional and melts into strings. Low moisture mozzarella is the best UK swap. Monterey Jack or a mild cheddar also work but are greasier.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.