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Quesabirria Tacos

Quesabirria tacos = cheese and shredded meat stuffed tacos.
When it comes to taco night this one is an amazing recipe! It starts with my birria recipe and then dunks tortillas in the rich broth before frying them filled with cheese and shredded beef! It's messy, delicious, and may level up your taco night forever.
Course Main Course
Cuisine Latin, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Servings 8
Calories 737kcal

Equipment

  • 10-12" Cast Iron Skillet or other oven safe skillet

Ingredients

For the quesabirria tacos

  • 1 Recipe Birria strained, or 3 cups shredded beef
  • 2 cups broth from birria recipe or 3 cups beef consomme
  • 1 tablespoon oil
  • 24 Corn tortilla
  • 24 oz Oaxaca cheese shredded

For the onion topping:

  • ½ onion minced
  • 1 jalapeno stemmed, seeds removed, minced
  • 4 tbsp Cilantro
  • 1 teaspoon Salt

Chipotle Crema

  • 2 tablespoon paste from chipotle chilies in adobo sauce
  • ¼ cup crema
  • 1 lime

Garnish

  • 4 Limes sliced into wedges

Instructions

Make the Chipotle crema:

  • Whisk together the ingredients in a bowl.
    2 tablespoon paste from chipotle chilies in adobo sauce, ¼ cup crema
  • Add the juice of one lime.
    1 lime
  • Cover until ready to use

Make the onion topping:

  • Whisk the chopped onion, jalapeno, and cilantro together in a bowl.
    ½ onion, 1 jalapeno, 4 tablespoon Cilantro
  • Season with a pinch of salt.
    1 teaspoon Salt
  • Set aside until ready to use.

Make the quesabirria tacos:

  • Reheat the birria in a microwave safe bowl or in a small oan on the stove.
    1 Recipe Birria
  • Meanwhile, reheat the beef broth in a small pot on the stove over medium-low heat.
    2 cups broth from birria recipe
  • Preheat a cast iron skillet or large griddle over medium-high heat. Brush oil over the surface.
    1 tablespoon oil
  • Working one at a time dunk a tortilla into the broth.
    24 Corn tortilla, 2 cups broth from birria recipe
  • Place onto the skillet and fill half with a layer of cheese and meat. Fold over to close.
    24 oz Oaxaca cheese, 1 Recipe Birria
  • Fry the taco until crisp and just starting to brown on one side.
  • Flip and fry the other side. Its ok if cheese melts out a bit.
  • Repeat as needed to assemble all of your tacos, filling the skillet or griddle as you go to work in batches.

Serve

  • Serve the tacos hot from the griddle.
  • Divide the remaining broth into small ramikins with the onion mixure on the side for everyone to dip their tacos into the broth and top with the onions and lime wedges.
    4 Limes

Notes

To keep this keto, we used homemade tortillas made from scratch at home with psyllium husk. They did not hold up as well to the dunking in broth and frying as the corn did, but they get the job done.
Monterey jack cheese works great if you can’t find Oaxaca.

Nutrition

Serving: 1g | Calories: 737kcal | Carbohydrates: 44g | Protein: 46g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 2203mg | Potassium: 618mg | Fiber: 6g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 4mg