Step 1

Start by preparing the birria, using the recipe linked to the left.

Step 2

Once the birria is prepared, keep the beef and broth separate.

Step 3

Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.

Step 4

Coat the skillet with cooking spray, or brush the skillet with vegetable oil.

Step 5

Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.

Step 6

Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.

Step 7

Add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.

Step 8

Top the cheese with about 1/4 cup shredded beef birria, then fold the tortilla over the beef and cheese.

Step 9

Cook for 30-60 seconds, or until the cheese melts in the tacos.

Step 10

Remove the quesabirria taco from the skillet and repeat, making as many tacos as you’d like.

Step 11

Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.