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Birria Quesatacos with Consomé

Birria quesatacos with crispy-edged quesadillas filled with birria meat and melted cheese. Serve with warm consomé for dipping so every bite is cheesy, tender, and crunchy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Birria beef
  • 2 cup shredded birria beef leftover or prepared
Consomé
  • 2 cup consomé from birria cooking liquid
Tortillas
  • 8 corn tortillas
Cheese
  • 2 cup shredded Oaxaca or mozzarella cheese
Frying
  • oil for frying use as needed
Toppings
  • 0.5 cup diced white onion
  • 0.25 cup fresh cilantro, chopped
  • 1 lime wedges
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Warm the consomé
  1. Warm the consomé in a small pot over medium-low heat and keep it at a gentle simmer, with visible small bubbles around the edges and steam rising.
Make the crispy quesatacos
  1. Heat oil in a cast iron skillet over medium heat until shimmering, then watch for a faint ripple in the oil.
  2. Place a tortilla in the hot oil and warm for about 20 seconds until it turns lightly golden and flexible, then flip it to the other side.
  3. Quickly add a handful of shredded cheese to the tortilla while it’s still hot, letting it start melting in place.
  4. Add 2 tablespoons of birria meat to the cheesy side, distributing it so it sits in the center like a filling.
  5. Fold the tortilla in half to form a quesataco, pressing lightly so the edges stay together.
  6. Fry the folded quesataco for 1-2 minutes per side over medium heat until the cheese is fully melted and the tortilla has crisp, browned edges.
  7. Drain the quesatacos on paper towels until the surface looks dry and crisp, with steam no longer rising.
Serve with toppings
  1. Arrange the quesatacos on a plate and set a bowl of hot consomé beside them so dipping is ready right away.
  2. Top the quesatacos with diced onion and chopped cilantro for a fresh, speckled finish.
  3. Serve with lime wedges and hot sauce so the bright acidity and heat can be added at the table.

Notes

Pro tip: For maximum crisping, fry the quesatacos in batches and keep the consomé at a gentle simmer so it stays piping hot for dipping. Store leftovers in the refrigerator up to 3 days; re-crisp in a skillet over medium heat. Freezing isn’t recommended because the tortillas can soften. For a lower-fat option, use reduced-fat cheese and trim extra fat from the birria before filling.