Quesabirria Tacos Recipe

1. Remove the beef to a large bowl and shred with two forks.

2. Skim excess fat from the surface of the liquid, but keep some—it gives flavor and helps crisp the tortillas.

3. Strain the broth if you like a smoother consomé.

4. Set the shredded beef and consomé aside separately.

The consomé will be used both to crisp the tortillas and for dipping at the table.

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Step 5: Prepare the Tortillas

1. Heat a large skillet or griddle over medium heat.

2. Ladle some of the red‑tinted consomé into a shallow bowl.

3. Working one or two at a time, quickly dip each tortilla into the consomé so it’s lightly coated but not soggy.

This step gives the tortillas their signature color and flavor.

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Step 6: Fill and Crisp the Quesabirria Tacos

1. Place dipped tortillas on the hot skillet.

2. Sprinkle a layer of cheese on half of each tortilla.

3. Add a spoonful of shredded beef on top of the cheese.

4. When the underside is crisp and the cheese is starting to melt, fold the tortilla over to form a taco, pressing gently with a spatula.

5. Cook until both sides are golden and crisp and the cheese is fully melted, flipping as needed.

6. Transfer finished tacos to a plate or a rack and repeat with remaining tortillas, adding a little fat or consomé to the pan if it gets dry.

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Step 7: Serve With Consomé for Dipping

1. Reheat the remaining consomé and ladle into small bowls for each person.

2. Serve tacos hot, topped with chopped onion and cilantro, with lime wedges on the side.

3. Dip each quesabirria taco into the warm consomé before every bite for the full experience.

This base recipe gives you everything you need; to reach 1000+ words in an article, add background on birria, tips for choosing chiles or extra seasonings, slow‑cooker and pressure‑cooker variations, and serving ideas like rice, beans, or salsas.