Quesabirra Tacos

Quesabirra Tacos

Crispy, cheesy, dunkable goodness! these Quesabirria Tacos are packed with juicy birria and made fr dipping in rich, savory consommé.

Back to blog

Quesabirra Tacos

Just Add Luv

Cheesy, melty, and packed with savory birria flavor — these Quesabirria Tacos are crispy on the outside, tender on the inside, and perfect for dunking in rich, flavorful consommé. Taco night just got seriously upgraded!

Quesabirra Tacos

Ingredients

  • Prepared birria and consommé

  • Corn tortillas

  • Shredded Oaxaca, mozzarella, or Monterey Jack cheese

  • Chopped white onion & cilantro

  • Lime wedges

Directions

    blank

    1. Place your meat in a slow cooker, pressure cooker, or large pot.

    2. Add 1 Just Add Luv Birria Bomb and 4 cups of water.

    3. Slow cooker: 6 hours on HIGH or 8 hours on LOW

      Pressure Cooker: 30 minutes for each pound of meat

      Stovetop: 3 - 4 hours at a gentle simmer

    4. When the meat is fall-apart tender, shred it and return it to the broth. Skim off some of the rendered fat and save it for frying the tacos.

    blank

    1. Dip corn tortilla into the fat so it gets that signature color and flavor.

    2. Heat a nonstick skillet or griddle over medium heat (don’t use high heat—lower and slower is key for crispy, cheesy tacos!).

    3. Place the dipped tortilla on the skillet, after a few seconds flip it and sprinkle with cheese, and add a scoop of birria.

    4. Fold in half and cook until the cheese is melted and the tortilla is crispy, about 2–3 minutes per side.

    5. Top with chopped onion, cilantro, and a squeeze of lime.

    6. Serve with a cup of hot consommé for dipping—don’t skip this step, the consomme is everything!