Crispy Birria Quesatacos with Rich Consommé

Crispy corn tortillas fried in chili oil, packed with melted Oaxaca cheese and juicy shredded beef, then dunked into a rich, ruby-red consommé.

These birria quesatacos deliver the perfect crunch, a molten cheese pull, and deep savory flavor in every single bite. They are the ultimate taco night indulgence.

Birria quesatacos are a beloved Mexican dish that combines the rich, slow-cooked flavors of birria with the satisfying crunch of a crispy taco.

This recipe focuses on the assembly and crisping of the tacos, using pre-cooked shredded beef and a rich consommé for dipping.

The result is a taco that is shatteringly crisp on the outside, gooey and cheesy on the inside, and absolutely irresistible when dunked into the warm, aromatic broth.

Ingredients

Why this recipe works

The method of dipping corn tortillas in chili oil before griddling is the key to achieving that signature deep red color and crispy texture. The oil helps the tortillas crisp up evenly and imparts a subtle, spicy flavor that complements the beef and cheese.

Cooking the tacos on a hot griddle with a press ensures maximum contact with the surface, creating a blistered, crunchy exterior while the cheese melts to a gooey perfection. This technique is simple but yields professional-quality results.

Notes and substitutions

Use high-quality corn tortillas that are pliable enough to fold without cracking. If they are stiff, warm them briefly in a dry skillet before dipping in oil.

Oaxaca cheese is ideal for its excellent melting properties, but Monterey Jack or mozzarella are good alternatives.

The consommé should be rich and flavorful. If you have leftover consommé from making birria, skim the top layer of chili oil for frying the tortillas. This adds an extra layer of flavor. For a shortcut, use a good-quality beef broth with added chili powder and spices.

• Oaxaca cheese: Monterey Jack or mozzarella, both melt well and give a similar stretch.
• Shredded cooked beef: Use leftover pot roast or brisket, shredded.
• Chili oil from consommé: If no consommé is ready, use a neutral oil mixed with chili powder.

Equipment

• Large skillet or flat-top griddle
• Spatula
• Small bowl for chili oil
• Cutting board and knife
• Serving platter
• Ladle for consommé