Dinner · Part 3 of 3: Tips & recipe card

Crispy Birria Quesatacos with Rich Consommé Tips, FAQ & printable recipe

Name: Crispy Birria Quesatacos with Rich Consommé
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8 corn tortillas; 300 g (10 1/2 oz) shredded cooked beef; 200 g (7 oz) Oaxaca cheese, shredded; 1/2 cup chili oil (from the consommé); 2 cups rich beef consommé, hot; 1/2 cup diced white onion; 1/4 cup fresh cilantro leaves, chopped

By Clara Weller · Oct 21, 2026

A crispy birria quesataco dipped into a bowl of rich consommé, with melted cheese and beef visible.

Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 4

Tips for success

For extra crispiness, let the cooked tacos rest on a wire rack for a minute before serving.

This prevents them from becoming soggy. Serve the consommé in individual bowls so each person can dip their taco as they eat.

If the chili oil from the consommé is not enough, supplement with a neutral oil mixed with chili powder.

The key is to have a generous amount for coating the tortillas. Adjust the amount of chili oil to your preferred spice level.

Variations

Chicken Birria: Swap the beef for shredded cooked chicken. Use the same chili oil and consommé. Cook until the chicken is heated through and the cheese is melted.
Vegetarian Quesatacos: Replace the beef with seasoned black beans or roasted vegetables. Use a vegetable consommé and chili oil. The rest of the method stays the same.
Extra Spicy: Add sliced jalapeños or a drizzle of hot sauce to the filling before folding. Use a spicier chili oil for the tortillas.
Cheese Blend: Mix Oaxaca cheese with a sharp cheddar for a more pronounced cheese flavor. The cheddar will add a golden color and a slightly different melt.

Storage and make-ahead

Fridge: Store leftover quesatacos in an airtight container in the refrigerator for up to 3 days. Keep the consommé separate.
Freezer: Freeze assembled but uncooked quesatacos on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat: Reheat leftover tacos in a skillet over medium heat for 2-3 minutes per side until hot and crispy. Reheat consommé in a saucepan until steaming.

Leftover quesatacos can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat them in a skillet over medium heat to restore crispness. The consommé can be stored separately and reheated on the stove.

The shredded beef and consommé can be made ahead and stored in the refrigerator for up to 3 days.

The chili oil can be skimmed and kept in a jar. When ready to serve, reheat the consommé and assemble the tacos as directed.

Serving ideas

Serve the quesatacos immediately after cooking, with a bowl of hot consommé for dipping. Garnish with extra diced onion and cilantro if desired. A squeeze of lime adds brightness, but is optional.

These tacos are best enjoyed fresh and hot. Provide plenty of napkins, as the consommé can be messy. They make a satisfying dinner for a crowd or a special weeknight treat.

Frequently asked questions

Can these quesatacos be made ahead of time?

The components can be made ahead: the shredded beef, consommé, and chili oil can be refrigerated for up to 3 days. Assemble and cook the tacos just before serving to ensure they remain crispy.

What if the tortillas crack when folding?

Corn tortillas can crack if they are too cold or dry. Warm them briefly in a dry skillet or microwave before dipping in oil. Also, do not overfill; use a moderate amount of filling to make folding easier.

Can you use flour tortillas instead of corn?

Flour tortillas can be used, but they will not have the same crispy texture or authentic flavor. Corn tortillas are recommended for the traditional birria quesataco experience.

How do you get the consommé to be rich and flavorful?

The consommé should be made from braising the beef with dried chilies, spices, and aromatics. Strain it well and skim the fat. If using store-bought broth, enhance it with chili powder, garlic, and onion.

Can these be baked in the oven instead of griddled?

Yes, you can bake them at 400°F (200°C) for about 10 minutes, flipping halfway, until crispy. However, griddling gives a better char and texture.

Recipe card

Crispy Birria Quesatacos with Rich Consommé

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

8 corn tortillas
300 g (10 1/2 oz) shredded cooked beef
200 g (7 oz) Oaxaca cheese, shredded
1/2 cup chili oil (from the consommé)
2 cups rich beef consommé, hot
1/2 cup diced white onion
1/4 cup fresh cilantro leaves, chopped

Instructions

Shred the cooked beef into bite-sized pieces. Shred the Oaxaca cheese. Dice the onion and chop the cilantro. Skim the red chili oil from the top of the consommé and set aside. Have the consommé hot and ready for serving.
Dip each corn tortilla into the chili oil, coating both sides evenly. Let any excess drip off. The tortillas should be lightly coated but not soaked.
Heat a large skillet or flat-top griddle over medium-high heat. Place the oiled tortillas on the hot surface and cook for 30 seconds until they begin to sizzle and soften.
Sprinkle a generous layer of shredded Oaxaca cheese over one half of each tortilla. Top with the shredded beef, diced onion, and cilantro. Fold the other half over to form a taco.
Press the folded taco with a spatula and cook for 2 minutes per side, until the tortilla is blistered, deep mahogany red, and shatteringly crisp. The cheese should be fully melted and oozing at the edges.
Transfer the quesatacos to a platter. Serve immediately with a bowl of hot consommé for dipping. Dunk each taco into the consommé before taking a bite. Let it rest for 3 minutes before slicing.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 550
Protein: 25 g
Carbohydrates: 30 g
Fat: 35 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.