Crispy Birria Tostadas with Melted Cheese & Consommé

Golden, crispy tostadas are piled with seasoned refried beans, tender shredded birria beef, and a mountain of melted Oaxaca cheese, then broiled until bubbly.

A final spoonful of hot consommé brings everything together with rich, savory flavor. This is birria in its crunchiest, cheesiest form—a satisfying twist on the classic taco that delivers texture and depth in every bite.

Birria tostadas take everything you love about birria tacos—the slow-cooked beef, the rich consommé, the melted cheese—and pile it onto a crunchy corn tostada for a completely different experience. The tostada shell stays crisp under the weight of the toppings, providing a satisfying crunch that contrasts with the tender beef and gooey cheese.

This recipe is perfect for a weeknight dinner or a festive gathering, and it comes together quickly if you have leftover birria on hand. With a handful of fresh toppings and a generous drizzle of consommé, these tostadas are a celebration of Mexican flavors.

Ingredients

Why this recipe works

The tostada shell provides a sturdy, crunchy base that holds up to hearty toppings. Spreading a layer of refried beans first creates a barrier that prevents the shell from becoming soggy, while adding creamy texture and earthy flavor. The beans also help the beef and cheese stay in place.

Broiling the assembled tostadas melts the cheese quickly and evenly, creating a golden, bubbly crust that locks in moisture. The high heat of the broiler mimics the effect of a comal, toasting the edges of the tostada for extra crunch.

Spooning hot consommé over the top just before serving adds a burst of rich, savory liquid that soaks into the toppings without compromising the crispness of the shell.

Notes and substitutions

For the best results, use freshly made tostada shells or high-quality store-bought ones. The shells should be sturdy enough to hold the toppings without cracking. If you have leftover birria, this recipe is a fantastic way to use it up—just reheat the beef in a little consommé to keep it moist.

Oaxaca cheese is a Mexican string cheese that melts beautifully and has a mild, buttery flavor. If you can't find it, mozzarella or Monterey Jack are good substitutes.

Cotija cheese adds a salty, crumbly finish; feta can be used in a pinch. Adjust the amount of consommé to your liking—some prefer a light drizzle, while others like to drown the tostada in broth.

• Oaxaca cheese: mozzarella or Monterey Jack cheese
• Refried black beans: refried pinto beans
• Birria beef: shredded beef from a store-bought birria kit
• Cotija cheese: feta cheese (optional)

Equipment

• Baking sheet
• Aluminum foil
• Broiler
• Spoon
• Chef's knife
• Cutting board