Crispy Birria Tostadas with Melted Cheese & Consommé Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can lightly fry the tostada shells in a skillet with a little oil before assembling. This adds an extra layer of crunch and flavor.

If you prefer a milder cheese, use a young cheddar or a Mexican melting cheese like Chihuahua. Adjust the amount of consommé to your taste—some like a light drizzle, others prefer to dip each bite.

To keep the tostadas from becoming soggy, serve them immediately after adding the consommé. If you're making multiple tostadas, assemble them one at a time and add the consommé right before serving.

You can also serve the consommé on the side so each person can add as much as they like. For a spicier kick, add sliced jalapeños or a drizzle of hot sauce.

Variations

• Chicken Birria Tostadas: Substitute shredded chicken for the beef. Use a similar seasoning blend with dried chiles, garlic, and spices. The consommé can be made with chicken broth.
• Vegetarian Tostadas: Replace the birria beef with seasoned roasted mushrooms or jackfruit. Use vegetable broth for the consommé and add extra beans for protein.
• Spicy Birria Tostadas: Add sliced jalapeños or a drizzle of hot sauce to the toppings for extra heat. You can also stir chipotle powder into the refried beans.
• Breakfast Tostadas: Top the tostadas with a fried egg and a sprinkle of cheese before broiling. Serve with salsa and avocado for a hearty breakfast.

Storage and make-ahead

Fridge

Store leftover assembled tostadas in an airtight container in the refrigerator for up to 2 days. The tostadas will lose their crispness, so reheat in the oven.

Freezer

Freeze the shredded birria beef and consommé in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the beef and consommé in a saucepan over medium heat until hot. Reheat assembled tostadas in a 350°F (175°C) oven for 5-7 minutes.

Store leftover tostada components separately in airtight containers in the refrigerator for up to 3 days. Keep the tostada shells in a dry, cool place.

To reheat, place the tostadas on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until the cheese is melted and the edges are crisp. Avoid microwaving, as it will make the tostadas soggy.

You can prepare the shredded birria beef and consommé up to 3 days ahead. Store them separately in the refrigerator. Reheat the beef in a saucepan with a little consommé before assembling. The refried beans can also be made ahead and warmed when needed. Assemble and broil the tostadas just before serving for the best texture.

Serving ideas

Serve the birria tostadas immediately after adding the consommé, while the cheese is still molten and the tostadas are crisp. Place them on individual plates and offer extra consommé on the side for dipping.

Lime wedges and additional cilantro make great garnishes. These tostadas are a satisfying main course, but they can also be cut into smaller pieces for appetizers.

For a complete meal, serve with a simple side salad or Mexican rice. The tostadas are hearty enough to stand alone, but they pair beautifully with a cold beer or a refreshing agua fresca. The contrast of textures—crunchy, creamy, and tender—makes each bite exciting. Encourage everyone to eat with their hands for the full experience.

Frequently asked questions

Recipe card

Crispy Birria Tostadas with Melted Cheese & Consommé

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 4 crispy corn tostada shells
• 1 cup warm refried black beans
• 250 g (8.8 oz) shredded birria beef
• 1 1/2 cups shredded Oaxaca cheese
• 4 radishes, thinly sliced
• 1/2 cup diced white onion
• 1/4 cup fresh cilantro leaves
• 1/4 cup crumbled cotija cheese
• 1 lime, cut into wedges
• 1 cup hot birria consommé

Instructions

1. Preheat the broiler. Place the tostada shells on a baking sheet. Spread a thick layer of warm refried black beans over each tostada, covering the surface evenly. Mound the shredded birria beef over the beans, distributing it evenly. Top with the shredded Oaxaca cheese, piling it high.
2. Place the baking sheet under the broiler and broil for 3 minutes, until the cheese is melted and bubbling and the edges of the tostadas are golden. Watch closely to prevent burning. Let it rest for 3 minutes before slicing.
3. Remove from the broiler and immediately top with sliced radishes, diced onion, fresh cilantro, and crumbled cotija cheese. Squeeze fresh lime juice over the top.
4. Spoon hot birria consommé generously over the top of each tostada. Serve immediately, with extra consommé on the side for dipping. Use two hands to lift the tostada and enjoy the crunchy, cheesy bite.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

35 g

Fat

30 g

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