Go Back

Birria Quesatacos with Consomé

Birria quesatacos with consomé are crispy-edged quesadillas folded with birria beef and melted cheese, then served with warm dipping broth. The consomé is kept at a gentle simmer for a classic dip-and-bite experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Birria quesatacos and consomé dipping sauce
  • 2 cup shredded birria beef Use leftover or prepared birria beef.
  • 2 cup consomé From the birria cooking liquid for best flavor.
  • 8 corn tortillas
  • 2 cup shredded Oaxaca or mozzarella cheese Oaxaca is traditional; mozzarella melts easily.
  • 0.25 cup oil for frying Use enough to shallow-fry in a skillet.
  • 0.5 cup diced white onion For topping after frying.
  • 0.25 cup fresh cilantro, chopped For topping after frying.
  • 0.25 lime wedges For serving.
  • 0.25 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Warm the consomé and heat the oil
  1. Warm the consomé in a small pot over low heat and keep it at a gentle simmer, so it’s hot but not boiling hard (about 10 minutes). You should see small bubbles around the edges throughout.
  2. Heat the oil in a skillet over medium heat until it shimmers, indicating it’s hot for shallow-frying (about 2 minutes).
Assemble the quesatacos
  1. Place 1 tortilla in the hot oil and warm for about 20 seconds, until it becomes pliable (light sizzling should be visible). Flip it and work quickly.
  2. Add a handful of shredded cheese and about 2 tablespoons of birria meat to the tortilla, then fold it in half to form a quesataco. The cheese should start to melt on contact.
Fry until crispy and serve
  1. Fry the folded quesataco for 1-2 minutes per side until the cheese is melted and the edges are crisp (golden-brown in spots).
  2. Drain the fried quesatacos on paper towels so the crust stays crispy (30-60 seconds).
  3. Arrange quesatacos on a plate and serve alongside a bowl of hot consomé for dipping. Top with diced onion and cilantro, then serve with lime wedges and hot sauce.

Notes

For extra crunch, don’t overload the filling—use a thin layer of cheese so it melts and seals the tortilla. Store leftovers in the fridge up to 3 days; reheat quesatacos in a hot skillet or oven to re-crisp (avoid microwaving). Freezing isn’t recommended for best texture. For a lighter option, use part-skim Oaxaca/mozzarella and shallow-fry with less oil.