Quesabirria Tacos (Birria Quesadillas)
Birria quesadillas, also known as quesabirrias. Corn tortillas dipped in birria broth and filled with cheese and birria.
Servings: 8 tacos
Ingredients
- 8 corn tortillas
- 1 (8 oz) pkg shredded cheese or 2 cups; *see notes
- birria **see notes
- ¼ cup cilantro chopped; more to taste
- ¼ cup onion chopped
- limes
Instructions
- Strain birria and set consomé/birria sauce aside in large bowl.
- Place large skillet or griddle over medium high heat.
- Dip tortilla into sauce and place on griddle. Sprinkle shredded cheese onto entire tortilla, add shredded birria and chopped onions and cilantro to one half of the tortilla.
- Fold tortilla in half over birria side and slightly press down with spatula.
- With a spoon drizzle a little sauce, about ½ tbsp, onto taco and flip.
- Cook for a couple of minutes, drizzle sauce onto taco and flip one more time. Cook for 1-2 minutes just to enough for tortilla to absorb sauce. Set aside.
Notes
*You can use mozzarella but highly recommend oaxaca or chihuaha or asadero cheeses. These can be found in a lot of stores in the Mexican grocery section. These melt beautifully but any white cheese that melts easily will work.
**For 8 tacos use my half batch of my birria recipe. Keep in mind if making a whole batch of birria for this you will need to double the ingredients for these tacos/quesabirrias.
Birria Recipe HERE