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
- 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
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.
*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