Quesabirria Tacos (Red Tacos)
These incredible Beef Birria Tacos are unlike anything you've tried before. Eat them the classic way with Oaxaca cheese, cilantro, diced onions and a squeeze of lime or jazz it up with other favorite toppings. It's easy to make these famous street tacos in your own kitchen.
Servings 6
Calories 341kcal
Equipment
- 1 large nonstick skillet or griddle
Ingredients
- 1 recipe warm Beef Birria not drained of fat
- 18 soft corn tortillas white or yellow, I used street taco size, but you can also do larger.
- 1 small white onion or red or sweet onion, finely diced
- 1 pound Oaxaca cheese grated
- 1 bunch fresh cilantro
- 3 limes cut into wedges
- small bowls of birria consommé for dipping
ADDITIONAL OPTIONAL TOPPINGS:
- diced tomato
- diced avocado
- sliced radishes
Instructions
- Heat a large skillet or griddle over medium high heat.
- Dip both sides of the corn tortillas into the birria consommé to lightly coat the tortillas and transfer the coated tortillas to the hot skillet. Let them cook for 1-2 minutes until they start to crisp.
- Flip the tortillas over and spread with a generous layer of grated cheese. Let the tacos cook for 1-2 minutes or until the cheese begins to melt.
- Top with a generous spoonful of beef birria on one half of the tortilla. Add diced onion, a squeeze of lime juice and a sprinkle of cilantro.
- Fold the taco over and gently press with a spatula until the cheese starts to melt and ooze. Transfer the tacos to a serving plate and serve with more lime and extra cilantro and onions. Serve with a small bowl or ramekin of extra beef birria consommé for dipping.
Video
Nutrition
Calories: 341kcal | Carbohydrates: 32g | Protein: 16g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 534mg | Potassium: 152mg | Fiber: 5g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 1mg