Description
Shredded braised beef is crisped in a skillet with its spiced braising juices, stuffed into corn tortillas, and served with consommé for dipping along with onions, cilantro, and lime. Smoky chiles and warm spices create bold, craveable flavors in this trending Mexican specialty. Ready in about 20 minutes.
Cultural Background
Birria originated in the town of Cocula in Jalisco, Mexico, in the 16th century after Spanish conquistadors introduced goats, which locals braised with chiles and spices in underground pits or kilns to tenderize the gamey meat and mask its strong flavor. Originally a stew made with goat, it evolved into beef versions in northern Mexico, particularly Tijuana, where street vendors in the mid-20th century popularized serving the shredded meat in tortillas with a side of rich consommé for dipping. The crispy quesabirria taco style gained massive popularity in the 2010s across North America as a portable, crave-worthy street food.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 pounds shredded braised beef (use all or most of your pre-braised batch)
- 1 cup reserved braising liquid or beef consommé (from the braised beef)
- 1/2 cup beef broth (to thin consommé if needed)
- 12 corn tortillas (5-6 inch)
- 2 cups shredded Oaxacan cheese or Monterey Jack
- 1/2 cup finely diced white onion
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 2 tablespoons neutral oil or reserved beef fat (for crisping)
- 1 teaspoon chili powder or additional birria spice blend (optional, to boost flavor)
Instructions
- In a small saucepan over medium heat, warm the reserved braising liquid with beef broth if needed to reach a thin, dippable consommé consistency; simmer gently for 5 minutes and keep warm.
- Heat a large cast-iron or nonstick skillet over medium-high heat and add 1 tablespoon oil or reserved beef fat.
- Add the shredded braised beef to the skillet in an even layer and cook undisturbed for 3-4 minutes until the bottom develops crispy, browned edges; stir and crisp for another 2 minutes, adding a splash of braising liquid if it dries out to enhance flavor and moisture.
- Remove the crisped beef to a bowl and keep warm; wipe the skillet if needed and reduce heat to medium.
- Working one or two at a time, lightly dip both sides of a corn tortilla in the warm consommé, then place in the skillet.
- Sprinkle 2-3 tablespoons cheese over the tortilla, add a generous 2-3 tablespoons of the crisped braised beef to one half, and top with a pinch of diced onion and cilantro if desired.
- Fold the tortilla over to form a taco and press gently; cook for 1-2 minutes per side until the tortilla is crispy and golden with melted cheese.
- Repeat with remaining tortillas and filling, adding more oil or fat to the skillet as needed.
- Serve immediately with small bowls of the warm consommé for dipping, extra onions, cilantro, and lime wedges on the side.
Tips
- Use a cast-iron skillet for superior crispiness on the tortillas and beef edges without burning.
- Avoid overcrowding the skillet when crisping the beef to ensure even browning and texture.
- Substitute Monterey Jack for Oaxacan cheese if unavailable, or add a pinch of smoked paprika to the beef for extra depth if your braising liquid lacks intensity.
Nutrition
Calories: 520
Protein: 38g
Carbs: 42g
Fat: 24g