Quesabirria Tacos | Recipe Remix

Remove your cooked meat from the liquid into a medium sized bowl and shred with two forks.

Use corn tortillas instead of flour tortillas for a more authentic texture and flavor.

Use shredded Oaxaca cheese or mozzarella cheese for a gooey and stretchy filling. You can also use other types of cheese, such as Monterey Jack, cheddar or queso fresco.

Use either the fat from the Instabomb Birria batch on the top layer of the Birria batch or oil of choice.

Use a cast-iron skillet or nonstick pan.

Dip the tortillas in the fat on the top of the consommé (broth) before frying the tortillas in oil, preferably avocado oil.

Place the tortillas flat in the pan.

Add cheese to 1/2 of the tortilla, then approximately 2 tablespoons of shredded beef on top of the cheese.

When the tortillas seem like the tortilla is getting crispy, add one tablespoon of chopped white onion, and 1/2 tablespoon of chopped cilantro. Finish that with squeezed lime before folding over.

Fold the tortilla over and press with your spatula and flip if needed.

You want them super crispy so they can handle being dipped in the consommé.

Don't overstuff the tortillas with cheese and beef, as they might burst open or fall apart when frying.

Keep the quesabirria tacos warm in the oven at 200 F until ready to serve.

Serve with 1/4 cup of consommé with chopped cilantro for dipping, and 1/4 additional fresh lime on the side.