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Birria Quesatacos (Crispy Dipped Birria Tacos)

Name: Birria Quesatacos (Crispy Dipped Birria Tacos)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 800 g Shredded birria meat (beef or lamb); 500 ml Birria consommé (cooking broth); 12 Corn tortillas (small); 1 White onion (finely chopped); 1 bunch Fresh coriander; 4 Dried guajillo chilli (for the consommé); 2 cdas Vegetable oil (for crisping)

210 min (30 prep + 180 cook) Medium 4 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Corn tortillas dipped in birria consommé, crisped on the griddle with melted cheese and shredded birria meat.

About this recipe

Birria quesatacos are the most indulgent version of Jaliscan street tacos: corn tortillas dipped in rich red birria consommé then crisped on the griddle with melted cheese until golden and crunchy outside, juicy within. The filling is the birria itself - shredded beef or lamb slow-cooked with guajillo chilli, ancho, cloves and cinnamon - served with finely chopped white onion, fresh coriander and a bowl of hot consommé for dipping. Born in Jalisco, they went viral worldwide via social media in 2019-2020.

History & Origin

Birria is a dish from Jalisco state dating back to the colonial era, when Spaniards introduced lamb to Mexico and indigenous peoples incorporated it into their pit-cooking techniques. The word birria derives from a term meaning 'worthless thing' - legend has it the Spanish considered the marinated lamb the indigenous people prepared to be of no value. Over time, birria became the most celebrated dish in Guadalajara. Birria quesatacos are a relatively recent evolution popularised in the 2000s at Los Angeles restaurants serving the Jaliscan community, going viral in 2019-2020 under the hashtag #birriataco.

Estimated cost

£15.50

Total cost

£3.90

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

32g

Protein

48g

Carbohydrates

22g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the consommé: dry-toast the guajillo chillies on a dry griddle for 30 seconds each side. Soak in hot water for 15 minutes. Blend with garlic, cumin and salt. Strain into the birria broth to intensify it.
💡 The consommé must be well seasoned - it is the secret ingredient that soaks into the tortilla.
2
Heat a frying pan or griddle to medium-high. Briefly dip each tortilla in the hot consommé (2-3 seconds each side). Place on the hot griddle.
💡 Don't leave the tortillas too long or they will tear. Just a quick dip is all that is needed.
3
Add grated Oaxaca or Cheddar cheese onto the tortilla. Place shredded birria on one half. Fold the tortilla and press gently. Cook 2-3 minutes per side until crispy.
💡 The cheese acts as glue - make sure it is fully melted before flipping.
4
Serve the crisped tacos with a bowl of hot consommé alongside for dipping, finely chopped white onion and fresh coriander on top.
💡 Dip the taco into the consommé before each bite - that is how they are eaten in Jalisco.