20 Flavorful Quesabirria Recipes Authentic

Craving rich, melty, flavor-packed comfort food? Look no further than quesabirria—the irresistible marriage of tender birria beef, gooey cheese, and crispy tortillas. Whether you’re a birria newbie or a seasoned pro, these 20 authentic recipes will take your taco nights to the next level. From classic versions to creative twists, get ready to fall in love with every cheesy, saucy bite. Let’s dive in!

Classic Beef Quesabirria Tacos

Get ready to dive into the world of comfort food with these Classic Beef Quesabirria Tacos. They’re a game-changer for taco night.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• A couple of cups of beef broth
• A splash of vegetable oil
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• Salt to your liking
• 8 corn tortillas
• A handful of shredded Oaxaca cheese
• 1 white onion, finely chopped
• A bunch of fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides, about 3-4 minutes per side.
2. Throw in the minced garlic, ground cumin, smoked paprika, and salt. Stir to coat the beef evenly.
3. Pour in the beef broth until the meat is just covered. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the beef is fork-tender.
4. Once the beef is cooked, remove it from the broth and shred it with two forks. Tip: Save the broth for dipping!
5. Heat a skillet over medium heat. Dip a corn tortilla into the reserved broth, then place it in the skillet.
6. Sprinkle a generous amount of Oaxaca cheese on one half of the tortilla, add a portion of the shredded beef, then fold the tortilla over. Cook for 2-3 minutes on each side, until crispy and golden.
7. Repeat with the remaining tortillas and filling.
8. Serve the tacos hot, topped with chopped onion, cilantro, and a squeeze of lime. Tip: Serve with a side of the warm broth for dipping.

Melt-in-your-mouth beef, crispy tortillas, and gooey cheese make these tacos irresistible. Try serving them with a side of pickled onions for an extra kick.

Spicy Birria Ramen with Quesabirria

Hungry for a twist on ramen that packs heat and heartiness? This Spicy Birria Ramen with Quesabirria merges Mexican flavors with Japanese comfort in a bowl that’s bold and satisfying.

Ingredients

• 2 cups of beef broth
• 1 cup of birria consommé
• a couple of dried guajillo chilies, stems removed
• a splash of white vinegar
• 1 tbsp of vegetable oil
• 2 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• a pinch of salt
• 1 pack of ramen noodles
• 1/2 cup of shredded birria meat
• 1/4 cup of Oaxaca cheese, shredded
• a handful of cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a pot over medium heat. Sauté the garlic until fragrant, about 30 seconds.
2. Add the guajillo chilies, cumin, oregano, and salt. Toast for 1 minute, stirring constantly to avoid burning.
3. Pour in the beef broth and birria consommé. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
4. While the broth simmers, cook the ramen noodles according to package instructions, then drain and set aside.
5. Remove the chilies from the broth and blend with a splash of vinegar until smooth. Strain back into the pot for a silky texture.
6. Divide the noodles between bowls. Ladle the hot broth over the noodles.
7. Top with shredded birria meat and Oaxaca cheese. The heat from the broth will melt the cheese perfectly.
8. Garnish with cilantro and serve with lime wedges on the side for a bright finish.

Rich in flavor, the broth is deep and spicy, while the cheese adds a creamy contrast. Serve with extra consommé on the side for dipping quesabirria tacos made from the leftovers.

Cheesy Quesabirria Grilled Cheese

Fancy a twist on your grilled cheese? This Cheesy Quesabirria Grilled Cheese combines gooey cheese and rich birria flavors for the ultimate comfort food.

Ingredients

– 2 cups shredded Oaxaca cheese (or sub with mozzarella)
– 1 cup cooked birria (shredded beef stew)
– 4 slices of sourdough bread
– 2 tbsp unsalted butter, softened
– A splash of birria consommé for dipping

Instructions

1. Heat a large skillet over medium-low heat.
2. Butter one side of each bread slice. Tip: Softened butter spreads easier without tearing the bread.
3. Place two slices, buttered side down, in the skillet.
4. Layer 1 cup of cheese and ½ cup of birria on each slice in the skillet. Tip: Distribute the birria evenly to ensure every bite is flavorful.
5. Top with the remaining bread slices, buttered side up.
6. Cook for 3-4 minutes until the bottom is golden brown. Tip: Press down gently with a spatula to help the sandwich meld together.
7. Flip and cook the other side for another 3-4 minutes until golden and the cheese is melted.
8. Serve hot with a side of birria consommé for dipping. Unbelievably crispy on the outside and molten cheesy inside, this sandwich is a game-changer. Try pairing it with a spicy salsa for an extra kick.

Birria Quesadillas with Consommé

Birria quesadillas bring a delicious twist to taco night. Bold flavors and gooey cheese make them irresistible.

Ingredients

• 2 cups shredded birria meat
• 4 large flour tortillas
• 2 cups shredded Oaxaca cheese
• A splash of birria consommé
• A couple of tbsp vegetable oil

Instructions

1. Heat a large skillet over medium heat. Add a tbsp of vegetable oil.
2. Place a tortilla in the skillet. Sprinkle half with a cup of Oaxaca cheese.
3. Top the cheese with a cup of shredded birria meat. Fold the tortilla over.
4. Cook for 2-3 minutes per side, until golden brown and cheese melts. Tip: Press down lightly with a spatula for even browning.
5. Repeat with remaining tortillas and ingredients.
6. Heat the birria consommé in a small pot until warm. Tip: Skim off excess fat for a clearer consommé.
7. Serve quesadillas with a small bowl of consommé for dipping. Tip: Add a squeeze of lime for extra zest.

You’ll love the crispy edges and tender meat inside. Yummy when dunked in the rich, flavorful consommé.

Slow-Cooked Lamb Quesabirria

This Slow-Cooked Lamb Quesabirria is a game-changer for your next taco night. Tender, flavorful, and utterly comforting, it’s a must-try.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• A couple of tbsp olive oil
• 1 onion, roughly chopped
• 4 garlic cloves, minced
• A splash of apple cider vinegar
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• Salt to your liking
• Corn tortillas
• Cheese of your choice, shredded
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown the lamb chunks on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Add the onion and garlic, sauté until soft, about 3 minutes.
3. Pour in the apple cider vinegar and beef broth, scraping the bottom to deglaze.
4. Stir in cumin, smoked paprika, and salt. Bring to a simmer.
5. Cover and reduce heat to low. Cook for 3 hours, or until the lamb is fork-tender. Tip: Check occasionally to ensure there’s enough liquid.
6. Shred the lamb using two forks. Tip: Keep the broth for dipping.
7. Heat a skillet over medium heat. Place a tortilla, add cheese and shredded lamb, then top with another tortilla.
8. Cook until golden on both sides and the cheese is melted, about 2 minutes per side.
9. Serve with cilantro, lime wedges, and a side of the reserved broth for dipping.

Amazingly tender lamb with a crispy, cheesy exterior makes every bite unforgettable. Try serving it with a side of pickled onions for an extra kick.

Vegan Jackfruit Quesabirria Tacos

Whip up these Vegan Jackfruit Quesabirria Tacos for a meat-free twist on a classic. They’re packed with flavor and perfect for any taco night.

Ingredients

• 2 cups of young green jackfruit, shredded
• A splash of vegetable oil
• 1 onion, diced
• A couple of garlic cloves, minced
• 1 tbsp of smoked paprika
• 1 tsp of cumin
• A pinch of salt
• 1 cup of vegetable broth
• 4 corn tortillas
• A handful of vegan cheese, shredded
• A small bunch of cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat a splash of vegetable oil in a pan over medium heat.
2. Add the diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Toss in the shredded jackfruit, smoked paprika, cumin, and a pinch of salt. Stir well to coat.
4. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes until the jackfruit is tender and most liquid is absorbed.
5. Heat another pan over medium heat and warm the corn tortillas for about 30 seconds on each side.
6. Spread a layer of vegan cheese on half of each tortilla, top with the jackfruit mixture, and fold over.
7. Cook each quesadilla for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
8. Garnish with chopped cilantro and serve with lime wedges on the side.

Here’s how these tacos turn out: crispy on the outside, juicy and flavorful inside. Try dipping them in a spicy vegan consommé for an extra kick.

Quesabirria Pizza with Birria Sauce

Fusion at its finest, this Quesabirria Pizza combines the gooey goodness of quesabirria with the crispy crust of pizza. Birria sauce adds a deep, savory kick that’ll have you coming back for more.

Ingredients

• 2 cups of shredded Oaxaca cheese
• 1 cup of birria sauce (homemade or store-bought)
• 1 pizza dough (store-bought or homemade)
• A couple of tbsp of vegetable oil
• 1/2 cup of chopped cilantro
• A splash of lime juice
• 1/2 cup of diced white onion

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven is key for that perfect crispy crust.
2. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For extra crispiness, go thin.
3. Brush the dough lightly with vegetable oil to prevent sogginess.
4. Spread the birria sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded Oaxaca cheese on top of the sauce.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid burning.
7. Once out of the oven, drizzle with lime juice, then top with chopped cilantro and diced white onion.

You’ll love the crispy edges against the melty cheese, with the birria sauce bringing a rich, meaty flavor without the meat. Try serving it with extra birria sauce on the side for dipping.

Chicken Quesabirria Enchiladas

Vibrant flavors meet comfort in these Chicken Quesabirria Enchiladas, a twist on the classic that’s sure to impress. Perfect for a cozy night in or a lively gathering.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup birria broth (keep it warm)
• 1/2 cup diced onions
• a couple of minced garlic cloves
• 1 tbsp olive oil
• a splash of lime juice
• 8 corn tortillas
• 2 cups shredded Oaxaca cheese
• 1 cup enchilada sauce
• a handful of chopped cilantro

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft, about 3 minutes.
3. Add shredded chicken and a splash of lime juice to the pan. Stir to combine.
4. Warm the birria broth in a separate pot. Dip each tortilla in the broth for about 10 seconds to soften.
5. Fill each tortilla with the chicken mixture and a sprinkle of Oaxaca cheese. Roll tightly and place seam side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas. Top with remaining cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro before serving.

Best served hot, these enchiladas boast a melty cheese pull and a rich, savory depth from the birria broth. Try pairing with a side of pickled onions for an extra zing.

Birria-Stuffed Quesabirria Empanadas

Get ready to dive into a fusion of flavors with these Birria-Stuffed Quesabirria Empanadas. They’re the perfect blend of crispy, cheesy, and meaty goodness.

Ingredients

• 2 cups of shredded birria meat
• 1 cup of Oaxaca cheese, shredded
• A couple of empanada discs
• A splash of birria consommé for dipping
• 2 tbsp of vegetable oil for frying

Instructions

1. Preheat your skillet over medium heat and add a tbsp of vegetable oil.
2. Place an empanada disc on a flat surface, spoon 2 tbsp of shredded birria meat and a sprinkle of Oaxaca cheese in the center.
3. Fold the disc over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges for extra security.
4. Heat the remaining oil in the skillet, then fry each empanada for about 3 minutes per side until golden brown and crispy.
5. Tip: Keep the heat medium to ensure the cheese melts without burning the exterior.
6. Remove the empanadas and let them drain on a paper towel to remove excess oil.
7. Tip: Serve immediately for the best texture, as the cheese is perfectly gooey.
8. Heat the birria consommé in a small pot until warm for dipping.
9. Tip: Double the recipe and freeze uncooked empanadas for a quick future meal.

Look at that golden crust giving way to a molten cheese and tender birria filling. Dunk them in the consommé for an extra flavor kick or serve with a side of fresh salsa for a refreshing contrast.

Quesabirria Nachos with Guacamole

Perfect for game day or a cozy night in, these Quesabirria Nachos with Guacamole combine crispy, cheesy goodness with rich, flavorful birria. Layer them high and dig in.

Ingredients

• 2 cups shredded birria meat (leftovers work great)
• A couple of handfuls of tortilla chips
• 1 cup shredded Oaxaca cheese
• A splash of birria consommé for dipping
• 1 ripe avocado
• A squeeze of lime juice
• A pinch of salt
• A handful of chopped cilantro
• A couple of slices of jalapeño (optional)

Instructions

1. Preheat your oven to 375°F to get it ready for melting that cheese.
2. Spread tortilla chips on a baking sheet in a single layer. Crowding leads to soggy chips.
3. Top chips evenly with shredded birria meat and Oaxaca cheese. More cheese means more pull.
4. Bake for 5-7 minutes, until the cheese is fully melted and bubbly.
5. While the nachos bake, mash the avocado with lime juice and salt for a quick guacamole.
6. Remove nachos from the oven. Immediately top with guacamole, cilantro, and jalapeño slices if using.
7. Serve hot with a side of warm birria consommé for dipping. The consommé adds depth.

Warm, crispy, and loaded with flavor, these nachos are a crowd-pleaser. Try serving them straight from the baking sheet for a fun, communal vibe.

Birria Quesabirria Sliders

Here’s a twist on the viral Birria Quesabirria that’s perfect for your next gathering. These sliders pack all the flavor into bite-sized buns.

Ingredients

• 2 cups of shredded cooked beef (like chuck roast)
• A couple of cups of beef broth
• A splash of vinegar
• 1 tbsp of chili powder
• 1 tsp of cumin
• 1 tsp of garlic powder
• 1 tsp of onion powder
• Salt to your liking
• 12 slider buns
• 1 cup of shredded Oaxaca cheese
• 1/2 cup of diced onions
• A handful of cilantro leaves
• 1/4 cup of melted butter

Instructions

1. Preheat your oven to 350°F.
2. In a pot, mix the shredded beef, beef broth, vinegar, chili powder, cumin, garlic powder, onion powder, and salt. Simmer for 10 minutes to blend flavors.
3. Tip: For extra tender beef, let it simmer on low heat for an additional 5 minutes.
4. Slice the slider buns in half horizontally, keeping them attached if possible. Place the bottom half on a baking sheet.
5. Layer the beef mixture evenly over the bottom buns. Sprinkle the shredded cheese on top.
6. Tip: For a golden crust, brush the top buns with melted butter before placing them over the cheese.
7. Cover with the top buns. Brush the tops with the remaining melted butter.
8. Bake for 10 minutes, or until the cheese is melted and the buns are golden.
9. Tip: Let them sit for 2 minutes after baking for easier slicing.
10. Garnish with diced onions and cilantro leaves before serving.

Kick these sliders up by serving with a side of consommé for dipping. The crispy edges and gooey cheese make them irresistible. Perfect for sharing, but you might not want to.

Seafood Quesabirria with Shrimp

Whip up a twist on the classic quesabirria by adding succulent shrimp to the mix. This dish combines the rich, spicy flavors of birria with the crispy, cheesy goodness of a quesadilla, all in one bite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups birria broth
• 4 large flour tortillas
• 2 cups shredded Oaxaca cheese
• 1/2 cup diced onion
• a splash of lime juice
• a couple of cilantro sprigs, chopped
• 1 tbsp vegetable oil

Instructions

1. Heat the birria broth in a saucepan over medium heat until simmering, about 5 minutes.
2. Add the shrimp to the broth and cook until pink, about 2 minutes per side. Remove and set aside.
3. Heat a tbsp of oil in a large skillet over medium-high heat. Dip one tortilla in the birria broth, then place it in the skillet.
4. Sprinkle a half cup of cheese on the tortilla, add a quarter of the shrimp, some onion, cilantro, and a squeeze of lime juice.
5. Fold the tortilla over and cook until golden brown, about 2 minutes per side. Repeat with remaining tortillas.
6. Tip: Keep the broth warm for dipping. Tip: Don’t overcrowd the skillet to ensure even cooking. Tip: Use a spatula to press down gently for a crispier finish.

Serve these quesabirrias hot, with extra broth on the side for dipping. The shrimp adds a sweet, briny contrast to the spicy, savory broth, while the cheese pulls apart in gooey strings. Perfect for a messy, satisfying meal.

Quesabirria Burritos with Rice and Beans

Vibrant and hearty, these Quesabirria Burritos pack a punch with tender meat, melted cheese, and a side of rice and beans. Perfect for a filling meal any day.

Ingredients

• 2 cups of shredded beef (leftover birria works great)
• 1 cup of cooked rice
• 1 cup of refried beans
• 4 large flour tortillas
• a couple of handfuls of shredded Monterey Jack cheese
• a splash of birria broth for dipping
• a drizzle of oil for frying

Instructions

1. Heat a drizzle of oil in a skillet over medium heat until shimmering.
2. Warm the shredded beef in the skillet for about 3 minutes, stirring occasionally.
3. Spread a quarter of the refried beans on each tortilla, leaving a border for folding.
4. Top the beans with a quarter of the beef, rice, and a handful of cheese.
5. Fold the sides of the tortilla in, then roll from the bottom up tightly to enclose the filling.
6. Heat a clean skillet over medium heat and cook each burrito for 2-3 minutes per side until golden and crispy.
7. Serve immediately with a small bowl of warm birria broth for dipping.

Tip: For extra crispiness, press the burrito lightly with a spatula while cooking. Tip: Use a toothpick to secure the burrito if it’s not staying closed. Tip: Double the cheese for a gooier center.

These burritos are a crispy, cheesy delight with a rich, meaty center. Try serving them with a side of pickled onions for a tangy contrast.

Birria Quesabirria Stuffed Peppers

Just when you thought birria couldn’t get any better, here’s a twist that’ll blow your mind. Birria Quesabirria Stuffed Peppers combine the best of both worlds for a mouthwatering meal.

Ingredients

• 4 large bell peppers, any color
• 2 cups of shredded birria beef
• 1 cup of melty cheese like Oaxaca or mozzarella
• A splash of birria consommé
• A couple of corn tortillas
• A drizzle of vegetable oil

Instructions

1. Preheat your oven to 375°F. This ensures your peppers cook evenly.
2. Cut the tops off the bell peppers and remove the seeds. Keep the peppers whole for stuffing.
3. In a bowl, mix the shredded birria beef with a splash of consommé to keep it juicy. Tip: The consommé adds depth, don’t skip it.
4. Stuff each pepper with the beef mixture, then top with cheese. Pack it in tight for maximum flavor.
5. Place the stuffed peppers in a baking dish. Drizzle with a bit of oil to help them soften.
6. Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly. Tip: Check at 25 minutes to avoid overcooking.
7. While baking, lightly toast the tortillas on a dry skillet for about 30 seconds each side. They’ll add a nice crunch.
8. Serve the peppers hot with the toasted tortillas on the side. Tip: Dip the tortillas in extra consommé for an authentic touch.

Out of the oven, these peppers are a juicy, cheesy delight with a slight crunch from the tortillas. Perfect for a cozy dinner or to impress at your next gathering.

Quesabirria Tostadas with Pickled Onions

Vibrant and bold, these Quesabirria Tostadas with Pickled Onions are a game-changer for taco night. They’re crispy, cheesy, and packed with flavor.

Ingredients

• 2 cups of shredded birria meat
• 4 corn tortillas
• 1 cup of shredded Oaxaca cheese
• A splash of birria consommé
• 1/2 cup of pickled onions
• A couple of tablespoons of chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your skillet over medium heat until it’s hot enough to sizzle a drop of water.
2. Dip each tortilla in the birria consommé, then place it in the skillet. Tip: Don’t soak the tortilla; a quick dip is enough.
3. Sprinkle a quarter cup of Oaxaca cheese on half of the tortilla, then add half a cup of birria meat on top.
4. Fold the tortilla over and press down gently. Cook for 2-3 minutes on each side until crispy and golden. Tip: Use a spatula to press down for an even crisp.
5. Repeat with the remaining tortillas.
6. Top each tostada with pickled onions and chopped cilantro. Tip: The acidity of the onions cuts through the richness of the meat.
7. Serve with lime wedges on the side.

Bite into these tostadas for a crunch that gives way to juicy, flavorful meat. The pickled onions add a bright contrast, making each bite unforgettable. Try serving them with a side of consommé for dipping.

Birria Quesabirria Soup with Tortillas

Savory and comforting, this Birria Quesabirria Soup with Tortillas is a twist on the classic, blending rich flavors with a cheesy crunch.

Ingredients

• 2 lbs beef chuck, cut into chunks
• 4 cups beef broth
• a couple of dried guajillo chilies, stems removed
• a splash of apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 cloves garlic, minced
• salt to your liking
• 4 corn tortillas
• 1 cup shredded Oaxaca cheese
• a handful of chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large pot, sear the beef chunks over medium-high heat until browned, about 5 minutes per side.
2. Add the beef broth, guajillo chilies, apple cider vinegar, cumin, oregano, garlic, and salt. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 3 hours, or until the beef is tender. Tip: Skim off any fat that rises to the top for a cleaner flavor.
4. Remove the chilies and blend them with a cup of the broth until smooth. Stir back into the pot.
5. Heat a skillet over medium heat. Dip each tortilla into the soup, then place in the skillet.
6. Sprinkle cheese on half of each tortilla, fold over, and cook until crispy, about 2 minutes per side. Tip: Press down gently with a spatula to ensure even cooking.
7. Ladle the soup into bowls, top with the quesabirria tortillas, cilantro, and a lime wedge. Tip: Serve immediately for the best texture.

Unbelievably rich and flavorful, the soup pairs perfectly with the crispy, cheesy tortillas. Try dipping the quesabirria into the soup for an extra layer of deliciousness.

Quesabirria Egg Rolls with Dipping Sauce

You’ve got to try these Quesabirria Egg Rolls with Dipping Sauce. They’re a crispy, cheesy twist on the classic birria taco, perfect for dipping and sharing.

Ingredients

• 1 cup shredded birria meat (leftover or freshly made)
• 1 cup shredded Oaxaca cheese
• a couple of egg roll wrappers
• a splash of oil for frying
• 1/2 cup consommé (from the birria or store-bought)
• a handful of chopped cilantro
• a squeeze of lime

Instructions

1. Lay an egg roll wrapper flat on a clean surface.
2. Place a tablespoon of shredded birria meat and a tablespoon of Oaxaca cheese in the center.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
4. Heat oil in a deep pan to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
6. Mix the consommé with chopped cilantro and a squeeze of lime for the dipping sauce. Tip: Warm the consommé slightly for a more flavorful dip.

Golden and crispy on the outside, melty and rich on the inside, these egg rolls are a game-changer. Serve them with extra consommé for dipping or alongside a fresh salad to cut through the richness.

Birria Quesabirria Mac and Cheese

Wondering how to level up your mac and cheese game? Birria Quesabirria Mac and Cheese combines creamy, cheesy goodness with the rich, spicy flavors of birria.

Ingredients

• 2 cups elbow macaroni
• 1 tbsp olive oil
• 1 lb shredded birria beef
• 2 cups shredded Oaxaca cheese
• 1 cup shredded cheddar cheese
• 1/2 cup birria consommé
• 1/4 cup heavy cream
• A couple of tbsp butter
• A splash of lime juice
• Salt to season

Instructions

1. Preheat your oven to 375°F.
2. Cook the macaroni according to package instructions, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the shredded birria beef and cook until slightly crispy, about 5 minutes.
4. In the same skillet, add the cooked macaroni, birria consommé, heavy cream, and butter. Stir well to combine.
5. Fold in the Oaxaca and cheddar cheeses until the macaroni is evenly coated and the cheese is melted.
6. Transfer the mixture to a baking dish and bake for 15 minutes, or until the top is golden and bubbly.
7. Drizzle with lime juice and season with salt before serving.

Tip: For extra crispiness, broil the mac and cheese for the last 2 minutes of baking. Tip: Reserve some birria consommé for dipping. Tip: Let it sit for 5 minutes after baking for the flavors to meld.

The result is a decadent dish with a perfect balance of creamy, spicy, and tangy flavors. Serve it with extra consommé on the side for dipping, or top with fresh cilantro for a burst of color and freshness.

Quesabirria Stuffed Bell Peppers

Absolutely, Quesabirria Stuffed Bell Peppers are a game-changer for dinner tonight. They’re packed with flavor and surprisingly easy to make.

Ingredients

• 4 large bell peppers, any color
• 1 lb shredded beef birria
• 2 cups shredded Oaxaca cheese
• 1/2 cup beef broth
• a splash of vegetable oil
• a couple of corn tortillas, cut into strips
• 1 tbsp chopped cilantro
• 1/2 diced onion

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a colorful garnish.
3. In a bowl, mix the shredded beef birria with half the cheese and a splash of beef broth to keep it moist.
4. Stuff the bell peppers with the beef mixture, then top with the remaining cheese. Tip: Press the cheese down slightly so it melts evenly.
5. Place the stuffed peppers in a baking dish, drizzle with a splash of vegetable oil, and bake for 25 minutes. Tip: For extra crunch, add the tortilla strips on top during the last 5 minutes.
6. Garnish with chopped cilantro and diced onion before serving.

Expect a juicy, cheesy bite with a slight crunch from the tortilla strips. Serve with a side of the remaining beef broth for dipping.

Birria Quesabirria Chimichangas

Hankering for a twist on classic birria? These Birria Quesabirria Chimichangas pack all the rich, spicy flavors you love into a crispy, cheesy package.

Ingredients

• 2 cups of shredded birria beef (leftovers work great)
• 1 cup of Oaxaca cheese, shredded
• 4 large flour tortillas
• A splash of birria consommé for dipping
• A couple of tablespoons of vegetable oil for frying
• 1/2 cup of diced onions
• A handful of fresh cilantro, chopped

Instructions

1. Heat a large skillet over medium heat. Add a tablespoon of vegetable oil.
2. Place a tortilla in the skillet. Quickly add 1/2 cup of shredded birria beef and 1/4 cup of Oaxaca cheese to one half of the tortilla.
3. Fold the tortilla over the filling, pressing down gently. Cook for 2-3 minutes on each side until golden brown and crispy. Tip: Use a spatula to press down for an even crisp.
4. Remove from skillet and let drain on paper towels. Repeat with remaining tortillas and filling.
5. Heat the consommé in a small pot until simmering. Serve alongside the chimichangas for dipping.
6. Garnish with diced onions and chopped cilantro before serving. Tip: A squeeze of lime adds a fresh zing.

Crispy on the outside, gooey with cheese and tender beef inside, these chimichangas are a game-changer. Serve them with extra consommé for dipping and watch them disappear.

Conclusion

With 20 mouthwatering quesabirria recipes, this roundup has something for every home cook—whether you’re craving authentic flavors or creative twists. We hope you find a new favorite to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to save for later. Happy cooking!