Prepare the Beef Birria: Start by cooking your beef birria using your favorite recipe, letting the flavors meld for that rich, savory taste. Once cooked, carefully separate the tender meat from the consomé, keeping both warm on the stovetop. The consomé will be essential for dipping, and the beef should be shredded into bite-sized pieces for the tacos.

Heat the Skillet: Heat a large skillet or cast iron griddle over medium-high heat. Lightly coat the surface with cooking spray or brush it with vegetable oil to prevent sticking.

Assemble the Tacos: Take a fresh corn tortilla and place it in the hot skillet, allowing it to warm for about 10-15 seconds. Add the shredded beef birria and Oaxaca cheese on one side of the tortilla. Fold the tortilla over, pressing down to seal.

Cook Until Golden: Cook the folded taco for 30-60 seconds, until the tortilla is golden brown and crispy, and the cheese is bubbling. Remove the taco from the skillet and transfer it to a plate.

Serve with Toppings: Once your Quesabirria Tacos are ready, serve them hot. Top each taco with diced onions and chopped cilantro, adding freshness. Present lime wedges alongside for a zesty squeeze.

Prepare the Consomé: Pour the warm consomé into small bowls for dipping. Its warmth and flavor amplify the overall experience.