20 Delicious Quesabirria Recipes Amazing

Let’s taco ’bout a game-changer in your kitchen—quesabirria! This mouthwatering fusion of cheesy, crispy quesadillas and rich, flavorful birria is taking comfort food to new heights. Whether you’re craving a cozy night in or planning your next taco Tuesday, our roundup of 20 delicious quesabirria recipes is sure to inspire. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Beef Quesabirria Tacos

Venture into the world of tacos where the beef is juicy, the cheese is melty, and the tortillas are just the right amount of crispy. These Classic Beef Quesabirria Tacos are not just food; they’re a hug in a tortilla, promising to turn your Monday into a ‘why not eat tacos all day’ kind of day.

Ingredients

• 2 lbs beef chuck roast (because bigger is always better, right?)
• 1 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 3 tbsp vegetable oil (extra virgin olive oil is my go-to, but let’s keep it traditional here)
• 4 cloves garlic (minced, unless you’re a vampire)
• 1 tbsp ground cumin (the spice that keeps on giving)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• Salt to taste (but let’s be honest, you’re going to taste and add more)
• 8 corn tortillas (because flour tortillas are for quesadillas, and we’re making tacos here)
• 2 cups shredded Oaxaca cheese (melts like a dream, tastes like heaven)
• 1/2 cup chopped cilantro (for that fresh pop of color and flavor)
• 1 lime, cut into wedges (because everything’s better with a squeeze of lime)

Instructions

1. Preheat your oven to 325°F because we’re about to slow-cook that beef into submission.
2. In a large pot, heat the vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until it’s beautifully browned, about 4 minutes per side. This isn’t just for looks; it’s for flavor, so don’t skip it.
3. Add the minced garlic, ground cumin, smoked paprika, and salt to the pot. Stir for about 30 seconds until fragrant. Tip: Toasting the spices releases their oils and maximizes flavor.
4. Pour in the beef broth, cover the pot, and transfer it to the oven. Let it cook for 3 hours until the beef is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures a moist cooking environment.
5. Once the beef is done, shred it using two forks. Tip: Save the cooking liquid; it’s gold for dipping your tacos later.
6. Heat a skillet over medium heat. Dip each corn tortilla in the reserved cooking liquid, then place it in the skillet. Top with shredded beef and Oaxaca cheese, then fold the tortilla in half. Cook for about 2 minutes on each side until the cheese is melted and the tortilla is crispy.
7. Garnish your tacos with chopped cilantro and serve with lime wedges on the side.

When you bite into these tacos, expect a crunch that gives way to the juiciest, most flavorful beef, all held together by cheese that stretches like it’s in a yoga class. Serve them with a side of that reserved cooking liquid for dipping, and watch as your dinner guests turn into your biggest fans.

Cheesy Quesabirria Quesadillas

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to say as it is to eat—Cheesy Quesabirria Quesadillas! Imagine all the gooey, melty, beefy goodness of birria tucked snugly between two crispy tortillas, and you’ve got yourself a party on a plate.

Ingredients

• 2 cups shredded cooked beef (I like to use leftover birria for maximum flavor)
• 1 cup Oaxaca cheese, shredded (because meltability is key)
• 4 large flour tortillas (the sturdier, the better for flipping)
• 1/4 cup birria consommé (for dipping—trust me, it’s a game-changer)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for a hint of fruitiness)
• 1/2 tsp salt (just enough to make the flavors pop)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of vegetable oil, swirling to coat the bottom evenly.
2. Place one tortilla in the skillet and sprinkle half of the Oaxaca cheese evenly over the top.
3. Spread half of the shredded beef over the cheese, then top with another tortilla. Press down gently with a spatula.
4. Cook for 2-3 minutes until the bottom is golden brown and crispy, then carefully flip the quesadilla. Tip: Use a plate to help flip it if you’re nervous!
5. Cook the other side for another 2-3 minutes until equally golden and the cheese is fully melted.
6. Repeat the process with the remaining ingredients to make a second quesadilla.
7. Cut each quesadilla into quarters and serve hot with the birria consommé on the side for dipping. Tip: The consommé not only adds flavor but also keeps the quesadillas moist.

Absolutely irresistible, these quesadillas boast a crispy exterior with a heart of molten cheese and tender beef. Serve them up at your next gathering with a side of consommé for dipping, and watch them disappear before your eyes!

Spicy Quesabirria Ramen

Who knew that combining the soul-warming depths of birria with the fiery kick of ramen would lead to such a legendary mashup? Spicy Quesabirria Ramen is here to blow your taste buds into next week, and trust me, they’ll thank you for the ride.

Ingredients

• 2 cups of beef broth (homemade if you’re feeling fancy, but no judgment here)
• 1 lb of chuck roast, cubed (because bigger pieces mean more joy)
• 1 packet of ramen noodles (save the seasoning packet for a rainy day)
• 1/2 cup of Oaxaca cheese, shredded (melts like a dream)
• 2 tbsp of vegetable oil (extra virgin olive oil is my go-to, but use what you’ve got)
• 1 tbsp of chili powder (for that ‘oh wow’ factor)
• 1 tsp of cumin (because it’s the secret handshake of spices)
• 1/2 tsp of garlic powder (or fresh if you’re feeling extra)
• Salt to taste (but let’s be honest, you’re going to taste as you go)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the cubed chuck roast to the pot, browning each side for about 3 minutes. Pro tip: Don’t crowd the pot, or you’ll steam the meat instead of searing it.
3. Sprinkle the chili powder, cumin, garlic powder, and a pinch of salt over the meat. Stir to coat evenly, letting the spices toast for about 30 seconds until fragrant.
4. Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Those bits are flavor gold, so don’t leave them behind.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours. The meat should be tender enough to fall apart with a fork.
6. While the meat is simmering, cook the ramen noodles according to the package instructions, then drain and set aside. Tip: Under cook them slightly since they’ll soak up more liquid later.
7. Once the meat is done, shred it using two forks, then return it to the pot.
8. Add the cooked ramen noodles to the pot, stirring to combine. Let everything mingle for about 2 minutes.
9. Divide the mixture between bowls, topping each with a generous handful of Oaxaca cheese. The residual heat will melt the cheese into gooey perfection.

Rich, bold, and unapologetically spicy, this dish is a textural dream with tender meat, chewy noodles, and melty cheese. Serve it with a side of pickled onions for a bright contrast, or go all in with a drizzle of crema. Either way, you’re in for a treat.

Quesabirria Grilled Cheese Sandwich

Who knew that the love child of a quesabirria taco and a grilled cheese sandwich would be this ridiculously delicious? This Quesabirria Grilled Cheese Sandwich is the ultimate comfort food mashup that’s here to make your taste buds dance and your heart sing.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 cup shredded Oaxaca cheese (because meltiness is key)
• 1 cup shredded Monterey Jack cheese (for that perfect stretch)
• 1/2 cup birria broth (homemade or store-bought, no judgment here)
• 4 slices of sourdough bread (thick-cut, because we’re not monsters)
• 1/2 cup shredded cooked beef (leftover birria beef works wonders)
• 2 tbsp unsalted butter (room temp, for that even golden crust)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of olive oil. Tip: Let the oil get shimmery but not smoking—patience is a virtue.
2. Dip one side of each bread slice into the birria broth, just enough to get it flavorful but not soggy. Tip: Think of it as giving your bread a quick spa treatment.
3. Layer the cheeses and beef between the broth-dipped sides of the bread slices, creating two sandwiches. Tip: Don’t skimp on the cheese—this is a grilled cheese, after all.
4. Spread the outside of each sandwich with butter. This is where the magic happens, folks.
5. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is oozing. Tip: Press down gently with a spatula for even browning.

Every bite of this sandwich is a crispy, cheesy, meaty revelation. Serve it with a side of extra birria broth for dipping, and watch as your sandwich becomes the star of the show.

Quesabirria Stuffed Peppers

Get ready to stuff your face—literally—with these Quesabirria Stuffed Peppers, a twist on the viral taco trend that’s about to make your weeknight dinners a whole lot more exciting. Imagine all the gooey, cheesy, meaty goodness of quesabirria tacos, but snugly packed into a vibrant bell pepper. Yes, it’s as glorious as it sounds.

Ingredients

• 4 large bell peppers (any color, but I’m a sucker for the red ones—they’re just sweeter, okay?)
• 1 lb beef chuck roast (because fat equals flavor, folks)
• 2 cups shredded Oaxaca cheese (melts like a dream)
• 1/2 cup chopped white onion (for that crunch)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any oil works here)
• 1 tsp ground cumin (the secret spice hero)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt to taste (but let’s be real, you’re gonna need more than a pinch)

Instructions

1. Preheat your oven to 375°F because we’re about to get these peppers roasting to perfection.
2. While the oven heats, slice the tops off the bell peppers and remove the seeds. Think of it as hollowing out tiny, edible bowls.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef chuck roast and sear until it’s browned on all sides—about 3 minutes per side. This is where the flavor starts, so don’t rush it.
4. Lower the heat to medium, sprinkle in the cumin, smoked paprika, and salt. Stir to coat the beef evenly. Let it cook for another 5 minutes, stirring occasionally.
5. Remove the skillet from heat and let the beef cool slightly. Then, shred it using two forks. It should be tender enough to pull apart easily—if not, it’s not done yet.
6. Stuff each bell pepper with the shredded beef, then top with Oaxaca cheese and chopped onion. The more cheese, the better, in my opinion.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
8. Let them cool for a few minutes before serving—unless you enjoy molten cheese burns, which, no judgment.

The first bite is a revelation: the pepper’s sweetness contrasts beautifully with the rich, spiced beef, while the cheese pulls apart in the most satisfying way. Serve these bad boys with a side of consommé for dipping, and watch as your dinner table turns into a fiesta.

Quesabirria Pizza with Consomé Dip

Zesty and zippy, this Quesabirria Pizza with Consomé Dip is the lovechild of your favorite taco night and pizza party—unexpected but oh-so-right. Imagine crispy, cheesy edges hugging tender, flavor-packed birria, all dunkable in a rich, savory consommé. Let’s dive into this delicious chaos.

Ingredients

• 1 lb beef chuck roast (because tougher cuts equal more flavor after a slow cook)
• 2 cups beef broth (homemade if you’re fancy, boxed if you’re human)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 pizza dough (store-bought is fine, no judgment here)
• 2 cups Oaxaca cheese (shredded, because meltiness is key)
• 1/2 cup consommé (reserved from the birria, aka liquid gold)
• 1 tsp cumin (for that earthy whisper)
• 1 tsp smoked paprika (for a smoky shout)
• Salt to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Preheat your oven to 475°F (because we’re aiming for crispy, not soggy).
2. In a large pot, heat olive oil over medium-high heat and sear the beef chuck roast until browned on all sides (about 3 minutes per side—patience is a virtue).
3. Add beef broth, cumin, and smoked paprika to the pot. Cover and simmer on low for 3 hours (tip: this is a great time to catch up on your favorite show).
4. Remove the beef and shred it using two forks (tip: if it’s too tough, it hasn’t cooked long enough).
5. Strain the broth to reserve the consommé (tip: skim off the fat if you’re feeling health-conscious).
6. Roll out your pizza dough on a floured surface to your desired thickness (thinner for crispier, thicker for chewier).
7. Top the dough with shredded beef and Oaxaca cheese (don’t skimp—cheese is life).
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly (watch closely, ovens can be sneaky).
9. Serve hot with a side of warm consommé for dipping (because everything is better dipped).

Every bite of this Quesabirria Pizza is a crunchy, cheesy, meaty revelation, with the consommé adding a depth of flavor that’ll have you questioning all your life choices. Serve it up at your next gathering and watch it disappear faster than your resolve to eat just one slice.

Vegetarian Quesabirria Tacos

Feast your eyes (and soon, your stomach) on the most epic vegetarian twist to hit the taco scene—Quesabirria Tacos that’ll make even the most devout meat-eaters do a double take. Packed with melty cheese, savory mushrooms, and a consommé that’s downright addictive, these tacos are here to party in your mouth.

Ingredients

• 2 cups shredded Oaxaca cheese (because let’s be real, more cheese is always the answer)
• 1 cup portobello mushrooms, diced (they’re the meaty heroes of the veggie world)
• 1/2 cup vegetable broth (homemade if you’re fancy, store-bought if you’re sane)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• 4 corn tortillas (sturdy ones, unless you enjoy taco tragedies)
• 1/2 cup diced onion (for a little crunch and a lot of tears)
• 1 lime, cut into wedges (because everything’s better with a squeeze of lime)

Instructions

1. Heat olive oil in a skillet over medium heat (about 350°F) until it shimmers like a disco ball.
2. Add diced mushrooms and onions, sautéing until they’re golden and smell like heaven—about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam them instead of sautéing.
3. Sprinkle smoked paprika over the veggies, stirring to coat evenly. This is where the magic starts.
4. Pour in vegetable broth, bring to a simmer, and let it reduce by half—about 10 minutes. Tip: Patience is key here; let the flavors mingle and get to know each other.
5. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them warm under a towel, or they’ll stiffen up like a board.
6. Assemble tacos by layering cheese and the mushroom mixture on half of each tortilla, then folding them over. Cook in the skillet until the cheese is melty and the tortillas are crispy—about 2 minutes per side.
7. Serve immediately with lime wedges and a side of the reduced broth for dipping. Because why just drink your broth when you can dunk your taco in it?

Bite into these tacos and you’ll be greeted with a crispy exterior giving way to a gooey, savory center, all while the consommé adds a rich, umami depth. Try serving them with a side of pickled onions for an extra zing that cuts through the richness like a hot knife through butter.

Quesabirria Nachos Supreme

Today’s the day we ditch the ordinary and dive fork-first into a dish that’s a fiesta in every bite—Quesabirria Nachos Supreme. Think of it as your favorite nachos got a glow-up, met birria at a party, and decided to move in together.

Ingredients

• 1 lb chuck roast, diced into bite-sized pieces (because bigger is always better)
• 2 cups shredded Oaxaca cheese (melts like a dream, trust me)
• 1 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 cup diced onions (for that crunch and a tear or two)
• 1/4 cup chopped cilantro (freshness is key, no sad herbs here)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 tsp cumin (the secret handshake of flavor)
• 1 tsp smoked paprika (for that smoky whisper)
• 1 bag tortilla chips (go for the sturdy ones, no one likes a flopper)

Instructions

1. Preheat your oven to 375°F because we’re about to get toasty.
2. Heat olive oil in a skillet over medium-high heat. Add diced chuck roast and sear until browned, about 3-4 minutes per side. Tip: Don’t crowd the pan, or you’ll steam instead of sear.
3. Lower the heat to medium, add cumin and smoked paprika, stirring for 30 seconds until fragrant. Tip: Toasting spices is like waking them up—do it gently.
4. Pour in beef broth, cover, and simmer for 1.5 hours until the meat is tender. Tip: Patience is a virtue, especially with meat.
5. On a baking sheet, layer tortilla chips, then the tender meat, followed by Oaxaca cheese. Bake for 10 minutes until the cheese is bubbly and golden.
6. Top with diced onions and chopped cilantro right before serving for that fresh crunch and color.

Kick back and marvel at your creation—crispy, cheesy, with meat so tender it practically hugs your taste buds. Serve these bad boys with a side of consommé for dipping, and watch them disappear faster than your resolve to ‘just have one.’

Quesabirria Empanadas

Who knew that the love child of a quesabirria and an empanada could be this irresistible? These Quesabirria Empanadas are the crispy, cheesy, meaty pockets of joy you never knew you needed in your life—until now.

Ingredients

• 2 cups all-purpose flour (because sometimes, the basics are best)
• 1/2 cup warm water (not too hot, not too cold, just like Goldilocks likes it)
• 1 tsp salt (the unsung hero of flavor town)
• 1 lb beef chuck roast, shredded (slow-cooked to perfection, because patience is a virtue)
• 1 cup Oaxaca cheese, shredded (melts like a dream)
• 1/2 cup birria consommé (the liquid gold that makes everything better)
• 2 tbsp vegetable oil (for that golden, crispy finish)
• 1 tsp cumin (a little sprinkle of magic)
• 1 tsp garlic powder (because garlic makes everything better)

Instructions

1. In a large bowl, mix the flour and salt. Gradually add warm water, stirring until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes. Tip: This rest period is crucial for a tender empanada.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Roll out the dough to 1/8-inch thickness and cut into 6-inch circles. Tip: A bowl or large cookie cutter works great for this.
5. In a bowl, mix the shredded beef, cheese, consommé, cumin, and garlic powder. Place a generous spoonful in the center of each dough circle.
6. Fold the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
7. Brush each empanada with vegetable oil and place on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy.

Kick your feet up and prepare for a flavor explosion. These Quesabirria Empanadas are crispy on the outside, with a gooey, savory center that’s downright addictive. Serve them with a side of extra consommé for dipping, and watch them disappear before your eyes.

Quesabirria Burger with Consomé Sauce

Just when you thought burgers couldn’t get any more indulgent, along comes this Quesabirria Burger with Consomé Sauce to prove you deliciously wrong. Imagine the juiciest burger meets the richest, most flavorful birria, all hugged by a crispy, cheese-filled tortilla—yes, it’s as epic as it sounds.

Ingredients

• 1 lb ground beef (80/20 blend for that perfect juicy factor)
• 4 corn tortillas (because flour just doesn’t crisp up the same)
• 1 cup shredded Oaxaca cheese (melts like a dream)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any high smoke point oil works)
• 1 cup beef consomé (homemade if you’re fancy, store-bought if you’re smart)
• 1 tsp garlic powder (because fresh garlic is too much work here)
• Salt to taste (I said ‘to taste,’ but let’s be real, you know how much salt you like)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of vegetable oil. We’re aiming for a sizzle, not a smoke alarm situation.
2. Divide the ground beef into 4 equal portions and form into patties. Season both sides with garlic powder and salt. Remember, seasoning is the soul of the dish—don’t skimp.
3. Cook the patties for 3-4 minutes per side for medium-rare, or until your preferred doneness. Tip: Pressing down on the patties is a crime against juiciness—resist the urge.
4. While the patties cook, heat the consomé in a small pot over low heat. It should be warm and inviting, not boiling like a witch’s cauldron.
5. In a separate skillet, heat the remaining tbsp of oil over medium heat. Place a tortilla in the skillet, sprinkle with cheese, add a cooked patty, then top with another tortilla. Flip carefully after 2 minutes, or when the cheese is melty and the tortilla is golden. Tip: A spatula and a prayer are your best tools here.
6. Repeat with the remaining tortillas and patties. Serve each burger with a small bowl of warm consomé for dipping. Tip: Napkins are not optional—this is a joyfully messy affair.

Bite into this masterpiece and you’ll be greeted with a crunch, a pull of melted cheese, and a burst of rich, beefy flavor that’s downright addictive. Serve it with a side of pickled onions for a bright contrast, or go all in and dunk every bite into the consomé—no judgment here.

Quesabirria Meatball Subs

Alright, folks, let’s dive into a dish that’s about to rock your taste buds and possibly your world—Quesabirria Meatball Subs. Imagine the juicy, tender goodness of birria meets the comforting embrace of a meatball sub, all hugged by a crispy, cheesy exterior. Yeah, it’s as epic as it sounds.

Ingredients

• 1 lb ground beef (80/20 is my jam for that perfect fat ratio)
• 1/2 cup grated Oaxaca cheese (because melty goodness is non-negotiable)
• 1/4 cup chopped cilantro (fresh is best, folks)
• 1 tbsp chili powder (for that kick we all crave)
• 1 tsp ground cumin (the secret spice hero)
• 1/2 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 4 sub rolls (toasted to perfection, please)
• 2 tbsp vegetable oil (for that golden crisp we’re after)

Instructions

1. Preheat your oven to 375°F because we’re about to get toasty.
2. In a bowl, mix ground beef, cilantro, chili powder, and cumin until just combined—overmixing is the enemy of tender meatballs.
3. Roll the mixture into 1.5-inch balls. Pro tip: Wet your hands to prevent sticking.
4. Heat vegetable oil in a skillet over medium-high heat. Brown the meatballs on all sides, about 2 minutes per side—don’t crowd the pan!
5. Transfer meatballs to a baking dish, pour beef broth over them, and bake for 15 minutes. The broth keeps them juicy, trust me.
6. Split the sub rolls, stuff with meatballs, top with Oaxaca cheese, and broil for 2 minutes until the cheese is bubbly and slightly browned.

Perfectly crispy on the outside, juicy on the inside, these subs are a flavor explosion. Serve them with a side of consommé for dipping, and watch the magic happen.

Quesabirria Loaded Fries

Craving something that’s a cross between a hug and a high-five? Quesabirria Loaded Fries are here to save your taste buds from the mundane with their cheesy, beefy, crispy glory.

Ingredients

• 1 lb frozen fries (because who has time to cut potatoes?)
• 2 cups shredded Oaxaca cheese (the meltier, the better)
• 1 lb birria beef, shredded (leftovers work wonders here)
• 1/2 cup birria consommé (aka liquid gold)
• 1/4 cup chopped cilantro (for that fresh kick)
• 1/2 cup diced white onion (because crunch is crucial)
• 1 lime, cut into wedges (squeeze me, please)

Instructions

1. Preheat your oven to 425°F because we’re about to get crispy.
2. Spread the frozen fries on a baking sheet in a single layer—no overlapping unless you’re into soggy fries.
3. Bake for 20 minutes, then flip them halfway through for even crispiness. Tip: Use a spatula for the flip to avoid breaking the fries.
4. Remove the fries from the oven and sprinkle the shredded Oaxaca cheese evenly over the top. Return to the oven for 3 minutes, just until the cheese is melty and glorious.
5. While the cheese is doing its thing, warm the birria beef and consommé in a small saucepan over medium heat for 5 minutes. Tip: Stir occasionally to prevent sticking.
6. Once the cheese is melted, drizzle the warm consommé over the fries, then top with the shredded birria beef. Tip: For extra flair, spoon the consommé into a small bowl for dipping.
7. Garnish with chopped cilantro, diced white onion, and serve with lime wedges on the side.

Just imagine the first bite: crispy fries meet gooey cheese, tender beef, and that consommé dip takes it over the top. Serve these bad boys at your next game night and watch them disappear faster than your last diet resolution.

Quesabirria Mac and Cheese

Hold onto your hats, folks, because we’re about to dive fork-first into a dish that’s the love child of your favorite cheesy pasta and the king of comfort food, birria. This Quesabirria Mac and Cheese isn’t just a meal; it’s a flavor fiesta that’ll have you doing the cha-cha in your kitchen.

Ingredients

• 1 lb elbow macaroni (because those little tubes are perfect for trapping all that cheesy goodness)
• 4 cups shredded Oaxaca cheese (it’s like the Mexican cousin of mozzarella, and it melts like a dream)
• 2 cups birria meat, shredded (leftover birria? More like prepped for greatness)
• 1/2 cup birria consommé (this liquid gold is the secret to our flavor town)
• 1/2 cup heavy cream (because why not make it richer?)
• 2 tbsp unsalted butter (I always say, butter makes it better)
• 1 tsp garlic powder (for that subtle kick)
• Salt to taste (but let’s be honest, with all this flavor, you might not need much)

Instructions

1. Preheat your oven to 375°F (because we’re getting this party started with some bubbly, golden goodness).
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside (tip: salt your pasta water like the sea for maximum flavor).
3. In a large saucepan, melt the butter over medium heat, then stir in the garlic powder until fragrant (about 30 seconds should do the trick).
4. Pour in the heavy cream and birria consommé, stirring to combine, then bring to a gentle simmer (tip: keep the heat medium to avoid curdling the cream).
5. Gradually add the shredded Oaxaca cheese, stirring constantly until melted and smooth (this is where the magic happens, folks).
6. Fold in the cooked macaroni and shredded birria meat until everything is evenly coated in that cheesy, meaty goodness.
7. Transfer the mixture to a baking dish and bake for 20 minutes, or until the top is lightly golden and the edges are bubbling (tip: for an extra crispy top, broil for the last 2 minutes).

Yum doesn’t even begin to cover it. This Quesabirria Mac and Cheese is a creamy, meaty, cheesy masterpiece with a slight crunch on top that’ll make your taste buds sing. Serve it with a side of extra consommé for dipping, and watch as it disappears before your eyes.

Quesabirria Stuffed Mushrooms

Today is ‘2025-06-16 00:58:56.613906’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Quesabirria Stuffed Mushrooms’ using the structure below.

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Ingredients

• 1 lb large portobello mushrooms (the bigger, the better for stuffing!)
• 1 cup shredded birria meat (leftovers work wonders here)
• 1 cup shredded Oaxaca cheese (because meltiness is key)
• 2 tbsp olive oil (extra virgin, because we’re fancy)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt to taste (but let’s be honest, we’re not measuring this)

Instructions

1. Preheat your oven to 375°F because we’re about to get these mushrooms crispy.
2. Clean the portobello mushrooms with a damp cloth—no one likes gritty mushrooms.
3. Remove the stems (save them for stock or compost, your call) and gently scrape out the gills to make more room for the good stuff.
4. Brush both sides of the mushrooms with olive oil—this is their spa treatment before the main event.
5. Sprinkle the inside of each mushroom with garlic powder and a pinch of salt. We’re building layers of flavor here.
6. Stuff each mushroom with a generous amount of birria meat. Pack it in like it’s moving day.
7. Top with Oaxaca cheese, because the cheesier, the better. No one ever said, ‘That’s too much cheese.’
8. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Patience is a virtue, but cheese is better.
9. Let them cool for a couple of minutes—unless you enjoy molten cheese burns, which, no judgment.

Get ready to dive into these Quesabirria Stuffed Mushrooms, where every bite is a cheesy, meaty, umami-packed party in your mouth. Serve them as a bold appetizer or make it a meal with a side of consommé for dipping—because why not?

Quesabirria Sopes

Get ready to dive fork-first into a dish that’s a fiesta in your mouth—Quesabirria Sopes! This isn’t just food; it’s a culinary hug that combines the gooey goodness of cheese with the rich, soul-warming flavors of birria, all perched on a crispy sope base. Trust me, your taste buds will throw a party.

Ingredients

• 2 cups masa harina (the secret to that perfect sope texture)
• 1 1/2 cups warm water (just like a cozy bath for the masa)
• 1 lb beef chuck roast (because fat equals flavor, my friends)
• 1 tbsp vegetable oil (for that golden sear we all crave)
• 1 cup shredded Oaxaca cheese (melts like a dream)
• 1/2 cup birria consommé (liquid gold, basically)
• Salt to taste (but let’s be real, you’ll want more)

Instructions

1. In a large bowl, mix masa harina and warm water until a dough forms. Let it rest for 5 minutes—patience is a virtue.
2. Divide the dough into 8 balls, then press each into a thick disc. Pro tip: Use a tortilla press for uniform thickness.
3. Heat a skillet over medium-high heat and cook each sope for 2 minutes per side until slightly crispy. No flipping like pancakes here!
4. In the same skillet, heat vegetable oil and sear the beef chuck roast on all sides until browned, about 4 minutes per side. This is where the magic starts.
5. Transfer the beef to a pot, add birria consommé, and simmer on low for 3 hours. Yes, it’s a commitment, but oh so worth it.
6. Shred the beef, then pile it onto each sope, topping with Oaxaca cheese. Pop under the broiler at 375°F for 2 minutes until the cheese is bubbly and slightly browned.
7. Drizzle with extra consommé because why not? You’ve earned it.

Unbelievable how these Quesabirria Sopes turn out—crispy, cheesy, and packed with flavor. Serve them with a side of pickled onions for that extra zing, or go wild and dunk them in more consommé. Because in this house, we believe in no regrets, just seconds.

Quesabirria Chimichangas

Prepare to have your taste buds do the cha-cha with these Quesabirria Chimichangas—a crispy, cheesy, flavor-packed fiesta in every bite that’ll make you forget all about your diet. Who needs resolutions when you’ve got resolutions to eat more of these?

Ingredients

• 2 cups shredded birria beef (leftover from last night’s feast? Perfect!)
• 1 cup Oaxaca cheese, shredded (because melty goodness is non-negotiable)
• 4 large flour tortillas (the burrito-sized ones, unless you’re into mini chimis)
• 1/4 cup birria consommé (aka liquid gold, for dipping)
• 1/2 cup vegetable oil (for frying—don’t skimp, we’re not making salad here)
• 1 tbsp chopped cilantro (for that fresh pop of color and flavor)
• 1 lime, cut into wedges (because everything’s better with a squeeze of lime)

Instructions

1. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F—a candy thermometer is your best friend here.
2. While the oil heats, lay out a tortilla and sprinkle a quarter of the Oaxaca cheese in the center, leaving a 2-inch border.
3. Top the cheese with a half-cup of shredded birria beef, then fold the tortilla burrito-style: fold the sides in first, then roll from the bottom up.
4. Secure the chimichanga with a toothpick if it’s being rebellious and won’t stay closed.
5. Carefully place the chimichanga seam-side down into the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
6. Remove with tongs and let drain on a paper towel-lined plate—patience, the cheese is lava-hot!
7. Repeat with the remaining tortillas and filling, keeping the cooked chimichangas warm in a 200°F oven.
8. Serve immediately with the birria consommé for dipping, sprinkled with cilantro and lime wedges on the side.

Velvety cheese pulls, crispy edges, and that rich, spicy consommé for dipping—these Quesabirria Chimichangas are a textural dream. Serve them up with a side of guac and watch them disappear faster than your willpower at an all-you-can-eat buffet.

Quesabirria Tostadas

Alright, folks, let’s dive into the world of Quesabirria Tostadas—a dish that’s basically a party in your mouth, and trust me, you’re invited!

Ingredients

• 2 cups of shredded beef (because we’re not messing around with portion sizes here)
• 1 cup of Oaxaca cheese (it’s the stretchy, melty hero we all deserve)
• 4 corn tortillas (store-bought is fine, but homemade? Chef’s kiss!)
• 1/2 cup of birria consommé (this golden elixir is the secret to flavor town)
• 1/4 cup of diced white onion (for that crisp, fresh bite)
• 1 tbsp of vegetable oil (extra virgin olive oil is my go-to, but any oil works)
• 1 lime, cut into wedges (because everything’s better with a squeeze of lime)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of vegetable oil. Let it get nice and hot—you’ll know it’s ready when the oil shimmers like a disco ball.
2. Dip each corn tortilla into the birria consommé, making sure both sides are lightly coated. This step is non-negotiable for maximum flavor.
3. Place the tortillas in the skillet and cook for about 1 minute per side, or until they’re just starting to crisp up. Tip: Don’t walk away—tortillas can go from golden to gone in seconds.
4. Sprinkle a generous amount of Oaxaca cheese on one half of each tortilla, then top with shredded beef. Fold the tortilla over like you’re tucking in a delicious little blanket.
5. Cook for another 2 minutes per side, or until the cheese is melty and the tortilla is crispy. Tip: Press down gently with a spatula to help the cheese and beef become best friends.
6. Remove from the skillet and let them rest for a minute—patience is a virtue, especially when cheese is involved.
7. Garnish with diced white onion and serve with lime wedges on the side. Tip: Squeeze the lime right before eating for a burst of freshness.

Zesty, crispy, and utterly irresistible, these Quesabirria Tostadas are a flavor explosion waiting to happen. Serve them up with extra consommé for dipping, and watch them disappear faster than you can say “more please!”

Quesabirria Lasagna

Mmm, imagine the love child of a taco and lasagna had a flavor explosion—that’s Quesabirria Lasagna for you. It’s the cheesy, spicy, soul-warming dish you didn’t know you needed until now.

Ingredients

• 2 cups shredded Oaxaca cheese (because melty is a must)
• 1 cup shredded Monterey Jack cheese (for that extra gooey factor)
• 3 cups birria stew meat, cooked and shredded (the star of the show)
• 12 corn tortillas (sturdy ones, unless you enjoy a lasagna landslide)
• 1/2 cup birria consomé (flavor gold)
• 1/4 cup chopped cilantro (freshness is key)
• 1/2 cup diced white onion (for a little crunch and cry)
• 2 tbsp vegetable oil (just enough to prevent sticking, not swimming)

Instructions

1. Preheat your oven to 375°F—because we’re about to get this party started.
2. Lightly grease a 9×13 baking dish with vegetable oil to avoid a cheesy tragedy.
3. Layer 6 tortillas at the bottom of the dish, slightly overlapping, like you’re tucking them in for a nap.
4. Spread half of the shredded birria meat over the tortillas, then drizzle with half of the consomé—think of it as the meat’s blanket.
5. Sprinkle half of both cheeses over the meat, because cheese is the glue that holds us all together.
6. Repeat the layers: tortillas, meat, consomé, and cheese, ending with a cheese crown on top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown—patience is a virtue, but cheese is a reward.
8. Let it rest for 5 minutes before slicing; this isn’t a race, it’s a flavor marathon.
9. Garnish with cilantro and onion for that fresh kick and a pop of color.

This Quesabirria Lasagna is a masterpiece of textures—crispy edges, soft layers, and meat that falls apart like your resolve to not have seconds. Serve it with extra consomé for dipping, because why choose between a taco and lasagna when you can have both?

Quesabirria Stuffed Zucchini Boats

Prepare to have your taste buds do the cha-cha with these Quesabirria Stuffed Zucchini Boats—because who said zucchini can’t party? Packed with all the cheesy, spicy goodness of quesabirria, these boats are your ticket to flavor town without the guilt trip.

Ingredients

• 4 medium zucchinis (because size matters when you’re stuffing them to the brim)
• 1 tbsp extra virgin olive oil (my go-to for that golden, crispy edge)
• 1 lb shredded beef (leftover birria? Perfect. Otherwise, cook it low and slow for that melt-in-your-mouth texture)
• 1 cup shredded Oaxaca cheese (for that epic cheese pull we all live for)
• 1/2 cup birria consommé (don’t you dare throw it away—it’s liquid gold)
• 1/4 cup chopped cilantro (fresh is best, unless you’re one of those cilantro-haters, then… more for me)
• 1 tsp chili powder (for a little kick that says ‘hello’)
• Salt to taste (but let’s be honest, you’re going to taste as you go anyway)

Instructions

1. Preheat your oven to 375°F because we’re about to get these zucchini boats shipshape.
2. Slice the zucchinis in half lengthwise and scoop out the guts to make room for the good stuff. Pro tip: Leave a little border to keep the structure intact.
3. Brush the zucchini boats with olive oil and pop them in the oven for 10 minutes. We’re not cooking them through, just giving them a head start.
4. While those are warming up, mix the shredded beef with chili powder and a splash of consommé to keep it juicy. Taste it—adjust the seasoning because you’re the boss here.
5. Pull the zucchinis out and stuff them with the beef mixture, then blanket them with Oaxaca cheese. More cheese? Always yes.
6. Back in the oven they go for 15 minutes, or until the cheese is bubbly and slightly golden. Watch closely—cheese waits for no one.
7. Drizzle with the remaining consommé and sprinkle with cilantro right before serving. This isn’t just garnish; it’s the confetti at the flavor party.

These zucchini boats are a textural dream—crisp-tender zucchini hugging that rich, cheesy filling with a consommé drizzle that ties it all together. Serve them with a side of extra consommé for dipping, because why hold back?

Quesabirria Shepherd’s Pie

Get ready to have your mind blown by a dish that’s as fun to say as it is to eat—Quesabirria Shepherd’s Pie. This mashup is the love child of your favorite cheesy, beefy tacos and the cozy, comforting shepherd’s pie, and it’s here to make your taste buds do a happy dance.

Ingredients

• 2 lbs chuck roast (because we’re going for that melt-in-your-mouth magic)
• 1 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 large onion, diced (tears are optional but likely)
• 3 cloves garlic, minced (more if you’re fighting off vampires)
• 2 cups shredded Oaxaca cheese (it’s the stringy, dreamy choice)
• 4 cups mashed potatoes (leftovers work wonders here)
• 1 tbsp chili powder (for that kick that says ‘hello’)
• Salt to taste (but let’s not go overboard, we’re not preserving anything)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s softer than your heart watching puppy videos.
3. Toss in the minced garlic and chili powder, stirring for about 30 seconds until your kitchen smells like heaven.
4. Add the chuck roast to the pot, browning it on all sides. This is where the flavor starts, so don’t rush it.
5. Pour in the beef broth, cover, and let it simmer on low for 3 hours. Yes, 3 hours. Patience is a virtue, especially in cooking.
6. Once the beef is fork-tender, shred it in the pot. Mix it well with the juices because dry beef is a sad beef.
7. Spread the shredded beef mixture in a baking dish, then layer the mashed potatoes on top like a fluffy cloud.
8. Sprinkle the Oaxaca cheese over the potatoes because cheese is life.
9. Bake for 20 minutes or until the cheese is bubbly and slightly golden. If you’re not drooling yet, check your pulse.

Kick back and marvel at your creation. The Quesabirria Shepherd’s Pie is a symphony of textures—creamy, cheesy, beefy—with a flavor that’s bold enough to stand up to your wildest taco dreams. Serve it with a side of pickled onions for a tangy contrast that’ll make your taste buds sing.

Conclusion

Craving something cheesy, spicy, and utterly delicious? Our roundup of 20 Quesabirria recipes is your ticket to a flavor-packed adventure. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary creativity. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for your next cooking inspiration. Happy cooking!

Bella Bacinos