Quesabirria, the rich and savory Mexican dish that’s gained international fame, is more than just a meal – it’s an experience. The perfect blend of tender meat, vibrant spices, and velvety consommé, quesabirria has captured the hearts (and stomachs) of foodies worldwide. And today, we’re excited to share our collection of 20 mouth-watering quesabirria recipes that will take your taste buds on a thrilling adventure.
From classic beef tacos to innovative twists like birria ramen and quesabirria pizza, these authentic recipes showcase the incredible versatility of this beloved dish. Whether you’re a seasoned quesabirria aficionado or just discovering its wonders, get ready to dig in and savor every last bite of these deliciously flavorful creations.
Classic Beef Quesabirria Tacos
Experience the bold flavors of Mexico with this hearty recipe that combines tender beef, rich broth, and crispy tortillas. Perfect for a satisfying dinner or weekend brunch.
Ingredients:
– 2 pounds beef brisket or flank steak
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 2 tablespoons vegetable oil
– 8 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, lime wedges, shredded cheese
Instructions:
1. In a large Dutch oven or pot, heat 1 tablespoon of oil over medium-high. Add beef and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add remaining oil, onion, garlic, and jalapeño. Cook until vegetables are softened, about 8 minutes.
3. Add broth, water, and tomato paste to pot. Stir to combine. Return beef to pot, cover, and simmer for 2 hours or overnight.
4. Shred beef with two forks. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas. Serve with desired toppings.
Cooking Time: 2 hours (simmering) + 10 minutes (assembling)
Spicy Goat Quesabirria Stew
This hearty stew combines tender goat meat with the bold flavors of chipotle peppers and creamy cheese, all wrapped up in a crispy tortilla. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 lb goat meat (such as shoulder or shank), cut into bite-sized pieces
– 2 chipotle peppers in adobo sauce, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 cup beef broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 4 large flour tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Brown the goat meat in a large pot over medium-high heat.
2. Add the onion, garlic, chipotle peppers, cumin, chili powder, and salt. Cook until the vegetables are softened.
3. Stir in the diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until the goat meat is tender.
4. Preheat your oven to 400°F (200°C).
5. Warm the tortillas by wrapping them in foil and baking for 10 minutes.
6. Assemble the quesabirrias by spooning the stew mixture onto a tortilla, followed by shredded cheese. Fold the tortilla in half to enclose.
Cooking Time: 1 hour 30 minutes
Cheesy Quesabirria Grilled Cheese
Elevate your grilled cheese game with this creative twist that combines the comfort of a classic grilled cheese with the bold flavors of quesabirria, a Mexican-inspired dish.
Ingredients:
– 2 slices of white bread
– 1 cup shredded Monterey Jack cheese
– 1/4 cup shredded Oaxaca cheese (or substitute with mozzarella)
– 1/4 cup chopped cooked chorizo sausage
– 1 tablespoon unsalted butter, divided
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered side down, in the skillet.
4. Top with shredded cheese, chopped chorizo, and a sprinkle of cumin.
5. Place the second bread slice, buttered side up, on top.
6. Cook for 2-3 minutes or until golden brown and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 4-5 minutes per side
Birria Ramen with Quesabirria Meat
Experience the fusion of Mexican flavors with Japanese ramen in this unique and delicious dish. Birria Ramen with Quesabirria Meat combines the rich, spicy broth of birria with the comforting noodles of ramen, topped with tender and flavorful quesabirria meat.
Ingredients:
– 1 package of ramen noodles
– 2 cups of birria broth (homemade or store-bought)
– 1 cup of Quesabirria Meat (see recipe below for cooking instructions)
– 1/4 cup of sliced scallions
– 1/4 cup of diced cilantro
– Lime wedges, for serving
– Optional: crispy tortilla strips, shredded cheese, and sour cream
Quesabirria Meat Recipe:
– 1 pound beef brisket or chuck roast
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup of birria broth (homemade or store-bought)
– 4 corn tortillas
Instructions:
1. Cook the ramen noodles according to package instructions.
2. In a large pot, combine birria broth and Quesabirria Meat. Simmer for 10-15 minutes or until the meat is tender.
3. Assemble the ramen by placing cooked noodles in a bowl, then adding sliced Quesabirria Meat and scallions on top.
4. Garnish with cilantro and serve with lime wedges.
Cooking Time: 30-40 minutes
Quesabirria Pizza with Consommé Dip
Experience the rich flavors of Mexico and Italy combined in this unique pizza recipe, featuring quesadilla-inspired birria sauce on a crispy crust, topped with melted cheese and savory meats. Pair it with a refreshing consommé dip for a truly unforgettable meal.
Ingredients:
– 1 lb pizza dough
– 2 cups birria sauce (see note)
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled queso fresco
– 1/4 cup sliced cooked beef, pork, or chorizo
– Consommé Dip ingredients (below)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread birria sauce evenly over the crust, leaving a small border.
4. Top with mozzarella cheese and crumbled queso fresco.
5. Add sliced meats on top.
6. Bake for 12-15 minutes or until crust is golden brown.
Consommé Dip:
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
Combine all ingredients in a bowl, stirring well. Serve chilled.
Vegetarian Quesabirria Jackfruit Tacos
A twist on traditional tacos, these Vegetarian Quesabirria Jackfruit Tacos combine the flavors of Mexico with the meaty texture of jackfruit. A perfect option for a meatless meal that’s packed with flavor and fun.
Ingredients:
– 1 can jackfruit in brine, drained and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tablespoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Instructions:
1. In a large skillet, cook the onion, garlic, and bell pepper over medium-high heat until tender.
2. Add the jackfruit, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by spooning the jackfruit mixture onto a tortilla and topping with shredded cheese. Add your desired toppings and serve.
Cooking Time: 15-20 minutes
Quesabirria Nachos with Melted Cheese
Get ready to elevate your nacho game with this creative twist on traditional nachos! Quesabirria, a Mexican dish typically served as a taco filling, adds a rich and savory element to these cheesy nachos.
Ingredients:
– 1 bag of tortilla chips
– 1 can of quesobirria (beef or chicken-based)
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/2 cup diced onions
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spoon quesobirria over the tortilla chips, leaving a small border around edges.
4. Sprinkle shredded cheese evenly over the top of the quesobirria.
5. Drizzle with olive oil and sprinkle with diced onions and sliced jalapeño.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Slow-Cooked Lamb Quesabirria
Slow-Cooked Lamb Quesabirria: A Hearty and Flavorful Twist on Traditional Mexican Cuisine
This recipe combines the rich flavors of slow-cooked lamb with the comforting warmth of a quesadilla. Perfect for a cozy night in or a special occasion, this dish is sure to delight.
Ingredients:
– 2 pounds boneless lamb shoulder, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– Salt and pepper to taste
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese (or similar)
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, cook lamb over medium-high heat until browned, about 5 minutes. Add onion and garlic; cook until softened, about 3 minutes.
3. Transfer mixture to slow cooker. Add beef broth, tomato paste, cumin, coriander, salt, and pepper. Cook on low for 8 hours or high for 4 hours.
4. Shred lamb with two forks. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble quesadillas by spooning lamb mixture onto half of each tortilla, then topping with cheese. Fold tortillas in half to enclose filling.
6. Cook quesadillas in a large skillet over medium heat until crispy and golden brown, about 2-3 minutes per side.
Cooking Time: 8 hours (low) or 4 hours (high)
Quesabirria Empanadas with Dipping Sauce
Elevate your empanada game with these Quesabirria-inspired treats, filled with shredded chicken in a spicy tomato-based sauce, wrapped in flaky pastry and served with a tangy dipping sauce.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb shredded cooked chicken
– 1 cup Quesabirria sauce (see below for recipe)
– Vegetable oil for frying
– Optional toppings: diced onions, sour cream, cilantro
Quesabirria Sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 375°F.
2. Roll out empanada dough to desired thickness.
3. Place a spoonful of shredded chicken and Quesabirria sauce on one half of the dough, leaving a small border around edges.
4. Fold the other half over filling and press edges together with a fork.
5. Fry empanadas for 2-3 minutes or until golden brown, flipping halfway.
6. Serve warm with tangy dipping sauce (mix equal parts sour cream and plain Greek yogurt) and optional toppings.
Cooking Time: 15-20 minutes
Quesabirria Burgers with Consommé Glaze
Elevate your burger game with the bold flavors of quesabirria, a Mexican-inspired take on traditional burgers. This recipe combines tender beef patties with crispy tortilla chips, melted cheese, and a rich consommé glaze.
Ingredients:
– 4 beef patties
– 1 cup tortilla chips, crushed
– 2 cups shredded Monterey Jack cheese
– 1/4 cup consommé broth
– 2 tablespoons brown sugar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Buns and toppings of your choice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cook beef patties to desired doneness, about 4-5 minutes per side.
3. Meanwhile, toast tortilla chips in a dry skillet over medium heat until crispy.
4. Assemble burgers by spreading cheese on the bottom bun, followed by a patty, crushed tortilla chips, and another patty.
5. In a small saucepan, combine consommé broth, brown sugar, and Worcestershire sauce. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes.
6. Brush glaze onto burgers during the last minute of cooking.
7. Serve immediately with your choice of toppings.
Cooking Time: 12-15 minutes
Quesabirria Stuffed Bell Peppers
A twist on traditional stuffed peppers, this recipe combines the flavors of Mexico with a creamy quesadilla-inspired filling, all wrapped up in crunchy bell pepper boats.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled queso fresco (or Monterey Jack)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut tops off bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a large skillet, cook ground beef, onion, and garlic until browned, breaking up meat with a spoon as it cooks.
4. Stir in cooked rice, enchilada sauce, cheddar cheese, and queso fresco. Season with salt and pepper to taste.
5. Stuff each bell pepper with the filling mixture and drizzle with olive oil.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Quesabirria Pasta with Spicy Tomato Sauce
A creative twist on traditional pasta dishes, this Spicy Tomato Quesabirria Pasta combines the bold flavors of Mexico with the comfort of Italy.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 cup crumbled queso fresco or Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and cayenne pepper; cook for an additional minute.
4. Stir in canned tomatoes and bring to a simmer. Reduce heat to low and let sauce thicken while pasta rests.
5. Combine cooked pasta with spicy tomato sauce and stir until coated.
6. Sprinkle queso fresco or Monterey Jack cheese and chopped cilantro on top. Serve immediately.
Cooking Time: 20-25 minutes
Quesabirria Loaded Fries
Get ready to elevate your snacking game with these mouthwatering Quesabirria Loaded Fries! This twist on traditional loaded fries combines the flavors of quesadillas and birria with crispy, cheesy goodness.
Ingredients:
– 2 pounds French fries
– 1 cup shredded cheese blend (Cheddar and Monterey Jack)
– 1/4 cup chopped onion
– 1/4 cup crumbled queso fresco
– 1/4 cup sliced radishes
– 2 tablespoons birria sauce (or substitute with a mixture of beef broth, tomato paste, and spices)
– Salt to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the French fries in a single layer.
3. Sprinkle the shredded cheese blend evenly over the fries.
4. Drizzle the birria sauce over the cheese.
5. Top with chopped onion, crumbled queso fresco, and sliced radishes.
6. Season with salt to taste.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
8. Remove from oven and let cool for a few minutes.
9. Add optional toppings as desired.
Cooking Time: 15-20 minutes
Quesabirria Enchiladas with Red Sauce
Experience the bold flavors of Mexico with this twist on traditional enchiladas, featuring tender chicken wrapped in tortillas and smothered in a rich red sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 8-10 corn tortillas
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red enchilada sauce
– 1 cup shredded Monterey Jack cheese (divided)
– Salt and pepper to taste
– Optional toppings: chopped cilantro, sour cream, diced tomatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Wrap shredded chicken in tortillas, leaving a small border around edges.
4. Place tortillas seam-side down in the skillet with the onion mixture.
5. Pour red enchilada sauce over the tortillas, making sure they’re fully coated.
6. Sprinkle half of the cheese on top of the tortillas.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
8. Top with remaining cheese, optional toppings, and serve hot.
Cooking Time: 20-25 minutes
Quesabirria Meatball Subs
Elevate your sub game with this creative fusion of Mexican and Italian flavors, featuring tender meatballs smothered in a rich quesabirria sauce and served on crispy sub rolls.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (10 oz) condensed cream of mushroom soup
– 1 tablespoon tomato paste
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 sub rolls
– Quesabirria sauce (store-bought or homemade)
– Shredded cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix meatball ingredients; shape into balls and bake for 15-20 minutes.
3. Meanwhile, heat quesabirria sauce in a saucepan over medium-low heat.
4. Assemble subs by placing meatballs on sub rolls, topping with quesabirria sauce, and sprinkling shredded cheese.
5. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Quesabirria Breakfast Burritos
Start your day with a flavorful fusion of Mexican and Tex-Mex flavors, packed into a delicious breakfast burrito. This recipe combines tender braised beef, crispy tortillas, and creamy cheese for a morning meal that’s sure to satisfy.
Ingredients:
– 1 pound beef brisket or chuck roast
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1/2 avocado, sliced
– Salsa and sour cream (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, brown the beef in oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add broth, tomato paste, oregano, salt, and pepper. Braise for 2-3 hours or overnight.
4. Shred beef with two forks; stir in some braising liquid to moisten.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble burritos by spooning beef mixture onto tortillas, followed by cheese, cilantro, and avocado. Serve with salsa and sour cream if desired.
Cook Time: 2-3 hours (braising time) + 10 minutes assembly
Quesabirria Shepherd’s Pie
Combine the comfort of shepherd’s pie with the bold flavors of quesadillas and birria, resulting in a unique and delicious twist on a classic dish.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup quesabirria broth (or substitute with beef broth)
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the quesabirria broth and bring to a simmer.
5. In a separate bowl, combine the shredded cheddar cheese, crumbled cotija cheese, and chopped cilantro.
6. Transfer the meat mixture to a 9×13 inch baking dish and top with the mashed potatoes.
7. Sprinkle the cheese mixture evenly over the top of the potatoes.
8. Drizzle the olive oil over the cheese layer.
Cooking Time: 25-30 minutes or until the potatoes are golden brown and the cheese is melted.
Quesabirria Dumplings with Consommé Broth
Discover the rich flavors of Mexico City’s street food with these tender quesabirria dumplings served in a comforting consommé broth. This hearty dish is perfect for a chilly evening or as a comforting snack.
Ingredients:
– 1 package of wonton wrappers
– 1/2 cup shredded Oaxaca cheese
– 1/4 cup crumbled queso fresco
– 1/4 cup chopped cooked chicken
– 1/4 cup chopped onion
– 1 tablespoon vegetable oil
– Consommé broth (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine shredded Oaxaca cheese, crumbled queso fresco, cooked chicken, and chopped onion.
3. Lay a wonton wrapper on a flat surface and place about 1 tablespoon of the filling in the center.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Cook dumplings in boiling water for 5-7 minutes or until they float to the surface. Drain and serve with consommé broth.
Cooking Time: Approximately 20-25 minutes
Quesabirria Quesadilla Pie
This mouthwatering pie combines the best of both worlds – crispy quesadillas and creamy birria (Mexican stew). This unique dessert-turned-midday-meal will surely become a family favorite!
Ingredients:
– 6-8 corn tortillas
– 1 lb beef birria (slow-cooked with tomatoes, onions, garlic, and spices)
– 2 cups shredded Oaxaca cheese (or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side. This will make them pliable and easier to fold.
3. Place a spoonful of birria onto the center of each tortilla, leaving a 1/2-inch border around the edges.
4. Sprinkle shredded cheese over the birria, followed by a pinch of salt.
5. Fold tortillas in half to enclose filling.
6. In a large skillet or oven-safe dish, heat olive oil over medium-high heat. Cook quesadillas for about 2-3 minutes on each side, until crispy and golden brown.
7. Transfer cooked quesadillas to a baking dish and bake for an additional 5-7 minutes to melt cheese further.
Cooking Time: 15-20 minutes
Quesabirria Stuffed Mushrooms
Elevate your snack game with these decadent Quesabirria Stuffed Mushrooms, inspired by the flavors of Mexico. Crunchy mushroom caps filled with creamy cheese, savory beef birria, and a hint of spice make for a delightful treat.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup Quesabirria filling (see below)
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Quesabirria Filling:
– 1 pound beef short ribs or brisket, cooked and shredded
– 1/2 cup beef broth
– 1/4 cup Queso Fresco crumbles
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high heat. Add mushroom caps and cook until browned, about 3 minutes per side.
3. Stuff each mushroom cap with Quesabirria filling, leaving a small border around the edges.
4. Top with shredded cheese and bake for 15-20 minutes, or until cheese is melted and bubbly.
5. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your flavor game with these 20 authentic quesabirria recipes! From classic beef tacos to spicy goat stew, cheesy grilled cheese sandwiches to ramen and nachos, there’s something for everyone. Vegetarian options abound, including jackfruit tacos and stuffed bell peppers. And why stop at just traditional dishes? Try quesabirria pizza, burgers, or empanadas, and even use the consommé as a dipping sauce. Whether you’re in the mood for something comforting and familiar or adventurous and new, these recipes will satisfy your cravings.
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