World Kitchen
Quesabirria Inspired Grilled Cheese Tacos
This recipe is inspired by the viral Mexican food sensation—Quesabirria. At its heart is tender beef, slow-braised in a robust, spiced chili broth until the fibers effortlessly fall apart. Small corn tortillas are first dipped into the flavorful, aromatic fat skimmed from the top of the broth, then seared on a hot skillet to achieve a beautiful golden crunch. A generous blanket of melted Mozzarella and Cheddar liquefies inside, joining the shredded beef into a gooey, pull-apart texture of a classic grilled cheese. This dish works flawlessly due to its iconic serving ritual: dipping each crispy taco into a side bowl of piping hot, spice-rich consume broth right before every bite.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 620 kcal
- Protein
- 36 g
- Fat
- 38 g
- Carbs
- 32 g
- Fiber
- 3 g
Step by step
Method
- 01
In a small saucepan, bring the pre-made braising broth to a s…
In a small saucepan, bring the pre-made braising broth to a simmer. Carefully skim the reddish-orange meat fat that floats to the surface and transfer it into a wide, shallow dish.
- 02
Prepare the fresh aromatics for serving
Prepare the fresh aromatics for serving: finely mince the white onion and fresh cilantro leaves with a sharp knife, and slice the lime into four neat wedges.
- 03
Preheat a large flat skillet or griddle over medium-high heat
Preheat a large flat skillet or griddle over medium-high heat. Take a corn tortilla, dip it entirely into the dish of rendered beef fat until fully coated, and lay it onto the hot pan.
- 04
Immediately scatter a generous handful of the blended Mozzare…
Immediately scatter a generous handful of the blended Mozzarella and Cheddar cheeses across the entire surface of the tortilla, letting it sweat and bubble.
- 05
Layer a portion of the warm shredded beef onto one half of th…
Layer a portion of the warm shredded beef onto one half of the tortilla over the melting cheese, and sprinkle with a pinch of the minced onion and cilantro.
- 06
Using a wide spatula, fold the empty half of the tortilla ove…
Using a wide spatula, fold the empty half of the tortilla over the meat side to form a neat crescent taco. Press down firmly with the spatula to lock the filling in.
- 07
Fry the taco for 2-3 minutes per side over medium heat until…
Fry the taco for 2-3 minutes per side over medium heat until the corn shell becomes distinctly rigid, crispy, and deep golden brown, and the cheese is fully melted and oozy.
Dishday
Useful advice
Cooking tip
When warming up your pre-made broth, make sure to skim the reddish-orange fat layer from the surface into a shallow plate—this is what you dip the tortillas in before frying to guarantee that signature spiced outer crunch.
How to serve
Serve the tacos smoking hot. Provide each guest with a small, deep individual bowl of boiling consommé broth, heavily garnished with minced raw white onion and cilantro for dipping.
How to store
Do not store assembled tacos as they will turn soggy immediately. The cooked shredded beef and broth can be refrigerated separately for up to 3 days; reheat thoroughly before building the tacos.
Note
For the ultimate grilled cheese effect, use a blend of cheeses: Mozzarella for long, dramatic cheese pulls and Cheddar for a bold, sharp dairy bite.
