Ingredients
Equipment
Method
Warm the consomé
- Warm the consomé in a small pot over low heat until it reaches a gentle simmer, keeping small bubbles visible. Stir occasionally so the dipping broth stays hot and ready.
Fry the quesatacos
- Heat oil in a skillet over medium heat until it shimmers. Use enough oil to lightly fry the tortillas, not deep-fry.
- Place one corn tortilla in the hot oil and warm for about 20 seconds, then flip it. The tortilla should look slightly more flexible and lightly toasted.
- Quickly add a handful of shredded Oaxaca or mozzarella cheese to the hot tortilla, then add birria meat. Let the cheese start melting in place so the fold will hold together.
- Fold the tortilla in half to form a quesataco. Press gently so the filling stays inside and the edges line up.
- Fry the folded quesataco for 1-2 minutes per side until the cheese is melted and the tortilla is crispy. Flip once and cook until the edges turn golden and crisp.
- Transfer the fried quesataco to paper towels to drain. Repeat with remaining tortillas, cheese, and birria until all are crispy.
Serve and dip
- Arrange quesatacos on a plate next to a bowl of hot consomé. Make sure diners can see the cheese as they dip.
- Top the quesatacos with diced white onion and chopped fresh cilantro. Finish with lime wedges and hot sauce for serving so each bite can be adjusted.
Notes
For extra crispy edges, fry at a steady medium heat and avoid overcrowding the skillet so the oil temperature stays consistent. Store leftover quesatacos in the refrigerator up to 3 days, reheating in a skillet to re-crisp; the consomé keeps up to 4 days. Freeze quesatacos up to 1 month for best texture—thaw and re-crisp in a skillet. For a lighter option, use part-skim mozzarella instead of full-fat Oaxaca-style cheese.