Brisket Quesabirria Tacos

Last Updated on October 10, 2023 by Carne Diem

Protein:

Origin: North American, Mexican, BBQ Fusion

Method: Skillet or Flat Top Griddle

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After cooking a BBQ competition we often find ourselves with a lot of leftover meats. Over the years we have come up with a number of ways to use our leftovers, especially when it comes to brisket and pulled pork. While we love the tried and true favorites like brisket chili, brisket topped Smoked Mac and Cheese, or pulled pork tacos, we have recently discovered our all-time favorite way to use our leftover brisket. Smoked Brisket Quesabirria Tacos!

Brief Quesabirria Background

Those that know me are aware of my slight taco obsession. I have spent the last few months working my way across the many great Mexican restaurants and taquerias in Kansas City to find the best tacos in the city. For those unaware, Kansas City was recently named one of the destination cities when it comes to tacos. Throw in the fact that it is already a BBQ destination and this combination just makes sense.

Of all of the tacos out there quesabirria tacos have become a recent favorite. They are traditionally made using lamb, goat, or beef birria, which is a slow simmered stew. For quesabirria tacos the tender juicy meat is then removed and shredded. The fat is skimmed from the top of the stew, and the meat and cheese tacos are then fried in the flavorful fat from the stew. The tacos are then served with a side of the consommé for dipping the tacos in. For those looking for more traditional quesabirria, try our homemade lamb birria.

Making The Brisket Quesabirria Tacos

For our version of these Brisket Quesabirria Tacos, we take our leftover brisket and simmer it in au jus left over from cooking our brisket. You can also use a store bought au jus or even a flavorful beef broth if that is easier or more accessible.

First, bring the au jus or broth along with the smoked brisket to a boil and then reduce to a simmer for 30 minutes.

Best brisket for the tacos

You will need about 1 pound of brisket for the Quesabirria Tacos with Smoked Brisket. You can use either the point or the flat for the recipe. Our favorite version is with burnt ends that we slow simmer and then chop up a little more before going into the tacos. The fattier point also gives a better flavor to the consommé and provides a better fat layer for frying.

Looking for more great brisket recipes? Check out our Brisket Burger Sliders with Horseradish Aioli, Homemade Pastrami: Smoked Corned Beef, Taiwanese Beef Noodle Soup with Smoked Beef, and BBQ Poutine With Smoked Brisket.

Selecting the best cheese for Quesabirria Tacos

Traditional quesabirria tacos typically use a Mexican style low moisture mozzarella, and it undoubtedly makes for some damn fine tacos. Oaxaca and Chihuahua cheese are also some of the best cheeses to use for Quesabirria tacos.

Our favorite versions of our Brisket Quesabirra Tacos, however, keep with the theme of BBQ-Mexican Fusion and use smoked mozzarella. The added layer of smoky-melty goodness makes these tacos out of this world good.

If you happen to have any left over smoked mozzarella then why not try our smoked lasagna or Uruguay’s Chivito: The Ultimate Steak Sandwich.

Fry the Quesabirria Tacos on a griddle, or skillet.

As mentioned, traditionally quesabirria tacos are fried in some of the skimmed fat from the actual birria stew. For our Quesabirria Tacos with BBQ Brisket we wanted to try to keep with this tradition as much as possible, so we elected to fry our tacos in beef tallow. Rendered beef tallow is a fantastic cooking fat that adds some wonderful beefy flavor to dishes and has a high smoke point which is great for frying and searing foods.

If you used brisket point, you may also have developed a fat layer in your consomme which you can skim off and use to fry the tacos.

To finish the tacos you are going to want to use 2 street taco sized corn tortillas per taco.

Melt the beef tallow in a large skillet or on a flat top grill like a Blackstone. We find it best to work in batches so you don't overcrowd your pan. Cook the corn tortillas for about 30 seconds, then flip them over and add the cheese. Cook for about another 30 seconds.

Add the shredded or chopped brisket or burnt ends to half of the tortillas, then place the corn tortillas with the brisket on top of the tortillas filled with just cheese.

Fold the tortillas over to form a taco and press down gently with a spatula to help the taco hold its shape.

Once the cheese is nice and melted, remove the Brisket Quesabirra Tacos to a paper towel lined plate. Repeat the process with the remaining tacos.

Making Smoked Brisket Quesabirria Tacos on a Blackstone Griddle or flat top

To make the quesabirria tacos on a Blackstone of griddle heat oil or beef tallow on the flat top over medium high heat. Dip the corn tortillas in the fat layer from the consommé and fry for about 15-30 seconds. Flip the tortillas over and with cheese. Top half of the tortillas with the smoked brisket and cook for about 15 seconds.

If you to not have enough fat in the consommé, fry the tacos in some beef tallow or lard.

Next place the tortillas the the brisket, on top of those that just have the cheese. Fold over and cook on both sides for about 30 seconds per side, or until the tortilla is crispy and the cheese is melted.

Repeat the process with the remaining tacos.

What to serve with quesabirria tacos

Serve the Brisket Quesabirria Tacos with some of the warm consommé, hot sauce, or salsa. Enjoy with some fresh guacamole, charro beans, and perhaps a spicy Margarita or Mezcal Paloma. The shredded beef tacos are also traditionally served with cilantro, diced onions, lime slices, and grilled jalapenos.

Looking for something a little more authentic? Why not make some authentic Cochinita Pibil or beer braised beef cheek barbacoa to use in your tacos.

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