Description
Crispy Birria Breakfast Tacos with Gooey Queso Dip combine slow-cooked, spice-infused birria beef with fluffy scrambled eggs in consommé-dipped, crispy-fried corn tortillas. Served with a silky, jalapeño-spiked queso dip, these tacos transform leftover birria into an extraordinary breakfast experience that’s perfect for weekend brunches or special family breakfasts.
Ingredients
Scale
For the Tacos:
- 2 cups shredded birria beef (leftover or store-bought)
- 1¼ cups birria consommé (the flavorful cooking broth)
- 8 small corn tortillas
- 4 large eggs, beaten
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- ½ cup diced white onion
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
- 1 cup shredded Monterey Jack cheese
- Lime wedges, for serving
For the Gooey Queso Dip:
- 1½ cups shredded Oaxaca or Monterey Jack cheese
- ½ cup half-and-half (you can sub whole milk)
- 1 tablespoon unsalted butter
- 1 small jalapeño, seeded and finely diced
- ¼ teaspoon ground cumin
- Pinch of kosher salt
Instructions
- Warm the Birria & Consommé: In a medium saucepan over low heat, combine the shredded birria and 1 cup of consommé. Stir gently until the meat is heated through and simmering. Keep warm on the lowest flame.
- Scramble the Eggs: In a small bowl, whisk your eggs with a pinch of salt and pepper. Heat the butter in a nonstick skillet over medium. Once it’s foamy, pour in the eggs and gently scramble until just set but still creamy. Transfer to a plate.
- Dip & Crisp the Tortillas: Pour the remaining ¼ cup consommé into a shallow dish. Working one at a time, briefly dip each tortilla into the consommé—just long enough to coat, not soggy. Heat the oil in that same skillet over medium-high. Lay the dipped tortilla in the pan, sprinkle a little shredded cheese on half, top with a scoop of birria and a few scrambled eggs.
- Fold & Fry: Fold the tortilla over the filling to make a half-moon. Press down lightly with a spatula and fry until golden-crispy and the cheese has melted, about 2 minutes per side. Adjust heat as needed so it doesn’t burn.
- Garnish & Keep Warm: Transfer each taco to a baking sheet in a 200°F oven to stay warm as you finish the rest.
- Make the Gooey Queso Dip: In a small saucepan over low heat, melt the butter. Add the diced jalapeño and sauté 1 minute. Stir in the half-and-half, then gradually add the cheese, stirring constantly until silky smooth. Season with cumin and a pinch of salt. Keep warm on the lowest flame.
- Serve Family-Style: Arrange your crispy birria breakfast tacos on a platter. Sprinkle with diced onion and cilantro. Pass around bowls of gooey queso dip and extra warm consommé for dunking. Encourage everyone to squeeze a little lime over their taco and dunk away!
Notes
- For the best texture, dip tortillas quickly in consommé – just long enough to coat but not become soggy.
- Keep the scrambled eggs slightly undercooked as they’ll continue cooking when added to the tacos.
- If you don’t have leftover birria, you can use store-bought birria or substitute with any flavorful shredded meat like carnitas or barbacoa.
- For extra flavor, try adding a small amount of the birria consommé to your scrambled eggs.
- The queso dip should be kept on the lowest possible heat once prepared to prevent it from becoming grainy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mexican, Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 590
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 245mg
Keywords: Birria tacos, breakfast tacos, queso dip, Mexican breakfast, birria recipe, brunch tacos, crispy tacos, breakfast birria, fusion breakfast, quesabirria breakfast, Mexican brunch