Quesabirria Tacos

1. Different Meats: While beef and goat are traditional, you can also try lamb or chicken for a different flavor profile.
2. Cheese Options: Besides Oaxaca or mozzarella, you could use cheddar or pepper jack for added flavor and spice.
3. Vegetable Additions: Incorporate sautéed bell peppers or mushrooms into the filling for extra texture and flavor.
4. Spice It Up: Add jalapeños or a splash of hot sauce to the meat mixture for some heat.

For tips:

1. Make Ahead: Prepare the birria a day in advance; the flavors deepen as it sits.
2. Broth Utilization: Don’t waste the leftover broth! Use it to soak the tortillas and serve as a dipping sauce.
3. Crispy Finish: For extra crispiness, let the tacos cook a little longer on the skillet and press them down gently with a spatula.
4. Garnish: Top with fresh radishes, avocado, or a squeeze of lime for added freshness.

To store your Quesabirria Tacos:

1. Refrigeration: If you have leftover tacos, place them in an airtight container and refrigerate. They should be good for about 3-4 days.
2. Freezing: If you want to store them for a longer period, you can freeze the cooked tacos. Wrap each taco individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can last for about 2-3 months in the freezer.
3. Reheating: When you’re ready to eat, thaw the frozen tacos in the fridge overnight. Reheat them in a skillet over medium heat until warmed through and crispy again.

Enjoy your taco night!