You know what happens every time I make birria, my friends? The meat disappears, but you’re left with all that flavor-packed juice! So instead of letting that goodness go to waste, we’re freestyling in the kitchen and turning leftover birria broth into one Dan-Good batch of Quesabirria Tacos. Tender filet mignon gets coated in Dan-O’s Tac-O Seasoning Packet – Birria, seared in a hot pan, then loaded up with white onion, cilantro, and plenty of Chihuahua cheese. Add crispy corn tortillas and that rich leftover birria broth for dipping, and this might be one of the best leftover creations yet.
Ingredients
- 1 packet Dan-O’s Tac-O Seasoning Packet - Birria
- Leftover birria broth, with fat reserved from the top
- 10–12 corn tortillas
- 1½ lb filet mignon, diced into small cubes
- 1 tbsp cooking oil
- 1 white onion, diced
- 1¾ cups Chihuahua cheese, shredded
- 1 bunch fresh cilantro, chopped
- 1 lime, cut into wedges
Preparation Instructions
- Heat the Birria Broth: Skim the reserved fat from the top of the leftover birria broth and add it to a large skillet. Pour the remaining birria broth into a small saucepan and warm it over medium-high heat. Once warmed through, reduce the heat as needed to keep the broth warm for dipping and serving.
- Crisp the Corn Tortillas: Heat the reserved birria fat in the skillet over medium-high heat. Dip each corn tortilla into the melted birria fat to lightly coat both sides, then place it in the hot skillet. Cook for about 30 seconds, flip, and continue cooking until slightly crisp but still flexible enough to fold. Transfer the tortillas to a sheet of foil, fold the foil over them to keep warm, and repeat with the remaining tortillas.
- Prepare the Filet Mignon: Cut the filet mignon into thin strips, then cut the strips into small, bite-sized cubes. Place the filet mignon in a bowl, sprinkle the Dan-O’s Tac-O Seasoning Packet - Birria over the meat, and toss until every piece is evenly coated.
- Sear the Filet Mignon: Heat the cooking oil in a large skillet over medium-high heat. Add the seasoned filet mignon and sear for about 3 minutes, stirring occasionally so the pieces cook evenly. Avoid overcooking the filet mignon; once the outside is nicely seared, remove the skillet from the heat.
- Add the Quesabirria Toppings: Sprinkle the diced white onion evenly over the hot filet mignon, then add the shredded Chihuahua cheese and chopped cilantro. Cover the skillet and let everything sit for 3-4 minutes, or until the cheese is melted and the toppings are warmed through.
- Assemble the Tacos: Pour the warm leftover birria broth into a serving bowl for dipping. Open the warm corn tortillas and spoon the cheesy filet mignon mixture into each tortilla. Finish with a squeeze of fresh lime juice to brighten up all that rich birria flavor.
- Serve: Serve the Quesabirria Tacos with Filet Mignon hot with the warm leftover birria broth on the side for dipping. Yum Yum Get Ya Sum!
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