Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.

White skillet on induction cooktop with two quesabirria tacos — Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

Four quesabirria tacos on wooden board with sauce in a bowl — Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Cook’s Note

You can use cubed lamb meat instead of beef or goat, and corn tortillas instead of flour.