Cheese And Meat: The Perfect Quesabirria Taco Combination

Quesabirria tacos are a Mexican dish that combines tender, slow-cooked beef birria with lots of melty Oaxaca cheese. The name quesabirria is a combination of queso (cheese) and birria, a famous Mexican dish from Jalisco made with lamb, goat meat, or beef cooked in a seasoned chili sauce. The addition of cheese to birria tacos results in quesabirria tacos, which are somewhere between a taco and a quesadilla.

To make quesabirria tacos, corn tortillas are dipped in birria broth (consomé) and filled with shredded beef birria and Oaxaca cheese before being pan-fried until the cheese melts and the tortilla becomes crispy. The tacos are then served with a side of the remaining consomé for dipping, and can be topped with diced onions, fresh cilantro, and a squeeze of lime juice.

While Oaxaca cheese is the preferred choice for quesabirria tacos, other melty cheeses such as Monterey Jack, mozzarella, or Pepper Jack can also be used as substitutes.

What is the best cheese for quesabirria tacos?

Quesabirria tacos are a delicious Mexican dish that combines the best of tacos and quesadillas. They are made by stuffing tortillas with slow-cooked shredded beef or lamb and lots of melty cheese, and then pan-frying them until they are crispy.

The key to making the perfect quesabirria tacos is to use a cheese that melts well and has a mild flavour that complements the rich, spicy meat. The most popular choice for quesabirria tacos is Oaxaca cheese, a semi-soft Mexican cheese that melts beautifully and has a mild flavour that balances out the birria meat perfectly.

If you can't get your hands on Oaxaca cheese, there are several other great alternatives that will work well. Monterey Jack is a good substitute and is more widely available. It has a similar melting ability to Oaxaca cheese and will give your quesabirria tacos a lovely stretchy, stringy texture. Mozzarella is another excellent option, especially if you like your quesabirria tacos extra cheesy as it has a mild flavour and melts easily.

For those who like a bit of spice, Pepper Jack is a good choice as it has a similar melting ability to Monterey Jack but with a spicy kick. If you are looking for a sharper flavour, a combination of Cheddar and Jack cheeses works well. You could also try a combination of cheeses to create your own unique flavour profile.

So, while there are several options that will work well, the best cheese for quesabirria tacos is Oaxaca cheese. This traditional Mexican cheese melts superbly and its mild flavour is the perfect complement to the rich, spicy meat. If you can't find Oaxaca cheese, Monterey Jack, Mozzarella, or Pepper Jack are all great alternatives that will result in delicious, cheesy quesabirria tacos.

How do you make quesabirria tacos?

Quesabirria tacos are a Mexican dish created in Tijuana. They are large tortillas filled with birria beef and cheese, cooked on the stove until the cheese is melted.

To make quesabirria tacos, you'll need the following ingredients:

• Birria (prepared)
• Corn tortillas
• Oaxaca cheese (or Monterey Jack or mozzarella cheese)
• Cilantro
• Onion
• Oil, for frying (vegetable or peanut oil is recommended)
• Condiments, such as salsa, guacamole, and lime wedges

Here's a step-by-step guide to making quesabirria tacos:

Step 1: Prepare the Birria

Start by preparing the birria, which is a Mexican dish made by marinating goat meat, lamb, or beef in a combination of guajillo chiles, chipotle peppers in adobo sauce, spices, tomatoes, and vinegar. You can use a stovetop, oven, or slow cooker to prepare the birria. Keep the shredded beef birria separate from the braising liquid, also known as consomé.

Step 2: Soak the Tortillas

Add the consomé (birria meat liquid) to a large bowl and dip each tortilla in it, making sure both sides are covered.

Step 3: Fry and Fill the Tacos

Heat oil in a cast-iron skillet over medium-high heat. Once hot, add a soaked tortilla and sprinkle with cheese. Add the shredded beef on top, fold, and cook on both sides for 2-3 minutes, until golden and crispy.

Step 4: Serve

Serve the crispy birria tacos with a side of consomé for dipping and a squeeze of lime juice. You can also top the tacos with diced onions and fresh chopped cilantro.

Tips and Variations:

• Use a cast-iron skillet instead of a basic frying pan for better results.
• Use large corn tortillas to load them up with plenty of meat and cheese.
• Adjust the spice level to your preference.
• Use a good melting cheese like Oaxaca, or substitute with mozzarella or Pepper Jack.
• Don't store assembled tacos; instead, store birria meat and liquid separately in the fridge for up to 5 days.

What is the difference between birria and quesabirria?

Birria is a Mexican dish that is traditionally made by marinating goat meat in a combination of guajillo chiles, chipotle peppers in adobo sauce, spices, tomatoes, and vinegar. The meat is then slow-braised on the stove in a large Dutch oven or in a slow cooker. The dish has been adapted in the US, where it is more common to use beef.

Quesabirria is a taco that has cheese (queso) and birria (stewed meat). Quesabirria tacos are large tortillas filled with birria beef and cheese, then cooked on the stove until the cheese is melted. This is different from birria tacos, which use corn taco shells or soft tacos for the exterior. The main difference between birria and quesabirria is that quesabirria is a hybrid of a quesadilla and a taco. Birria tacos are also dipped in a broth or sauce, whereas quesabirria tacos are not.

What is the best meat for quesabirria tacos?

Quesabirria tacos are made with slow-cooked meat, typically beef, but also lamb or goat. The meat is cooked in spices and chile peppers, shredded, and served in a tortilla with cheese.

Beef chuck roast is the best meat for quesabirria tacos. It is a budget-friendly cut that provides a lot of meat. The low and slow cooking process allows the roast time to break down and become tender. You can also use goat or lamb meat if desired. For a more premium option, you could use beef cheeks.

If you want to use a combination of meats, a mix of half chuck roast and half beef short ribs or oxtail also works well.

What tortillas should you use for quesabirria tacos?

Quesabirria tacos are a fusion of two Mexican staples: quesadillas and birria de res. They are made by dipping corn tortillas in birria consommé (a rich broth) before filling them with shredded beef and cheese and cooking them on a griddle or skillet.

For this recipe, it is recommended to use corn tortillas. Corn tortillas are more likely to withstand liquid and high heat, and they crisp up nicely in the pan. Flour tortillas, on the other hand, tend to fall apart when dipped in the consomé. If you are looking for a low-carb option, you can also use keto tortillas.

It is important to use fresh, thick corn tortillas. Older tortillas that are not as fresh are more likely to fall apart. Avoid using tortillas labelled as "super soft" or "extra thin" as they will likely rip when dipped in the broth.

The corn tortillas used for quesabirria tacos are typically large so that they can be filled with plenty of meat and cheese. They also need to be sturdy enough to hold lots of consomé.

Frequently asked questions