Cheese Options For Your Quesabirria Tacos: A Quick Guide

Quesabirria tacos are a fusion of two Mexican staples: quesadillas and birria de res. The best cheese for quesabirria tacos is Oaxaca cheese, a semi-soft Mexican cheese that melts beautifully and lends a mild flavour that balances out the birria meat. If Oaxaca cheese is hard to find, Monterey Jack, mozzarella, Colby Jack, Pepper Jack, or a Mexican blend are good substitutes.

Oaxaca cheese is the best option

Oaxaca cheese is the signature variety used in authentic quesabirria tacos, and its use is what creates the signature gooey, stretchy texture that defines this dish. While other semi-soft, melty cheeses can be substituted in a pinch, such as mozzarella, Monterey Jack, or Pepper Jack, sourcing Oaxaca cheese is key to achieving the perfect, classic quesabirria taco.

Oaxaca cheese melts superbly and lends a mild flavour that balances out the birria meat perfectly. Its mild flavour and excellent melting properties make it the ideal cheese to act as a glue to hold the taco together. The cheese will melt and stretch as you bite into the taco, creating a delightful, indulgent, and messy eating experience.

Oaxaca cheese can be sourced from a Mexican specialty grocer, or potentially from the "International" section of the dairy department in your local chain grocery store.

Monterey Jack is a good substitute

Monterey Jack is also a semi-soft cheese with a mild flavour, making it a good substitute. It is a Californian cheese made with cow's milk, and is commonly used as a melting cheese for quesadillas and burritos. It is also suitable for grilled cheese sandwiches and cheeseburgers.

Monterey Jack is the base cheese for other types of Jack cheese, such as Pepper Jack, Colby Jack, and Cheddar Jack. It is a good substitute for those who are sensitive to tyramine, an organic compound associated with headaches, as it has a low tyramine content.

Mozzarella also works

Mozzarella is a great substitute for the traditional Oaxaca cheese used in quesabirria tacos. Oaxaca cheese is a semi-soft Mexican cheese that melts beautifully and lends a mild flavour to the tacos. However, it can be hard to find outside of Mexico, so mozzarella is a good alternative. Mozzarella is a stretchy, melty cheese that will give the tacos a similar gooey texture to using Oaxaca cheese.

When making quesabirria tacos with mozzarella, it is important to use a block of mozzarella that you shred yourself, rather than pre-shredded mozzarella, as this will melt better. To assemble the tacos, start by quickly dipping each corn tortilla in the warm birria broth to coat both sides. Then, place the dipped tortillas on a hot griddle or skillet and sprinkle with shredded mozzarella cheese. Next, add the shredded beef and any desired toppings, such as diced onion and cilantro. Finally, fold the tortilla over and cook until the exterior is crispy and golden.

Quesabirria tacos made with mozzarella cheese are a delicious and easy-to-make meal that the whole family will love. They are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the tacos on a baking sheet and bake at 350°F for 10-15 minutes, or until warmed through.

Avoid pre-shredded cheese

When making quesabirria tacos, it's best to avoid pre-shredded cheese. While it may be tempting to opt for convenience, pre-shredded cheese can compromise the taste and texture of your tacos. Here's why:

Pre-shredded cheese tends to be coated with anti-caking agents and preservatives to extend its shelf life. These additives can affect the melting ability of the cheese, resulting in a less gooey and stretchy texture. In quesabirria tacos, you want the cheese to melt beautifully and create that signature stringy, gooey consistency. By shredding your own cheese, you can avoid these additives and ensure a smoother melt.

Additionally, pre-shredded cheese often loses some of its flavour due to the processing and packaging methods used. The cheese can take on a slightly drier texture, which further impacts its melting capabilities. Quesabirria tacos are all about that indulgent, melty cheese pull, and using pre-shredded cheese may result in a less satisfying, less flavourful experience.

When making quesabirria tacos, it's best to opt for a block of cheese and shred it yourself. This way, you can control the size and thickness of the shreds, ensuring they melt evenly and create the desired texture. Oaxaca cheese, a semi-soft Mexican cheese, is the traditional choice for quesabirria tacos. It melts exceptionally well, creating a stretchy, gooey texture that defines this dish. If you can't find Oaxaca cheese, mozzarella or Monterey Jack are good substitutes.

By taking the time to shred your own cheese, you'll elevate the taste and texture of your quesabirria tacos. It's a simple step that makes a big difference in achieving that authentic, indulgent Mexican experience. So, skip the pre-shredded cheese and embrace the art of shredding your own for the best possible results!

Corn tortillas are best

Quesabirria tacos are a fusion of two Mexican staples: quesadillas and birria de res. The corn tortillas are quickly dipped in the rich birria consommé before being filled with shredded beef and melted cheese. The corn tortillas are then cooked on a griddle or skillet until they are crispy.

Corn tortillas are also gluten-free, so they are a good option for people who are gluten intolerant or have coeliac disease.

It is important to use fresh, thick corn tortillas. Thin, dried-out tortillas will likely rip when dipped in the broth. Tortillas labelled as "super soft" or "extra thin" should be avoided.

To prepare the corn tortillas, soften them on a griddle or frying pan for a few moments until they are warm and soft. This is an important step, as it will stop the tortillas from falling apart when frying them later.

Once the tortillas have been softened, they can be dipped in the consommé and filled with cheese and meat. The tortillas are then cooked on a griddle or skillet until the cheese has melted and the tortilla is golden and crisp.

Corn tortillas are the best option for quesabirria tacos due to their ability to withstand liquid and high heat, their gluten-free status, and their crisp texture when cooked.

Frequently asked questions