Birria Tacos: Which Cheeses Melt The Best?

Birria tacos are a Mexican dish that has gained popularity through social media platforms like TikTok, Instagram, and Facebook. The star of the dish is the tender beef birria (or meat stew) that is stuffed inside corn tortillas with melty Oaxacan cheese and fried until crisp. The Oaxacan cheese is the best option for this recipe, but mozzarella or Monterey Jack are good alternatives. Birria tacos are usually served with a side of broth for dipping.

Oaxaca cheese vs. other cheeses

Oaxaca cheese, also known as quesillo, is a semi-soft cow's milk cheese from Mexico. It is a round-shaped curd cheese with a buttery, mellow flavour similar to string cheese. It is a melting cheese that is often used in birria tacos.

Oaxaca cheese is considered the best cheese for quesabirria tacos. However, if it is unavailable, it can be substituted with freshly grated low-moisture mozzarella cheese, pepper jack cheese, or Monterey Jack cheese.

Oaxaca cheese is a melting cheese that is ideal for birria tacos because it melts beautifully. It has a similar texture to string cheese, which makes it perfect for stretching and melting inside the taco.

Mozzarella cheese, on the other hand, is a soft and stretchy cheese with a mild flavour. It is a popular choice for pizzas and pasta dishes because of its ability to melt smoothly.

While mozzarella can be used as a substitute for Oaxaca cheese in birria tacos, it may not provide the same authentic flavour and texture. Mozzarella has a milder flavour and may not have the same stretchiness as Oaxaca cheese, which could affect the overall taste and appearance of the tacos.

In addition to Oaxaca and mozzarella cheese, other cheeses that pair well with birria tacos include Chihuahua, asadero, and quesadilla cheese. These Mexican melting cheeses can be found in Latin American grocery stores and add a delicious, authentic flavour to the dish.

Ultimately, the choice between Oaxaca and mozzarella cheese depends on personal preference and availability. Both cheeses can melt well, but Oaxaca cheese offers a more traditional and distinct flavour for birria tacos.

Corn tortillas vs. flour tortillas

History

Corn tortillas have been a staple of Mexican cuisine for thousands of years, whereas flour tortillas were introduced to Mexico by Spanish colonists. Wheat was a popular crop in Europe, particularly in Spain, and was brought to the Americas by the Spanish.

Ingredients

Corn tortillas are made from masa harina, a special corn flour. Flour tortillas are made from wheat flour.

Appearance and Texture

Corn tortillas are typically thicker, smaller, and more compact than flour tortillas. They have a firmer texture and an earthy, slightly sweet flavour. Flour tortillas are thinner, softer, and sweeter.

Nutritional Value

Corn tortillas are gluten-free and made from whole grains, making them a good source of fibre and vitamins such as B6. They are also lower in carbs and calories than flour tortillas. White flour tortillas may contain double the calories and fat of corn tortillas and lack the same fibre content, which can contribute to health risks such as diabetes and heart disease. However, flour tortillas have more iron and calcium than corn tortillas.

Use Cases

Corn tortillas are the go-to option for authentic Mexican dishes such as tacos, enchiladas, tamales, tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, chimichangas, and sweet dishes like dessert tacos and breakfast burritos.

Personal Preference

Ultimately, the choice between corn and flour tortillas depends on personal preference. If you prefer a firmer texture and an earthy flavour, corn tortillas are ideal. If you prefer a softer texture and a sweeter taste, flour tortillas are the better option.

Birria stew

Birria is a Mexican meat stew that is said to have originated in the state of Jalisco, although variations can be found in many other parts of the country, including parts of Aguascalientes, Michoacán, Durango, Zacatecas, Colima, Tijuana, and Oaxaca. It is traditionally served for special occasions such as weddings, baptisms, and holidays.

Ingredients

• Meat: Traditionally, birria is made with goat or sheep meat. However, beef birria (birria de res) has become increasingly popular and can be made with various cuts of beef, either boneless (such as beef chuck) or bone-in (short ribs, oxtail, or shank).
• Dried chile peppers: Dried chiles are essential for achieving good flavor in birria. A combination of dried ancho chiles, dried guajillo chiles, and dried chiles de árbol is commonly used, with the option to add more or less chiles de árbol depending on spice preference.
• Veggies: Onion, garlic, and tomatoes are typically sautéed and used to season the adobo sauce.
• Beef or chicken stock: This is used as the base for the consommé (broth).
• Vinegar: Most birria recipes call for sweet apple cider vinegar, but rice vinegar can also be used.
• Seasonings: Common seasonings include ground cumin, dried oregano, ground ginger, ground cinnamon, ground cloves, bay leaves, sea salt, and black pepper. However, there are many variations, and additional seasonings can be added to suit taste.
• Toppings: Birria is often garnished with chopped fresh cilantro, chopped white or red onion, diced or sliced avocado, lime wedges, and/or sliced jalapeños.

Cooking Methods

Birria can be cooked in an Instant Pot, Crock-Pot (slow cooker), or on the stovetop. Here is a general overview of the process:

• Core and toast the chiles: Remove the stems and seeds from the dried chiles. Toast the chiles in a hot pan, stockpot, or Instant Pot for 1-2 minutes per side until fragrant.
• Sauté the veggies: Sauté the onion, garlic, and tomato until softened in the same pan, stockpot, or Instant Pot.
• Blend the marinade: Combine the sautéed veggies with beef stock, vinegar, and seasonings in a blender and purée until smooth.
• Sear the meat (optional): Season and briefly sear the meat before slow cooking.
• Cook: Combine the meat with the marinade and cook until tender using one of the following methods:

• Instant Pot: Cover and pressure cook on high for 45 minutes, followed by a natural release.
• Crock-Pot: Cover and slow cook on low for 8-9 hours until the meat is tender.
• Stovetop: Cover and cook over low heat for 4-6 hours, staying nearby to ensure the meat doesn't burn.

• Shred the beef (optional): Either leave the beef in larger chunks or shred it into bite-sized pieces, then toss it with the broth.
• Serve: Serve warm bowls of the beef and broth garnished with toppings and a side of warm corn tortillas.

Variations and Serving Suggestions

Birria can be served in a variety of ways, both traditional and creative:

• Stew: Serve the birria in its consommé with toppings and a side of warm corn tortillas.
• Birria tacos (tacos de birria): Load up corn tortillas with birria meat and toppings, dip them in the consommé, and fry until crispy.
• Birria ramen (birriamen): Add extra broth, noodles, veggies, and toppings to the birria stew to create a unique ramen dish.
• Other Mexican dishes: Use the birria shredded meat for burritos, quesadillas, tostadas, enchiladas, taquitos, taco bowls, or taco salads.

Frying the tacos

Heating the Tortillas

Before frying, the tortillas need to be heated and coated in the consomé (broth). Heat a frying pan over medium-high heat and add a drizzle of oil. Carefully dip a tortilla in the consomé, coating both sides, then lay it flat in the skillet. You only need to dip the tortilla for a few seconds—the goal is to shallowly coat the tortilla in the very top layer of the broth, which is usually more oily/fatty. This will make your tacos extra crispy!

Filling the Tortillas

Once the tortilla is in the pan, it's time to fill it. Add a small handful of shredded meat and a generous amount of cheese—birria tacos are known for their melted, gooey cheese. Oaxacan cheese is the most authentic choice and is highly recommended, but mozzarella, Monterey Jack, or Pepperjack are also good substitutes. If you're feeling extra cheesy, you can also sprinkle some crumbled queso fresco on top.

At this point, you can also add some chopped white onion, cilantro, and/or pickled onions for a punch of freshness. A squeeze of lime juice will also help to cut through the richness of the dish.

Once you've added your fillings, carefully fold the tortilla in half. Fry the tacos for 1-2 minutes on each side, or until crispy and golden. You may need to fry in batches, depending on the size of your pan.

Keeping Tacos Warm

As you finish frying each taco, transfer it to a baking sheet and place it in a warm oven (around 200°F) to keep it warm and crispy while you work your way through the rest of the batch.

Serving

Birria tacos are best served warm, with a garnish of chopped cilantro, red onion, and lime wedges for squeezing. Don't forget to serve the remaining consomé in small bowls for dipping!

Toppings

Birria tacos are a true flavour sensation. The toppings you choose can add a fresh, crisp, and zesty kick to the rich, slow-cooked meat and melted cheese.

The most popular toppings for birria tacos are:

• Freshly chopped cilantro (coriander)
• Chopped red or white onion (or pickled red onions)
• Lime wedges
• Sliced avocado
• Sliced jalapeños

Other toppings you could include are:

• Crumbled queso fresco
• Chopped white onion
• Freshly cut lime
• Guacamole
• Salsa
• Pico de Gallo

Birria tacos are traditionally served with a small bowl of the broth (consomé) for dipping.

Frequently asked questions