Cheese And Birria: The Perfect Taco Pairing

Birria tacos are a popular Mexican street food that originated in the state of Jalisco, Mexico. They are made by dipping corn tortillas in birria grease and then frying them, resulting in a crispy texture. The tortillas are then filled with tender, slow-cooked meat—typically beef or goat—and lots of melty cheese. The most popular cheese for birria tacos is Oaxaca cheese, which is known for its gooey and stretchy texture. However, other options such as Chihuahua, Monterey Jack, or Pepper Jack cheese can also be used. Birria tacos are usually served with a side of rich consommé, a broth made from the meat's cooking liquid, for dipping.

Best cheeses for birria tacos

Birria tacos are a Mexican street food originating from the state of Jalisco, Mexico. They are made with tender, slow-cooked meat, typically beef or goat, seasoned with a blend of chilies and spices. The meat is served in corn tortillas that are often dipped in the cooking broth and then fried until crispy.

The tacos are usually accompanied by a rich consommé, a flavorful broth made from the meat's cooking liquid, for dipping. This dish is also known as quesabirria tacos, and the only difference is the addition of lots of gooey, melted cheese!

Oaxaca Cheese

Oaxaca cheese is the most commonly recommended cheese for birria tacos. It is a soft Mexican melting cheese that is gooey and melty, and perfect for quesabirria tacos. It is usually sold in the refrigerated cheese section of most mainstream grocery stores, especially in Latin American cheese sections. If you can't find Oaxaca cheese, you can substitute it with Colby Jack, regular mozzarella, or freshly grated low-moisture mozzarella cheese.

Chihuahua Cheese

Chihuahua cheese is another great option for birria tacos. It is a Mexican melting cheese that is similar to Oaxaca cheese in texture and flavor. If you can't find Oaxaca cheese, Chihuahua cheese is a good alternative.

Other Cheeses

While Oaxaca and Chihuahua cheeses are the most traditional and recommended options, other cheeses can also work well in birria tacos. These include Monterey Jack, Pepper Jack, Mozzarella, Mexican cheese blends, Asadero, and Quesadilla cheese. You can also use any other shredded cheese that you prefer, such as a Mexican blend or Pepperjack.

How to make birria tacos

Birria tacos are a juicy, cheesy delight and a true showstopper. They are made with tender and flavourful birria beef, which is loaded into broth-dipped corn tortillas with cheese, fried until crispy, and then dunked in birria broth. Here is a step-by-step guide on how to make them:

Ingredients:

For the Meat:

• Boneless chuck
• Oxtail or bone-in short ribs
• Neutral oil (avocado or vegetable oil)
• Ancho chiles
• Guajillo chiles
• Chiles de arbol
• White onion
• Garlic cloves
• Black peppercorns
• Dried Mexican oregano
• Cumin seeds
• Coriander seeds
• Ground cloves
• Mexican cinnamon stick
• Apple cider vinegar
• Beef broth or water

For the Toppings:

• Minced cilantro
• White onion
• Lime
• Oaxacan cheese or mozzarella
• Fresh lime wedges
• Chopped red or white onions (or pickled red onions)
• Sliced avocado
• Sliced jalapeños

Instructions:

Step 1: Braise the Meat

Bring the meat to room temperature and season it with kosher salt. In a large pot or Dutch oven with an oven-proof lid, heat some neutral oil over medium-high heat. Sear the meat on all sides until browned, working in batches if necessary. Transfer the seared meat to a bowl.

Step 2: Make the Sauce

In another pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves, and cold water until everything is covered. Simmer gently for about 15-20 minutes. Drain the mixture and transfer the solids to a blender. Add apple cider vinegar and beef broth or water, then blend until smooth.

Step 3: Cook the Meat in the Sauce

Preheat the oven to 300°F. Return the meat to the large pot and pour the sauce over it. Add additional broth or water to the blender to swish around and pick up any leftover sauce, then pour it into the pot. Bring to a gentle simmer, cover, and transfer to the oven. Braise for about 3 to 3.5 hours, until the meat is tender and shreds easily.

Step 4: Shred the Meat

Remove the meat from the sauce and shred it with two forks. Set aside some of the sauce (the consomé) and add a little beef broth if needed to thin it out.

Step 5: Prepare the Toppings

Chop or mince the onion and cilantro, and mix them together in a small bowl with lime juice and a pinch of salt.

Step 6: Assemble the Tacos

Heat a large non-stick pan or cast-iron skillet over medium-high heat. Dip the corn tortillas in the top layer of the birria broth, coating both sides, then place them in the hot pan. Immediately add a small handful of shredded cheese and a spoonful of shredded meat to half of each tortilla. Once the cheese begins to melt, carefully fold the tortillas over. Fry the tacos for 1 to 2 minutes per side, or until crispy.

Step 7: Serve

Transfer the crispy tacos to a baking sheet and keep them warm in the oven while you assemble the rest. Serve the tacos warm, garnished with the prepared toppings, and small individual bowls of the leftover birria broth for dipping.

Cheese for Birria Tacos:

The best cheese for birria tacos is Oaxacan cheese, also known as quesillo. It is a soft Mexican melting cheese that becomes beautifully gooey and adds a delicious flavour to the tacos. If you cannot find Oaxacan cheese, mozzarella is a suitable substitute. Other options include Chihuahua, asadero, or quesadilla cheese, which can often be found in the Latin American cheese section of grocery stores. You may need to shred or slice these cheeses by hand if they are sold in rounds. In a pinch, you can also use any shredded cheese you prefer, such as a Mexican blend, Monterey Jack, or Pepper Jack.

What is a birria taco?

Birria tacos are a type of taco that is made by dipping corn tortillas in fat and frying them. They are then filled with meat, typically goat or lamb, that has been braised and shredded. The tacos are then filled with cheese, cilantro, lime, and white onion. A small bowl of consomé, or broth, is served on the side for dipping.

Birria is a rich stew that hails from Jalisco, Mexico. It is traditionally made with either goat or lamb and served in a consomé broth with cilantro and white onion. Birria is often served on cold days as it is a hearty and spicy dish.

To make birria tacos, you will need to braise the meat and make a consomé. You can do this by following a recipe or using a pre-made birria stew. Once you have your meat and consomé, it is time to assemble the tacos. Dip corn tortillas in the fat from the top of the consomé and add them to a non-stick skillet over medium-high heat. Flip the tortilla over and add shredded meat, Oaxacan cheese, cilantro, lime, and white onion. Shape it into a quesadilla or taco and fry until crispy and melty. Serve with a small bowl of consomé for dipping.

What meat is used for birria tacos?

Birria tacos are a type of taco that originated in Tijuana, Mexico. They are a fusion of birria, a spicy, savoury stew made with beef, goat, or lamb, and a quesadilla. The preparation typically involves stewing meat with a combination of spices and chillies, until tender, shredding the meat, and placing it in a tortilla with cheese and other toppings.

Birria tacos are traditionally made with goat meat, but you can also use beef, chicken, or pork. Some recipes suggest using boneless chuck roast, while others recommend cuts with bones such as short ribs, oxtails, or beef bones. You can also use lamb, which has a similar flavour to goat.

The meat is typically stewed with a combination of spices and chillies, including dried Mexican chillies such as guajillo, ancho, and chiles de arbol. Other common ingredients include chicken or beef broth, onion, garlic, cinnamon, bay leaves, oregano, cumin, and thyme.

Once the meat is cooked and tender, it is shredded and placed in a tortilla with cheese and other desired toppings. The tortilla is then folded and fried until crispy. The tacos are often served with a bowl of the stewing liquid, known as consomé, for dipping.

How to store and reheat birria tacos

Birria tacos are a delicious treat, but reheating them can be tricky. Here's a guide to help you master the art of storing and reheating birria tacos so you can enjoy them just as much the second time around!

Storing Birria Tacos:

Before we get to reheating, let's talk about storing your leftover birria tacos to keep them fresh. You can store leftover birria tacos in an airtight container in the fridge for up to 5 days. It's best to lay them out in a single layer, and if you need to, you can double up on layers by placing parchment paper between them. Make sure they're cooled to room temperature before storing.

If your birria tacos have a particularly moist filling, consider lining the container with a dry paper towel to soak up any excess moisture and prevent sogginess. You can also store any extra birria meat separately in its sauce to keep it moist and juicy for reheating.

Reheating Birria Tacos:

Now, let's get to the main event – reheating those delicious birria tacos! There are a few methods you can use, each with its own pros and cons:

• Oven-based reheating: Preheat your oven to 350°F (177°C) or 400°F (200°C). Place your birria tacos on a wire rack set over a baking sheet to catch any drips. You can also use a baking sheet lined with aluminum foil. Heat for about 5-10 minutes in the oven or 10-12 minutes in a toaster oven, checking carefully to avoid over-crisping.
• Microwave: Place the tacos on a microwave-safe dish and cover with a damp paper towel. Heat on high for 30-60 seconds, or in 15-second intervals, keeping a close eye to avoid overheating and toughness.
• Stovetop: Place your birria tacos on a non-stick pan over medium heat and turn occasionally until adequately warm. This method gives you more control over the heating process and is a great option for achieving a careful balance of time and tasteful results.
• Air fryer: Set your air fryer to 350°F (180°C) and spread your tacos out in a single layer in the fryer basket. Heat for 4-5 minutes, checking every 2 minutes to avoid burnt shells.

Tips for Optimal Results:

• Wrapping the tacos in foil before reheating helps retain moisture and avoid dryness.
• Adding a bit of birria broth before reheating can also keep the tacos moist.
• If you've stored birria broth separately, reheat it and pour it over the tacos after they're warmed through. This enhances the flavour and prevents dryness.
• Managing time and temperature is crucial to avoid hardening or sogginess. Reheat at a moderate temperature and avoid overheating.
• Use a microwave or oven for more even heat distribution, which helps maintain texture and prevents sogginess.

Now you're ready to tackle those leftover birria tacos like a pro! Remember to pay attention to time and temperature, and don't be afraid to experiment with different reheating methods to find your favourite. Happy reheating and enjoy those tasty tacos!

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