Cheese Pulls Apart: Quesabirria's Melty Secret

Quesabirria is a Mexican dish created in Tijuana. It is a combination of tender beef birria and Oaxaca cheese, served inside tortillas. The beef is cooked with a variety of spices and vegetables, such as garlic, cumin, cinnamon, tomatoes, and chiles. The tortillas are then dipped in the braising liquid and fried until crispy, with the cheese melting inside. The dish is often served with a side of the braising liquid, known as consomé, for dipping, and garnished with cilantro, onion, and lime juice.

Oaxaca cheese is the best option for quesabirria

Oaxaca cheese can be hard to find, but it is worth the effort to make the most authentic and delicious quesabirria. If you are unable to get your hands on some, there are some substitutes that can work well. Mozzarella, Monterey Jack, and Pepper Jack are all recommended alternatives that will still result in tasty quesabirria.

To make quesabirria, you will need to prepare the birria meat and then assemble the tacos. The meat is typically slow-cooked and shredded, then combined with the cheese and other ingredients inside tortillas and cooked until the cheese is melted. The tortillas can be dipped in the consomé (the liquid from the birria meat) before adding the cheese and meat, and the dish is often served with this liquid on the side for dipping.

Some recipes also include additional ingredients such as onion, cilantro, and lime juice, which can be added to taste. With its mild flavour and excellent melting properties, Oaxaca cheese is the perfect choice for quesabirria, resulting in a delicious and authentic Mexican dish.

Monterey Jack is a good alternative

Oaxaca cheese is a Mexican cheese that is gooey, semisoft, and melts superbly. It lends a mild flavor that balances out the birria meat. However, if you can't find Oaxaca cheese, you can use Monterey Jack as a substitute. Monterey Jack is a semi-hard cow's milk cheese with a pale yellow color and a mildly sweet and buttery flavor. It originated in Monterey, California, and is a staple of Mexican and Tex-Mex cuisines. Its creamy mouthfeel and excellent melting abilities make it a popular choice for grilled cheese sandwiches, quesadillas, nachos, and baked dishes.

When substituting Monterey Jack for Oaxaca cheese in quesabirria, you can expect a similar melting ability and mild flavor that will complement the birria meat. The Monterey Jack will melt smoothly inside the tortilla, creating a creamy texture without becoming overly runny. Its mild, buttery taste will enhance the dish without overpowering the other ingredients.

In addition to Monterey Jack, other suitable substitutes for Oaxaca cheese in quesabirria include mozzarella, mild cheddar, and Pepper Jack. Mozzarella is a mild, milky cheese that offers a stretchy, melted texture. Mild cheddar has a gentle, buttery flavor and melts smoothly, providing a creamy texture that works in both hot and cold dishes. Pepper Jack is Monterey Jack with added crushed red or green pepper flakes, providing a spicy kick to the dish.

When making quesabirria, it is important to use fresh, thick corn tortillas. Thin or dried-out tortillas may rip when dipped in the broth. The tortillas should be soaked in the broth on both sides before adding the cheese and birria meat. The tacos are then cooked on a skillet or griddle until the cheese melts and the tortilla becomes golden and crispy.

In summary, Monterey Jack is a suitable alternative to Oaxaca cheese in quesabirria due to its similar melting abilities and mild, buttery flavor. It will enhance the dish without overpowering the other ingredients, creating a delicious and authentic Mexican meal.

Mozzarella is another substitute

Mozzarella is a type of cheese that originates from Italy. It is known for its stretchy, gooey texture and mild flavour. When used in quesabirria, mozzarella can provide a similar melting quality to Oaxaca cheese, creating a delicious, cheesy dish. The mild flavour of mozzarella also allows the birria beef to shine through, creating a well-balanced dish.

To make quesabirria with mozzarella, simply follow a traditional quesabirria recipe, substituting Oaxaca cheese with mozzarella. Here is a step-by-step guide:

• Prepare the birria meat by marinating it in a combination of chiles, spices, tomatoes, and vinegar. Slow cook the meat until it is tender and shred it into bite-sized pieces.
• Heat a cast-iron skillet or griddle over medium-high heat and coat it with cooking spray or vegetable oil.
• Dip a corn tortilla in the consomé (the broth from the birria) on both sides.
• Place the tortilla in the hot skillet and cook for about 30 seconds on each side.
• Add shredded mozzarella cheese to one side of the tortilla.
• Top the cheese with shredded birria beef and fold the tortilla in half.
• Cook the quesabirria for 30-60 seconds, or until the cheese is melted.
• Remove the quesabirria from the skillet and repeat the process with the remaining ingredients.
• Serve the quesabirria with diced onions, fresh cilantro, and lime wedges on the side. You can also serve it with a small bowl of consomé for dipping.

Using mozzarella in quesabirria is a great option if you're looking for a substitute for Oaxaca cheese. It will create a delicious, cheesy dish that your family and friends will surely enjoy!

Quesabirria tacos are a cross between tacos and quesadillas

Quesabirria tacos are a delightful combination of tacos and quesadillas, with a unique blend of flavours and textures. This Mexican dish, originating in Tijuana, is a delightful fusion of cultural influences.

The process of making quesabirria tacos begins with preparing the birria, which involves marinating goat, lamb, or beef meat in a blend of guajillo chiles, chipotle peppers, adobo sauce, spices, tomatoes, and vinegar. The meat is then slow-cooked to perfection, resulting in tender, juicy shreds. This forms the heart of the quesabirria tacos.

The next step is to prepare the tortillas, which are typically made from corn and soaked in the consomé, or birria broth, adding a unique flavour and moisture to the tacos. The tortillas are then fried in oil, with the Oaxaca cheese—a gooey, semi-soft Mexican cheese that melts beautifully—sprinkled on top, along with the shredded birria meat. The tortilla is then folded, creating a quesadilla-like structure. The taco is cooked until the cheese melts and the tortilla turns golden and crispy.

The final touch is the addition of diced onions, freshly chopped cilantro, and a squeeze of lime juice. The tacos are often served with a side of consomé for dipping, creating a flavourful and indulgent experience.

Quesabirria tacos stand out due to their unique preparation and presentation, combining the best of both tacos and quesadillas. They offer a delightful blend of textures, with the crispy tortilla exterior giving way to a melted cheese and tender meat filling. The dipping sauce adds a whole new dimension to the dish, making it a true delight for the senses.

Birria is a Mexican stew from the state of Jalisco

Birria is thought to have originated when the Conquistadors introduced goats to the area, which became a nuisance to locals. To make use of the goats, they cooked the meat in the lava ashes of the area, which made the meat tender. Another story suggests that birria was created when locals were given an overabundance of goats by the Conquistadors, who considered eating goat to be beneath them. The Spanish named the dish "birria", meaning "worthless" or "without value".

To make birria, meat is marinated in a sauce made from dried chillies, tomatoes, onion, garlic, cinnamon, cumin, oregano, cloves, and vinegar. The meat is then slow-cooked in the sauce, along with beef stock or broth, until it is tender. This broth, or consomé, is an important part of the dish and is often served on the side for dipping.

Birria is traditionally served as a stew, in bowls, and garnished with onion, cilantro, and lime juice. However, it has become popular to serve birria as tacos, known as quesabirria or red tacos. To make quesabirria, corn tortillas are dipped in the consomé and fried until crispy. They are then filled with shredded birria meat and lots of melted cheese, typically Oaxaca or Chihuahua cheese.

Frequently asked questions