Kamil Perry
Quesabirria tacos are a blend of two Mexican staples: quesadillas and birria de res. The corn tortillas are dipped in birria broth and filled with cheese, shredded beef, and birria. The cheese used in quesabirria tacos is typically Oaxaca cheese, a soft, fresh, mild Mexican cheese that is even softer than mozzarella. It is made by hand-stretching fresh curds into long ribbons, giving it a string-cheese-like appearance and allowing it to melt beautifully. Oaxaca cheese can be substituted with mozzarella or other semi-soft, melty cheeses, but it is key to achieving the signature gooey, stretchy texture of quesabirria.
| Characteristics | Values |
|---|---|
| Cheese type | Oaxaca cheese, also known as quesillo Oaxaca |
| Texture | Stringy, soft, fresh, mild, stretchy, gooey |
| Taste | Slightly salty |
| Substitutes | Mozzarella, Chihuahua, Asadero, Monterrey Jack, Cheddar, Pepperjack, or any other semi-soft, melty white cheese |
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What You'll Learn
Oaxaca cheese is the best cheese for quesabirria tacos
Quesabirria tacos are corn tortillas that are lightly pan-fried and filled with slow-cooked beef or lamb and lots of melty cheese. They are a cross between tacos and a quesadilla, with a focus on the meat, though you can easily add as much cheese as you like. The cheese should melt nicely through the taco. Oaxaca cheese is perfect for this as it has a great melt point and a beautiful, gooey, stretchy texture.
Oaxaca cheese is made by hand-stretching fresh curds into long ribbons that are then tightly wound into a ball, giving it that iconic string-cheese-like appearance. This production method is what allows the cheese to melt so beautifully when heated. While mozzarella or other semi-soft, melty cheeses can be substituted, using the genuine Oaxaca variety is key to achieving the signature texture of quesabirria.
To make quesabirria tacos, you will need dried peppers, olive oil, vegetables, seasonings, vinegar, beef stock, and tortillas, in addition to Oaxaca cheese. The assembly-line method is the most efficient way to make these tacos, so it is important to have all the ingredients prepped and ready to go.
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Other melty cheeses can be used, like mozzarella
Quesabirria tacos are traditionally made with Oaxaca cheese, a soft, fresh, mild Mexican cheese with a great melt point. It is made by hand-stretching fresh curds into long ribbons, which are then tightly wound into a ball, giving it a string-cheese-like appearance. This production method is what allows Oaxaca cheese to melt so beautifully when heated, making it an essential component of the perfect quesabirria taco.
However, if you can't get your hands on Oaxaca cheese, other melty cheeses can be used, like mozzarella. Mozzarella is a semi-soft cheese that can be substituted for Oaxaca cheese to achieve a similar gooey, stretchy texture in your quesabirria tacos. It is a common cheese that can be found in most grocery stores, making it a convenient alternative.
Other suitable substitutes for Oaxaca cheese include pepperjack cheese, quesadilla cheese, queso asadero, Monterey Jack, and cheddar. These cheeses all melt well and can help you achieve the desired stretchy, gooey texture in your tacos.
When selecting a cheese to use in your quesabirria tacos, it is important to prioritize cheeses that melt well and have a good stretch to them. This will ensure that your tacos have the signature gooey, cheesy texture that makes them so delicious and indulgent. So, while Oaxaca cheese is traditional, feel free to get creative and experiment with different cheeses to find your perfect combination.
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Quesabirria tacos are a blend of beef birria tacos and quesadillas
Quesabirria tacos are a delightful blend of beef birria tacos and quesadillas. They are a pandemic sensation that first emerged in 2009 at a Tijuana food truck and have since spread across the US. They are a fusion of two Mexican staples—the quesadilla and birria de res.
The process of making quesabirria tacos involves dipping corn tortillas in a rich birria consomme, filling them with shredded beef, and melting Oaxaca cheese, and then crisping them up on a griddle or skillet. The cheese is essential to achieving the perfect gooey, stretchy texture that defines quesabirria. Oaxaca cheese, also known as quesillo Oaxaca, is a soft, fresh, mild Mexican cheese made in the state of Oaxaca. It is hand-stretched into long ribbons, giving it a string-cheese-like appearance and an excellent melt.
While Oaxaca cheese is the signature variety, other semi-soft, melty cheeses like mozzarella, pepper jack, Chihuahua, or asadero can be used as substitutes. The tortillas are then filled with toppings like diced onion, cilantro, and lime juice. The assembled tacos are then pan-fried until golden and crispy, creating a flavour explosion in your mouth.
The key to the perfect quesabirria taco is the melty cheese, which can be achieved with a variety of cheeses, and the dipping of the tortillas in the consomme before frying, giving them their distinctive red hue. This unique blend of flavours and textures has made quesabirria tacos a popular dish, showcasing the creativity and indulgence of Mexican cuisine.
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Corn tortillas are traditionally used
While corn tortillas are traditional, you can use flour tortillas if you prefer. Corn tortillas are recommended because they tend to withstand liquid and high heat better, resulting in a more attractive texture.
Once the tortilla has been fried, the cheese is added. It is important to use a cheese with a good melting texture, like Oaxaca cheese, to ensure the cheese melts nicely through the taco. The cheese goes in first, followed by the meat and other toppings, so that the cheese adheres to the tortilla and prevents the fillings from falling out.
If Oaxaca cheese is unavailable, you can substitute it with mozzarella, pepperjack cheese, or another semi-soft, melty cheese.
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The tacos are dipped in consommé before frying
Quesabirria tacos are made by dipping tortillas in consommé before frying. This is done to add flavour and moisture to the tortilla, and it also gives the tacos a distinctive red hue. The process involves dipping a tortilla in the consommé, placing it in a skillet, and then topping it with shredded meat, cheese, onions, and cilantro. The tortilla is then folded over and fried until crispy. The consommé is typically made from beef birria sauce, chicken broth, and vegetables, and it adds a unique flavour to the tacos.
The type of cheese used for quesabirria tacos is typically Oaxaca cheese, a soft, fresh, mild Mexican cheese that is similar to mozzarella in texture and flavour. It has an excellent melt point, making it ideal for the crispy, gooey, and melty texture desired in quesabirria tacos. Oaxaca cheese can usually be found in the refrigerated cheese section of mainstream grocery stores, especially in regions with an abundance of Mexican cuisine.
However, if Oaxaca cheese is not available, suitable substitutes include freshly grated low-moisture mozzarella cheese, Monterey Jack cheese, pepper jack cheese, or cotija cheese. These cheeses can provide similar textures and flavours when melted, enhancing the overall taste experience of the quesabirria tacos.
The process of dipping the tortillas in consommé before frying is a unique characteristic of quesabirria tacos, setting them apart from traditional tacos. This technique, combined with the choice of cheese, creates a delightful culinary experience, resulting in a crispy, savoury, and flavourful taco that has gained popularity across California and the United States.
In addition to the cheese and consommé, the other ingredients in quesabirria tacos, such as shredded beef, onions, cilantro, and lime juice, also contribute to their distinctive taste and texture. The combination of flavours and textures makes quesabirria tacos a delightful and indulgent culinary treat.
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Frequently asked questions
Oaxaca cheese, also known as quesillo Oaxaca, is the signature variety used in authentic quesabirria tacos.
Oaxaca cheese is a soft, fresh, mild Mexican cheese. It is made by hand-stretching fresh curds into long ribbons that are then tightly wound into a ball, giving it that iconic string-cheese-like appearance.
Other semi-soft, melty cheeses such as mozzarella, pepper jack, Chihuahua, asadero, Monterey jack, and cheddar can be used as substitutes.
