Quesabirria Tacos
Quesabirria tacos are corn tortillas dipped in the reddish, chile-spiced fat that rises to the top of a pot of birria, then griddled with shredded cheese and stuffed birria meat until the outside is crisp and the cheese has fused to the tortilla. They're served with a cup of the strained braising liquid, called consomme, for dipping. The dish originated with birria de res stands in Tijuana in the 2000s and built on the older Jalisco tradition of goat or beef birria, a chile-and-spice braise usually reserved for weekend and holiday meals.
Varieties
Birria de res (beef) is the version most associated with Tijuana-style quesabirria; birria de chivo (goat) is the older, more traditional preparation from Jalisco and has a more pronounced, gamey flavor. Quesabirria tacos differ from plain birria tacos in that they include melted cheese and are pan-fried in the reserved fat rather than simply dipped and served soft.
Buying tips
Many Mexican markets sell fresh guajillo and ancho chiles by the bag near the produce section; they should be pliable, not brittle or dusty. Choose a chuck roast or short ribs with visible marbling, since that fat renders into the consomme and carries much of the flavor. Oaxaca cheese is usually sold in a ball or braided coil in the refrigerated cheese case.
Substitutes
Beef short ribs (in place of chuck roast) — 1:1 by weight
Short ribs add more rendered fat to the braise, which deepens the color and richness of the consomme used for dipping.
Goat meat (birria de chivo) — 1:1 by weight
The traditional Jalisco version; goat has a stronger, slightly gamey flavor that stands up well to the guajillo and ancho chile base.
Ancho chiles (in place of some guajillo) — 1:1 by count
Anchos are sweeter and milder than guajillos. Replace up to half the guajillos with anchos for a rounder flavor without extra heat.
Monterey Jack or low-moisture mozzarella (in place of Oaxaca cheese) — 1:1 by weight
Both melt smoothly and pull into strings similarly to Oaxaca cheese, though they're milder and slightly less buttery.
Flour tortillas (in place of corn) — 1:1 by count
Sturdier and less likely to tear when dipped, but they won't crisp the same way and the result is closer to a quesadilla than a traditional taco.
Storage
Store the shredded meat and the strained consomme separately in airtight containers in the refrigerator for up to 4 days, or freeze both for up to 3 months. Keep tortillas and cheese unassembled until ready to cook; assembled tacos turn soggy within hours.
How to use
Dip a tortilla in the layer of orange fat skimmed off the top of the consomme, then griddle it on one side, flip, add shredded cheese and meat, fold, and cook another 2 to 3 minutes per side until the cheese is melted and the exterior is crisp. Reheat the consomme separately in a small pot and serve alongside for dipping. Leftover birria meat also works in quesadillas, over rice, or in torta sandwiches.
What it pairs with
Serve with chopped white onion, cilantro, and lime wedges to cut the richness, plus a side of pickled jalapenos. A cold Mexican lager or a tamarind or jamaica agua fresca balances the fat and spice well.
Nutrition
Quesabirria tacos are calorie-dense from the rendered fat used to fry the tortillas and the melted cheese, but the braised meat is a good source of protein and iron, and the chile-based consomme contributes vitamin A from the dried peppers.
FAQ
What's the difference between birria tacos and quesabirria tacos?
Birria tacos are typically soft, dipped tortillas filled with meat and served with consomme on the side. Quesabirria tacos add melted cheese inside and are griddled in the skimmed fat until the tortilla turns crisp and golden.
Why is the consomme orange-red instead of brown?
The color comes from dried guajillo and ancho chiles blended into the braising liquid along with tomato; the fat that rises to the surface picks up that pigment, which is what tints the tortillas when they're dipped before frying.
Can quesabirria be made with chicken?
Yes, though it's a nontraditional shortcut. Bone-in chicken thighs braise in about half the time of beef or goat, but the resulting consomme is thinner and less rich since chicken renders far less fat.
How do you reheat quesabirria tacos without them going soft?
Reheat them in a dry skillet or on a griddle over medium heat for a few minutes per side rather than in a microwave, which softens the crisp shell. Warm the consomme separately in a small saucepan.
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