Quesabirria Tacos with Oaxaca Cheese Recipe

Name: Quesabirria Tacos with Oaxaca Cheese Recipe
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: 6 servings
Ingredients: 3 lb boneless beef chuck roast, trimmed and cut into large chunks; 6 chiles dried guajillo chiles, stemmed and seeded; 3 chiles dried ancho chiles, stemmed and seeded; 2 chiles dried chile de árbol, stemmed; 1 medium white onion, quartered, plus extra finely diced for garnish; 6 cloves garlic cloves, peeled; 2 medium Roma tomatoes; 4 cups beef broth; 2 tbsp apple cider vinegar; 1 tbsp dried Mexican oregano; 1 tsp ground cumin; 3 cloves whole cloves; 1 stick cinnamon stick (2-inch); 2 leaves bay leaves; 2 tsp salt; 18 tortillas corn tortillas (6-inch); 16 oz Oaxaca cheese, shredded or pulled into strings; 1/2 cup fresh cilantro, chopped; 2 limes lime, cut into wedges

Oaxaca cheese is a stretchy, mild string cheese similar to low-moisture mozzarella, so it melts into long, pullable strands inside the tortilla instead of turning greasy or separating like a drier cheese would. Dipping the tortillas in the fat skimmed off the braising liquid before griddling gives them the same deep red color and richness as the meat itself.

Prep: 30 min
Cook: 195 min
Total: 225 min
Servings: 6

Ingredients

Servings6

3 lb boneless beef chuck roast, trimmed and cut into large chunks
6 chiles dried guajillo chiles, stemmed and seeded
3 chiles dried ancho chiles, stemmed and seeded
2 chiles dried chile de árbol, stemmed
1 medium white onion, quartered, plus extra finely diced for garnish
6 cloves garlic cloves, peeled
2 medium Roma tomatoes
4 cups beef broth
2 tbsp apple cider vinegar
1 tbsp dried Mexican oregano
1 tsp ground cumin
3 cloves whole cloves
1 stick cinnamon stick (2-inch)
2 leaves bay leaves
2 tsp salt
18 tortillas corn tortillas (6-inch)
16 oz Oaxaca cheese, shredded or pulled into strings
1/2 cup fresh cilantro, chopped
2 limes lime, cut into wedges

Nutrition per serving

Calories: 597
Protein: 35g
Carbs: 50g
Fat: 31g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Heat a dry skillet over medium heat and toast the guajillo, ancho, and chile de árbol for 30-45 seconds per side, pressing them flat, until fragrant and slightly darkened but not blackened.
2Transfer the toasted chiles to a saucepan with the quartered onion, garlic, tomatoes, and 2 cups of the beef broth. Bring to a simmer and cook for 10 minutes, until the chiles are fully softened.
3Blend the chile mixture with the vinegar, oregano, cumin until completely smooth, then strain through a fine-mesh sieve to remove any tough chile skins.
4Pat the chuck roast dry and season with the salt. In a large Dutch oven, sear the meat over high heat until browned on all sides, 6-8 minutes total.
5Pour in the strained chile sauce, the remaining 2 cups of beef broth, the cloves, cinnamon stick, and bay leaves. The liquid should mostly cover the meat; top up with water if needed.
6Cover and simmer over low heat, or braise in a 325°F (165°C) oven, for 3 to 3.5 hours, until the meat shreds apart easily with a fork.
7Remove the meat and shred it with two forks, discarding any large pieces of fat. Skim the layer of orange-red fat off the top of the braising liquid and reserve it separately; this is what gives the tortillas their color.
8Dip each tortilla in the reserved fat, then lay it on a hot griddle or skillet. Sprinkle Oaxaca cheese over half the tortilla, top with a small amount of shredded meat, fold the tortilla over, and cook 2-3 minutes per side, until crisp and the cheese is fully melted.
9Serve the tacos hot with the remaining braising liquid (consomé) strained into small bowls for dipping, alongside diced onion, cilantro, and lime wedges.

Tips & variations

If Oaxaca cheese isn't available, low-moisture mozzarella is the closest substitute for stretch; Monterey Jack melts well but pulls less.
For extra heat, leave the seeds in one or two of the chile de árbol instead of removing them.
The braise can be made up to 3 days ahead; the flavor actually improves overnight in the fridge, and the fat separates more cleanly when cold.

Storage & reheating

Store shredded meat and consomé together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop before assembling and griddling tacos fresh; assembled tacos don't reheat well since the tortillas turn soggy.

Tips from the Tulo kitchen

Skim the fat while the braising liquid is still warm but not boiling; it separates more cleanly than when fully hot or stone cold.
Use a cast-iron griddle if you have one, it holds steady heat better than a nonstick pan and gets the tortilla edges properly crisp.

FAQ

Why does quesabirria use Oaxaca cheese specifically?

Oaxaca cheese is a stretched-curd cheese made the same way as mozzarella, so it melts into long, stringy pulls without breaking or turning oily, which is the signature cheese-pull look of the dish.

Can I use a different cheese if I can't find Oaxaca?

Low-moisture shredded mozzarella is the closest substitute for texture. Queso quesadilla or a mix of mozzarella and Monterey Jack also work, though the stretch will be slightly less pronounced.

What is the red dipping sauce called?

It's called consomé, the strained braising liquid left over from cooking the birria meat. It's served on the side for dipping the tacos before each bite.

Can this be made in a slow cooker or pressure cooker?

Yes. In a slow cooker, cook on low for 8 hours; in a pressure cooker, cook on high pressure for 45 minutes with a natural release, using the same seared meat and chile sauce.