Quesabirria is one of the latest Mexican dishes to gain popularity worldwide, especially in the realm of street food. It is essentially a fusion of two iconic Mexican staples: quesadilla and birria. The resulting dish combines the best of both worlds—a cheesy, crispy taco filled with slow-cooked, tender meat. But what exactly is a quesabirria made of, and how can you make it yourself?
In this comprehensive guide, we will dive into the history of quesabirria, its essential ingredients, and the step-by-step process to create this delicious dish at home. We will also answer some frequently asked questions (FAQs) and provide some tips for making the best version of this Mexican classic.
What is Quesabirria?
At its core, quesabirria is a taco that contains birria meat, typically beef or goat, with melted cheese inside a crispy tortilla. The taco is often dipped in a rich consommé—a broth that is prepared from the braising liquid used to cook the meat. This is what makes quesabirria so distinct: it’s more than just a taco; it’s an experience of texture, flavor, and tradition.
The dish originated in the Mexican state of Jalisco, where birria, a slow-cooked meat stew, has been a part of the local cuisine for centuries. With the influence of street food culture, birria tacos evolved into quesabirria as they became more widely known, especially in northern Mexico and the U.S.
Explore more Mexican favorites with our Mexican Torta Guide for a deeper dive into the rich diversity of Mexican street food.
What Are the Main Ingredients of Quesabirria?
When making quesabirria, a few key ingredients define the dish. These components are essential for achieving the perfect balance of flavor, texture, and presentation.
1. Birria Meat
The main ingredient in quesabirria is birria meat, which is typically made from beef, goat, or lamb. Traditionally, goat birria was most common in Jalisco, but in modern recipes, beef is more frequently used due to availability and preference. The meat is slow-cooked for hours in a broth of chili peppers, spices, and vinegar until it becomes tender enough to shred.
To make an authentic quesabirria, it’s crucial to use a cut of meat that will hold up to the slow-cooking process, such as beef chuck or short ribs. The marinade for the meat usually contains ingredients like dried guajillo or ancho peppers, garlic, cumin, and bay leaves.
2. Cheese
The cheese in a quesabirria plays a vital role, melting into the meat to create a rich, gooey texture. While the most commonly used cheese is Oaxaca cheese, which melts beautifully, mozzarella or other melting cheeses can also be used if Oaxaca cheese is unavailable.
The cheese is placed inside the corn tortilla, which is then fried until crispy, with the cheese acting as a binder that holds the taco together.
3. Tortilla
The tortilla used in quesabirria is typically a corn tortilla, though some variations use flour tortillas. The tortillas are first dipped in the fat from the braising liquid before being filled with cheese and meat and then grilled or fried until crispy. This technique gives the tortillas their signature crispiness and a deep, savory flavor.
4. Consommé
One of the most unique features of quesabirria is the consommé. This is a rich, flavorful broth made from the juices of the slow-cooked meat. The consommé is served alongside the tacos as a dipping sauce, adding another layer of flavor to every bite. It can also be spooned over the tacos for added moisture and taste.
To follow a detailed recipe for making authentic quesabirria, check out Authentic Quesabirria Recipe from My Latina Table.
How to Make Quesabirria at Home: A Step-by-Step Guide
Making quesabirria at home may seem intimidating due to the number of ingredients and steps involved, but with a little patience, you can recreate this street food delicacy in your kitchen.
1. Preparing the Birria Meat
- Ingredients:
- 2 lbs beef chuck or short ribs
- 6 dried guajillo or ancho chilies
- 2 cups beef broth
- 4 garlic cloves
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- Salt to taste
- Instructions:
- Rehydrate the dried chilies by boiling them in water for 10 minutes until soft.
- Blend the chilies with garlic, cumin, oregano, vinegar, and beef broth to create a marinade.
- Rub the marinade all over the meat, cover it, and let it marinate for at least 4 hours (overnight for best results).
- Place the marinated meat in a large pot, cover with more beef broth, and slow cook for 3-4 hours until the meat is tender and easy to shred.
2. Making the Consommé
The consommé is the rich broth that results from slow-cooking the birria meat. After removing the meat from the pot, strain the liquid to remove any solids, and use it as a dipping sauce for your tacos.
3. Assembling the Quesabirria Tacos
- Heat a skillet over medium heat and dip a corn tortilla in the fat from the birria broth.
- Place the tortilla on the skillet, add shredded meat and Oaxaca cheese (or mozzarella), and fold the tortilla in half.
- Fry each side until crispy and the cheese has melted.
Variations of Quesabirria Recipes
While the traditional quesabirria recipe uses beef or goat, there are several variations of this dish that you can try.
- Pork : Some recipes use pork instead of beef, resulting in a different flavor profile. The process for cooking the pork is similar to that of beef birria.
- Chicken : For a lighter version, chicken can be substituted for beef or goat. This makes the dish slightly less rich but still flavorful.
- Vegetarian : Yes, there’s even a vegetarian version! Substitute the meat with a mix of mushrooms or jackfruit and marinate them in the same spices used for birria. The result is a flavorful, meat-free version of quesabirria.
FAQs About Quesabirria
1. Is Quesabirria Spicy?
Quesabirria can be as spicy or mild as you want it to be. The guajillo and ancho chilies used in the recipe provide a mild heat, but you can adjust the spice level by adding hotter peppers like chipotle or omitting the spicy chilies altogether.
2. What is the Difference Between Birria and Quesabirria?
Birria is the traditional slow-cooked stew, often served with tortillas or rice. Quesabirria takes this dish a step further by combining the tender birria meat with melted cheese in a crispy tortilla, served with consommé for dipping.
3. Can I Make Quesabirria with Other Meats?
Yes! While beef and goat are traditional, quesabirria can be made with pork, chicken, or even a vegetarian alternative like jackfruit or mushrooms.
4. How Do You Serve Quesabirria?
Quesabirria is often served with a bowl of consommé for dipping, along with lime wedges, chopped onions, and cilantro. You can also serve it with a side of Mexican rice or refried beans.
Nutritional Information for Quesabirria
Calorie Breakdown
A single serving of quesabirria (one taco with consommé) typically contains around 300 to 400 calories. This can vary based on the meat and cheese used. Here is the general nutritional breakdown for a standard quesabirria taco:
- Calories: 350 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 18g
Healthier Alternatives
To make a healthier version of quesabirria, consider the following tips:
- Use lean cuts of meat like chicken or turkey.
- Reduce the amount of cheese or use a lower-fat cheese.
- Skip frying the tortillas and instead lightly grill them without oil.
For those looking for healthier birria taco recipes, take a look at Healthier Birria Tacos.
Conclusion: The Popularity of Quesabirria
Quesabirria has taken the world by storm, becoming a favorite at food trucks, restaurants, and home kitchens. Its combination of tender meat, crispy tortillas, and melty cheese dipped in a savory consommé is irresistible. While it may take some time to prepare, the result is well worth the effort.
Whether you’re making it with beef, pork, chicken, or a vegetarian alternative, the beauty of quesabirria lies in its versatility. By following the steps outlined in this guide, you’ll be able to make this popular Mexican dish at home and impress your family and friends with your cooking skills.