Quesabirria (Crispy Birria Cheese Tacos)
Birria tacos with cheese crisped on a griddle, served with consomme for dipping.
About this recipe
Quesabirria are birria tacos with melted cheese that are crisped on a griddle until golden and served with a bowl of consomme for dipping. Born in Jalisco and popularised in Tijuana, they are the biggest viral phenomenon in modern Mexican cuisine.
History & Origin
Quesabirria is the most successful modern evolution of Jalisco birria and has become a global gastronomic phenomenon. Although birria has centuries of history in Jalisco, quesabirria as we know it today was born in Tijuana around 2009, when border taqueros began dipping tortillas in the red birria consomme, filling them with shredded meat and Oaxaca cheese, and crisping them on a griddle until crunchy. The result is a taco that combines the best of both worlds: the depth of the birria consomme with the crispy texture of melted cheese. The consomme is served alongside for dipping each bite, creating an interactive culinary experience. In 2020, during the pandemic, quesabirria videos went viral on TikTok and Instagram, turning this dish into the most searched-for taco in the world. Taqueros in Los Angeles, Chicago and Houston opened specialised businesses generating queues of hours. In Mexico, quesabirria returned to Guadalajara transformed, where it now coexists with traditional birria. Quesabirria represents how Mexican cuisine continues to evolve and conquer global palates.
Estimated cost
£42.60
Total cost
£5.33
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
38g
Protein
30g
Carbohydrates
28g
Fat
3g
Fibre
950mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Deseed and toast the chillies on a comal (flat griddle). Soak them in hot water for 15 minutes. Blend with the roasted tomatoes, onion, garlic and spices until you have a smooth adobo.
- 2
In a large pot, sella the beef over high heat. Add the adobo and enough water for cubrir the meat. Anade salt to taste.
- 3
Cook over low heat tapado for 2.5-3 hours until the meat deshaga facilmente. Shred the meat and set aside the consome.
- 4
Heat a comal (flat griddle) or frying pan over medium-high heat. Dip a tortilla in the red consommé so it takes on the colour and flavour.
- 5
Place the tortilla impregnada in the comal (flat griddle), add Oaxaca cheese shredded and shredded meat. Fold in half.
- 6
Brown 2-3 minutes on each side until the tortilla this crispy and the cheese fundido. Repeat with the demas tortillas.
- 7
Serve the tacos with a tazon of consome hot for remojar, acompanados of chopped coriander, onion and limon.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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