What is a Quesabirria Made Of? Complete Guide to this Delicious Dish

Quesabirria, a fusion of the classic quesadilla and birria, has taken the culinary world by storm, especially in Mexico and the United States. Known for its rich, flavorful birria meat combined with gooey cheese, and served in crispy tortillas with consommé for dipping, quesabirria is a perfect blend of textures and flavors. But what exactly is it made of? In this article, we’ll explore the main ingredients of quesabirria, the different variations, and how to make it at home.

What is Quesabirria?

Quesabirria is a Mexican dish that merges two traditional foods—quesadilla and birria. A quesadilla is a tortilla filled with cheese and sometimes other ingredients, grilled until the cheese melts. Birria, on the other hand, is a flavorful stew made from slow-cooked meat, typically goat or beef, seasoned with a variety of spices and chilies. In quesabirria, these two dishes come together as tacos filled with birria meat and cheese, served crispy and often accompanied by a side of consommé, which is the rich broth made from cooking the birria.

The Origins of Quesabirria

The dish originated in the state of Jalisco, Mexico, where birria itself was born. Over time, the combination of birria and quesadilla became popular, especially after food trucks in Tijuana started selling the fusion dish. Social media platforms like Instagram and TikTok have played a huge role in spreading quesabirria’s fame worldwide.

What is Birria Made Of?

Meat in Birria

The star of quesabirria is the birria meat. Traditionally, goat was used to make birria, but beef has become more common in modern recipes, especially in the United States. Beef is more accessible and easier to cook than goat. Chuck roast or brisket are popular choices due to their tenderness after long, slow cooking.

The Role of Spices and Chilies

Birria is rich in spices, which create its distinct, savory flavor. The key ingredients typically include:

Dried chilies: Ancho, guajillo, and pasilla chilies are most commonly used.
Aromatic spices: Cumin, oregano, cinnamon, cloves, and bay leaves.
Garlic and onions: Essential for adding depth to the flavor.

These spices are blended to form a marinade or sauce, which is used to slow-cook the meat until it’s tender and juicy.

Consommé

The consommé is the broth produced from cooking the birria. This rich, flavorful broth is often served alongside quesabirria tacos for dipping. The consommé elevates the flavor of the dish and adds moisture to the crispy tacos.

Cheese in Quesabirria

Quesabirria isn’t complete without cheese. Traditionally, Oaxaca cheese is used. This cheese is semi-soft, white, and melts beautifully, making it perfect for quesabirria. Oaxaca cheese is often compared to mozzarella for its stretchiness and melt quality.

In the U.S., Monterey Jack or mozzarella are common substitutes due to their availability and similar melting properties. The cheese not only adds richness but also balances the spicy flavors of the birria meat.

Tortillas: Corn vs. Flour

The traditional quesabirria is made with corn tortillas. These tortillas are dipped in the birria consommé before being cooked on a griddle. This gives the tortillas a crispy, flavorful texture, and the consommé helps them absorb the flavors of the birria meat.

However, some variations use flour tortillas, especially in the United States, where flour tortillas are more popular. While corn tortillas provide a more authentic flavor, flour tortillas offer a softer texture and larger surface area for filling.

How to Make Quesabirria Tacos at Home

Ingredients for Quesabirria:

Beef chuck roast or brisket (about 2 lbs)
Dried chilies (ancho, guajillo, pasilla)
Oaxaca cheese (or Monterey Jack)
Corn tortillas
Garlic, onions, and spices (cumin, oregano, cinnamon, bay leaves)
Consommé (from the birria meat)

Step-by-Step Process:

Prepare the birria: Soak the dried chilies in hot water, then blend them with garlic, onions, and spices to make a paste. Rub the paste onto the beef and marinate for a few hours. Then, slow-cook the beef for 3-4 hours until tender. Reserve the broth for the consommé.
Shred the meat: Once the birria is ready, shred the meat using two forks.
Prepare the tortillas: Dip each tortilla in the birria fat or consommé and place it on a hot griddle.
Assemble the quesabirria: Add shredded birria meat and cheese to the tortilla. Fold it in half and cook until the tortilla is crispy and the cheese melts.
Serve with consommé: Serve the tacos with a small bowl of consommé for dipping.

Variations of Quesabirria

Meat Variations

Although beef is the most common meat used in quesabirria today, other meats like goat, lamb, and even chicken can be used for different flavors. Pork is also a common option in some regions.

Cheese Variations

While Oaxaca cheese is traditional, other cheeses like queso fresco or even cheddar can be used depending on availability and personal taste. Queso fresco adds a more crumbly texture, while cheddar offers a sharper flavor.

Vegan Quesabirria

For a plant-based version, some people use jackfruit or mushrooms as a substitute for meat. Vegan cheese is also widely available, making it easy to adapt this dish for a vegetarian or vegan diet.

What to Serve with Quesabirria

Quesabirria is often served with a variety of accompaniments to enhance its flavors:

Lime wedges: To add brightness and acidity.
Cilantro and onions: For a fresh contrast to the rich meat and cheese.
Spicy salsa: A classic addition for those who like a little extra heat.

Don’t forget the consommé, which is essential for dipping the crispy tacos. The rich broth enhances the flavors and provides moisture, ensuring that every bite is full of savory goodness.

For more ideas on flavorful accompaniments, visit our guide on how to create the best salsa pairings.

Quesabirria vs. Birria Tacos

What’s the Difference?

While both quesabirria and birria tacos use the same slow-cooked meat, the main difference lies in the cheese. Birria tacos are simply tortillas filled with birria meat, whereas quesabirria adds cheese into the mix, combining it with the meat inside the tortilla and cooking it until crispy.

Birria tacos are often served with consommé as well, but quesabirria elevates the dish by incorporating melted cheese for a richer, more indulgent flavor.

FAQs

1. What type of meat is used for quesabirria?

Quesabirria is traditionally made with beef, specifically cuts like chuck roast or brisket. However, goat, lamb, pork, or even chicken can be used as substitutes.

2. What kind of cheese works best for quesabirria?

The traditional cheese used is Oaxaca cheese, but mozzarella, Monterey Jack, or queso fresco can also be used.

3. Can I make quesabirria with flour tortillas?

Yes, flour tortillas are a popular alternative to corn tortillas in the U.S. They offer a softer texture and can hold more filling.

4. How do I serve quesabirria?

It’s best served with consommé for dipping, along with lime, cilantro, onions, and salsa for added flavor.

Conclusion: Why Quesabirria is Worth Trying

Quesabirria is more than just a trend—it’s a delicious fusion of traditional Mexican dishes that combines the best of both worlds: the cheesy goodness of a quesadilla and the rich, flavorful meat of birria. Whether you enjoy it with traditional accompaniments or experiment with new flavors, quesabirria is a dish that satisfies every craving. So why not try making it at home?

For more flavorful dishes and traditional Mexican recipes, visit our complete guide to Mexican street food.

Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.