Quesabirria is where two Mexican obsessions collide: the rich, deeply spiced flavour of birria and the stretchy, melted-cheese pull of a perfect quesadilla. Dipped in consommé, it's one of the most satisfying things you'll ever eat.
What You'll Need
For the Birria Base
- Mi Amor Dried Guajillo Peppers (85g)
- Mi Amor Dried Ancho Peppers (85g)
- 1 kg beef chuck or short ribs
- 4 Roma tomatoes
- 1/2 white onion + 6 garlic cloves
- 1 tsp each: cumin, oregano, black pepper
- 1.5L beef broth, salt to taste
For Assembly
- 12 large corn tortillas
- 350g Oaxaca cheese, shredded
- 150g mozzarella, shredded
- White onion, diced
- Fresh cilantro
- Lime wedges
Instructions
1. Make the Birria (same method)
Soak your Guajillo and Ancho peppers in boiling water for 15 minutes. Char tomatoes, onion, and garlic, then blend with soaked chiles and spices into a smooth sauce. Sear beef, pour sauce over, add broth, and braise 3 hours until tender. Shred the meat and reserve the consommé.
2. Mix the Cheese
Combine Oaxaca and mozzarella. The Oaxaca provides that iconic stretch; the mozzarella adds melt. This combo is the key to the perfect quesabirria pull.
3. Build the Quesabirria
Heat a griddle or comal over medium-high heat. Dip a corn tortilla in the fat skimmed from the consommé. Place flat on the griddle. Cover one half with a generous handful of mixed cheese, then a layer of shredded birria. Fold the tortilla over.
4. Achieve the Crust
Press gently with a spatula and cook 2–3 minutes per side until both sides are deeply golden and the cheese is melted and slightly crispy at the edges. This is not a soft taco — you want real crunch.
5. Serve with Consommé
Ladle warm consommé into a small bowl. Garnish it with diced onion and chopped cilantro. Serve the quesabirria immediately alongside for dipping. Add a lime squeeze over everything.
Pro Tips
- Double the birria: Make a full batch and use half for quesabirria, half for tacos the next day.
- Cheese ratio matters: More Oaxaca than mozzarella (2:1) is the sweet spot for the stretch-to-melt balance.
- Temperature control: Medium-high heat — too low and the cheese won't melt; too high and the tortilla burns before the cheese pulls.
Shop Mi Amor dried chiles to build the birria base for this recipe.