 Quesabirria with consommé at Taqueria La Hacienda in Sonoma, California | |
| Alternative names | Birria taco Red taco |
|---|---|
| Type | Taco |
| Course | Main |
| Place of origin | Mexico |
| Region or state | Tijuana |
| Serving temperature | Hot |
| Main ingredients | Beef,consommé, cheese, tortilla |
| Variations | Birria |
Quesabirria ('cheesebirria') (also calledbirria tacos[1] orred tacos[2]) is a Mexican dish comprisingbirria-style cooked beef folded into a tortilla with melted cheese and served with a side of broth (Spanish:consomé) for dipping. The dish, which has origins inTijuana, Mexico, originally made withgoat meat, gained popularity in the United States throughInstagram. It is now made also with other meats, such as beef and chicken.[3][4]
Quesabirria was created inTijuana, Mexico.[3][5] The dish is inspired by the traditionalbirria stew ofJalisco. Californian food writer Bill Esparza saw birria being served on tacos at a taco truck called Tacos Aaron in Tijuana around 2009. Other tacos trucks also served it with cheese inside the taco.[3]
Tijuana taqueros brought quesabirria to Los Angeles around 2016. Taqueros and diners began posting about quesabirria on Instagram.Eater credits Instagram with helping quesabirria go "from a handful of vendors serving a regional specialty to a full-fledged phenomenon."Instagram andTikTok helped make quesabirria, which is not commonly found at taquerias or Mexican restaurants, a cult food.[3]
In 2019, taqueros in theSan Francisco Bay Area took note of the popularity of the dish on social media and began serving it.[3] Quesabirria purveyors also hostpop-ups at bars and breweries.[3] In 2023Del Taco Restaurants started to serve quesabirria taco as a fast food.[6]
Quesabirria is "a cross between a taco and a quesadilla."[3] It comprises stewed meat and meltedmozzarella orChihuahua cheese, cooked inside a corn tortilla that has been dipped in the flavorful fat leftover from the stewing process.[3][2][7] The meat is often beef – commonly brisket – in contrast to birria, which is traditionally made with goat.[5] The meat is stewed for up to 10 hours with chilies and spices.[1] The tortilla is folded over on a grill, melting the cheese, meat and tortilla together.[3] Some taqueros serve quesabirria with chopped white onion and cilantro inside the tacos or as a topping.[7] Some taqueros use two tortillas on the grill to prepare their quesabirria, while others use two tortillas which they fry prior to adding the cheese and meat.[3]
The dish is served hot with a side of consomé broth for the diner to dip the taco. The consomé is the result of hours of stewing the meat used in the tacos. Some diners may sip the consomé instead of dipping.[3] Quesabirria may also be served with optional salsas and garnishes like pickled habaneros, lime or radish.[3][7]
Variations on quesabirria includevampiritos, a version that uses crispy cheese atop or instead of tortillas, andbirraquiles, tortilla chips topped with birria, cheese andconsomé.[3] Some vendors vary the fillings, such as using lamb orjackfruit, or use flourtortillas.[2][8] Some restaurants offertortas and tostadas made in the style of quesabirria.[5]
Media related toQuesabirria at Wikimedia Commons
