Dish · mexican
Quesabirria
Beef chuck braised in a guajillo and ancho chile broth is folded into a corn tortilla with melted oaxaca cheese, griddled crisp, and served with the broth for dipping.
Where it comes from
Quesabirria adapts birria, a Jalisco stew traditionally made with goat, into a griddled taco format that spread through Tijuana and Los Angeles taco trucks, adding cheese and the dipping broth.
What cooks argue about
The main argument is meat: goat is the older birria protein, while beef chuck has become the default for quesabirria specifically because it is cheaper and easier to source.
Versions
Nobody has published a quesabirria here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef chuck
corn tortilla
ancho chile
onion