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A Taste of Jalisco in Dallas: My Birrieria Zaragoza Quesabirrias Adventure
Dallas culinary scene is a vibrant tapestry of flavors, and during my recent visit to Birrieria Zaragoza, I felt transported to Jalisco, Mexico. Known for its legendary birria, especially the Quesabirrias, this unassuming, family-run restaurant exceeded my expectations.
As I entered, the enticing aroma of slow-cooked meats filled the air. I focused on the Quesabirrias, which featured two crispy, slightly charred tortillas filled with tender, juicy birria (slow-cooked goat meat) and melted cheese. Each serving came with a rich consommé, elevating the dish beyond a simple quesadilla.
The first bite was pure bliss—the crispy tortilla gave way to succulent birria, perfectly complemented by gooey cheese. Dipping it into the warm consommé added depth and moisture, enhancing the experience. The goat meat was incredibly tender, infused with a complex blend of spices, while the consommé was a flavorful testament to the slow-cooking process.
The lively atmosphere buzzed with happy conversations, and I could see other diners enjoying bowls of birria and tacos, solidifying Birrieria Zaragoza as a local favorite. My visit was more than just a meal; it was a culinary journey that showcased the power of food to connect us with different cultures. For an authentic Mexican dining experience in Chicago, Birrieria Zaragoza is a must-visit. I can’t wait to return and explore more of their offerings.
Bringing the Birria Magic Home: My Attempt at Quesabirrias
Inspired by the incredible Quesabirrias at Birrieria Zaragoza, I decided to try my hand at recreating this culinary masterpiece in my own kitchen. While I acknowledge the expertise and tradition behind their dish, this is my simplified, home-friendly version.
Chef’s Notes: Birria Cheese Tacos
- Broth is Key: A rich, well-seasoned birria broth enhances every bite. Consider simmering it with a cinnamon stick, bay leaves, or an extra splash of vinegar for a deeper flavor.
- Crispy vs. Soft Tacos: If you prefer softer tacos, cook them for a shorter time, just enough to melt the cheese. For extra crunch, press down gently with a spatula while cooking.
- Cheese Selection Matters: Oaxaca cheese creates the perfect melt, but Monterey Jack, mozzarella, or asadero work well too. For extra indulgence, add a sprinkle of cotija on top before serving.
- Balancing the Fat: The tacos can be rich and hearty, so pairing them with pickled onions, a fresh radish salad, or a squeeze of lime helps cut through the richness.
- Make-Ahead Tip: If short on time, prepare the birria meat a day in advance, letting it marinate further for enhanced depth.
Birria Cheese Tacos
Dive into a flavor-packed experience with these Birria Cheese Tacos that marry tender, spiced beef with a generous layer of melty Oaxaca cheese. Each corn tortilla is lightly soaked in a rich, aromatic broth before being griddled to a golden crisp, then crowned with fresh cilantro and diced onions. This dish is an easy yet sophisticated twist on classic comfort fare, perfect for impressing at dinner parties or enjoying on a cozy weeknight. Let your taste buds celebrate the vibrant, bold flavors of this Tex-Mex-inspired creation!
4
tacos5
minutes10
minutes870
kcal15
minutesKeep the screen of your device on
Ingredients
- Meat Broth
1⅓ cups slow-cooked, spiced beef (birria meat)
⅔ cup rich, aromatic braising broth (birria broth)
- Tortilla Cheese
4 large corn tortillas ideally soft and pliable
1 cup shredded Oaxaca cheese or a mild mozzarella alternative
- Fresh Garnish
3 tablespoons finely chopped fresh cilantro
3 tablespoons diced red onion
- Alternative Ingredients
Slow-cooked beef stew meat can replace birria meat if unavailable.
A well-seasoned beef broth spiked with traditional spices can stand in for authentic birria broth.
Flour tortillas may be used instead of corn tortillas for a different texture.
Monterrey Jack or mild mozzarella cheese works as a substitute for Oaxaca cheese.
Flat-leaf parsley can replace cilantro for those who dislike its taste.
Finely chopped shallots can be used instead of red onion to add a subtler sweetness.
Directions
- Soaking Technique – Begin by pouring the warm, savory braising broth into a shallow bowl; gently dunk each corn tortilla for about 10 seconds to allow it to absorb the rich flavors. This brief soak softens the tortilla for an even cook and ensures every bite is infused with the broth’s aroma. Optionally, warm the broth on the stovetop for 2 minutes before dipping to enhance the overall taste.
- Skillet Assembly – Heat a drizzle of oil in a cast iron skillet over medium heat until it shimmers; place a soaked tortilla into the pan and immediately sprinkle a generous layer of shredded cheese over its surface. Top this with a measured portion of the spiced birria meat, then carefully fold the tortilla in half. Cook each side for 2–3 minutes until a satisfying golden crisp forms, ensuring the cheese melts beautifully and binds the flavors.
- Finishing Touches – Transfer the crispy taco onto a plate and finish by evenly scattering the finely chopped cilantro and diced red onion on top. Serve immediately with a side of the remaining, savory braising broth for dipping, which further elevates the dish. For an added twist, you may warm the broth for an extra 2 minutes to intensify its essence before serving.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
Notes
- For optimal results, be sure to heat the braising broth slightly before soaking the tortillas so they absorb maximum flavor without becoming overly soggy. This dish pairs wonderfully with a crisp side salad or a squeeze of fresh lime to add brightness. Feel free to experiment with a dash of your favorite hot sauce or a sprinkle of crumbled queso fresco for an extra burst of flavor. Additionally, a light dusting of smoked paprika or a hint of cumin can reinforce the dish’s robust Mexican heritage while keeping preparation simple and fun.
Nutrition Facts
- Calories: 870kcal
- Fat: 42g
- Saturated Fat: 20g
- Cholesterol: 180mg
- Sodium: 1512mg
- Potassium: 1980mg
- Carbohydrates: 48g
- Fiber: 9g
- Sugar: 6g
- Protein: 75g
- Vitamin A: 2000IU
- Vitamin C: 30mg
- Calcium: 190mg
- Iron: 9mg
Spicy Cheese Dip
Cooks in 40 minutesDifficulty: EasyDive into this mouthwatering Spicy Cheese Dip, a perfect blend of savory sausage, creamy cheese, and a kick of jalapenos. This easy-to-make dip is ideal for game day, parties, or any casual gathering. Inspired by the flavors of the Southwest, it’s sure to be a crowd-pleaser. Serve it with your favorite chips and watch it disappear!
Spicy Indian Crackers
Cooks in 40 minutesDiscover a vibrant twist on traditional Indian papadams with this simplified recipe for spicy crackers. Designed with care by experienced home cooks, these crisp treats boast a burst of flavor from aromatic spices and garlic. With a nod to classic methods yet perfected for today’s busy kitchens, each cracker promises a satisfying crunch whether baked or flash-fried. Ideal as a snack or an elegant appetizer, the recipe is as affordable as it is enticing, channeling the essence of Indian culinary artistry without the fuss. Dive in and elevate your table with these irresistible bites!
FAQs: Birria Cheese Tacos
Can I use store-bought birria instead of making it from scratch?
Yes, many markets and Latin grocery stores sell pre-made birria or birria broth, making this recipe quicker and more convenient.
What’s the best way to get a crispy taco shell?
Make sure your skillet is hot before adding the tortilla. A little oil, such as avocado or vegetable oil, helps crisp up the shell. Press lightly with a spatula while cooking for even browning.
Can I use flour tortillas instead of corn tortillas?
Yes, but they will result in a softer taco. If using flour tortillas, reduce the broth soaking time to just a few seconds to prevent them from becoming too soggy.
How do I make these tacos spicier?
You can add chopped jalapeños or serrano peppers to the filling. Mixing a bit of chipotle adobo sauce into the broth adds a smoky heat, and serving the tacos with spicy salsa or hot sauce enhances the spice level.
Can I make this dish ahead of time?
Yes, you can prep the birria meat and broth up to three days in advance and reheat them before assembling the tacos. However, it’s best to cook the tacos fresh for the crispiest texture.
What are the best side dishes for Birria Cheese Tacos?
Mexican street corn (elote), cilantro-lime rice, refried beans, guacamole and chips, or fresh mango or pineapple salsa all pair well with these tacos.
How do I store leftovers?
Store cooked tacos in an airtight container in the fridge for up to two days. Reheat them in a skillet or air fryer for the best texture. The birria meat and broth can be refrigerated separately for up to five days or frozen for up to three months.
Can I make these tacos without cheese?
Yes, while cheese adds richness, you can skip it and focus on the tender birria meat and flavorful broth for a more traditional approach.
