Want perfectly melted, stretchy cheese in your birria tacos? Oaxaca cheese is one of the best choices for quesabirria because of its mild flavor, creamy texture, and impressive cheese pull.
But Oaxaca cheese looks different from an ordinary block of cheese. Should you cut it, grate it, or pull it apart?
| Quick answer: Unwind the cheese ball, pull it into thin strands, tear the strands into shorter pieces, and add them directly to the tortilla. |
In this guide, you’ll learn exactly how to use Oaxaca cheese for birria tacos, including how to cut and shred it, how much to use, the best way to melt it, and what you can substitute when Oaxaca isn’t available.
What Is Oaxaca Cheese?
Oaxaca cheese, also known as quesillo, is a Mexican cheese famous for its soft and stringy texture. It is traditionally stretched into long ribbons and then wound into a ball. Its texture is often compared to mozzarella, although Oaxaca cheese has its own mild, creamy flavor.
Why Does It Work So Well for Birria Tacos?
- Melts smoothly
- Creates long, stretchy cheese pulls
- Has a mild, creamy flavor
- Pairs well with richly seasoned birria
- Spreads easily across tortillas
That combination makes it particularly suitable for quesabirria, where melted cheese is cooked together with birria meat inside a crispy tortilla.
Is Oaxaca Cheese Good for Birria Tacos?
Yes. Oaxaca cheese is an excellent choice for birria tacos, especially if you’re making cheesy quesabirria.
Traditional birria tacos don’t necessarily require cheese. However, when you want that gooey melted layer inside the taco, Oaxaca is one of the best options. Its mild flavor doesn’t overpower the deeply seasoned birria meat, while its stretchy texture gives you the classic cheese pull associated with quesabirria.
| Quick Answer: Oaxaca cheese is ideal for quesabirria because it melts easily, stretches beautifully, and complements the rich flavor of birria without overpowering it. |
How to Prepare Oaxaca Cheese for Birria Tacos
Preparing Oaxaca cheese is surprisingly simple. You do not need to melt it beforehand or use any special kitchen equipment.
What You’ll Need
| Ingredient / Tool | Amount |
| Oaxaca cheese | 1-1½ oz per taco |
| Cutting board | 1 |
| Knife | Optional |
| Box grater | Optional |
| Your hands | Recommended |
Step 1: Remove the Cheese From the Package
Take the Oaxaca cheese out of its packaging. If there’s any excess liquid, drain it before working with the cheese. You don’t need to prepare the entire package if you’re only making a few tacos. Simply remove the amount you need and keep the rest refrigerated.
Step 2: Unwind the Oaxaca Cheese
A traditional ball of Oaxaca cheese is made from long ribbons of cheese wound around themselves. Find one of the loose ends and gently begin unwinding it. Don’t worry if the ribbon breaks; you’ll be separating it into smaller pieces anyway.
Step 3: Pull It Into Thin Strands
Use your fingers to separate the thicker cheese ribbons into thinner strands. Think of it like pulling apart string cheese. The pieces don’t need to be perfectly uniform; the goal is to create thin strands that spread evenly across the tortilla.
Step 4: Tear the Strands Into Smaller Pieces
Tear the long strands into approximately 2-4 inch pieces. Shorter pieces are much easier to distribute evenly.
| Pro Tip: Don’t leave Oaxaca cheese in large chunks. Thin strands melt faster and more evenly, helping you get a stretchy cheese filling without burning the tortilla. |
How to Shred Oaxaca Cheese for Birria Tacos
Wondering how to shred Oaxaca cheese for birria tacos? You actually don’t need a cheese grater.
Best Method: Use Your Hands
- Unwind the Oaxaca cheese ball.
- Separate the ribbons.
- Pull the ribbons into thinner strands.
- Tear the strands into shorter pieces.
This method takes advantage of Oaxaca cheese’s naturally stringy structure.
Can You Use a Cheese Grater?
Yes. If your Oaxaca cheese comes as a solid block rather than a traditional ball, use the large holes of a box grater. Either method works. Once heated, the individual pieces will melt together.
How to Cut Oaxaca Cheese for Birria Tacos
You usually don’t need to cut traditional Oaxaca cheese because it’s designed to be pulled apart. However, if your cheese is difficult to separate or you’ve purchased Oaxaca in a block, you can use a knife.
- Thin strips
- Short ribbons
- Small pieces
| Avoid thick chunks. Large pieces take longer to melt, which means your tortilla could become too dark before the cheese has fully melted. Thin pieces melt faster and more evenly. |
How to Use Oaxaca Cheese for Birria Tacos
Step 1: Heat Your Skillet
Heat a skillet, cast-iron pan, or griddle over medium to medium-high heat.
Step 2: Prepare the Tortilla
Lightly coat or dip your corn tortilla in the flavorful fat from the top of your birria broth. Place the tortilla directly onto the hot skillet.
Step 3: Add Oaxaca Cheese
Spread your prepared Oaxaca cheese evenly across the tortilla. Give it a moment to start melting.
Step 4: Add Birria
Place shredded birria meat over the melting cheese. Avoid overfilling the taco.
Step 5: Fold
Fold the tortilla in half over the filling and press gently with your spatula.
Step 6: Cook Until Crispy
Cook until the first side becomes crispy and golden. Flip the taco and cook the other side. The Oaxaca cheese inside should become completely melted and stretchy.
Step 7: Serve Immediately
Serve your quesabirria hot with warm birria consommé, chopped white onion, fresh cilantro, and lime wedges.
How Much Oaxaca Cheese Per Birria Taco?
| A good starting point is 1-1½ ounces (28-42 grams) of Oaxaca cheese per taco. |
| Number of Tacos | Approx. Oaxaca Cheese |
| 2 tacos | 2-3 oz |
| 4 tacos | 4-6 oz |
| 8 tacos | 8-12 oz |
| 12 tacos | 12-18 oz |
The exact amount depends on the size of your tortillas and how cheesy you like your quesabirria. Too much filling makes the taco harder to fold, flip, and crisp.
How to Melt Oaxaca Cheese Perfectly
- Use thin strands – they melt faster than large chunks.
- Spread the cheese evenly instead of piling it in the center.
- Add cheese before the meat so it gets more direct heat.
- Avoid excessively high heat, which can burn the tortilla first.
- Serve immediately while the cheese is at its stretchiest.
| Cheese-Pull Tip: Make sure your Oaxaca cheese is fully melted before removing the taco from the skillet. |
What Is the Best Cheese for Birria Tacos?
For cheesy quesabirria, Oaxaca is one of the top choices, but it isn’t your only option.
| Cheese | Melting | Flavor | Birria Rating |
| Oaxaca | Excellent | Mild & creamy | Excellent |
| Chihuahua | Excellent | Buttery | Excellent |
| Asadero | Excellent | Mild | Excellent |
| Mozzarella | Excellent | Very mild | Very good |
| Monterey Jack | Very good | Creamy | Very good |
| Cotija | Poor | Salty | Better as topping |
Oaxaca, Chihuahua, and Asadero are all excellent Mexican cheeses for quesabirria. It is particularly appealing when you want a mild flavor and a pronounced cheese pull.
Oaxaca vs. Cotija: Which Is Better for Birria Tacos?
| Oaxaca Cheese | Cotija Cheese | |
| Texture | Soft & stringy | Firm & crumbly |
| Flavor | Mild & creamy | Salty & stronger |
| Melting | Excellent | Poor |
| Cheese pull | Excellent | None |
| Best use | Inside quesabirria | Crumbled topping |
| Winner: Oaxaca. For melted cheese inside birria tacos, Oaxaca is the better choice. Cotija works better as a finishing topping. |
Best Substitute for Oaxaca Cheese for Birria Tacos
1. Chihuahua Cheese
One of the best Mexican alternatives. It melts beautifully and has a slightly buttery flavor that pairs nicely with birria.
2. Asadero Cheese
Another excellent Mexican melting cheese with a smooth texture and mild flavor.
3. Low-Moisture Mozzarella
Probably the easiest substitute for Oaxaca cheese for birria tacos. Mozzarella provides plenty of stretch and melts beautifully, although its flavor isn’t identical to Oaxaca.
4. Monterey Jack
Monterey Jack melts smoothly and provides a creamy filling.
| Substitute | Melting | Stretch | Availability |
| Chihuahua | Excellent | Very good | Moderate |
| Asadero | Excellent | Very good | Moderate |
| Mozzarella | Excellent | Excellent | Excellent |
| Monterey Jack | Very good | Very good | Very good |
Best overall substitute: Chihuahua cheese. Easiest substitute to find: low-moisture mozzarella.
Should You Melt Oaxaca Cheese Before Putting It on Birria Tacos?
No. There’s usually no reason to melt Oaxaca cheese separately. Add your shredded or pulled cheese directly to the tortilla on the hot skillet. It will melt while you assemble and cook your quesabirria.
Can You Prepare Oaxaca Cheese Ahead of Time?
Yes. If you’re making a large batch of birria tacos, preparing the cheese beforehand can make cooking much easier.
- Unwind the Oaxaca ball.
- Separate it into strands.
- Tear the strands into shorter pieces.
- Place them in a covered container.
- Refrigerate until you’re ready to cook.
Common Mistakes to Avoid
Using Large Chunks of Cheese
Large chunks take longer to melt. Instead, pull Oaxaca into thin strands.
Overfilling Your Taco
Too much cheese and birria can make your taco difficult to fold and flip.
Using Excessively High Heat
Your tortilla can burn before the cheese has melted. Reduce the temperature slightly and give the cheese enough time to melt.
Using Cotija as a Direct Substitute
Cotija is crumbly and salty, while Oaxaca is soft and melty. Use Cotija as a topping rather than expecting the stretchy consistency of Oaxaca.
Frequently Asked Questions
Do you shred Oaxaca cheese for birria tacos?
Yes, but you don’t necessarily need a grater. Oaxaca naturally separates into strings, so you can unwind the ball and pull the cheese into thin strands using your fingers.
Can you use Oaxaca cheese for birria tacos?
Absolutely. Oaxaca cheese works particularly well in quesabirria because it melts smoothly and creates a stretchy cheese filling.
Do I need to cut Oaxaca cheese?
Not necessarily. Pulling apart a traditional Oaxaca cheese ball is usually easier. If you have Oaxaca in block form, cut it into thin strips or shred it.
Is mozzarella or Oaxaca better for birria tacos?
Both melt well, but Oaxaca gives you a Mexican cheese traditionally suited to dishes requiring a mild, melting cheese. Low-moisture mozzarella is an excellent alternative when Oaxaca isn’t available.
Does Oaxaca cheese melt like mozzarella?
Both cheeses become soft and stretchy when heated, which is why mozzarella makes a useful Oaxaca substitute. Their flavor and production aren’t identical.
What’s the best cheese for birria tacos?
Oaxaca, Chihuahua, and Asadero are excellent options. If your priority is a stretchy cheese pull, Oaxaca is one of the best choices.
Final Thoughts
Learning how to prepare Oaxaca cheese for birria tacos couldn’t be much easier.
| Unwind -> Pull -> Tear -> Melt |
Unwind the Oaxaca cheese ball, pull the ribbons into thin strands, tear them into shorter pieces, and spread them evenly over your tortilla. There’s no need to pre-melt the cheese or use special equipment.
For quesabirria, Oaxaca gives you exactly what you want: mild flavor, smooth melting, and an irresistible cheese pull.
And when Oaxaca isn’t available, Chihuahua, Asadero, low-moisture mozzarella, or Monterey Jack can all make a good substitute for Oaxaca cheese for birria tacos.
The secret is simple: keep the cheese pieces thin, distribute them evenly, and let them melt directly on the hot tortilla.