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Vegetarian Quesabirria Tacos

Posted on:April 16, 2023

Table of contents

Open Table of contents

Special Equipment List


2 cupsHibiscus
4Guajillo chiles
1Pasilla chile
2Roma tomatoes
2Garlic cloves
2 1/2 tbspTomato bouillon
2Bay leaves
1/4 stickCinnamon
1/4 tspGround cloves
1/4 tspOregano
2 tbspApple cider vinegar
1/4 tspBlack pepper
6 cupsBoiling water
10 ozOaxaca cheese (or good melting cheese of choice)
per recipeChili Oil
as neededTwine
1(optional) White onion
3(optional) Limes
1 bunch(optional) Cilantro


  1. Bring water to a light boil.
  2. Turn off water and add hibiscus to steep for 15 minutes.
  3. Remove hibiscus from the steeping water to a bowl and cover with water.
  4. Add apple cider vinegar to bowl and stir. Let sit while we continue to cook.
  5. Deseed and remove the stems from the guajillo and pasilla chiles.
  6. Add chiles, roma tomatoes, garlic gloves and onion to a pot and fill with water to cover tomatoes. Bring to a boil.
  7. When the tomato skins split open and the chile’s have softened, take all the boiled chile’s and vegetables into a blender, along with ground cloves, oregano, pepper and tomato bouillon. Blend until broken down.
  8. (optional) At this point I take the blended mixture and strain out the solids through a fine mesh sieve. Mainly because my blender is not that powerful to properly breakdown the vegetables.
  9. Add ingredients back into pot and bring to a boil. Then reduce to a soft boil.
  10. Wrap bay leaves and cinnamon in a cheesecloth and close with twine. Place into the pot.
  11. Drain and then rinse the vinegar from the hibiscus.
  12. Add hibiscus to the pot and cook for 25-30 minutes.
  13. Check consume for salt and pepper and season as needed.


Birria Queso Tacos Directions

  1. Heat a large skillet, pan, or griddle over medium-low heat.
  2. Shred the Oaxaca cheese.
  3. When the pan is nice and add some chili oil to the pan and place a tortilla onto the pan.
  4. Spread chili oil on the exposed side.
  5. Toast up one side and after a minute or two flip it over. Add your cheese to the whole tortilla and then on one side put the hibiscus.
  6. Fold in half. We are melting the cheese at the same time crisping up the tortilla.
  7. Flip to toast the other side to finish up..
  8. When done fill with the onion and cilantro (optional).
  9. Serve with a bit of the consume to dip into and the limes.
  10. Feel the accomplishment of making this dish.