Birria Queso Fundido

Name: Birria Queso Fundido with Shredded Beef
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck, cut into large chunks; 2 tbsp vegetable oil; 1 medium white onion, quartered; 1 birria seasoning bomb; 4 cups water, or enough to cover; 1 cup shredded Chihuahua cheese; 1 cup shredded Oaxaca cheese; 1 tsp dried parsley, for garnish; Corn tortillas, for serving; Lime wedges, for serving

Birria Queso Fundido is a savory melted cheese dip featuring tender shredded beef cooked in birria seasoning, blended with Chihuahua and Oaxaca cheese. It's a simplified, crowd-pleasing version that skips traditional long braises while keeping the rich, complex flavor.

🌍Mexican 🏷️Birria 🏷️Queso fundido 🏷️Cheesy dip 🏷️Appetizer Game-day

🏷️

-0:00

thegoldenbalanceonTikTok

Total

1h 5m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

2 lbs beef chuck, cut into large chunks
2 tbsp vegetable oil
1 medium white onion, quartered
1 birria seasoning bomb
4 cups water, or enough to cover
1 cup shredded Chihuahua cheese
1 cup shredded Oaxaca cheese
1 tsp dried parsley, for garnishoptional
Corn tortillas, for servingoptional
Lime wedges, for servingoptional

Instructions

1
Cut the beef chuck into large chunks.
2
Add oil to a pressure cooker on high heat. Once hot, add the beef chunks and sear on all sides until a deep brown crust forms.
3
Add the quartered onion, birria seasoning bomb, and enough water to cover the meat.
4
Secure the lid and pressure cook according to your device's instructions until the beef is fall-apart tender.
5
Remove the cooked beef from the pressure cooker and shred it in a bowl. Reserve the cooking liquid (consommé).
6
Moisten the shredded beef with a few spoonfuls of the consommé to keep it juicy.
7
In an oven-safe skillet, create a base layer with most of the shredded birria beef.
8
Top the beef with an even layer of shredded Chihuahua cheese, followed by the Oaxaca cheese.
9
Place the skillet in the oven under a low broil until the cheese is completely melted, bubbly, and slightly browned.
10
Remove from the oven and top with the remaining shredded birria.
11
Garnish with dried parsley and serve immediately with warm tortillas for dipping and lime wedges on the side.

Was this recipe helpful?

Tips & Notes

Pro tips

Shred the beef while still warm for easier separation and better texture integration with the cheese.
Reserve 1–2 cups of the braising liquid before adding cheese—it enriches the dip and prevents it from becoming too thick.
Layer cheese evenly and melt over medium heat, stirring occasionally, to avoid scorching on the bottom.
Serve the fundido warm in the same dish for 5–10 minutes to keep it at optimal dipping consistency.

Substitutions

Chihuahua cheese → Oaxaca or fresh mozzarella (maintains creaminess)
Oaxaca cheese → Asadero or quesadilla cheese (similar melting point)
Corn tortillas → flour tortillas or warm flour tortillas for dipping
Dried parsley → fresh cilantro (brighter, more traditional finish)

Storage & make-ahead

Store cooled fundido in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of reserved broth to restore creaminess and prevent drying.