Quesabirria Combo Recipe

Directions

1. 1

   Prepare the Birria

   In a large pot, heat a little oil and sauté the chopped onion until translucent. Add the garlic and cook for another minute.

2. 2

   Blend the Spices

   Remove the stems and seeds from the dried peppers. In a blender, combine the guajillo, ancho, pasilla peppers, cooked onion, garlic, cumin, oregano, bay leaves, and 1 cup of beef broth. Blend until smooth.

3. 3

   Cook the Beef

   In the same pot, add the beef chuck roast and sear on all sides. Add the blended sauce and remaining beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours or until the meat is tender.

4. 4

   Shred the Beef

   Once the meat is tender, remove it from the pot, shred it with two forks, and return it to the pot. Mix to combine with the braising jus.

5. 5

   Prepare the Tortillas

   In a skillet over medium heat, lightly toast the corn tortillas until warm. Add a generous amount of shredded beef and Oaxacan cheese to each tortilla. Fold them in half and cook until the cheese melts.

6. 6

   Serve

   Serve the quesabirria with chopped white onion, cilantro, and a small bowl of the braising jus for dipping.