Quesabirria Recipe
Three corn tortillas filled with birria meat, white Mexican cheese, cilantro, and onions. Topped with onions, cilantro, and raddish. Served with rice, beans, and consume.
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Ingredients
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Birria (beef stew) + Consomé
Quesabirria assembly
Rice & beans (side)
Garnishes & finishing
Method
Birria (beef stew) + Consomé
- 1
Prep chiles
Remove stems and seeds from the dried guajillo, ancho, and pasilla chiles. Toast the chiles briefly in a dry skillet about 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 1 cup of the soaking liquid.
- 2
Make chile paste
In a blender, add the softened chiles (drained but reserve soaking liquid), roasted roma tomatoes, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, black pepper and 1/2 teaspoon salt. Add about 1/2 cup of the reserved chile soaking liquid or water to help blend. Blend until very smooth, scraping down sides as needed. Strain the purée through a fine sieve if desired for a smoother consomé.
- 3
Brown the beef
Cut the beef chuck into 2–3 large pieces. In a heavy pot or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown the beef pieces on all sides, 3–4 minutes per side, then remove and set aside.
- 4
Combine and simmer
Reduce heat to medium. Add the chile purée to the pot (if extra oil accumulates, leave about 1 tablespoon). Sauté the purée 2–3 minutes to deepen flavor. Return browned beef to the pot, add 6 cups beef broth (or water), reserved chile soaking liquid, and 2 bay leaves. Bring to a gentle boil, then reduce to a low simmer. Cover partially and simmer 2.5–3 hours until beef is very tender and shreddable. Alternatively, cook in a slow cooker on low 6–8 hours or pressure cooker 45–60 minutes depending on model.
- 5
Shred meat and finish consomé
Remove beef to a cutting board. Skim excess fat from the surface of the braising liquid and reserve 2–4 tablespoons for frying tortillas if desired. Shred the beef with two forks into bite-size strands, discarding any tough bits. Taste the consomé and adjust salt (about 1–2 teaspoons total salt depending on broth). Keep the hot consomé warm for serving.
Quesabirria assembly
- 6
Prepare tortillas
Warm the corn tortillas on a dry skillet or comal until pliable, about 20–30 seconds per side, or wrap in a damp towel and microwave 30 seconds. Keep covered to remain warm. If you reserved braising fat, warm 2–4 tablespoons in a skillet for frying tortillas; otherwise use vegetable oil.
- 7
Assemble quesabirria
Work in batches to make three folded quesabirrias (each uses two tortillas layered). Heat a large nonstick skillet over medium. Lightly brush one side of a tortilla with the reserved birria fat or oil, place it oil-side down in the skillet. Sprinkle about 1/4 cup shredded cheese across half the tortilla, add a generous 2–3 tablespoons shredded birria meat spread over the cheese, and top with a tablespoon each of chopped onion and cilantro. Place a second tortilla on top (you may brush it lightly with fat before placing). Cook 2–3 minutes until bottom tortilla is crisping and cheese molten.
- 8
Flip and finish
Carefully flip the assembled quesabirria and cook another 1–2 minutes until the second side is crisp and cheese is fully melted. Remove to a cutting board and let rest 30 seconds. Repeat for remaining tortillas and fillings. Cut each folded quesabirria in half or into thirds for serving.
- 9
Rice & beans (side)
- 10
Cook rice
In a small saucepan, heat 1 tablespoon oil over medium. Add 1 cup rice and toast 1–2 minutes, stirring. Add 2 cups water and 1/2 teaspoon salt, bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Fluff with fork and keep warm.
- 11
Garnishes & serving
- 12
Plate and garnish
Place three quesabirria (folded tortillas) on each plate. Spoon a small bowl or ramekin with about 2/3 cup warm consomé per serving for dipping. Add a scoop of rice and beans to the plate.
- 13
Top and serve
Top the quesabirria with additional chopped cilantro, diced white onion, and thin radish slices. Serve with lime wedges. To eat, dip the edge of each quesabirria into the consomé and enjoy.